Physicochemical Changes during Ripening of Red Banana

The physicochemical changes occur during artificial ripening of Red banana variety using ethylene was studied for nine days of storage in a ripening chamber at a storage temperature and relative humidity of 22 °C and 85-88% respectively. It was observed that moisture content of pulp increased gradually during the storage time along with gradual increase in TSS till the end of storage period. Steep depletion in firmness was positively correlated with the reduction in peel thickness. Pulp to peel ratio and specific gravity was increased steadily with decreasing fruit weight. Titrable acidity was increased gradually from unripen to ripen stage and then decreased suddenly with over ripening or spoilage. A significant change in color was observed in terms of lightness and redness of banana. The prominent maturity indices in Red banana variety are weight, TSS and firmness.