1Department of Industrial Safety and Environmental Technology, Petroleum Training Institute, Effurun Delta State, Nigeria
American Journal of Food Science and Technology.
2022,
Vol. 10 No. 2, 72-76
DOI: 10.12691/ajfst-10-2-2
Copyright © 2022 Science and Education PublishingCite this paper: Ado Umar Farouq, Josephine Omotolani Fashoranti. Comparative Study on the Physicochemical Properties of Naturally and Artificially Ripened Banana.
American Journal of Food Science and Technology. 2022; 10(2):72-76. doi: 10.12691/ajfst-10-2-2.
Correspondence to: Ado Umar Farouq, Department of Industrial Safety and Environmental Technology, Petroleum Training Institute, Effurun Delta State, Nigeria. Email:
farouq_au@pti.edu.ngAbstract
A comparative study on the physico-chemical properties of naturally ripened and artificially ripened bananas was carried out. Calcium carbide was chosen as ripening agent. The banana samples were collected and ripened naturally and artificially in the laboratory by dividing the banana samples into batches A, B and C. Batch A was ripened naturally and batch B was ripened with 5 grams calcium carbide and batch C using 10 grams calcium carbide. The results revealed that naturally ripened banana samples took 6 - 8 days to ripe, whereas those ripened with calcium carbide at 5 grams and 10 grams respectively took 2 - 4 days to ripe. Total soluble solids, moisture, sugar content, firmness, texture and taste were found higher in the naturally ripened banana samples than the artificially ripened banana sample. The Vitamin C content of artificially ripened banana sample was lower than the naturally ripened samples. The overall sensory evaluations of naturally ripened banana samples were higher than the calcium carbide ripened banana samples. The study concluded that natural method of banana ripening is better than artificial method of banana ripening and it gives beneficial effects without toxicity.
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