A study of the effects of induced ripening on the proximate, biochemical and mineral compositions of Musa sapientum (Banana)
Chukwuma O Maureen, Iroka F Chisom, Akachukwu E Esther, Adimonyemma N Ruffina, Mbaukwu O Ann
The effects of ripening acceleration methods on the proximate, biochemical and mineral compositions of Musa sapientum (Banana) was carried out. A total of six fruits were collected, the fruits were cleaned and taken to the laboratory for further treatments. Each of the pineapple fruit was subjected to the following treatments; Calcium carbide treatment, hot water treatment, dried plantain leaves treatment, smoked treatment and then polythene bag treatment. The control pineapple fruit was left in the open without any treatment whatsoever and allowed to undergo natural ripening which took about five to six days. For the statistical analysis, systems version 9.1 software package was used to statistically analyze the data obtained for all treatments. Significance of treatment means was tested at P<0.05 probability level using Duncan’s New Multiple Range Test (DNMRT). The result of the study showed smoke treatment gave higher phosphorus (11.335±0.021), potassium (8.770±0.042), calcium (18.525±0.106), magnesium (18.525±0.106), Iron (2.140±0.000) and Sodium (6.150±0.042). For the biochemical composition of banana, the control treatment gave higher composition of TTA (0.078±0.000), plantain leaf treatment gave higher composition of Vitamin C (9.610±0.014) while smoke treatment gave higher composition of pH (5.700±0.000) and Reducing sugar (11.375±0.000). The effect of ripening acceleration method on the proximate composition of banana revealed that plantain leaf treatment gave higher percentage of ether extract (0.490±0.000); control gave higher percentage composition of dry matter (41.475±0.106), crude fibre (0.510±0.014) and carbohydrate (38.220±0.156) while smoke treatment gave higher percentage of moisture (64.790±0.014), ash (1.050±0.014) and crude protein (2.540±0.085). Whether fruit ripens on the plant or after harvest, the general changes associated with ripening process is softening of fruit, change in colour and development of characteristic aroma and flavour. There is also reduction in sourness and increase in sweetness of the fruit. Ripening in general is a physiological process which makes the fruit edible, palatable and nutritious. In nature fruits ripen after attainment of proper maturity by a sequence of physiological and biochemical events and the processes are irreversible.