Vol. 12, Issue 9 (2023)

Author(s):
Manuranjan Roy, Supriya Langthasa, Jahnabi Hazarika and DN Hazarika

Abstract:
The present experiment was conducted with an aim to study the effect of indigenous ripening methods on phonological and physical characteristics of banana at Biswanath College of Agriculture, Biswanath Charilai, Assam Agricultural University, Jorhat, Assam during 2018-19. The ripening methods was viz. ripening in covered pit with smoke; ripening with ripe tomato fruit; ripening with paddy straw; ripening in covered pit without smoke; ripening with calcium carbide and ripening naturally at room temperature. The result revealed that among the methods used for ripening, fruit ripened with calcium carbide took minimum days for ripening period, color initiation, minimum shelf life. Similarly, maximum shelf life was obtained in control (10.67 days) with longest ripening period of 12 days. The preferential score in terms of flavor and taste was highest in banana fruit ripened with tomato while maximum score for color was obtained in calcium carbide ripened fruit.