Comparison of pipening methods for "Kolikuttu" (Musa Sapientum L. AAB Group) banana

Abstract

In Sri Lanka ‘Kolikuttu’banana (Musa sapientum L.) an indigenous cultivar, are sold more expensive than those of the other cultivars, due to their pleasing taste. Bananas are ripened artificially by exposing to acetylene gas or ethylene gas. Bananas at 3/4th maturity were ripened naturally and artifially by exposing them to acetylene generated from calcium carbide and ethylene released from ethral and analysed after reaching the color ‘stage 6’. Volatiles of the banana ripened naturally and artificially were extracted by steam distillation followed by solvent extraction. Extracted volatiles were analyzed using gas chromatography. Gas chromatograms of each treatment were compared with the authentic standards of amyl acetate, amyl butyrate, butyl acetate and butyl butyrate which were known to be present in banana volatile extracts. Physico-chemical properties such as % weight loss, total soluble solids, titratable acidity and pH were determined at color ‘stage 6°. Physico-chemical properties of naturally ripened banana were not significantly different from the artificially ripened banana. However % weight loss was significantly higher in naturally ripened banana than that of artificially ripened banana. Sensory analysis was carried out using a 7 point hedonic scale with 30 untrained panelists to assess sensory characteristics such taste, odor, texture and overall acceptability of naturally ripened banana and artificially ripened banana. The results of the sensory evaluation reveled no significant difference in taste, odor, texture and overall acceptability of the naturally ripened banana and artificially ripened banana.