Evaluation of Ethylene Usage and Effects of Temperature, Humidity, and Lights on the Ripening of Banana (Musa spp)

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Published Sep 30, 2023
https://doi.org/10.70436/nuijb.v2i03.74
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Vol. 2 No. 03 (2023): September

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Mohammad Arif Adel
Mohammad Hares Nazari
Abdulwaris Shinwari

Abstract

Introduction: Banana as a basic food plays an important role in improving food security. This plant has a special value due to its short fruiting time and economic profitability. Banana tree is widely cultivated in developing and tropical countries and is considered one of the most important fruit trees in the world. Banana is climacteric fruits.  Most of the fruits are ripened on the tree, but for export we need to harvest and store unripe. The aim of this study is to evaluate the use of ethylene and the effect of different temperatures, humidity and light on the ripening of bananas.
Materials and Method: This study was carried out in the laboratory of Sar-e-Pol Higher Education Institute from 7 Nov to 28 Dec 2022, in order to obtain the best conditions for the quick ripening of bananas. Non-scratch bananas were randomly purchased from market. They were separated in pairs and put to the place that was already prepared for testing, and subjected to different treatments and kept for 48 hours in a dark and warm place with a temperature of 18 °C.
Findings: The findings of this research show that the bananas treated with ethylene, ripen earlier than the control bananas at different temperatures. The effect of 18 and 22°C temperatures in 3 to 4 days and 24°C temperatures in 1 to 2 days was observed. Bananas that were ripened at a high temperature were sweeter and had less smell than those that were ripened at a lower temperature. Bananas that were kept at a relative humidity of 70 percent and above ripped later than the bananas that were kept at a relative humidity of less than 70 percent. High and low relative humidity has less effect on the inside quality of the banana, but has a direct effect on attractiveness and color. Bananas that were ripened in bright light were sweeter and yellower in color than those in the dark.
Conclusion: Based on the findings of this research, the use of chemical substances (ethylene), temperature, humidity and light for the ripening of unripe bananas has a direct effect on its attractiveness and quality.

Keywords

Ethylene, Temperature, Humidity, Light, Banana

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How to Cite
Adel, M. A., Nazari, M. H., & Shinwari, A. (2023). Evaluation of Ethylene Usage and Effects of Temperature, Humidity, and Lights on the Ripening of Banana (Musa spp). Nangarhar University International Journal of Biosciences, 2(03), 87–94. https://doi.org/10.70436/nuijb.v2i03.74

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