Loading...
Quality characteristics of three varieties of banana as affected by calcium carbide induced ripening
Author(s)
Laryea, Damian
Suwapanich, Rachit
Date Issued
August 1, 2024
Type
Article
Abstract
Calcium carbide (CaC2) use remains a commercial approach to inducing banana ripening but data on the impact of CaC2 application on banana quality is limited. The purpose of this study was to determine the quality characteristics of three banana varieties (Musa AAB, Musa AAA, Musa AA) during ripening. The three varieties were treated with 3.07 g/kg of CaC2 and allowed to ripen. The treated samples and their respective controls were selected at the fully ripe and overripe stages and tested for some physicochemical and nutritional properties. The CaC2 treatment significantly (p < 0.05) increased the acceptability of the bananas, as determined by the total soluble solids/titratable acid (TSS/TA) ratio, at both the fully ripe and overripe stages, of all varieties. The total change in peel and pulp colour (∆E) were not significantly (p ≥ 0.05) affected. CaC2 also did not significantly (p ≥ 0.05) affect the starch content at both stages for all bananas, but the total sugar content was significantly affected (p < 0.05) at the overripe stage. The total carotenoids for all cultivars were significantly (p < 0.05) reduced as a result of the CaC2 treatment but the total flavonoids and antioxidant activity (FRAP) were only significantly (p < 0.05) affected at the overripe and fully ripe stages, respectively. The total phenolic content and antioxidant activity (DPPH) were not significantly (p ≥ 0.05) affected by the CaC2 treatment. Overall, the varieties responded largely in the same way to the treatment. CaC2, therefore, has some effect on the qualities of banana and this should be considered when choosing a treatment for banana ripening.
Citation
Journal of Food Measurement and Characterization, 18(8), 7029-7043, 2024