Effects of Ripening Agent on Nutritional Composition of Two Varieties of Banana (Musa paradisiaca and Musa acuminata)

This study was conducted to make nutritional comparison between natural and artificially ripened banana. Unripe matured banana sample namely T 1 ( Musa paradisiaca ) and T 2 ( Musa acuminata ) were collected in June 2016 from banana orchard at west Khulshi and Jalalabad in Chittagong. These two varieties of banana were divided into two groups. One group was kept control which was naturally ripened and another group was subjected to calcium carbide treatment. Naturally ripened bananas contained dark spots but carbide treated banana had less dark spots on peel and more. Physical appearance of carbide treated banana was more acceptable than a naturally ripened banana. The ripening time of carbide treated Musa paradisiacal (4±0.31 days) and Musa acuminata (6±0.58 days) significantly increased than naturally ripened Musa paradisiacal (8±0.02 days) and Musa acuminata (10±0.50 days).   Moisture content increased from 76.65±0.46 to 77.63±0.36 and 66.27±0.15 to 67.96±0.19g/100g respectively in carbide treated banana Musa paradisiaca (T 1 ) and Musa acuminata (T 2 ). In carbide ripened sample T 1 ( Musa paradisiaca ), significantly lower amount of ash, protein and fiber (0.76±0.01 g/100g, 1.77±0.06g/100g, 0.76±0.08g/100g) were observed than naturally ripened (0.84±0.01g/100g, 1.97±0.05g/100g, 1.05±0.23g/100g). In case of T 2 ( Musa acuminata ), ash, carbohydrate, fiber and fat (0.74±0.02g/100g,   25.39±0.14g/100g, 3.78±0.07 g/100g, 0.36±0.01g/100g) were significantly decreased in sample which ripened by carbide than control (0.82±0.01 g/100g, 26.56±0.18 g/100g    4.12±0.07 g/100g,0.41±0.01 g/100g). Vitamin C, sodium and potassium content were decreased but calcium content increased in artificially ripened banana. Artificial ripening agents enhance ripening time and provides a acceptable physical appearance but reduces nutritional composition of banana.