Changes in physico-chemical and sensory characteristics of banana fruit cv. Grand Naine during ripening*

Abstract: Fruits of banana cv. Grand Naine bunches were harvested at mature stage and subjected to different post-harvest treatments. Treated fruits were stored in CFB boxes for ripening at room temperature (mean maximum temperature 28.650 C and minimum temperature 25.240 C, RH 79-89%). Ethrel treated fruits ripened in 4 days with excellent quality attributes, whereas control (untreated) fruits ripened in 10 days. Degradation of green colour was noticed in banana fruits with the advancement of ripening period of 10 days. Total sugars increased as the ripening duration progressed (1.22 % to 24.05%). The mean starch content decreased (21.52 % to 2.53%) gradually in banana fruits as the ripening advanced. Sensory quality characteristics with respect to taste and flavor ( up to9.50 on 6th day) and overall acceptability increased ( up to 9.25 on 4th day) up to certain stage depending upon treatment and thereafter decreased during 10 days of ripening, whereas the firmness decreased (9.00 to 4.83) as the ripening duration progressed in all the treatments