Effects of different traditional ripening methods on quality and shelf life of bananas in Chitwan, Nepal

This study evaluates the effects of traditional ripening methods on the shelf life and quality of bananas, focusing on traits like weight loss, pulp-to-peel ratio, firmness, TSS, TA, pH, and TSS/TA ratio over 10 days. The experiment is conducted in a Completely Randomized Design (CRD) with five treatments and four replications (control, gunny bag, rice straw, tomato, and ethephon 500 ppm). All data were collected at the horticulture lab, AFU where ripening was maintained at 23-27°C with 50-70% relative humidity. ripening was maintained at 23-27°C and 50-70% relative humidity. Significant variations in physiological weight loss (PWL %) were observed, with the highest loss in tomato (9.91%) and ethephon (11.5%), indicating faster ripening, while gunny bag (5.42%) and control (6.43%) showed the lowest. The pulp-to-peel ratio was highest for tomato (2.52) and ethephon (2.62) by Day 10. Firmness decreased across all treatments, with the lowest values in ethephon (0.82) and tomato (0.66). TSS was highest in ethephon (22.95%) and tomato (22.95%). TA was lowest in straw-wrapped bananas (0.25). TSS/TA ratios were highest for ethephon and tomato (49.05). PH decreased in most treatments, with ethephon-treated bananas having the highest pH (4.95) by Day 10. Shelf life varied, with control, gunny bag, and straw lasting over 12 days, while ethephon had the shortest shelf life of 8 days. Despite a shorter shelf life, ethephon and tomato treatments offered better sensory qualities, including softness, sweetness, and visual appeal.