Physiochemical Responses of Raja Banana (Musa spp.) to Calcium Carbide and Desiccant Treatment

Raja banana (Musa spp.) is a climacteric fruit valued for its unique flavor, which is strongly influenced by ripening-induced changes in sugar and acid content.This study aimed to evaluate the effects of calcium carbide and silica gel treatments, combined with storage duration, on Total Di ssolved Solids (TDS), total titratable acidity, and sugar-acid ratio during postharvest ripening.Bananas were treated with calcium carbide (1 g and 2 g per treatment) and silica gel (2 g and 4 g per treatment), and stored at ambient temperature for up to six days.The results showed that calcium carbide significantly accel erated ripening, as indicated by a sharp increase in TDS and sugar-acid ratio and a decrease in acidity.The 2 g calcium carbide treatment yielded the most pronounced changes.In contrast, sil ica gel treatments, particularly at 4 g, delayed ripening by maintaining lower sugar accumulation and more stable acidity levels.These findings suggest that calcium carbide is suitable for rapid ripening and enhanced flavor development, while silica gel can be used to extend shelf life in postharvest management.