• V. B. Lone
• H.S. Jagtap
• V. D. Suryawanshi

Artificially ripened bananas were shown to be considerably diferent from naturally ripened bananas in some studies. The ethylene & acetylene gas liberated from calcium carbide, used successfully in the trade and they have been widely studied for their effectiveness on initiating and accelerating the ripening process and their effects on fruit quality and health related issues. Lauryl alcohol was also shown as a ripening agent for bananas. Ripening is a genetically programmed highly coordinated irreversible phenomenon which includes many biochemical changes including tissue softening, pigment changes, aroma and flavor volatile production, reduction in astringency, and many others. Most studies suggest that there is no difference in biochemical composition and sensory quality in bananas treated with chemicals that induce ripening from naturally ripened bananas. The present articles discussed about induced ripening agents and their effects on fruit quality of bananas.

Ethylene & acetylene, calcium carbide, biochemical

"INDUCED RIPENING AGENTS AND THEIR EFFECTS ON FRUIT QUALITY OF BANANA", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 12, page no.254-257, December-2021, Available :http://www.jetir.org/papers/JETIRFI06041.pdf

"INDUCED RIPENING AGENTS AND THEIR EFFECTS ON FRUIT QUALITY OF BANANA", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 12, page no. pp254-257, December-2021, Available at : http://www.jetir.org/papers/JETIRFI06041.pdf