Quality attributes and ripening period of banana (Musa spp.) fruit as affected by plant ethylene sources and packaging materials

Abstract

This study was conducted to evaluate the effect of different plant ethylene sources and packaging materials on ripening period and quality of banana fruit. A laboratory experiment was laid at Jimma University College of Agriculture and Veterinary Medicine from January to February 2008. A two factor factorial design was employed considering ethylene source and packaging material as the two factors. Avocado, mango and tomato fruits were used in the treatment as a source of ethylene. The packaging materials were wooden box, plastic bag, polysheet and open air as a control. A randomized complete plot design was employed with three replications to arrange the experimental units in the lab. Dwarf Cavendish variety was obtained from Teppi state farm, southwest of Ethiopia to be used in the experiment. The result showed that banana fruits stored with avocado fruits exhibited the shortest ripening period without any undesirable effect on quality. On the other hand, wooden box combined with straw was the best storage material to ripen banana fruit faster. Producers, traders or consumers may use the technology in order to get quicker ripening of banana fruits.