EFFECT OF SIRIS (Delonix regia) AND ASURO (Adhatoda vasica) LEAVES ON THE RIPENING OF BANANA

Abstract

The aim of this study was to optimize the banana-leaf ratio for the optimum ripening of bananas and to compare the effectiveness of asuro and siris leaves on ripening. The quality attributes and storage life of bananas ripened with natural ripening agents (Leaves of asuro and siris) and those ripened with chemical agent, calcium carbide (CaC2), at similar conditions of ripening and storage (temperature of 29-32º C and RH of 90-95%) are also compared. Bananas (Musa cavendishii) of same bunch were brought from the local market. Leaves of siris and asuro were collected from periphery of CCT at Dharan-14. The bananas with no abnormalities were used. The optimum banana-leaf ratio, proximate composition of banana and changes during the storage of ripened bananas were determined. None of packaging materials were used during storage of ripened bananas. The sensory analysis of the bananas ripened with different methods was carried out to check consumer preferences. The obtained data were statistically analyzed using two-way ANOVA (no blocking) at 5% level of significance. Banana-leaf ratio of 2:1 was found to be optimal to ripen the banana in 66 and 60 hours for asuro and siris leaves respectively under similar condition of ripening. Respiration rate of bananas at the beginning of second day of ripening was found to be 68.09 mg CO2/Kg/hour, 71.89 mg CO2/Kg/hour and 80.26 mg CO2/Kg/hour for bananas ripened with asuro leaves, siris leaves and carbide respectively. From sensory evaluation, bananas ripened with natural ripening agents was preferred over carbide treated sample. Bananas treated with carbide had the lowest storage life, 4 days, while bananas ripened with asuro and siris had 6 days of storage life.