Effect of different concentration of ethylene and application of lime on ripening behaviour of banana (Musa paradisica) cv. Safed velchi

Abstract

An investigation on the Effect of ethylene on ripening behaviour of banana. cv. Safed Velchi. was undertaken at the Department of Horticulture, College of Agriculture, Dapoli during May to July, 2012. The experiments were laid out in Completely Randomised Design with seven treatments viz., T1- 100ppm ethrel; T2- 200ppm ethrel; T3- 300ppm ethrel; T4- 400ppm ethrel; T5- 500ppm ethrel; T6- Lime application; T7- Control and 3 replications. Banana bunches were harvested at 135 days after flowering, i.e. proper stage of maturity and utilized for ripening study at ambient storage condition. The highest (32.18 0B) total soluble solids was found in T5 (500ppm ethrel) at 15days. This was at par with T4 (400ppm ethrel). The maximum acidity (0.67%) was found in T7 (control).This was at par with T6 (lime application). The highest (8.81%) reducing sugar was found in T3(300ppm ethrel). This was at par with the treatment T4 (400ppm ethrel).The highest (12.44%) total sugar was found in T5(500ppm ethrel). This was at par with the T4 (400ppm ethrel). Different concentration of ethrel treatments helped to enhance ripening of banana fruit i.e. advancement of days. The highest (10.29%) physiological loss in weight was found in treatment T5 i.e. (500ppm ethrel), which was 18.58%, 24.20%, and 27.46% at 6th, 9th, 12th and was at par with T4 i.e. (400ppm ethrel). The lowest physiological loss in weight of6th day (7.52), 9th (9.97), 12th day (11.63) and 15th day (15.37) banana fruit was recorded in T7 (control). However, the shelf life of fruit in T5 (6.33 days) also less followed by T4 (6.67days). However, increases in concentration of ethylene reduce the shelf life of banana.