Studies on physico-chemical changes in hill bananas during ripening

Abstract

Sirumalai and Virupakshi are the two important famous hill bananas of Tamilnadu. The physico-chemical quality parameters which includes physiological weight loss, pH, total soluble solids, titrable acidity and the physiological changes were evaluated during the ripening period. There was a increasing trend with total soluble solids and weight loss and reduction in physical properties (length, thickness, projected area), firmness and pH were observed during the ripening period in banana.