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Journal of Applied Sciences and Environmental Management
World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt
ISSN: 1119-8362
Vol. 18, No. 2, 2014, pp. 243-246
Bioline Code: ja14034
Full paper language: English
Document type: Research Article
Document available free of charge

Journal of Applied Sciences and Environmental Management, Vol. 18, No. 2, 2014, pp. 243-246

 en Effect of Biological and Chemical Ripening Agents on the Nutritional and Metal Composition of Banana (Musa spp)
SOGO-TEMI, C.M.; IDOWU, O.A. & IDOWU, E.

Abstract

The use of potentially toxic ripening agents is common in developing countries. Four ripening agents namely calcium carbide, potash, African mango and Jathropha curcas check for this species in other resources leaf were used and compared with a control with no ripening agent. Result showed that RB1 and RB2 were the first to ripen at 3 days with RB5 at 6th day. Protein content reduced in the ripened samples in the order of 4.12>3.68>3.04>2.52>1.99>1.77%. Protein value was lowest when calcium carbide was used. Fat ash and fiber contents range between 0.28-1.72, 0.75-2.75 and 0.50-1.75% respectively. The moisture content increased from 65.50 to 74.0%, while carbohydrate content range is 17.49-29.29%. Pb, Cu, Zn and Mn values of 0.22, 0.87, 1.96 and 0.67ppm was highest in calcium carbide ripened banana and lowest in the control 0.09, 0.26, 0.37 and 0.19 ppm.

Keywords
Banana; ripening; ripening agents; postharvest losses; metal contamination

 
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