Vol. 8, Special Issue 4 (2019)
Effect of different doses of ethrel on ripening of Banana (Musa spp.).
Author(s): Manmeet Kaur, Diksha Tinna and Navdeep Gandhi
Abstract: The study was carried out on the fruits of banana taken from Babber fruits and vegetable company, Abohar, Distt. Fazilka, Punjab. The fruits were brought to Agriculture lab, D.A.V College, Abohar. The fruits of each sample were named as T1-Distilled water (1 litre) + 200 ppm ethrel, T2-Distilled water (1litre) + 300 ppm ethrel, T3-Distilled water (1 litre) + 400 ppm etherl, T4-Hot water (50 ± 2ºC) + ethrel-200 ppm), T5- Cold water (13±2℃) + ethrel-200 ppm, T6-Control. The objective of the study was to evaluate physical characteristics (Fruit colour, pulp to peel ratio, physiological loss of weight) and chemical characteristics (TSS and Titratable acidity) of each sample of banana. The experiment concluded that among the treatments T3 has performed better in parameters like pulp to peel ratio (4.94), physiological loss of weight (6.97%), total soluble solids (21.33 0Brix), titratable acidity (0.24%). Fruit colour was changed from green to uniform yellow with the advancement in the ripening period with the treatment of Distilled water (1 litre) + 400 ppm ethrel.
How to cite this article:
Manmeet Kaur, Diksha Tinna and Navdeep Gandhi. Effect of different doses of ethrel on ripening of Banana (Musa spp.).. 2019; 8(4S): 36-38.