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Physico-chemical and sensory parameters of artificially and naturally ripened Banana Bari Pallavi Hiralal, Patra Anamika Kamalesh, Kavimandan Bhushan R. Department Of Biochemistry, Moolji Jaitha College, Jalgaon Online published on 20 July, 2020. Abstract Artificially ripened banana had poor physico-chemical qualities than those ripened naturally. Calcium carbide treated banana sample was comparatively less nutritious. Considerable amount of arsenic was found in the fruits ripened with Calcium carbide, which significantly increased during ripening stages. Top Keywords Artificial ripening, Banana, Physico-chemical characters, Sensory evaluation. Top | |
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