Abstract:
In commercial fresh fruit trade, artificial ripening is an essential part of the business as ripe fruits are
highly susceptible to handling damages and decay. Industrial byproducts such as calcium carbide and
ethephon as artificial ripening inducers are widely used by the traders. Since these are quite cheap,
excessive doses are used, and traders usually do not follow the methods recommended by the authorities
when applying them. Consumption of such products poses health risks, sometimes dife threatening.
Therefore, the proposed study was conducted as the first step in developing traditionally used
biomaterials as organic ripening enhancers and to come up with a sustainable product to be used in fresh
fruit ripening industry. Different forms of Keppetiya (Croton aromaticus) leaves (paste, aqueous extract,
fresh powder and fresh leaves) were evaluated against an untreated control for their ability to promote
ripening of banana variety Embul under laboratory scale. Peel colour (L* a* b*), pulp firmness, total
soluble solids, titratable acidity and sensory qualities were evaluated. The results revealed that banana
variety Embul treated with fresh powder of Keppetiya leaves promoted the ripening of these fruits in
contrast to the untreated control.
