Effect of Different Forms of Keppetiya (Croton aromaticus L.) Leaves on Promotion of Ripening in Banana Variety Embul

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.