摘要：The aim of the study was to identify different physiological properties like ripening time, peel color, stalk color, flavor,and the shelf life of bananas by using chemicals, heat and natural process. For this observational study, 500 piecessagor bananas were collected from Madhupur, Tangail. It was taken into two batches A and B. Every batch had fourgroup i.e. 1st group was for naturally ripened, 2nd group was ripened by ethephon, the 3rd group was ripened bycalcium carbide and 4th was used by heat. 65 pieces of bananas were taken for natural and heat process whereas 60pieces were taken for chemically ripened bananas in each group of both batches. Ethephon was applied on the bananawith the concentration of 1ml/L and 2ml/L which took about 3 days for ripening. Peel color was uniform bright yellowand attractive. Ripened banana had very little flavor with yellow stalk color. It was observed that 2ml/L ethephontreated ripened bananas had the shelf life between 2-3 days where it was between 3-4 days in 1ml/L ethephon treatedbananas. Calcium carbide was used on bananas with the concentration of 2gm and 5gm which took about 2-3 days toripe. Peel color was uniform bright yellow, smooth and attractive without any spot. Ripened banana had very littleflavor with yellow stalk color. 2gm calcium carbide applied bananas had the shelf life about 3 days where 5gm calciumcarbide treated ripened bananas had the shelf life between 2-3 days. Heat applied bananas took 4-5 days to ripe. Peelcolor was uniform bright yellow with little flavor but spots were developed. Stalk remained green in bananas. Shelf lifewas between 3-4 days. Naturally ripened bananas took 5-6 days to ripe. Peel color was light yellow with the spot in thefirst stage of ripening and developed bright yellow after 1 day. Stalks were blackish yellow and ripe bananas had theshelf life between 5-6 days with very nice flavor.
关键词：color; calcium carbide; ethephon; flavor; shelf life.
