摘要：The objective of this study was to select natural ripening agents in banana ripening that can be a safe agent and can be used as an alternative to chemical agents. For this purpose, some natural medium was selected like Venna leaf (Ricinus conmunis L), Banngi fruit, Ripened banana, Bilimbi fruit (Averrhoa bilimbi L) and examined their performance in banana ripening. Results were compared with banana ripened by chemical agents for suitability analysis. This study finds out Venna leaf is more suitable, effective and appropriate for Sobri banana ripening. Bilimbi fruit is another promising agent after Venna leaf in Sobri banana ripening. It gave the same result as like Calcium Carbide (CaC2) for Sobri banana. Banngi fruit, Ripened banana also gave quite a good result. However, Banngi fruit is costly and damage of the ripened banana started quickly. Ripened banana also gave the same result as like Banngi fruit. Therefore, Banngi fruit and Ripened banana are not preferable. Bilimbi fruit is appropriate and effective for Sagor banana ripening as a natural ripening agent. Venna leaf is another promising agent after Bilimbi fruit, in Sagor banana ripening. It gave the same result as like Calcium Carbide (CaC2) and Calcium Oxide (CaO). It can be concluded that Venna leaf and Bilimbi fruit can be used as an alternative ripening agent as replacement of Calcium Carbide (CaC2) and Calcium Oxide (CaO).
关键词：ripening; bananas; natural reagent; chemical reagent; color
