Abstract

• Fruit ripening is a natural process which also can be stimulated using different artificial fruit ripening agents. The effect of chemical ripening agent (ethephon) on the nutritional and metal compositions of banana (Phee-gyan-hnget-pyaw) is investigated work. This includes three types of banana (Phee-gyan-hnget-pyaw): natural ripening (untreated), treatment with different dosages of ethephon (250, 500 and 1000 ppm) and market samples. Nutritional values of banana (Phee-gyan-hngetpyaw) samples were determined by the method of Association of Official Analytical Chemists (AOAC). The moisture content, total ash and fat contents, the protein, crude fiber, carbohydrate and energy values in all samples were measured. The values of reducing sugar and acidity in treated samples were observed to be higher than natural ripening (untreated) sample. Ascorbic acid (vitamin C) contents have been measured by using two methods, the first AOAC’s titrimetric method and the second UV-visible spectrophotometry method. It was observed that the amount of ascorbic acid (vitamin C) content was found to be higher in natural ripening (untreated) sample compared with ethephon-treated and market samples. The pH values of all samples were found within the acid range. Some minerals (K, Na, Ca, Mg, Fe, Mn, Zn, Cu, Cd and Pb) were determined by using atomic absorption spectrometer (AAS). Cadmium and lead contents in all samples were not found. Potassium is the highest value in natural (untreated) samples. Phosphorus contents in all samples were determined by using UV-visible spectrophotometer. Phosphorus content gradually increased in all ethephon-treated samples. It was found that the chemically treated banana samples ripened more faster about three times than untreated ones (natural).