Regulation of the ripening of banana (Musa acuminata) fruits by chemicals

Effect of some chemicals was studied on the ripening of banana (Musa acumin ata) fruits. Mature banana (Musa acuminata Genome AAA) fingers were dipped in solution of different chemicals, viz teepol or teepol containing inorgan ic phosphate, inorganic pyrophosphate, calcium chloride, ascorbic acid, fer rous sulphate, sodium metabisulphite, gibberellic acid, indol acetic acid a nd 2,4 dichlorophenoxy acetic acid. On the basis of fruit weight, pulp/peel ratio,pH of fruit pulp, respiratory rate and total sugar content, it was f ound that ripening of banana fruit was hastened by inorganic pyrophosphate, calcium chloride and 2,4-D and delayed by ascorbic acid, sodium metabisulp hite, ferrous sulphate, indol acetic acid and gibberellic acid. A significa nt finding was hastening of fruit ripening by post harvest dips of matured unripe bananas in 0.2% solution of inorganic pyrophosphate compared with th e control fruits.