Paper Title: Study of Artificial Ripening of Banana and Mango Using Histogram Technique

Author's name: Dr.S.Vijayabaskar,Dr.K.S.Neelu Kumari,V.N.Kavyashree

Bananas and mangoes are two widely consumed tropical fruits appreciated for their taste, aroma, and nutritional value. However, both fruits have a relatively short natural ripening period, which poses challenges for growers, distributors, and consumers. To meet the demand for ripe fruits year-round, artificial ripening methods have been developed. This paper provides an overview of the various techniques used to artificially ripen bananas and mangoes, including ethylene gas exposure, calcium carbide treatment, and controlled atmosphere storage. Furthermore, it discusses the physiological changes that occur during the ripening process and evaluates the impact of artificial ripening on fruit quality, safety, and shelf life. Additionally, the paper explores the regulatory frameworks governing the use of artificial ripening agents and the associated health and environmental concerns. Overall, this review aims to deepen understanding of the artificial ripening process for bananas and mangoes and to inform stakeholders about its implications for the fruit industry and consumers.

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