Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (Musa acuminata, AAB) Treated with Induced Ripening Agents

Table 1

Peel colour, firmness, and stage of ripeness in ethephon-treated, acetylene-treated, and naturally ripened banana.

		Natural ripening					Ethephon		Acetylene
Day	0	2	4	6	8	10	2	4	2	4
Colour (C^∗)	36.36 ± 1.46	37.38 ± 1.81	37.28 ± 2.21	44.75 ± 4.68	46.87 ± 2.65	47.75 ± 0.95	42.23 ± 6.55	41.23 ± 7.01	50.70 ± 3.75	45.33 ± 4.07
Firmness (g)	1541 ± 135	1450 ± 165	1149 ± 89	1079 ± 99	350 ± 46	222 ± 33	479 ± 88	224 ± 28	565 ± 76	264 ± 67
Stage of ripeness	Stage 1	Stage 2	Stage 2	Stage 4	Stage 6	Stage 7	Stage 6	Stage 7	Stage 6	Stage 7

Stage 1: green; Stage 2: colour break; Stage 3: more green than yellow; Stage 4: more yellow than green; Stage 5: yellow with green tip; Stage 6: fully yellow; Stage 7: overripe.