Determination of the Impact of Artificial Ripening on the Shelf Life of Plantain Fruit (musa Paradisiaca)

Student: Chinonso Precious Chinedu (Project, 2025)
Department of Food Science and Technology
Federal University of Technology, Owerri, Imo State

Abstract

ABSTRACT
This study assesses the impact of various artificial ripening agents on the shelf life, sensory qualities, microbial load, and overall consumer acceptance of plantain fruits. The ripening methods under investigation included Controlled Atmosphere Ripening (CAR), calcium carbide treatment, and natural ripening. Microbial analysis revealed that calcium carbide treatment resulted in the lowest Total Fungal Count (TFC) score of 8.15 log CFU/g, compared to CA (8.75 log CFU/g) and natural ripening (9.20 log CFU/g). All methods showed no detectable levels of Total Coliform Count (TCC). Sensory evaluation indicated that CA-ripened plantains received the highest overall acceptability score (6.50±1.70), followed by naturally ripened plantains (6.30±1.89), and calcium carbide-treated plantains (2.60±1.89). These findings demonstrate that artificial ripening agents can significantly impact the shelf life, microbial load, sensory characteristics, and consumer acceptance of plantain fruits. CA and natural ripening methods yielded more favorable outcomes compared to calcium carbide treatment, highlighting the importance of selecting suitable ripening techniques to ensure optimal quality, safety, and consumer satisfaction in the context of plantain fruit shelf life determination.

Keywords
Artificial ripening plantain fruit shelf life ethylene treatment calcium carbide post-harvest fruit quality decay rate physiological changes.
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