ABSTRACT

Ripening of banana has a marked effect on the textural and physic-co chemical properties of fruits. With ripening there is conversion of starch to sugar and percentage of water extractable carbohydrate increases and that can be better utilized by yeast or fermentation. I case of climacteric fruits ethylene produced due to the metabolic action of fruit trigger the ripening process; it was observed that in controlled atmosphere storage with absorption of ethylene, shelf life of fruit increases with reduced fermentable sugar formation with long shelf life with respect to control. But due to wax coating of banana the rate of respiration decreases resulting less ethylene formation, but due to non penetrability of ethylene through the wax coating the adhered ethylene of surface causes more softening and faster generation of sugar.