REPORT OF THE INPLANT TRAINING

02.09.2010 - 25.09.2010
On

“Evaluation of changes in Physico-

chemical properties
of
banana with ripening”

Submitted By

SREEMOL.S
Kelappaji College Of Agricultural Engineering And
Technology, Malappuram, Kerala

Under the Guidance

of

Dr. YOGESH KUMAR,

Scientist, Agricultural Structures &
Environment Control

________________________________2010____________________________
____

1
Central Institute Of Post Harvest Engineering &
Technology (CIPHET), Ludhiana - 141004, India
 ACKNOWLEDGEMENT

It was a great sint of exposure to the technological achievement of CIPHET,

Ludhiana, the scientific community and wise faculty of CIPHET, during the period of 23
days, inplant training at CIPHET, Ludhiana.
Pleasure gratitude to my training guide Dr. Yogesh Kumar, Scientist, and
Dr.Pranita Jaiswal, Sr.Scientist, AS& EC division whose able guidance, in interest,
inspiring encouragement and direction enable me to undertake and complete my training,
and exposure to the latest system of Post Harvest Engineering and Technology.
I am highly grateful to Dr. R.T. Patil, Director, CIPHET Ludhaina, for making it
possible for me to take inplant training at the CIPHET, Ludhiana. I extremely endowed to
Dr.S.N.Jha, H.O.D (AS& EC) for allowing us to undergo training in the CIPHET,
Ludhiana. I also wish to express my gratitude to Mr.Rishi Bhardwaj (SRF),Ms.Poonam
Preet Kaur (RA), Mr.Kamalesh (Lab Assistant) for their help during the course of
training.

I am grateful to acknowledge Dr. M. Siwaswami, Dean, Kelappaji College of

Agricultural Engineering and Technology, Tavanur, Kerala, who has always been a source
of inspiration and encouragement for his vision and favour of recommending me to
CIPHET, Ludhiana for the practical training program without which I would never
known about the latest development in the area of Post Harvest Technology.

Place: CIPHET, Ludhiana SREEMOL.S

Date: 25 September 2010 B.Tech Agricultural
Engineering

3
 CERTIFICATE

It is certified that, SREEMOL.S Fourth Year Student of

Kelappaji College of Agricultural Engineering & Technology,
Malappuram, and Kerala has completed 23 days training
from 2nd September to 25th September 2010, at Central
Institute of Post Harvest Engineering and Technology
(CIPHET), Ludhiana, in Post Harvest Engineering and
Technology. The Project is titled “Evaluation of Physico-
Chemical Properties of Banana with Ripening” under
the guidance of Dr. Yogesh Kumar, Scientist (AS & EC)
Division, CIPHET, Ludhiana.

(YOGESH KUMAR) (S.N JHA)

Scientist (AS& EC) Principal Scientist &
Head, AS&EC Division
 CONTENTS

CONTENT PAGE NO:

CIPHET: An overview 4-13

Introduction 14-16

Materials and Methods 17-20

Results and Conclusion 21-23

References 24

5
CIPHET, Ludhiana - An Overview
The Central Institute of Post Harvest Engineering and Technology
(CIPHET) was established on 29th December 1989 at Ludhiana as nodal institute
to undertake lead researches in the area of Post Harvest Engineering and
Technology appropriate to agricultural production catchments and agro
industries. The institute has another campus at Abohar, Punjab that was
established on 19th March 1993. The Abohar campus is primarily responsible for
conducting research and development activities on fruits and vegetables, and
commercial crops. A Krishi Vigyan Kendra (KVK) is also based at Abohar
campus. The KVK conducts field level demonstration on improved farm
technologies, organizes trainings for farmers, women and unemployed youths
and promotes entrepreneurship amongst rural youth including women.

MANDATE:
To undertake basic, applied and adaptive engineering and technology research in
post harvest sector of cereals, pulses, oilseeds, fruits, vegetables, flowers,
spices, plantation crops, products of forest origin, livestock and aquaculture
products including agricultural structures and environmental control.
To act as national institute for research, training, and education in post harvest
engineering and technology.
To act as repository of information on post harvest engineering and technology.
To transfer technology and provide advisory and consultancy services.
ORGANISATIONAL STRUCTURE:
A. Research Divisions (At Ludhiana)
Food Grains and Oilseeds Processing
Agricultural Structures and Environmental Control
Transfer of Technology
Livestock and Aquacultural Produce Processing (yet to be started)

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 (At Abohar)
Horticultural Crops Processing
Commercial Crops Processing (yet to be started)
All India Coordinated Research Projects (AICRPs)
AICRP on Post Harvest Technology
Started in 1972, the Project is operating at 33 centers spread all over
the country. The Project, while addressing location specific post harvest
technological problems also conducts multi-location trials of developed
technologies for assessment, adoption and refinement. About 100 need based
technologies have been developed under the Project.
AICRP on Application of Plastics in Agriculture
Started in 1988, the Project has 9 centers. Many improved technologies
have been developed by the use of special plastics for surface covered
cultivation (greenhouses, low tunnels and mulches) and FRP tanks for fish
rearing
MAJOR RESEARCH PROGRAMMES:
 Development of technology for packaging and storage for reduction in
post harvest losses of fruits and vegetables.
 Development of technology for value added products from fruits,
vegetables and food grain.
 Development of machines/equipments such as groundnut pod grader,
evaporative cooler, colour sorter, lac scrapper and fruit grader.
 Design development and evaluation of structures for covered crop
cultivation of high value crops for varied agro-climatic zones.
 Survey of agro industries, to evaluate the technological status and
associated problems.
  Studies on post harvest management of fruits and vegetables.
 Adaptive trials on agro-processing centres.

TECHNOLOGIES DEVELOPED:
Major achievements of the Institute under developmental programmers
and research projects are listed below:
Lac Scrapping and Grading Machine: Developed in collaboration with ILRI,
Ranchi, the machine has a capacity of 20 kg/h. It is operated by 1.5 kW electric
motor, requires two persons to operate. Costs about Rs.25, 000.
Fruit Grader: It grades kinnow and other round shaped fruits in six sizes. Has a
capacity of 1 t/h, requires 1.5 kW electric motor, 3-4 persons to operate and costs
about Rs.35, 000. Available commercially.
Low Cost Poly Houses: For raising nursery, flowers and high value vegetables
specifically in winters, low cost poly houses have been developed. Bamboo poles
and splits and UV stabilized LDPE film is used in construction. Structures of 13 x
4.5 x 1.7 m size cost about Rs. 5,000.
Groundnut Pod Grader: It grades on the basis of size and weight of pod.
Capacity 1 t/h. requires 3.5 kW electric motor and 3-4 workers. Of the 9 grades
obtained, best could be used for table purposes and rest for oil expelling. Costs
about Rs. 70,000.
Other Technologies: These include solar vegetable dehydrator, grinder for
tough agricultural materials, storage structures for garlic and kinnow collecting
device.
RESEARCH ACHIVEMENT (S)
CIPHET has developed 35 processing equipment and 25 processing
protocol. The details are as:
Agro-Processing Machinery Database: A visual database of about 700
machines / equipments of different post-harvest equipments and agro-processing
machines have been developed are: Cleaning and separation (60), Dryer (40),

9
Extractor (3), Grader (55), Milling (55), Packaging (135), Storage (30),
Processing machines (80), miscellaneous (75).
Nondestructive Method to know the Maturity and sweetness of Mangoes: I
determine the sweetness, sourness and maturity of mangoes in tree or in market
using colour spectroscopy and without destroying/ harming the fruit.

Automatic Blender-cum mixer: It was developed and designed for the

enzymatic treatment of Mustard seed prior the mechanical expelling under
controlled temperature. This enzyme breaks the lipoprotein and extracts 4%
more oil.
Bleaching material for edible oil: An alternative cheaper bleaching material for
edible oil refining is formed from agricultural waste and used for colour removal
during refining of oil.
CIPHET Banana- hand cutter: CIPHET banana hand cutter is useful to de-stem
the hand from the banana bunch. It is safe for hand and banana.
CIPHET Evaporative Cooled Structure (EC Structure): Evaporative cooled
structure (ECS) was developed for storage of fruit and vegetable. This system is
having minimum consumption of electricity, less initial investment and minimum
cost. It can achieve 20 degree Celsius and humidity is high as 70-99% and its
capacity 5-7 tones and cost 1.5-1.8 lakh.
Dehulling of Mustard seed: Hull is removed by floatation technique.
Evaporative cooled room for storage of fruit and vegetable: It is (3x3x3 m)
size structure, heavily RBC roof with CC floor It’s cost is Rs. 35000/-
Fruit grader: It grades all spherical commodities. Its capacity is 1 to 1.2t/hr and
3-4 people are require to operate and It’s cost is Rs 45000.
Greenhouse: It is used for raising nursery, crop production and vegetable
production. UV and LDPE film are used in construction. Cost is 500-600 meter
square and playhouse is 75 meter square.
Groundnut Pod Decorticator: It removes shell of groundnut and separate
kernels in 3 grades. Capacity is 80 Kg/hr.
Groundnut pod grader: It works on the basis of size and weight of pod.
Capacity is 0.65 t/hr.
Kinnow juice debittering: It is done with a cheaper adsorbent, result verified
according to fivefold and limuloid content.
Lac Scrapping and Grading machine: It may be 20 or 50 kg/hr in capacity.
Cost is ranged from Rs. 30000-50000/-

Low cost filter for micro irrigation system: Maximum is flow rate 3-7 m3/hr and
pressure is 1-1.2 kg/m2 and cost is 700/filter.
Maturity Determination of Mango on tree: To find out proper harvesting and
ripening index based on TSS (sweetness) was designed to measure the maturity
with colour values.
Mobile Agro Processing Center: It consist of Grain cleaner (100-200kg/h, 1kw),
Horizontal burr mill (75-100kg/hr, 3.5kw), Vertical Mazola mill (15-25kg/hr, 1.5kw),
Pop corn making machine (4 kg/hr, 1.5kw)
Mobile cool chamber: It is developed for short duration storage and
transportation of fruits, vegetables, fish etc, for retail marketing. Capacity is
150kg. 1:1 ratio of ice and fish is required.
Oil seed pre- grinding: It is done prior to mechanical oil expelling save energy.
Porous bricks: It is used for the construction of evaporatively cooled room.
Strawberry harvesting-cum-holding tool: It is having capacity of
15kg/hr/person and cost is Rs. 150/-.
Two stage evaporative cooler: It drops a temperature up to 18 degree Celsius
and increase humidity unto 90%. Cost is Rs. 8000-12000/-.
Technique for enhancement of self life of tomato: Harvested tomato is store
in perforated high-polythene bags of 160 gauge with KmnO4 as a absorbent and
store it up to 16 days at a temperature range 20-35 degree Celsius and humidity
is 30-90%.

11
CIPHET Tomato grader: It grades the tomato on the basis of size into 4 grades.
It works on the principle of gravity and has mobility from one field to another. It’s
Capacity is 325 kg/hr.
PRODUCT DEVELOPMENT
Blended Guava Leather: It prepared by dehydration of guava pulp and can be
stored up to 6 months in cold storage.
Preserve: It contain vitamin C and have good organoleptic acceptance.
Non-fermented product of Pomegranate: Anardana powder, tablet,
Pomegranate jelly are prepared from the fruits.

EQUIPMENTS AND PILOT PLANTS IN CIPHET

S.N. Name of equipment Function

1 Feed conveyor & Tomatoes get feeded by conveyor & gets sorted
sorting
2 Grader Tomatoes are graded as small, medium, & large

3 Waxing machine Tomatoes are polished with edible protein / oil

4 Dryers For drying purpose

5 Packaging Tomatoes are packed in ventilated boxes &

covered with plastic sheets to make it ready for
transportation

6 Crusher It is used to extract the juice from fruits

7 Blancher Tomatoes are heated at certain temperature in

order to prevent microbial growth

8 Concentrator For concentration purpose

9 Pulper For pulping

10 Sterilizer It sterilizes bottles, cans before & after filling

11 Dhal mill For milling of dhal only (capacity-100 kg/h)

12 Multipurpose mill Milling & other work (capacity-15 to 40 kg/h)

13 Hammer mill Milling performed by hammers (capacity-15 to 20

kg/h)

14 Burr mill Milling purpose (capacity-100 kg/h)

15 Roller Used for dehusking of wheat

16 Grain peeler Used for crops like maize, wheat, pulses, millets
etc.( capacity- 100 to 300 kg/h)

17 Sieve shaker For mechanical sieve analysis

18 Seed cleaner / grader Performs functions cleaning & grading

19 Pedal / power Cleaning

operated grain cleaner
20 High performance To determine the relative quality of acid, ethanol,
liquid sugar, etc. in sample & takes less time
chromatograph(H.P.L.
C.)
21 Centrifuge Biochemical analysis, used to separate partials
like heavy, light by centrifugation of liquid & semi-
liquid

22 Spectrophotometer For determination of chlorophyll, sugar etc.

23 Trinocular microscope Visualization of material

24 Auto Karl fisher unit Determination of moisture content of powered

product

25 Gas chromatograph Computation of gases like co2, o2 etc.

26 Fermantor 30L Biomass production

27 B.O.D. incubator To maintain temperature

28 Orbital shaker To shake the mixture well

29 Water bath Sterilization

13
30 Cleaning & grading To clean the seed & grading as per size
equipment
31 Pregrinder It grinds seed before expeller

32 Pretreatment blender / Oil seeds are soaked with water or water vapour
mixture for easy & complete expelling of oil.

33 Oil expeller Main function is to extract oil from oil seed.

34 Oil filter press Purification of oil

35 Texture analyzer Gives textural information (Tests- compression,

ultimate strength, tensile test etc.)

36 Tinometer Gives colour values like I, a, b & delta etc.

37 Iodine value meter To calculate iodine content

38 Digital Ph meter Calculates Ph value

39 Viscometer To calculate viscosity

40 Refractometer To determine consistency of liquid

41 Auto fat Fat calculation

42 Auto titration For titration

43 Rubber roller Modern machine & improves efficiency

44 Colour sorter Grading depending upon colour

List of Technologies at CIPHET, Ludhiana Ready for
Adoption/Commercialization

S. Title
No.
1. Two Stage Evaporative Cooler
2. CIPHET Evaporative Cooled Storage Structure for storing fruits and
vegetables
3. Small capacity Lac scrapper cum grader Equipment
4. High Capacity Lac scrapper cum grader Equipment
5. High capacity Groundnut pod grader
6. Sunflower dehulling mill
7. CIPHET Tomato Grader
8. Hand operated CIPHET ROTARY MAIZE COB SHELLER
9. Power operated CIPHET ROTARY MAIZE COB SHELLER
10. Method for Making Porous Bricks for constructing cool living and storage
rooms
11. Method of determining maturity and total soluble solids contents of mango in
tree
12. Method to prepare dried garlic slices
13. Process for making Ginger Powder
14. Sunflower based confectionery products
15. Process Technology for making Aonla Beverage
16. De-bittering of kinnow juice by using indigenous adsorbent resin
17. Process technology for Anardana and its powder
18. Process technology for pomegranate Jelly and Granadine
19. Process Technology for making Anardana Hazmahazam (Tablets)

15
20. Process Technology for ber preserves
21. Plain and blended guava leather/bar and process technology of mentioned
products
22. Post-harvest Technology for Chilli
23. Post-harvest Technology for Tomato
24. APC Models for Punjab
25. Application of Plastic in Aquaculture
26. Low cost filter for micro-irrigation
27. Low-cost bamboo green house
28. Database for Post Harvest and Agro Processing Equipment

HUMAN RESOURCES:
 The Institute trains scientific manpower in a number of disciplines such as
Agricultural Structures and Process Engineering, Chemical Engineering,
Electrical Engineering, Mechanical Engineering, Microbiology, Horticulture, Plant
Pathology, Agronomy, Agricultural Economics, and Foods and Nutrition.
FACILITIES AVAILABLE:
The newly established Institute has a highly qualified scientific and
technical manpower. It has a modern Food Science and Technology Laboratory
for food products analysis and a workshop for prototype fabrication. Besides
these, an agro- processing center at Abohar is functioning and another at
Ludhiana is being established for transfer of technology. Low cost poly houses at
Ludhiana and Abohar are available for off-season high value crops cultivation.
CONSULTANCY
The Institute conducts training and consultancy activities for farmers,
rural. unemployed youth, farmwomen, scientists / teachers of SAUs and
developing countries. The expert services are available for consultancy in the
fields of processing of food grains, oil seeds, pulses, fruits, vegetables and
greenhouses. An Institute Technology Management Unit (ITMU) has been
established exclusively to perform these works.

17
 Chapter 1

Introduction

Banana is the most important fruit crop of India, having great socio-
economic significance. It contributed 31% of the total food production in India.

World production of banana is estimated at 48.9 million tonnes out of

which 10.4 million tonnes, is contributed by India. India ranks No.1 in production
followed by Brazil (5.5 million tonnes), Indonesia (2.3 million tonnes), Philippines
(3.8 million tonnes), China (1.9 million tonnes) and Australia (1.8 million tonnes).
In India, Maharashtra state is the largest banana producing state followed by
Tamil Nadu, Gujarat, Assam, Andhra Pradesh and others.

About 50% of the bananas produced are eaten in cooked form. Bananas
eaten in cooked form are otherwise termed as plantain. Most of the bananas
consumed locally, only about 20% being transported to more or less distant
market places. The characteristic aroma compounds of banana are isopentyl
acetate.

Ripening of fruit involves highly complex changes in physical and chemical

properties. Softening, increasing sweetness, aroma and colour changes are
among the most striking phenomena related to ripening. The transition of green
to yellow color is due to degradation of chlorophyll and the appearance of
concealed pigments.
Table 1: State-wise important varieties of mango
States Varieties

Andhra Pradesh Dwarf

cavendish,Robusta,Rasthali,Amritpant,Thellachakrakeli,Karpoora,
Poovan,Monthan

Assam Jahai,Robusta,Honda,Manjahaji,Chinia

Bihar Dwarf cavendish,Alpon,Chinichampa,Malbhog,Muuthia,Kothia

Gujarat Dwarf cavendish,Lacatan,Harichal,Robusta

Kerala Nenthran, Poovan, Kadali, Chenkadali, Robusta, Rasthali

Maharashtra Dwarf cavendish,Baasrai,Robusta,Lal velchi, Safed velchi, Rajeli

nenthran

Tamilnadu Virupakshi, Robusta,Red banana, Poovan, Nenthran, Monthan,

Peyan, Matti, Karpooravalli

West Bengal Champa, Amritsagar, Lacatan, Giant Governor, Rasthali

19
COMMON USES (Economic uses)
1. Ripe fruits are mostly eaten fresh as a desert fruit
2. Unripe fruits are used for making banana powder
3. Banana is made into jams, jellies, banana puree, and are sometimes canned
4. Some varities of banana (Kadali) is used for ritual purposes.

Medicinal uses
1. High in iron, banana can stimulate the production of haemoglobin in the blood .
2. This is unique tropical fruit is extremely high in Potassium, yet low in salt,
making it
the perfect food for helping to beat blood pressure.
3. Banana is high in vitaminB, that helps to calm the nervous system.
4. Banana is used as dietary food against intestinal disorders because of its soft
texture
and smoothness.

Commercial fruits products from Banana

Products from Banana

a) Banana puree b) Banana jelly

c) Banana Jam d) GreenBanana Powder

e) Banana chips f) Canned banana

g) Marmalade h) Fruit bar

i) Brandy j) Wine

k) Toffee

Utilization of waste

21
 Mango processing industry produce almost 25-30% of fruits waste in the form
of peels, peel is used for the preparation of wine. Green banana friut, pseudo
stems and foliage are suitable as animal feed.

Chapter-2

Materials and Methods:

Sampling of Banana: The Banana samples (Musa species)were collected from

local markets,

Physical dimensions & weight: The physical dimensions such as length,

breadth and peel thickness were measured using Vernier calipers having a least
count of 0.02mm. The weight was measured using precision digital balance
(least count 0.001g) (model: TB-403, Denver, India).

Dry matter content: For measurement of dry matter content 5-10g of banana
samples was took without peel and kept in hot air oven at 70°C till the sample
achieved constant weight. The dry matter content was computed as below;

DM = (C-A)*100 / (B-A) ……………….

2.1

Where A = weight of Petri dish, g; B = weight of fresh sample and Petri dish, g;
C= weight of dry sample and Petri dish, g.

Texture Analysis: Texture is critical to fruits and vegetables. Fruits and

vegetables continue to metabolize, synthesize and catabolize after harvest. It is a
collective term that encompasses the structural mechanical properties of a food
and their sensory perception in the hand or in the mouth and are related to
deformation, disintegration, and flow of food under force; and are measured by
functions of force, distance and time. The Textural characteristics of banana was
measured as penetratic parameter as one of the better indices of fruit firmness.
The parameter determines the extend of force required to penetrate the skin and
pulp of fruit to a depth of 10 mm by using a vertical probe with diameter 2mm.The
peak penetration was recorded and expressed in Newtons (N) and was taken as
indicator of firmness of fruit.

Fig no:1 Texture analyser

pH measurement: pH is hydrogen ion concentration.It is defined as the

logarithm of reciprocal of H2 ion concentration in g/litre. It influences the
palatability of food. The pH of the clarified juice was measured using a digital pH
meter (Elico India Ltd,Hyderabad).The value was reported.

23
 Fig no:3 pH meter

Color measurement: Color was measured using a Hunter colorimter in terms of

L,a and b. L is the measurement of lightness on a scale ranging from o(black ) to
100 (white).’a’ denotes the variation in red and green.+a denotes redness and –a
denotes greenness.’ b’ denotes the variation in yellow and blue.+b represents
yellowness and-b represents blueness.
 Fig no:3 Hunter colorimeter

Total Soluble Solids(TSS) :

The sugars are the main contributors to the soluble solids.TSS of fruit juice is
determined based on the specific gravity or refractive index of sucrose solution
and is measured on a scale of 0Brix. Brix is defined as % of sucrose measured by
a Brix hydrometer’s fruit mature during a season, juice soluble solids increases.

The fruit portion, scooped by a knife and crushed and grinded. Juice of the
crushed mass was extracted. Then it is centrifuged using a lab centrifuge (Etek
MP-400R, Electrocraft,India) to get clarified juice. The TSS of the clarified juice
was measured using a digital pocket refractometer. (Model: Pal-3,Atago
instruments, Japan) and values recorded.

25
 Fig no:4 Refractometer
Acidity: Acid content of fruits diminishes when ripens. Acidity is measured using
titration method. A known volume of sample ie, 1ml was dissolved in 9ml of
distilled water and titrated with 0.1N NaOH using two drops of phenolphthalein
solution as indicator. The end point was judged by the appearance of constant
pink color. The titre value was noted and result was calculated as % of total
acids.

Acidity= (titre value*0.1*equivalent weight of citric acid*100)

Volume of sample*1000
 4.9
4.8
4.7
pH

4.6

4.5
4.4
4.3
0 2 4 5 7 8
STORAGE DAYS
RESULTS AND DISCUSSION

Table- 1: Color changes of banana during storage

Storage days 0 2 4 5 7 8

L 49.94 46.47 46.83 46.65 40.70

A 0.39 -0.21 2.82 6.02 7.03

B 35.07 31.93 32.46 30.88 25.12

Chroma 35.07 32.03 32.59 31.46 26.09

value

Table-2:Changes in physical parameters of banana during storage

STORAGE DAYS 0 2 4 5 7 8

LENGTH 116.8 141.8 112.7 129.9 111.1 112.87

BREADTH 26.50 29.25 25.06 29.62 21.96 21.37

PEEL THICKNESS 2.3 1.76 1.72 1.56 1.42 1.24

Table-3: Changes in Textural Properties of banana during storage

STORAGE DAYS 0 2 4 5 7 8

FORCE 12.51 12.06 11.93 10.86 9.97 9.46

SLOPE 3.12 3.10 3.06 2.94 2.52 1.83

STICKINESS

MEAN FORCE -0.98 -0.96 -0.94 -0.51 -0.19 -0.11

MEAN AREA -5.20 -5.02 -4.46 -4.20 -1.4 -0.90

27
 Fig no:5 Change in pH value during ripening of Banana

8
ACIDITY(%)

6
4
2
0
0 2 4 5 7 8
STORAGE DAYS

Fig no: 6 Change in acidity during ripening of Banana

 20
15
TSS,0BRIX

10
5
0
0 2 4 5 7 8
STORAGE DAYS

Fig no: 7 Change in TSS during ripening of Banana

CONCLUSION

During storage Total soluble solids, pH increased.

Acidity showed a gradual decline, due to conversion of acid into sugar with
ripening.
The force required to puncture the banana decreased due to decline in firmness
of fruit with ripening.

29
REFERENCES
1. Mahajan.B.V.C,Kaur.T,Gill.M.I.S,Dhaliwal.H.S,Ghuman.B.S,Chahil.B.S.
(2010)
Studies on optimization of ripening techniques for banana.Journal of Food
Science and Technology,47(3),315-319.
2. Annual Report(2009-2010),Banana,National Research Centre for
Ludhiana
3. B.Jacob Ph.D,The chemical analysis of foods and food products,3 rd
edition,C.B.S.Publishers & Distributors,New Delhi
4. K.G.Shanmugham(1985).Production Technology of Vegetable
crops.Oxford &IBH publishing company private Ltd
31