Induction of fruit ripening in banana (Musa acuminata cv. berangan) using different carbide concentrations and different stacking level

Banana is edible fruit that most eaten by people worldwide. Correct post- harvest handling is crucial especially in term of import-export activities to ensure
the optimum quality produced by the fruits. Natural ripening of the banana is not suitable for massive marketing. Instead of natural ripening, artificial ripening is the most convenient nowadays, calcium carbide for example. By doing this study, optimum concentration of calcium carbide and suitable stacking level revealed and will be used for commercial market activities. 10g, 20g and 30g of calcium carbide used in first experiment followed by single, double and triple stacking level in second experiment using the optimum concentration of carbide. All the treatment tested in term of fruit weight, fruit diameter and fruit sweetness and the result were varied between each experiment. Fruit weight, fruit diameter and fruit sweetness showed different result in experiment 1 that accomplished the first objective. Despite, only fruit weight give significant different in
experiment 2 whereas another both parameter result insignificant different. This conclude that increasing the stacking level will had no effect on slowing down
the ripening process.