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. 2019 Mar 5;9(1):3548.
doi: 10.1038/s41598-019-40053-3.

Ripening of bananas using Bowdichia virgilioides Kunth leaves

Rivaildo da Costa Nascimento  1 , Oliveiros de Oliveira Freire  1 , Lylian Souto Ribeiro  2 , Mikael Bolke Araújo  3 , Fernando Luiz Finger  4 , Marcus Alvarenga Soares  5 , Carlos Frederico Wilcken  6 , José Cola Zanuncio  7 , Wellington Souto Ribeiro  8
Affiliations

Ripening of bananas using Bowdichia virgilioides Kunth leaves

Rivaildo da Costa Nascimento et al. Sci Rep. .

Abstract

Bananas are usually ripened with calcium carbide (CaC2), a dangerous substance that can cause food poisoning. The objective was to test the empirical ripening banana method using Bowdichia virgilioides leaves compared to carbide. Ripening tests were carried out using 'Pacovan' banana fruits with B. virgilioides leaves and carbide following the empirical method used by Borborema farmers, Paraíba, Brazil. Bowdichia virgilioides leaves induced increased respiration and ascorbic acid production and reduced acidity, chlorophyll and pH in banana fruits like CaC2. Leaves of B. virgilioides induce ripening of 'Pacovan' banana with safer and same results than with CaC2.

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Conflict of interest statement

The authors declare no competing interests.

Figures

Figure 1
Figure 1
General appearance of bananas ripened with Bowdichia virgilioides leaves and carbide.
See this image and copyright information in PMC

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