Analysis of Physicochemical Changes During the Ripening of Cavendish Banana and Velchi Banana

Fruits and vegetables play very important role in our day-to-day life because of their nutrition parameters. In recent years organic cultivation is more popular as there demand for fruits vegetables. Due to high benefits considering the easily availability banana, it most demandable afforded by common man. Consumer decides quality banana based on physical characteristics. Simple experiment was carried out study analyse properties, nutritional properties two varieties Cavendish Banana Velchi banana. The shows that colour changes gradually from dark green yellow with brown spots which increases ripeness. weight goes reducing ripening days. 21.83% 9.8% reduction observed respectively. pulp peel ratio increase ripening. Ratio varied 1.69 1.77 cavendish 3.2 4.8 Velchi. pH value increasing during days whereas once fruit overripe starts decreasing. varies 4.2 5.4. Total Soluble Sugar till becomes overripe. TSS 4.5 26.7. majority characteristics used grading are colour, ratio, pH. This paper represents analysis decreases