Practice Name:

Use of Perfumed Incense Sticks for Ripening of Banana

Details

Category	Crop Production
Crop	Banana
Crop Family	Musaceae
Scientific Name	(Musa paradisica)
Vernacular Name	Kela
Scout	HBN
Ingredients	Perfumed incense sticks
Details Of Innovation	The bunch of raw banana is kept in a big vessel and after that the perfumed incense stick is lit and kept in the vessel, which is then covered. After 12 hours, the bunch of banana becomes ripe. According to another practice, the bunch of banana is kept covered for one day by the leaves of Wrighitia tinctoria.

Innovator / Knowledge Provider	V. R. Aicchappan
District	Virudunagar
KVK District	TNAU-KVK, Regional Research Station Campus, Kovilangulam, Aruppukottai- 626101
Address	Reddiapatti,Virudhunagar, Tamil Nadu
Languages Spoken	Tamil
Vocation	Farming
State	Tamil Nadu
PIN Code	626118

PAS 1	"Calcium carbide is widely used for artificial ripening of bananas. Maduwanthi, S.D.T. and Marapana, R.A.U.J., 2019. Induced ripening agents and their effect on fruit quality of banana. International Journal of Food Science, 2019."
PAS 2	"Most climacteric fruits in India are ripened with industrial grade calcium carbide. Industrial-grade calcium carbide usually contains traces of arsenic and phosphorus, and, thus, use of this chemical for this purpose is illegal in most countries." http://agritech.tnau.ac.in/horticulture/fruit_ripening.pdf Dated: 14/5/2020
Agro Ecological Zone	Agro Ecological Region / Sub Region (ICAR) Tamil Nadu uplands and leeward flanks of south Sahyadris, hot, dry semi-arid eco-subregion (8.1), Agro-Climatic Region (Planning Commission) East Coast Plains and Hill Region (XI), Agro Climatic Zone (NARP) Southern zone (TN-5)
Practice ID	DTP0010000002657
Annotation ID	GIAN/GAVL/424
Reference	Lok(4)1, feb.-1999, pg.no.-8
Technology Transfer Terms	DIY

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GIAN is the first incubator of grassroots innovations set up in 1997 in collaboration with the Gujarat government and supported by SRISTI and IIMA in addition to the Honey Bee Network.

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