2. Background
Banana comprises of an array of species in the family Musaceas and the genus Musa and most common species include
Musa accuminata (A genome)
Musa balbisiana (B genome)
Banana is a rich source carbohydrate,
minerals, vitamins and dietary fiber
Banana contains ingredients to prevent diseases (cancer, diabets and blood pressure)

3. Background
Banana is the fourth important crop after rice, wheat and maize
It is the 5th important crop in the export trade after coffee, cereals, sugar and cocoa
In Ethiopia, 3 million quintals are produced
The fruit is produced in all seasons of the year

4. Research problem
Large scale production of banana has started recently in northWestern Ethiopia and limited/no study on ripening and postharvest of the fruit produced
Varieties produced include (Dwarf/Giant cavendish, William I, Grand Nain, Poyu and Butazu) and ripening behavior and quality of fruit produced of these varieties is poor and need improvement to be competent in market

5. Justification of the study
If banana postharvest fruit quality and life improved, loss in quality and quantity will be minimum and also consumers, traders and producers found in NWE involved in banana business will be benefited

6. Hypothesis
Banana fruit needs appropriate temperature for ripening and there is variation in postharvest quality in banana varieties grown in NW Ethiopia in ripening and quality
There is variation in ripening quality under perforated packaging and without it

7. Objectives of the study
Describe (assess) the ripening behavior and postharvest quality of banana varieties grown in northwestern Ethiopia
Identify the optimum temperature for ripening and the efficacy of low density perforated plastic packaging for better fruit ripening, long green and shelf life

8. Material and Method Experimental Site
The experiment was conducted in Bahirdar University, Botany Labratory, Science college
Seven Km from Bahirdar City
1915 masl mm

9. Material and Method Experimental setup
Fruit samples from seven commonly grown banana varieties (Local variety, Dwarf cavendish William I, Grand Nain, Poyu, Giant Cavendish and Butazu) were harvested at optimum maturity from Weramit horticultural research station of Ade Agricultural Research Center
Bunch was immediately dehanded and hands cut in to fingers and washed with clean water and allowed to air dry

10. Material and Method
Fruit fingers were divided into ten groups each group containing up to thirty fruits. From the ten groups, five groups were put inside five different perforated plastic package and the remaining five groups kept without perforated plastic package.
Two group of fruits ( with and without packaging) were kept in 30oC, 25oC, 20oC, 15oC and the control

11. Data collection Objective methods; pulp/peel ratio weight loss
Postharvest life
Fruit length
fruit diameter
Fruit volume

12. Data collection Subjective methods (sensory)
Color; 1-all green, 2- green with trace of yellow, 3- more green than yellow, 4-more yellow than green, 6-all yellow , 7- all yellow with brown flecks.
Firmness; 1-low firmness , 2-moderate firm, 3- moderate to high firmness, 4- good firm, 5-very good firm
Ripening behavior (quality); 1-low quality, 2- moderate quality, 3 moderate to high quality, 4- good quality, 5- very good quality

13. Result and discussion
a) Analysis of variance

14. Result and discussion
b) Description of Ripening Behavior and Postharvest Quality

15. Result and discussion
c) Postharvest Quality at Different Ripening Temperatures

16. Result and discussion
d) Ripening Behavior and Postharvest Quality of Fruits with/without Packaging

17. Result and discussion
e) Interaction of Temperature and Packaging on Ripening and Quality of Fruits

18. Conclusion and recommendation
Banana fruit perish fast, knowledge and technologies that can improve fruit quality and reduce postharvest loss are important
There is variation in fruit ripening and quality from different sampling groups of fruits and William I and Dwarf cavandish for long distance transport and g cavanish and local fast ripening
Local variety found to have optimum ripening at ambient temperature and without packing

19. Conclusion and recommendation
Optimum banana fruit firmness, color development, postharvest life were achieved by ripening fruits at 15oC and 20oC with perforated plastic packaging
Further and similar researches endeavors on postharvest technologies that can improve ripening, fruit quality and shelf life to the level of international standard at producer and traders’ level need be conducted

20. Conclusion and recommendation
Pre-cooling infrastructures, cold storages, proper transportation and packing need to be setup and followed for perishable fruits like banana in the market chains.
Similar studies on avocado, mango and guava should be done