ABSTRACT
This study was conducted in the years 2005 and 2006. The study aims to investigate some chemical changes which occur in banana fruit during ripening in two different ripening 1-The artificial ripening method in a cold storage room with temperature 2 1 +/- 1°C, after dipping the fruits in Ethrel solution [1000ppm] for 5 minutes. 2-The traditional method, in which the fruits are put in plastic boxes and enrolled with journals. Then these bananas are kept in normal room temperature about 36°C and 30°C for the 2005 and 2006 experiments, respectively. In addition, the study also includes investigation of the changes which occur during different ripening periods[3,6 and 9 days]. From the results of this study, we can see that the difference between the two ripening methods in total sugars[TS], reducing sugars[RS], sucrose, and total soluble solids[TSS] were not significant in 2005 and 2006, the six day ripening period showed the highest significant increasing rates for [TS], [RS], sucrose and [TSS] in both years compared to the other ripening period whereas the artificial ripening method showed significant decrease in chlorophyll content in comparison with the normal room ripening method in both years