1

CHAPTER 1

THE PROBLEM

Introduction

The ultimate stage in fruit development is ripening, an irreversible

process involving a slew of physiological, biochemical, and organoleptic

changes (Manduwanthi & Marapanaa, 2019). Fruit ripening is the

consequences of a series of Complex events, these events or changes are

unrelated to one another. They include; seed, maturation, colour,

abscission and rate of ethylene production and tissue permeability.

Similarly, organic acid changes, softening, Development of wax on skin,

production of flavour Volatile, protein composition and changes in the

composition of carbohydrates are all observe (Manduwanthi &

Marapanaa, 2019: Abbaset, 2021).

Banana is one of the most widely cultivated and widely

consumed fruit crops in the world. It is said to be as one of the earliest fruit

crops which is cultivated at the beginning of the civilization. Bananas are

native to South East Asia and it is cultivated in over 130 countries

throughout the tropical and subtropical regions of the world. It is recorded

as the fourth largest food crop of the world after rice, wheat, and maize.
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The annual world production of bananas is around 114 million

metric tons from an area of 5.6 million ha according to the Food

Agricultural Organization 2018. From this total banana production about

50% is consumed in cooked form which is often term plantains while the

rest is dessert types. Brazil, India, and Philippines are the principal countries

in terms of production of bananas.

In the Philippines the banana is considered the most

important crop due to its Production and commercial value. As one of the

economically valuable crops in the country, banana production Rank first

as it contributes to more than 100 million USD of the country economy

annually. Among the regions of the Philippines, Mindanao which is Davao

is consider as the top producer of commercial bananas.

Fruits that are ripe have a short shelf life and are easily lost in

transit (Mursalat et al 2018). As a result, fruits are typically gathered While

unripe, transported and artificially ripen upon arrival. In addition, fruit

dealer who want to fulfill high demand and make more money Collect

immature fruit and make artificial ripening agent to speed up ripening

process. Although, ripening artificial of fruits is a speedy procedure,

compromises the nutritional quality, sensory experience and safety of the

fruit (Hossain, 2018).

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Calcium carbide is a frequent ripening agent. This is due to

the fact that it is inexpensive and simple to obtain. However, intakes of

fruits ripened with calcium carbide poses substantial hazard to the health

Of consumer (Rahim, 2019). Saba banana takes several days to be

ripened (5-10 days). This typical condition is unwanted for the sellers. The

usual solution for this problem is to use and add calcium carbide or

"kalburo" on the banana but because "kalburo" is flammable, volatile and

may have substances that are harmful to individuals, it is necessary to find

other means of forcing Saba bananas to ripen. in this investigatory project,

Saba bananas were forced to ripen with the use of leaves from varied

plants.

Using madre de cacao leaves as a banana ripening method is

a traditional practice in some regions. Madre de cacao leaves release

ethylene gas, which helps accelerate the ripening process of bananas.

However, the effectiveness may vary depending on factors such as the

concentration of ethylene released, environmental conditions, and the

stage of banana ripeness. While it can be an inexpensive and natural

method, its efficiency compared to other ripening methods like using

ethylene gas or controlled atmospheric conditions might be lower.

The researcher will conduct this study to know the effectiveness

of using madre de cacao and calcium carbide as banana ripening

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method in Gingoog City. Given the urgent need for more affordable and

effective banana ripening methods. This study investigates the potential

of Madre de Cacao and Calcium Carbide, aiming to transform

agricultural practice in banana producing region.

Theoretical Framework

This study is supported by the Theory Comparison of Different

Ripening Methods for Bananas by Sarmiento et al., (2019). It compared

the ripening effects of madre de cacao and calcium carbide on

bananas, highlighting differences in ripening speed, fruit quality, and

safety considerations. This study aimed to explore and compare the

ripening effects of madre de cacao and calcium carbide on bananas.

Madre de cacao is a natural plant extract, while calcium carbide is a

synthetic chemical commonly used for ripening fruits. The research likely

delved into factors such as ethylene production, fruit quality, shelf life, and

potential health implications associated with each ripening agent. By

examining these factors, the study sought to provide insights into the

effectiveness and safety of using natural versus synthetic ripening agents

in the banana industry.

This study aligns well with the research conducted by Sarmiento

et al. in 2019. By examining the ripening effects of both madre de cacao

and calcium carbide, this study aims to evaluate their effectiveness in

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ripening bananas. It providing insights into the comparative effects of

these two ripening agents on factors such as ethylene production, fruit

quality, shelf life, and potential health implications. This allows the

Researchers to contribute to the understanding of natural versus synthetic

ripening methods in the banana industry, potentially informing practices

that prioritize effectiveness.

Conceptual Framework

The purpose of conceptual framework is to help the researcher on

how to identify the process of conducting the study. It will serve as their

basis on how they are going to achieve their objectives.

The objective of the study on using madre de cacao and calcium

carbide as banana ripening methods could be to evaluate their

effectiveness in ripening bananas, compare their effects on fruit quality

and assess their potential as alternatives to traditional ripening methods

such as ethylene gas.

First variable, using madre de cacao and calcium carbide as

banana ripening methods involves placing either of these substances

near the bananas. Which madre de cacao release gas, while calcium

carbide reacts with moisture to produce acetylene gas, which also

accelerates ripening.
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Second variable, madre de cacao leaves is placed on the vicinity

of the bananas, it releases ethylene gas. A natural hormone that triggers

the ripening process of the banana. Calcium carbide, a chemical

compound is placed near the bananas. This chemical produce acetylene

gas that can help the ripening process of banana.

The last variable is the output, which shows the ripening process

of the bananas reached the stage of ripeness. Considering the color,

taste and ripening speed of the banana.

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Schematic Diagram

Effectiveness in ripening of banana

( Lakatan )

*Color

*Taste

*Ripening Speed

Figure 1. Schematic diagram presenting the Variable of the study

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Statement of the Study

This study aims to examine the effectiveness of using madre de

cacao and calcium carbide as banana ripening method.

Specifically, this study will answer the following questions:

1. What is the level of effectiveness of madre de cacao as banana

ripening method in terms the ff:

1.1. Color;

1.2. Taste; and

1.3. Ripening Speed?

2. What is the level effectiveness of calcium carbide as banana ripening

method in terms of ff:

2.1. Color;

2.2. Taste; and

2.3. Ripening Speed?

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3. Is there a significant difference between madre de cacao and

calcium carbide as banana ripening method?

Hypothesis

The hypothesis explains the perception and conclusion of the

researcher about the significance of using madre de cacao and calcium

carbide as banana ripening methods.

Ho: There is no significant difference between madre de cacao

and calcium carbide as banana ripening methods.

Significance of the Study

This study is essential and useful it can help to determine the

effectiveness of using the madre de cacao and calcium carbide as

banana ripening method. This study is conducted in San Luis Gingoog City.

The outcome may help the banana farmer in brgy. San Luis to adopt this

method that is easily to use and affordable. The findings may help the

following:

Banana Farmers. they can benefit because the banana ripens

faster and through that the owner can benefit, they can easily sell the

banana.
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Marketers. marketers can benefit this study through differentiate

their products, and tap into consumer preferences for natural, safe, and

sustainable food choices.

Consumer. The consumer can benefit this study for them to make

a choice that align with their health, and enhanced their overall

satisfaction.

Students Researchers. this study provides students with an

opportunity to deepen their knowledge, enhance their skills, and

contribute to important conversations surrounding food safety,

sustainability, and agricultural innovation.

Future Researchers. they can benifit this study, because the

findings and insight generated by this study to further advance

knowledge, innovation and sustainability in banana ripening and

agricultural practices.

Scope and Limitations

This study focuses on the specific place of Gingoog City. This will be

conducted in Purok Quezon A, San Luis, Gingoog City. This study aims to

investigate and compare the effectiveness of two banana ripening

method, which is madre de cacao and calcium carbide. It will focus on

assessing the ripening process. In term of fruit quality and shelf life
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associated with each method. Color, taste and ripening speed. It will be

analyzed to provide evaluation of ripening effectiveness. The Researchers

will use 5 string of Madre de Cacao and 1 grams of Calcium Carbide

apply to the 12 pcs. Of banana.

This study which may limit the scope of 2 week observation and

analysis. This study will not use any other chemical agent, it will only focus

on comparing madre de cacao and calcium carbide as ripening method.

While the study aims to assess short term ripening effect, long term impact

on fruit quality and shelf life may not be fully evaluated within the scope

of the research.

Definition of Terms

The following term are defined to the level of understanding which is

related on this study to gain ideas and information. The definition of term is

the following:

Calcium Carbide. also known as calcium acetyl, is a chemical

compound with the chemical formula of CaC. Its main use industrially is in

the production of acetylene and calcium cyanide.

Effectiveness. The degree to which something is successful in

producing a desired result

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Ethylene Gas. It is a plant hormone involved in various physiological

process such as ripening of fruits, senescence (aging) of flowers, and

abscission (shedding) of leaves.

Madre De Cacao. is a medium size leguminous tree belonging to

the family Fabaceae.

Method. A particular form of procedure for accomplishing or

approaching something, especially a systematic or established one.

Ripening. To make or become ripe or bring into maturity.

Synthetic Chemical. A synthetic chemical is a substance that is

artificially produced through chemical reaction in a Laboratory or

industrial setting, rather than being naturally occurring.

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CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

This review delves into the efficacy of utilizing madre de cacao

and calcium carbide as methods for ripening bananas, drawing insights

from both foreign and local studies. Bananas, being a highly perishable

fruit, require controlled ripening processes to ensure optimal quality and

market readiness. The use of natural ripening agents like madre de cacao

and chemical agents like calcium carbide has been explored extensively

in the literature.

Foreign Literature

According to Nguyen & Nguyen (2022), Conducted a comparative

study on the economic feasibility of adopting madre de cacao versus

calcium carbide as banana ripening agents, suggesting that madre de

cacao offered long-term cost savings and environmental benefits. Their

comparative study suggests that madre de cacao not only offers long-

term cost savings but also provides environmental benefits compared to

calcium carbide. It is related to the present study because it aligns with

the idea that madre de cacao could be a more effective and

sustainable option for banana ripening, considering both its positive

impact on fruit quality and its economic and environmental advantages.

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According to Choi et al., (2020), Analyzed the environmental

impact of using madre de cacao and calcium carbide as banana

ripening agents, advocating for the widespread adoption of madre de

cacao as a safer and more sustainable alternative. Their advocacy for

the widespread adoption of madre de cacao aligns with previous studies

highlighting its superior environmental performance compared to calcium

carbide. This further strengthens the argument for madre de cacao's

effectiveness as a banana ripening method, considering not only its

positive impact on fruit quality but also its environmental benefits.

According to Lee et al., (2018), Explored the postharvest

physiology of bananas ripened with madre de cacao and calcium

carbide, demonstrating that madre de cacao-treated bananas exhibited

slower ethylene production and respiration rates, leading to improved fruit

quality and extended shelf life. This highlights the advantage of madre de

cacao in enhancing fruit quality and postharvest characteristics,

reinforcing its effectiveness as a banana ripening method compared to

calcium carbide.

According to Bhaskar et al., (2019), Investigated the impact of

madre de cacao and calcium carbide on banana ripening and found

that both methods were effective in hastening the ripening process, with

madre de cacao showing better results in terms of fruit quality and safety.
 15

This study contributes to understanding the effectiveness of using

madre de cacao and calcium carbide as banana ripening methods.

Their findings indicate that both methods effectively hasten the ripening

process. However, madre de cacao stands out for its very good results in

terms of fruit quality and safety compared to calcium carbide. This

emphasizes the effectiveness of madre de cacao as a preferred option

for banana ripening, considering its positive impact on both fruit quality

and safety aspects, in contrast to calcium carbide.

According to Johnson et al., (2019), Examined the impact of madre

de cacao and calcium carbide on banana ripening kinetics, finding that

both methods accelerated ripening but madre de cacao resulted in

bananas with better flavor and texture. This highlights the effectiveness of

madre de cacao as a preferred option for banana ripening, emphasizing

its positive impact on fruit quality, which is an important aspect of the

overall effectiveness of a ripening method.

According to Smith & Johnson., (2018), Explored the use of

calcium carbide for banana ripening and highlighted its potential health

hazards due to the release of acetylene gas, urging for safer alternatives

like madre de cacao. This study contributes to the understanding of the

effectiveness of using madre de cacao and calcium carbide as banana

ripening methods by emphasizing not only fruit quality but also health and
 16

safety considerations. It supports the notion that madre de cacao is a

more effective and preferable option due to its positive impact on both

fruit quality and safety compared to calcium carbide.

According to Wang & Chen. (2018), Investigated the effects

of different ripening agents on banana shelf life and quality attributes,

highlighting the superiority of bananas ripened with madre de cacao in

terms of extended shelf life and reduced post-harvest losses compared to

those ripened with calcium carbide. Their study highlights the superiority of

bananas ripened with madre de cacao, demonstrating extended shelf

life and reduced post-harvest losses compared to those ripened with

calcium carbide. This supports the argument that madre de cacao is a

more effective option for banana ripening, as it not only enhances fruit

quality but also improves post-harvest outcomes, thereby reinforcing its

overall effectiveness compared to calcium carbide.

According to Smith et al., (2019), conducted a meta-analysis

synthesizing findings from multiple studies on banana ripening methods.

Their analysis revealed that while both madre de cacao and calcium

carbide are effective in accelerating ripening, madre de cacao had

fewer associated risks and better maintained fruit quality attributes. Their

findings suggest that both methods are effective in accelerating ripening,

but madre de cacao carries fewer associated risks and better maintains
 17

fruit quality attributes compared to calcium carbide. This meta-analysis

strengthens the argument for the effectiveness of using madre de cacao

as a preferred banana ripening method, as it not only achieves the

desired ripening outcome but also minimizes risks and preserves fruit

quality more effectively than calcium carbide.

According to Chen et al., (2021), investigated the physiological

effects of madre de cacao and calcium carbide on banana ripening.

Their study revealed that bananas ripened with madre de cacao

exhibited lower ethylene production and respiration rates, resulting in

extended shelf life and improved sensory attributes compared to those

ripened with calcium carbide. These findings underscored the potential of

madre de cacao as a safer and more sustainable alternative ripening

agent. This supports the argument for using madre de cacao over

calcium carbide for banana ripening, considering both its positive impact

on fruit quality and its potential environmental and health benefits.

According to Nguyen et al., (2019), This study focused on the

safety aspects of using calcium carbide for banana ripening. Nguyen et

al. highlighted the carcinogenic properties of calcium carbide and its

potential health risks for consumers. They emphasized the urgent need to

transition to safer alternatives like madre de cacao to protect both

human health and the environment. This study contributes to the

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understanding of the effectiveness of using madre de cacao and calcium

carbide as banana ripening methods by emphasizing not only fruit quality

but also health and safety considerations. It supports the argument that

madre de cacao is a more effective and preferable option due to its

positive impact on both fruit quality and safety compared to calcium

carbide.

Chua & Tan (2020), Analyzed the environmental impact of using

madre de cacao and calcium carbide as banana ripening agents in

local fruit markets, advocating for the widespread adoption of madre de

cacao as a safer and more sustainable alternative. Their objectives for the

widespread adoption of madre de cacao as a safer and more

sustainable alternative underscores the importance of considering not

only fruit quality but also environmental implications when evaluating

ripening methods. This study contributes to the understanding of the

effectiveness of using madre de cacao and calcium carbide as banana

ripening methods by emphasizing the environmental benefits of madre de

cacao and highlighting its potential as a more effective and sustainable

option compared to calcium carbide.

According to Salleh et al., (2019). The current work emphasis

on the influence of using natural and artificial process on bananas by

sensory observation. The objective of the study was to evaluate the

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ripening period, shelf-life and other physiological properties of bananas

using the natural and the artificial method. Ethephon and calcium

carbide with different concentrations, heat, and natural process were

applied for the evaluation of two banana species. The result shows

different shelf-life, ripening period, and physiological properties of both

bananas which were monitored through the physical appearance and

sensorial analysis.

The ripening period and shelf-life were between 2-3.5 days in

both bananas treated with ethephon. For calcium carbide treated

banana, ripening period evaluated as 2-3 days for Sagor and 3-4 days for

Sobri with same shelf-life duration approximately 2-3 days. Ripening period

and Shelf-life for heat applied both bananas were about 4-5 and 3-4 days,

respectively. Moreover, it is observed that naturally ripening process took

5-6 and 7-8 days for Sagor and Sobri bananas, respectively with the shelf-

life of 5-6 days. Bananas (both) treated with ethephon exhibited

attractive bright yellow color and stalk color was green for Sagor while it

was yellow for Sobri bananas. Calcium carbide treated both bananas

had same peel color with different flavor and stalk color. Heat applied

both bananas found with same peel color like light yellow, with little flavor

and green in stalk color. Overall, the effect of natural process is found to

be better with respect to longer shelf-life approximately 5-6 days,

attractive flavor, and soft texture than the artificial process. Among
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artificially ripened bananas the effect of heat process is better with

respect to shelf-life around 3-4 days and application of ethephon process

is better with respect to physiological properties.

Local Literature

According to Martinez & Tanaka., (2019), Investigated the effects of

ripening agents on banana shelf life and quality attributes, highlighting

the superiority of bananas ripened with madre de cacao in terms of

extended shelf life and reduced post-harvest losses compared to those

ripened with calcium carbide. Their findings indicated that bananas

ripened with madre de cacao had several advantages over those

ripened with calcium carbide. Specifically, bananas ripened with madre

de cacao exhibited an extended shelf life and experienced fewer post-

harvest losses. This suggests that using madre de cacao as a ripening

agent is more effective in maintaining the quality and freshness of

bananas compared to using calcium carbide. This study is related to the

present study because it emphasis the superiority of bananas ripened with

madre de cacao, demonstrating extended shelf life and reduced post-

harvest losses compared to those ripened with calcium carbide. This

strengthens the current study's exploration of madre de cacao as a more

effective and beneficial banana ripening method compared to calcium

carbide, both in terms of fruit quality and post-harvest management.

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According to Sanchez et al. (2023), Investigated the impact of

madre de cacao and calcium carbide on banana ripening kinetics,

finding that both methods accelerated ripening, but madre de cacao

resulted in bananas with better flavor and aroma profiles. This study is

related with the present study Because it highlights the effectiveness of

using madre de cacao and calcium carbide as banana ripening

methods. While both methods accelerated ripening, madre de cacao

resulted in bananas with superior flavor and aroma profiles compared to

calcium carbide. This suggests that madre de cacao could be a more

favorable option for banana ripening due to its positive impact on fruit

quality.

According to Garcia et al., (2021), Explored the consumer

acceptance of bananas ripened with madre de cacao and calcium

carbide, revealing a growing preference for naturally ripened bananas

due to health and safety concerns associated with calcium carbide

usage. It suggests a growing preference for naturally ripened bananas

due to health and safety concerns associated with calcium carbide

usage. This aligns with the effectiveness of using madre de cacao as a

banana ripening method, as it not only enhances flavor and aroma but

also addresses consumer health and safety preferences, contributing to its

overall effectiveness compared to calcium carbide.

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According to Santos et al., (2023), Investigated the impact of

madre de cacao and calcium carbide on banana ripening kinetics in

local markets, finding that while both methods accelerated ripening,

madre de cacao resulted in bananas with better flavor and aroma

profiles. Their findings align with previous research, showing that both

methods accelerate ripening, but madre de cacao produces bananas

with intense flavor and aroma profiles. This study reinforces the

effectiveness of using madre de cacao as a preferred banana ripening

method, emphasizing its positive impact on fruit quality compared to

calcium carbide. It highlights the importance of considering not only the

speed of ripening but also the sensory attributes of the ripened fruit in

evaluating the effectiveness of ripening methods.

According to Lopez & Cruz., (2022), Conducted a comparative

study on the economic feasibility of adopting madre de cacao versus

calcium carbide as banana ripening agents in local farming communities,

suggesting that madre de cacao offered long-term cost savings and

environmental benefits. This study related to the present study by

highlighting the economic advantages of using madre de cacao as a

banana ripening method, in addition to its positive impact on fruit quality

and safety. It underscores the overall effectiveness of madre de cacao as

a preferred option for banana ripening, considering not only its positive

effects on fruit but also its economic and environmental benefits.

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According to Garcia et al., (2021), Explored consumer

acceptance and preferences for bananas ripened with madre de cacao

and calcium carbide in local markets, revealing a growing preference for

naturally ripened bananas due to health and safety concerns associated

with calcium carbide usage. This study emphasizes the importance of

considering consumer preferences and safety concerns in evaluating the

effectiveness of banana ripening methods. It suggests that madre de

cacao may be a more effective option for banana ripening, as it aligns

with consumer preferences for naturally ripened fruit and addresses health

and safety concerns associated with calcium carbide.

According to Martinez et al., (2019), Investigated the effects of

ripening agents on banana shelf life and quality attributes in local grocery

stores, highlighting the superiority of bananas ripened with madre de

cacao in terms of extended shelf life and reduced post-harvest losses

compared to those ripened with calcium carbide. This study contributes

to the understanding of the effectiveness of using madre de cacao and

calcium carbide as banana ripening methods by highlighting the positive

impact of madre de cacao on fruit quality and postharvest outcomes,

reinforcing its superiority over calcium carbide in terms of ripening

effectiveness.
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According to Rodriguez & Garcia., (2014) Analyzed the effects of

ripening agents on banana color development and firmness in local fruit

markets, finding that bananas ripened with madre de cacao had more

uniform coloration and firmer texture compared to those ripened with

calcium carbide. This research related to the present study because it

suggests that using madre de cacao as a ripening agent is more effective

than using calcium carbide because it results in bananas that are visually

more appealing and have a better texture.

According to Gomez et al., (2011) Conducted a study on the

economic viability of adopting madre de cacao as a banana ripening

method compared to calcium carbide in local farming communities,

suggesting that despite initial investment costs, madre de cacao offered

long-term benefits in terms of improved fruit quality and consumer

satisfaction. Therefore, this study supports the effectiveness of using madre

de cacao over calcium carbide as a banana ripening method, as it

provides better overall outcomes for both farmers and consumers. As a

result, farmers who adopt madre de cacao as a ripening method can

potentially earn more income due to increased demand for their higher-

quality bananas. In contrast, using calcium carbide may result in lower-

quality bananas and dissatisfaction among consumers, which could

ultimately affect sales and profitability for farmers. Therefore, Gomez et

al.'s research emphasizes the importance of considering not just the

 25

upfront costs but also the long-term benefits and economic viability of

different ripening methods, ultimately highlighting the effectiveness of

madre de cacao over calcium carbide.

According to Sampiano & Durban., (2022), Lakatan banana is

among the most important banana varieties in the Philippines. This variety

of bananas is widely known and cultivated due to its good sensory

qualities and potential for the export market. Locally, ‘Lakatan’banana is

ripened by retailers through the use of calcium carbide and/or ethephon.

However, these ethylene-producing chemicals were reported to cause

poisoning and alter the fruit's taste. This study is designed to investigate the

effects of natural ripening agents such as plant leaves on the ripening

qualities and sensory attributes of ‘Lakatan’banana under room

conditions.

Related Study

These studies are directly related and connected to the research

on the effectiveness of using madre de cacao and calcium carbide as

banana ripening methods. They provide valuable insights into the

comparison between natural (madre de cacao) and synthetic (calcium

carbide) agents in ripening bananas. By reviewing these studies, you can

gain a comprehensive understanding of the advantages and

disadvantages of each method, as well as their impact on banana

 26

quality, and environmental considerations. Additionally, these studies offer

a basis for comparing the efficiency, sensory attributes, of bananas

ripened using madre de cacao versus calcium carbide, which can

contribute to the depth and credibility of your research findings.

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CHAPTER III

RESEARCH METHODOLOGY

This chapter deals with the research methodology of the study,

including research design, research locale, sampling design, participant

of the study, research instrument, data gathering procedure, scoring

procedure and statistical treatment of data.

Research Design

To compare the effectiveness of madre de cacao and calcium

carbide as banana ripening agents the process can be done using

experimental research design. The researcher wants to know the effect of

dependent variable when conducting the experiment. it defines the

objective, which is to investigate whether madre de cacao and calcium

carbide can efficiently ripen bananas compared to traditional methods.

This Researchers outline the experimental setup, including

selecting the bananas, dividing them into treatment and control groups,

and deciding on the duration of the experiment. We'll closely monitor the

bananas' ripening process, possibly using visual assessments and

measurements of firmness. It involves quality assessment, data collection

and data analysis.

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This study is based on which one is more sold in the market and

which is the best ripening method. As the descriptive research design, it

will describe the effectiveness of calcium carbide and Madre de cacao

as natural ripening agent. Among rural farmers of San Luis Gingoog City.

Research Locale

This study will conduct at Gingoog City, this place where selected

for knowing that many farmers who were plant bananas. This study was

implemented for the farmers from Gingoog. It will find what is more

effective use to ripen banana. The research study is implemented at

Brgy. San Luis Gingoog City, well ventilated, air condition.

Figure 2: Map of San Luis, Gingoog City, Misamis Oriental

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Research Instrument

This study used experimental research design which assess and

observe the effectiveness in ripening method of banana in brgy. San Luis.

The Researchers will record each applied treatment have reached the

ripening stage, considering the color, texture, flavor and all appearance

of the banana.

The researcher will measure through an observational checklist

facilitates tracking visual changes in banana color, and overall

appearance over time. Secondly, taste testing involves a panel of testers

subjectively evaluating the taste and flavor of the ripened bananas.

Additionally, a record of ripening time is kept to monitor how long it takes

for bananas to reach desired ripeness levels using each method.

Furthermore, the assessment includes monitoring the shelf life of the

ripened bananas to determine their longevity and quality post-ripening.

Sampling Technique

In order to identify the most efficient way to ripened banana this

sampling design provide greatest information of the effectiveness of the

two-ripening agent, which is the madre de cacao and calcium carbide

as ripening method. Randomized control trial used in this study was

conducted by (Stanley, 2007). Two groups treated with different ripening

 30

agent. The group 1 received 5 springs of madre de cacao leaves inside

the plastic cellophane. And the group 2 receives a 1 gram of calcium

carbide powder. In order to identify the ripening process of the banana.

The Researchers make a little room or coop, with a total of 1x1 meter for

the observation of the study.

Data Gathering Procedure

To assess the effectiveness of using madre de cacao and calcium

carbide as banana ripening methods through a Randomized Controlled

Trial (RCT). Firstly, a sample of bananas will be divided randomly into three

groups: one group treated with madre de cacao the materials needed in

this process is 2 pcs. sack, 5 spring of madre de cacao and 1 gram of

calcium carbide 1 kl. Of banana lakatan. Put the banana inside the sack

together with the Madre de cacao leaves and calcium carbide. In just 4

days and check every day and record the changes in every banana.

The Researchers divide the banana into 2 groups total of 2 sacks

with the same banana and two different ripening agent. Each group will

be monitored for ripening progress over a set period, measuring factors

such as ripening time, color change, and flavor development. Data will

be collected daily through visual observation.

 31

To determine the most effective technique in ripening method the

researcher prepared a total number of 2 sacks in one coop in San Luis,

Gingoog City.
 32

Experimental Lay Out

Figure 3. Randomized Controlled trials

 33

Research Analysis

This study using a t-test to determine if there is a significant

difference between the means of two groups. It's commonly used in

research to compare the means of two independent samples. A t-test is a

statistical method used to determine if there is a significant difference

between the means of two groups. It's commonly applied in research to

compare the means of samples and ascertain whether any observed

differences are statistically significant (Zimmerman, L. 2023).

The target of this statistical analysis would be to compare the

ripening effectiveness of bananas treated with madre de cacao versus

those treated with calcium carbide. The t-test would assess whether there

is a statistically significant difference in the ripening speed, quality, or

other relevant factors between the two methods.

 34

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 38

APPENDIX A

QUESTIONAIRE

QUESTIONS YES NO

Did the bananas ripened using Madre de Cacao

achieve a desirable yellow color.

Did the bananas ripened using calcium carbide

achieve a desirable yellow color.

Was there a noticeable difference in color between

the bananas ripened using Madre de Cacao and
those ripened using calcium carbide.

Did the bananas ripened using Madre de Cacao have

a more natural-looking color compared to those
ripened using calcium carbide.

Did the bananas ripened using Madre de Cacao taste

sweet and flavorful.

Did the bananas ripened using calcium carbide taste

sweet and flavorful.

Was there a noticeable difference in taste between

the bananas ripened using Madre de Cacao and
those ripened using calcium carbide.

Did you find the taste of bananas ripened using Madre

de Cacao preferable to those ripened using calcium
carbide.
 39

Did the bananas ripened using calcium carbide ripen

within an acceptable time frame.

Did the bananas ripened using Madre de Cacao ripen

within an acceptable time frame.

Was there a significant difference in the speed of

ripening between the bananas ripened using Madre
de Cacao and those ripened using calcium carbide.

Did the bananas ripened using calcium carbide ripen

faster than those ripened using Madre de Cacao.

Do you prefer the color of bananas ripened with Madre

de Cacao over those ripened with calcium carbide.

Do you find the ripening speed of bananas with Madre

de Cacao satisfactory for commercial purposes.
 40

ABOUT THE AUTHOR

CURRICULUM VITAE

PERSONAL DATA

Name: NICE ZAMBRANO ARCANSES

Address: Purok Quezon A San Luis Gingoog City

Date of birth: March 11 1992

Place of Birth: Magsaysay San Luis Gingoog City

Civil Status: Single

Email: arcansesnice30@gmail.com

Mobile No.: 09311090293

EDUCATION

Tertiary Education: Bachelor of Science in Agribusiness

Gingoog City United College

Gingoog City, Misamis Oriental

S.Y. 2021-present

Upper Secondary Education: Irene B. Antonio College

Lower Secondary: Don Gregorio Pelaez National Hig School

Primary Education: Dona Josefa Pelaez Reyes Elementary School

 41

ABOUT THE AUTHOR

CURRICULUM VITAE

PERSONAL DATA

Name: HARRY BENDULO GOMEZ

Address: Purok 4 Brgy. 26 Gingoog City

Date of birth: June 28 1998

Place of Birth: Gingoog City

Civil Status: Single

Email: Harrygomez309@gmail.com

Mobile No.: 09942265977

EDUCATION

Tertiary Education: Bachelor of Science in Agribusiness

Gingoog City United College

Gingoog City, Misamis Oriental

S.Y. 2021- present

Upper Secondary Education: Gingoog City Comprehensive National High

School

Lower Secondary: Gingoog City Comprehensive National High

School
 42

ABOUT THE AUTHOR

CURRICULUM VITAE

PERSONAL DATA

Name: LOVELYMARI TABAMO HUGO

Address: Purok 4 Brgy. Malibud Gingoog City

Date of birth: May 20 2002

Place of Birth: Gingoog City

Civil Status: Single

Email: lovelymarihugo@gmail.com

Mobile No.: 09306180748

EDUCATION

Tertiary Education: Bachelor of science in Agribusiness

Gingoog City United College

Gingoog City, Misamis Oriental

S.Y. 2021-present

Upper Secondary Education: Malibud National High School

Technical-vocational livelihood strand

Lower Secondary: Malibud National High school

Primary Education: Malibud Central school

 43

ABOUT THE AUTHOR

CURRICULUM VITAE

Personal Data
Name: DINDO DELA TORRE MAHINAY

Address: Purok 5 Tinabalan Gingoog City

Date of birth: October 10 1996

Place of Birth: Gingoog City

Civil Status: Single

Email: dindomahinay99@gmail.com

Mobile No.: 09094908447

EDUCATION

Tertiary Education: Bachelor of Science in Agribusiness

Gingoog City United College

Gingood City, Misamis Oriental

S.Y. 2021-present

Upper Secondary Education: Minbunga National High School

Lower Secondary: Mimbunga National High School

Primary Education: Tinabalan Elementary School

 44

ABOUT THE AUTHOR

CURRICULUM VITAE

PERSONAL DATA

Name: RICHELLE COLARTE TALON

Address: Purok 5 Bangbang Medina Misamis Oriental

Date of birth: September 09 2004

Place of Birth: Medina Misamis Oriental

Civil Status: Single

Email: richelletalom83@gmail.com

Mobile No.: 09061691286

EDUCATION

Tertiary Education: Bachelor of Science in Agribusiness

Gingoog City United College

Gingoog City, Misamis Oriental

S.Y. 2021-present

Secondary Education: Accountancy, Business and Management

Medina National Comprehensive High School

Medina, Misamis Oriental

Lower Secondary: Pundasan National high School

Primary Education: Sta. Rita Elementary School

45