APPLE (Malus domestica) FRUIT POWDER: A POTENTIAL SOURCE

OF NATURAL RIPENING AGENT

Davao City National High School

F. Torres St., Davao City

Submitted in Partial Fulfillment for the Requirements in Practical Research 2

Proponents:
Jeff Lenard G. Guilaran
Michael James A. Lambunao
Maricar J. Magistrado

XII-Newton
Life Science

Mrs. Orcheliza L. Paramo

Practical Research 2 Adviser

October 2017

Approval Sheet
 The research Paper entitled “Ethylene Extraction From Apple (Malus Domestica)

And Its Formulated Powder”, prepared and submitted by Jeff Lenard G. Guilaran,
Michael James A. Lambunao and Maricar J. Magistrado in partial fulfillment of the
requirements for the subject, Practical Research II , has been examined and is hereby
recommended for the corresponding oral examination, approval and acceptance.

ORCHELIZA L. PARAMO, MA

Adviser

PANEL OF EXAMINERS
APPROVED by the Panel of Examiners on Oral Examination with a grade of _____________

DESIREE R. VICTORINO JOAN L. CALAMBA

Science Research Committee Science Research Committee

PHOEBE M. ROMUGA JEFFREY ROY A. LOPEZ

Science Research Committee Science Research Committee

ACCEPTED in partial fulfillment of the requirements for Practical Research 2 subject.

WENEFREDO E. CAGAPE, PhD, EdD

Public Schools District Supervisor/Principal IV
 ACKNOWLEDGMENT

The researchers have been deeply indebted and sincerely in gratitude to some

persons who had indirectly and directly made this work possible. They would like to

express to:

First and foremost, the Lord Almighty for making all things possible in this world,

for the gift of good life, wisdom, knowledge and understanding;

Mrs. Orcheliza L. Paramo, our research teacher and adviser, for the wisdom,

guidance and encouragement;

Mrs. Shirley Elizabeth N. Jacobe, the beloved Assistant Principal 2 of Senior

High School Department of Davao City National High School for the moral support,

consideration and encouragement;

Dr. Wenefredo E. Cagape, the dynamic Principal IV/PSDS of Davao City

National High School for the consideration and permission in the conduction of the data

collection of our study;

 ABSTRACT

Commercial ripening agent is an essential part of fruit business because there

are fruits that should be transported and distributed in its unripe, green state. Calcium
carbide is commonly used but its harmful effects to human health has been established.
Thus, this study was conducted to determine the effectiveness of apple (Malus
domestica) powder as a natural and alternative substitute in the ripening process of
banana and mango in particular. Experimental research design was utilized where three
set-ups for without treatment, with treatment of apple powder and with calcium carbide
were prepared and administered to banana and mango fruits, respectively. Sensory
evaluation using 5-point Hedonic rating scale for the level of acceptability of color and
firmness were done and the ratings from experts were recorded. ANOVA and Multiple
comparisons were employed and the results revealed that there is no difference in the
level of acceptability of the color and firmness of bananas treated with apple powder
and calcium carbide. This implies that both the apple powder and calcium carbide
hasten the ripening process of the banana through the observable change in color and
firmness. However, in the case of mangoes, results showed a statistically significant
difference on the level of acceptability for both color and firmness treated with apple
powder and calcium carbide where the latter takes a higher effect on the ripening
process than the experimental set-up. Yet still, these findings indicate that apple powder
can be an alternative source of natural ripening agent.

Keywords: Ripening Agent, Apple Powder, Calcium carbide; Acceptability

 CHAPTER 1

INTRODUCTION

Background of the Study

Nowadays, concerns and health issues are being reported due to the negative
effects of commercial and artificial ripening agents for fruits. Headache, dizziness, mood
disturbances, sleepiness, mental confusion, memory loss, cerebral edema and seizures
were some of the symptoms and problems.

Ripening is the final stage of the maturation process, when the fruit changes
color, softens and develops the flavor, texture and aroma that constitute optimum eating
quality (Asif, 2012). Ripe fruits are not suitable for transportation because they easily
damage upon distribution like in the case of climacteric fruits banana and mango so
they must be procured when they are still on their green state. Commercial ripening
agents then become an essential part of fruit business. A commonly used agent in the
ripening process is calcium carbide, a material most commonly used for welding
purposes. However, the use of calcium carbide is being discouraged worldwide, due to
associated health hazards. Calcium carbide treatment of food is extremely hazardous
because it contains traces of arsenic and phosphorous. Once dissolved in water, the
carbide produces acetylene gas. Acetylene gas may affect the neurological system by
inducing prolonged hypoxia (Per, et al., 2007)

There are reported cases on the harmful effects of calcium carbide. One is on a
previously healthy 5 year-old girl with no chronic disease history who was transferred to
an Emergency Department with an 8-h history of coma and delirium caused by eating
unripe dates treated with calcium carbide according to the father (Per, et al., 2007).
Another case reported and a prospective study of all cases of calcium carbide related
ocular burn injury attending a tertiary care hospital during mango ripening season was
carried out.
 Meanwhile, ethylene is a naturally occurring plant hormone that is produced by
many fruits and vegetables. It affects the physiological processes in plants and initiates
the ripening process when internal concentrations increase from 0.1 to 1.0 ppm (parts
per million). Externally applied ethylene can also initiate the ripening process. Apples
and pears are examples of fruit that produce ethylene with ripening. High ethylene
levels were associated with flower abscission in apple (Malus sylvestris) and cherry
(Prunus avium and Prunus cerasus), "June drop" of immature cherries, and harvest
drop of apple and red raspberry (Rubus idaeus).

Based on the readings and the gathered information, it is deemed imperative that
a study will be conducted to determine the potential of apple fruit to hasten the ripening
process of banana. This natural and safer product may provide an alternative solution
to lessen the reported health problems on the adverse effects of commercial calcium
carbide.

Statement of the Problem

This study aimed to evaluate and determine the effectiveness of apple (Malus
domestica) as an alternative organic ripening agent which can be safer, less harmful to
human body and natural for commercial fruit ripening compared to the commonly used
ripening agent which is calcium carbide. Specifically, this will seek to answer the
following questions:

1.) What are the organic materials presents in apple that could be extracted and
help in the ripening process?
2.) What is the mean amount percentage of the organic material that could be
extracted from apple?
3.) Is there a significant difference of the effectiveness of apple as ripening agent
compared to calcium carbide?
Scope and Delimitation

The study is experimental in nature and is focused on the exploration and the
evaluation of the apple fruit as a natural ripening agent. The researchers used as
alternative process of ethylene extraction and converted the apple fruit into powder to
make it last longer and available at any time. The effectiveness of the finished product
was measured by applying it climacteric fruits such as mango and banana. The results
with the use of powdered apple was compared to other batches of fruits, each with
distinct ripening process.

Significance of the Study

Commercial ripening is an essential part of fruit business as ripe fruits are not
suitable to carry and distribute due to their fast rottening. Therefore, fruit traders pick
unripe fruits and utilize different methodologies to fasten the ripening process of fruits.
(Bufler, n.d.) Recent studies have already shown that apple has the potential as a
ripening agent, however, his study aims to produce a product, which is the powder form
of apple containing its ethylene extracts. Compared to the commonly used ripening
agent which is calcium carbide, the formulated powder of apple containing its ethylene
extracts will be less harmful and hazardous to the health. The beneficiaries of this study
will be the following:

Department of Environment and Natural Resources. This study will

beneficiate those who protects the environment as well the environment itself because
the product which will be produced is organic unlike the calcium carbide which is usually
dumped carelessly in the environment which sooner or later gets incorporated into the
soil.

Department of Health. DOH is responsible for ensuring access to basic public

health services by all Filipinos through the provision of quality health care and the
regulation of all health services and products.
 Foundation for Agrarian Reform Cooperatives in Mindanao. The Foundation
for Agrarian Reform Cooperatives in Mindanao is a grassroots not-for-profit organization
engaged in organizing and providing support services to farmers’ cooperatives. Their
vision is to build resilient communities through sustainable agri-based enterprise and
cooperative effort. The local farmers and fruit vendors will benefit this study because
they will be less exposed to the most commonly used ripening agent which is calcium
carbide that has harmful chemicals. The formulated powder will also be more available,
much convenient to use and more affordable since the main ingredient, which is apple,
can be easily found anywhere.
Pilipino Banana Growers and Exporters Association. Banana industry, one of
the major economic drivers of the country, will perish in two to three years if threats will
remain unsolved, a banana expert warned. The Pilipino Banana Growers and Exporters
Association (PBGEA) is set to facilitate its members who employs citizens for banana
plantations in Mindanao.

Communities. Communities will benefit from this study since banana and
mango are the fruits which are mostly consumed by Filipinos. The results of this
research will give more information to the communities about the fruits that they are
consuming.

Future Researchers. This research may give benefits future researchers as basis of
their research and to further improve it. They may also include it as one of the related studies for
their research.
 CHAPTER 2

REVIEW OF RELATED LITERATURE

The study conducted by Ihejirika CE, Nwachukwu MI, Njoku-Tony RF, Ihejirika
OC, Enwereuzoh UO, and Imo EO shows the impact of calcium carbide waste
dumpsites on soil chemical and microbial characteristics. Disposal of industrial solid
wastes in the environment is a major environmental challenge. This study investigated
the effects of calcium carbide waste dumpsites on soil quality. Soil samples were
collected with hand auger from three different dumpsites at varying depths and made
into composite samples. Samples were subjected to standard analytical procedures.
(Ihejirika, et al., 2014)

Based on (Singal, et al., n.d.), the study shows the application of apple as
ripening agent. The data clearly shows that apple is a useful ripening agent owing to
faster ripening as compared to the use of controversial calcium carbide. The adverse
potential of calcium carbide as a ripening agent is well established. Waking up to the
dangers associated with the prevailing practice of artificial ripening of fruits, the ministry
of health and family welfare has shot off letters to state authorities to raise their vigil
against the use of carbide gas for ripening fruit. Thus apple can be exploited as a
natural, safe and faster ripening agent to facilitate ripening of fruits.

Related Literature

Calcium Carbide. The calcium carbide is one of the most commonly used
ripening agent for fruits, while other calcium salts like calcium ammonium nitrate,
calcium chloride and calcium sulfate are used to delay fruit ripening agents for local fruit
industries. The use of calcium carbide is being discouraged worldwide, due to
associated health hazards. Calcium carbide treatment of food is extremely hazardous
because it contains traces of arsenic and phosphorous, and once dissolved in water, it
produces acetylene gas. Arsenic, phosphorous and acetylene gas may affect the
different body organs and causes various health problems like headache, dizziness,
mood disturbances, sleepiness, mental confusion, memory loss, cerebral edema,
seizures and prolonged hypoxia. (Asif, 2012)

Ethylene. Ethylene is a small hydrocarbon gas. It is naturally occurring, but it can

also occur as a result of combustion and other processes. You can't see or smell it.
Some fruit will produce ethylene as ripening begins. Apples and pears are examples of
fruit that produce ethylene with ripening. Ethylene is responsible for the changes in
texture, softening, color, and other processes involved in ripening. Fruits such as
cherries and blueberries do not produce much ethylene and it doesn't influence their
ripening.(Washington State University, 2017)

Ripening agents. In recent years, there has been considerable research in the
literature concerning the action of different chemicals on the ripening processes of fruits.
Under certain conditions, it would appear that these chemicals are capable of hastening
the ripening of some fruits and vegetables as shown by the rates of softening,
respiration, starch hydrolysis, flavor and color changes. The different ripening agents
like calcium carbide, acetylene, ethylene, propylene, ethrel (2-chloroethyl phosphonic
acid), glycol, ethanol and some other agents are used for ripening of fruits and
vegetables. The ethylene glycol, when diluted with water, can ripen various fruits faster
than the regular ripening rate of the fruits, in particular colder climatic conditions. Water
does not take away the effects of ethylene glycol in the ripening of fruits. Ethanol can
potentially be used to localize ripe fruit, and consumption of low-concentration ethanol
within fruit may act as a feeding stimulant. Ethanol is a naturally occurring substance
resulting from the fermentation by yeast of fruit sugars. Ethylene is a flammable
colorless gas with a sweet odor. Ethylene is a naturally occurring plant hormone that is
produced by many fruits and vegetables. It affects the physiological processes in plants
and initiates the ripening process when internal concentrations increase from 0.1 to 1.0
ppm (parts per million). Externally applied ethylene can also initiate the ripening
process.

There has been considerable research in the literature concerning the action of
acetylene, ethylene and propylene on the ripening processes of fruits in both normal
and chilled fruits and vegetables. Under certain conditions, it would appear that both of
these gases are capable of hastening the ripening of some fruits, whether the action of
these gases is due to the fact that they are unsaturated compounds. The experiments
reported that the "carbide treatment" hastens the ripening processes of fruits and
vegetables in both favorable and unfavorable conditions such as chilling. These effects
are due to acetylene rather than ammonia or some other impurity. Calcium carbide is
known to cause cancer and also causes food poisoning, gastric irritation and mouth
ulcers. According to scientists, when calcium carbide comes in contact with moisture in
the atmosphere, it produces acetylene gas, which like ethylene accelerates the ripening
process. Research literature indicates that ethrel/ethephon (2-chloroethylphosphonic
acid) and ethanol are the two potential chemicals that can be used to ripen fruits. On
application, these chemicals penetrate into the fruit and decompose into ethylene. While
there are only few reports about the effectiveness of ethephon as a ripening
agent, ethanol (70% ethanol) is being used for ripening fruit. (Asif, 2012)

Apple as Ripening Agent. High ethylene levels were associated with flower
abscission in apple (Malus sylvestris) and cherry (Prunus avium and Prunus cerasus),
"June drop" of immature cherries, and harvest drop of apple and red raspberry (Rubus
idaeus). However, an increase in ethylene content was not associated with June drop of
apples and harvest drop of cherries. During the period of fruit ripening on the plant, the
largest increases in ethylene occurred in apple flesh and red raspberry receptacular
tissue. Ethylene remained low throughout the period of sweet and tart cherry ripening.
The data obtained indicated marked ethylene gradients between adjacent tissues.
Increases of ethylene in some tissues may have resulted from ethylene diffusion from
adjacent tissues containing high levels of ethylene.(Blanpied, n.d.)

Malus Domestica. Malus domestica, apple (also known as orchard apple and
table apple) is a small deciduous tree in the Rosaceae (rose family) that originated in
western Asia and is now one of the most widely cultivated fruit trees.

Uses of Apple. There are lots of health benefits associated with apple. As one of
the most cultivated and consumed fruits in the world, apples are continuously being
praised as a "miracle food". Apples are also used to control diarrhea or constipation;
and for the softening, passage, and collection of gallstones. They are also used to
prevent cancer, especially lung cancer. Other uses include treating cancer, diabetes,
dysentery, fever, heart problems, warts, and a vitamin C-deficiency condition called
scurvy. Some people also use apples for cleaning their teeth.

Related Studies

Commercial ripening is an essential part of fruit business as ripe fruits are not
suitable to carry and distribute due to their fast rottening. Therefore, fruit traders pick
unripe fruits and utilize different methodologies to fasten the ripening process of fruits.
The present study is aimed at investigating potential of apple as a ripening agent as an
alternative to the indiscriminately used ripening agent, calcium carbide, which is
reported to be carcinogenic in nature. The study indicated that apple can also hasten
the ripening process of banana similar to the synthetic chemicals and can be exploited
as a natural and safer mode for fruit ripening. (Singal, Kumud, & Thakral, 2012)

Early examples of the human utilization of ethylene to enhance fruit ripening

include the ancient Egyptian practice of gashing figs to enhance ripening responses.
The ethylene produced by the injured fruit tissue triggers a broader ripening
response. Similarly, the ancient Chinese practice of burning incense in closed rooms
with stored pears (ethylene is released as an incense combustion by-product)
stimulates ripening of the fruit. The idiom ‘one bad apple spoils the barrel’ is based
upon the effect of one apple ripening (or rotting) and emitting ethylene which
accelerates the ripening and senescense of apples stored with it.

Considerable research has been conducted into the effects of ethylene on fruit
ripening. Strategies to minimize fruit exposure to external sources of ethylene and
treatments for managing the internal ethylene concentration are the key to commercial
optimisation of the storage life and eating quality of many fruits. Understanding the
fundamental relationship between ethylene and fruit respiration rates during ripening is
necessary in order to manage the harvesting, storage and distribution processes.
 Understanding the effects of ethylene on fresh produce can be helpful in ripening
and storing fresh produce in the home kitchen. Recommendations such as putting a
ripening banana in a paper bag with an unripe avocado to speed up ripening of the
avocado are based on the concept of the ripening banana emitting ethylene that will
trigger the climacteric response in the avocado. Placing the paper bag inside a plastic
bag may enhance this practice by containing more of the ethylene gas emitted by the
banana. This strategy will work with any combination of climacteric fruit but will work
best when the ripening fruit is one that emits a high concentration of ethylene such as
apples, pears, bananas, avocados and passionfruit. The practice is similar to the
commercial practice of using ethylene for ripening.

Ripening for most fruit is best conducted at room temperature, around

20oC. Climacteric fruit should not be cooled below their ideal storage temperature or
there is a significant risk that they may not complete their ripening processes - reducing
their eating quality. Low temperature can inactivate essential enzymes required for full
ripening to occur or cause chilling (low temperature) injury. Refer to the temperature
guidelines in the storage temperatures for fresh produce page to check the ideal
storage temperature for fresh produce types.

Many non-climacteric fresh produce types also respond to ethylene, increasing

their respiration rate and thereby reducing their storage life or quality may be reduced
by exposure to ethylene. Where possible, keep ripening climacteric fruit separate from
other types of produce to minimise loss of storage life and eating quality.(“Fruit ripening
gas”, 2015)

Ripening is defined as the final stage of development of a fruit which involves

series of physiological and biochemical events leading to various changes in colour,
flavour, aroma and texture that make the fruits both attractive and tasty. In recent times
there is much concern about artificial ripening. Various artificial methods of fruit ripening
have been observed mostly to meet consumers’ demand and other economic factors.
People consume fruits, ripened with hazardous chemicals like calcium carbide. These
pose great health risks to consumers. Therefore, the present study was designed to
compare natural ripening agents apple,pear,tomato) with artificial ripening agent
(calcium carbide) for ripening of banana. Different Batches of banana were made with
natural ripening agents& calcium carbide (1 gm and 2 gm). The ripening ability was
assessed by keeping the batches in two different storage conditions i.e. paper bag &
plastic container. Sensory evaluation was done both by Hedonic scoring. The data
revealed that bananas kept in plastic container ripened before those placed in paper
bags and were more acceptable. Moreover, bananas placed in containers with apples
took only 4 days to ripen whereas those placed with calcium carbide at both
concentrations took 5 days. The study concluded that natural ripening agents especially
Apple are better as compared to artificial ripener. Also, they are devoid of any potential
health risks for the adolescents & adults. (Gandhi, et al., 2016)

Synthesis
Ripening is a normal phase in the maturation process of fruits and vegetables.
Upon its onset, it only takes about a few days before the fruit or vegetable is considered
inedible. This unavoidable process brings significant losses to both farmers and
consumers alike. Ripening agents portray an important role for farmers and fruit
vendors because it extends the flexibility of their products. However, artificial ripening
agents such as calcium carbide are resulting to health issues and harmful effects
towards the consumers. To eradicate the potential occurrence of health risks caused by
the use of calcium carbide, ethylene extraction from apple can be used as an alternative
ripening agents.

Conceptual Framework

Ethylene Extraction of Apple Formulated Powder

(Malus domestica)

Independent variable Dependent variable

Research Hypothesis

The powdered form of apple is a useful ripening agent owing a faster ripening
compared to the use of controversial Calcium Carbide. The adverse potential of
Calcium carbide as ripening agent is well established. And also, compared to the
common procedure of using unsliced apple, the powdered form of apple ripens the fruit
faster.

Definition of Terms

Ethylene - Ethylene is a small hydrocarbon gas. It is naturally occurring, but it can also
occur as a result of combustion and other processes. Ethylene is responsible for the
changes in texture, softening, color, and other processes involved in ripening. In this
study, it is the hormone that will be extracted from the apple to create a formulated
powder.
Calcium Carbide - The commonly used ripening agent. The use of calcium carbide is
being discouraged worldwide, due to associated health hazards.
Climacteric - is a stage of fruit ripening associated with increased ethylene production
and a rise in cellular respiration. Apples, bananas, melons, apricots, tomatoes (among
others) are climacteric fruit.
Ripening- Ripening is a term applied to fruit that describes the transition from
physiological maturity to senescence (ageing and death of the plant tissues).
 CHAPTER 3

METHODOLOGY

In this chapter, the methods that were used by the researchers in conducting the
experiments were presented. This chapter discussed about the data gathering
procedures and how the apple fruit was converted into powdered form and how it was
used as ripening agent for banana and mango.

Research Design

This study utilized the experimental research design.

Data gathering

In doing the data collection, the researchers first bought apples which was then
converted into powder. The researchers bought ten apples for the experiment and were
certified by the research instructor.

In order to make the apple into powder much more easier, the researchers did
the following processes:
1st: the apples were sliced into thin strips and placed them on a tray.

After all the apples were sliced into thin strips and were place on a tray, the
apples were dried up through sunlight for the drying of the apples. The apples were left
for one week under the heat of the sun, but the researchers observed that the heat from
the sun is not enough to totally dehydrate the apples. The apples were reduced in size
and turned a little bit dark. Based on the internet video in drying of apple, when the
apples turn dark, it only means that it is not totally dehydrated. So the researchers
thought of putting the apples in an oven to totally dehydrate it but the amount of heat on
a particular temperature could burn the surface of the apples. The apples must be
equally heated, however, the distribution of heat inside an oven is not equal and the
apples cannot be stirred or moved so the heated part in the bottom cannot be replaced
with the upper part.
 Then the researchers found out that after the apples were put in the heat of the
sun, they could put the apples in a pan and cook it in a poor amount of fire and catered
it slowly so that the distribution of heat will be equal. So the apples were first put in a
blender to turn it into smaller pieces that is shown in the picture below.

“Partially dried apples after putting in a blender”

After the blender, it was placed in a pan with poor amount of fire and catered it as
shown in the pictures below:

After the small pieces of apples were totally dehydrated, it was again placed in a
blender to convert it into powder.
“Last process of powdering the apples”

“Powdered apple”

After the powdering of apples, the researchers proceeded to the ripening of fruits
to test the effectiveness of apple powder in ripening the fruit. The researchers chose
two types of fruit, a banana and a mango, which are climacteric, to be ripened. Aside
from testing the effectiveness of apple powder as ripening agent, it will also be
compared to the well known ripening agent calcium carbide and on natural ripening (no
ripening agent). Researchers will compare the powdered apple weather it can ripen the
fruit faster or slower than calcium carbide and natural process.

The researchers bought unripe bananas and unripe mangoes. Then, the
researchers put the same amount of apple powder and calcium carbide on the fruits in
different boxes and left it ripen in the same number of days. The researchers placed the
unripe fruits in different boxes with news papers as shown below.
 “unripe banana placed in a box” “unripe mangoes placed in a box”

After it, the researchers put the same amount of powdered apple on the two
boxes.

“unripe banana with apple powder” “unripe mangoes with apple powder”

After the powdered apple were put in the unripe banana and unripe mango, the
researchers put the same amount of calcium carbide on another unripe banana and
unripe mangoes. The putting of calcium carbide on the fruits were not the same with the
process of the powdered apple. The unripe bananas and mangoes were first wrapped in
a news paper. After it, the calcium carbide were put under and above the wrapped
unripe bananas and mangoes.
 “unripe mangoes with calcium carbide”

After putting the powdered apple and calcium carbide, the boxes were sealed to insure
no air could enter inside the box for better ripening process.

“unripe banana with calcium carbide” “unripe mangoes with calcium carbide”
The distribution of the amount of ripening agent is shown below:

Table 1. Distribution Of The Amount Of Ripening Agent

Ripening Type of fruit to In grams(kg) No. Of Days
Agent be ripened

1. Apple  Banana  0.05 kg 1

powder (malus
 mango  0.05 kg 3
domestica)

2. kalburo  Banana  0.05 kg 1

(calcium
 Mango  0.05 kg 3
carbide)

3. Natural  Banana N/A 1

Process(no
 Mango N/A 3
ripening agent)
 CHAPTER 4

RESULTS AND DISCUSSIONS

In this chapter, the results of the study, which were gathered through multiple
experiments conducted to determine the attributes and qualities of the powdered apple
and its effects to other fruits as an alternative ripening agent, are meticulously
presented. This chapter also contains a thorough interpretation of the experiments of
the apples about the procedures, methods and techniques used in converting the apple
from its original form to a pulverized apple. The researchers analyzed the different
results of the other fruits after it is placed with calcium carbide and powdered apple.

The fruit that was first opened was the box with banana containing apple powder
and calcium carbide and the natural way. The bananas were only left sealed for one day
so that they can observe if there are any changes.

“Banana with apple powder after one day”

The researchers observed that the banana was already yellow which indicates
that the apple powder was effective in helping it ripen fast. However, there are still
green parts of the banana.
 After opening the banana with apple powder, the box containing the banana with
calcium carbide was opened.

“banana with calcium carbide after one day”

The researchers observed that the banana with the calcium carbide have greater
physical changes compared to banana with apple powder. Although there were still
some green pigments on the banana with calcium carbide, compared to the banana
with powdered apple, the calcium carbide still shows greater changes.

The banana with no ripening agent don’t have that much changes at all.

“unripe banana with no ripening agent after one day”

The researchers just left the unripe banana with no ripening agent for days and they
observed the following show on the table below.

Table 2. Bananas With No Ripening Agents

Time Changes Description

Day 1 After a day the researchers

observed that there is no
(no treatment)
changes in the banana.

Day 2 In the second day the

researchers observed that
(no treatment)
there are already yellowish
pigments in the banana.

Day 3 On the third day the

researchers observed that
(no treatment)
almost the whole part of the
banana is yellow.
Day 4 On the fourth day, the
banana is almost fully ripe.
(no treatment)

Day 5 The fifth day, the

researchers observed that
(no treatment)
the banana in fully ripe.

The table below shows the changes of the three batches of banana with ripening
agents and no ripening agents.

Table 3. Photographs Showing Banana Fruits After Exposure to Different

Ripening Agents After One Day
Banana with apple powder Banana with kalburo Banana with no ripening
After one day (calcium carbide) agent after one day

After one day

 Among the three process of ripening the banana, the calcium carbide ripens the
banana fastest.

After the researchers observed what happened on the bananas, after three days
the researchers opened the boxes with green mangoes. Same with the process in
banana, the researchers opened the box with apple powder first.

“Mangoes with apple powder after 3 days”

The researchers observed that after 3 days, the mangoes that has powdered
apple have turned into yellow, but still there are parts of the mangoes that are still green
but if you will hold the mangoes the hardiness of it is gone.

After it, the researchers opened the box containing mangoes with powdered
apple, the researchers opened the box containing mangoes with calcium carbide.

“Mangoes with kalburo after 3 days”

 After opening it, the researchers observed the mangoes with calcium carbide
ripens the mangoes faster than the apple powder. Same with the banana with calcium
carbide, the mangoes with calcium carbide have greater physical changes compared to
the other with powdered apple. Although there are still greenish part of the mangoes
with calcium carbide, if you compare it to the mango with powdered apple, you can see
that the calcium carbide has made greater changes on the mangoes.

The green mangoes with no ripening agent has no or less changes after 3 days.

“Unripe mangoes after 3 days without ripening agent”

Table 4. Mangoes With No Ripening Agents

Time Changes description

Day 1 (no treatment) After one day the

researchers observed that
there are no changes
happening on the unripe
mangoes.

Day 2 (no treatment) on the second day the

researchers observed that
still there are no changes.

Day 3 (no treatment) On the third day the

researchers observed that
there are small yellowish
pigments in the mangoes.

Day 4 (no treatment) On the fourth day, the

researchers observed that
the apple is slowly turning
into yellow, not so clear but
somehow it can be
observed.
Day 5 (no treatment) On the 5th day the
researchers observed that
the mangoes have its
changes, big part of the
mangoes are still green but
the yellowish part is already
seen.

The table below shows the difference between the three batches of ripening process.

Table 5. Photographs Showing Mango Fruits After Exposure to Different Ripening

Agents After Three Days
Mangoes with apple Mangoes with kalburo Mangoes with no ripening
powder after 3 days (calcium carbide) after 3 agent after 3 days
days

After the given interval of time in ripening, the researchers observed that among
the 6 boxes of fruits, the box with calcium carbide ripens the most with equal amount of
apple powder. The fruits without any ripening agent on the experiment ripens the
slowest because of low distribution of heat and no presence of ethylene gas on the box.
After the use of kalburo(calcium carbide), the kalburo breakdown and turned into
powder.
 “kalburo(calcium carbide) after use”

Table 6. Average acceptability level of color and firmness in banana.

Sum of df Mean F Sig.
Squares Square
Betwee
n 14.222 2 7.111 32.00 .001
Groups
Color
Within
1.333 6 .222
Groups
Total 15.556 8
Betwee
n 5.556 2 2.778 12.50 .007
Groups
Firmness
Within
1.333 6 .222
Groups
Total 6.889 8
* The mean difference is significant @.05 level

Based from the table, there is a significant difference in the color and firmness of
banana among the treatments (F=32.000; p=.001; F=12.500; p=.007). Post Hoc test
revealed that in terms of color the difference lies between without treatment an apple
powder with a difference of -2.677 and between without treatment and calcium carbide
with a mean difference of -2.677 both the latter having a higher acceptability of color.
There is no difference in the level of color acceptability for bananas treated with apple
powder and calcium carbide. This implies that both the apple powder and calcium
carbide hasten the ripening process of the banana through the change in color.
Table 7. Color of Banana

Multiple Comparisons Mean Difference

Without vs. Apple Powder -2.677*

Without vs. Calcium Carbide -2.677*

Apple Powder vs. Calcium Carbide 0.000

In terms of firmness, the

difference lies Multiple Comparisons Mean Difference between without
Without vs. Apple Powder -1.677*
treatment an apple powder
Without vs. Calcium Carbide -1.677*
with a difference of -1.677 and
between without Apple Powder vs. Calcium 0.000 treatment and
Carbide
calcium carbide with a mean
difference of -1.677 both the latter having a higher acceptability of firmness. Further,
there is no difference in the level of firmness in banana treated with apple powder and
calcium carbide. This finding signifies that both the apple powder and calcium carbide
hasten the ripening process of the banana through the change in firmness or observed
softness.

Table 8. Firmness of Banana

It was observed that the banana was already yellow which indicates that the apple
powder was effective in helping it ripen fast. However, there are still green parts of the
banana. While on the banana with calcium carbide, there were greater physical
changes compared to banana with apple powder. Although there were still some green
pigments on the banana with calcium carbide, compared to the banana with powdered
apple, the calcium carbide still shows greater changes. The banana with no ripening
agent doesn’t have much changes at all.

Table 9. Average acceptability level of color and

firmness in mango.
Sum of df Mean F Sig.
Squares Square
Between
13.556 2 6.778 61.00 .000
Groups
Color_3 Within
.667 6 .111
Groups
Total 14.222 8
Between
10.889 2 5.444 24.50 .001
Groups
Firmness_3 Within
1.333 6 .222
Groups
Total 12.222 8
Based from the table, there is a significant difference in the color and firmness
of mango among the treatments (F=;61.000 p=.000; F=24.500; p=.001). Post Hoc test
revealed that in terms of color the difference lies between without treatment an apple
powder with a difference of -1.677 and between without treatment and calcium carbide
with a mean difference of -3.000, the calcium carbide had a higher acceptability of color
than the apple powder. The apple powder and calcium carbide have a difference of -
1.333 in terms of level of color acceptability. This implies that calcium carbide had
hasten the ripening process of the banana than the apple powder through the change
in color.

Table 10. Color of Mango

Multiple Comparisons Mean

Difference
Without vs. Apple Powder -1.677*
Without vs. Calcium Carbide -3.000*
Apple Powder vs. Calcium Carbide -1.333*

In terms of firmness, the difference lies between without treatment an apple

powder with a difference of -1.677 and between without treatment and calcium carbide
with a mean difference of -3.000, the calcium carbide had a higher acceptability of
firmness than the apple powder. Further, the apple powder and the calcium carbide
have a difference of -1.333 in the level of firmness. This finding signifies that the calcium
carbide had hasten the ripening process of mango than the use of apple powder
through firmness or observed softness.

Table 11. Firmness of Mango

Multiple Comparisons Mean Difference

Without vs. Apple Powder -1.677*
Without vs. Calcium Carbide -3.000*

Apple Powder vs. Calcium Carbide -1.333*

 The data clearly shows that apple is a useful ripening agent even though it is a
bit slower ripening agent as compared to the use of calcium carbide. Apples can be
exploited as a natural and safe ripening agent to facilitate ripening of fruits.

Statistical Treatment

In order to determine and interpret the data efficiently, statistical treatment should be
applied.
Mean. Descriptive statistic such as Mean was used to get the average number of
the level of effectiveness of the powdered apple as ripening agent .
ANOVA- Analysis of Variance was utilized to test the significant difference in the
larval mortality rate among the five treatments.
Discussions

The findings of the study has shown that the three batches of banana and mango
fruits which were ripened using the different ripening agents (powdered apple and
calcium carbide) and one with no ripening agents revealed that calcium carbide and
apple are significantly similar in terms of the number of days taken in ripening the fruits.
Although there were quite differences with the texture and appearance of the fruits, both
ripening agents (powdered apple and calcium carbide) ripened the fruits, the banana in
just after 1 day, and the mango after 3 days. On the other hand, the fruits with no
ripening agents ripened after 5 days.

The data clearly shows that apple is a useful ripening agent even though it is a
bit slower ripening agent as compared to the use of calcium carbide. Apples can be
exploited as a natural and safe ripening agent to facilitate ripening of fruits. Increasing
the amount of apple powder could help to fasten more the ripening process, but the
result will still be slower if you also increase the amount of fruit to be ripened. As the
amount of apple powder increases in a fixed number of fruits, the ripening period
decreases. The amount of powdered apple used is inversely proportional to the ripening
period. And as the amount of fruit increases, the ripening period also increases and as
the amount of fruit to be ripened decreases, the ripening period also decreases. So this
means that the amount of fruit to be ripened is directly proportional to the ripening
period.

CHAPTER 5

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

Climacteric fruits such as banana and mango are procured while they are still
unripe and on their green state to increase the delay period of time for transportation
and resist damage upon handling after conveyance.

Nowadays, concerns and health issues are being reported due to the negative
effects of artificial ripening of fruits.

This study aimed to evaluate and determine the effectiveness of apple (Malus
domestica) as an alternative organic ripening agent which can be safer, less harmful to
human body and natural for commercial fruit ripening compared to the commonly used
ripening agent which is calcium carbide. Specifically, this has sought to answer the
following questions:
 1.)What are the organic materials presents in apple that could be extracted and
help in the ripening process?
2.)What is the mean amount percentage of the ethylene gas that could be
extracted from apple?
3.)Is there a significant difference of the effectiveness of apple as ripening agent
compared to calcium carbide?

Since the fruits were ripened despite the processes of converting the apple into
powdered form which includes heating, the ethylene gas which is significant in the
process of ripening the fruits might still be present which answers the first question.

In order to be able to answer the second question, laboratory testing should have
been made. However, in this study, the ethylene gas was not extracted. Instead of
conducting the procedure of lyophilization or freeze-drying in order to isolate the
ethylene gas itself in order to convert it into powdered form, the researchers conducted
an alternative process which still lead into favorable results in ripening the fruits.

Conclusions

The results of the study indicate that the powdered form of apple is effective in
hastening the ripening process of both banana and mango fruits. Although it does not
owe a faster ripening compared to calcium carbide, it can still be considered as an
effective ripening agent because of the observable change in skin color and firmness.
Since the powdered apple does not contain artificial substances and it is all natural, it
can eradicate the potential occurrence of health risks caused by the use of calcium
carbide.

Recommendations
 After the results of this research were presented, some areas of the research and
further information are still to be presented to improve the study. The following
recommendations for this research:

1.) Laboratory testing should be conducted to prove whether ethylene gas is still
present or another chemical structure was built up which causes the fruit to ripen.

2.) Survey should be conducted using hedonic scale which includes the following
parameters: appearance, skin-color, aroma, firmness, taste, and mouth-feel, to show
the mean acceptability and significance level with regards to the effectiveness of the
natural ripening agent, powdered apple.

Appendix A

Pictures, Post Hoc Test, Questioner, and Tally of data

Photographs Showing Banana Fruits After Exposure to Different Ripening Agents After One
Day.
Banana with powdered apple Banana with calcium carbide Banana with no ripening agent
after one day after one day after one day
Photographs Showing Mango Fruits After Exposure to Different Ripening Agents After
Three Days
Mangoes with powdered apple Mangoes with calcium carbide Mangoes with no ripening
after 3 days after 3 days agent after 3 days

ANOVA
Sum of df Mean F Sig.
Squares Square
Between
14.222 2 7.111 32.00 .001
Groups
Color Within
1.333 6 .222
Groups
Total 15.556 8
Between
Firmness 5.556 2 2.778 12.50 .007
Groups
 Within
1.333 6 .222
Groups
Total 6.889 8

Color of Banana

Multiple Comparisons Mean

Difference
Without vs. Apple Powder -2.677*
Without vs. Calcium Carbide -2.677*
Apple Powder vs. Calcium 0.000
Carbide

Firmness of Banana

Multiple Comparisons Mean Difference

Without vs. Apple Powder -1.677*
Without vs. Calcium -1.677*
Carbide
Apple Powder vs. Calcium 0.000
Carbide
ANOVA
Sum of df Mean F Sig.
Squares Square
Between
13.556 2 6.778 61.00 .000
Groups
Color_3
Within
.667 6 .111
Groups
 Total 14.222 8
Between
10.889 2 5.444 24.50 .001
Groups
Firmness_3 Within
1.333 6 .222
Groups
Total 12.222 8

Color of Mango

Multiple Comparisons Mean

Difference
Without vs. Apple Powder -1.677*
Without vs. Calcium Carbide -3.000*
Apple Powder vs. Calcium -1.333*
Carbide

Firmness of Mango

Multiple Comparisons Mean Difference

Without vs. Apple Powder -1.677*
Without vs. Calcium -3.000*
Carbide
Apple Powder vs. Calcium -1.333*
Carbide
 Sensory Evaluation Sheet
5 - point Hedonic Rating Scale

Dear Participant,
I invite you to participate in a research study entitled: Apple (Malus domestica) Fruit
powder: A Potential Source of Natural Ripening Agent which is a requirement of our
Practical Research 2 subject. We are Grade 12 Senior High School Students under STEM
strand at Davao City National High School. The Purpose of the research is to determine
the sensory acceptability of the effect of ripening agent in terms of the color and
firmness.

Name: Gender:
Designation:
Company:
Rate the given Banana according to its observable color change. Please put a check mark to the
corresponding criteria.

100% green 20% yellow 40% yellow 20% green 100%yellow

80% green 60% green 80% yellow
1 2 3 4 5

color

Rate the given Banana according to its change in firmness. Please put a check mark to the
corresponding criteria.

100% hard 80% is hard 20% is hard 100% slightly 100% very
to feel to feel soft soft
2 3 4 5
1

Firmness
Tally of Data
Table 1. Ratings on the color of the skin of banana after 1 day.

Experts Without treatment With apple powder With calcium carbide

1 1 3 4

2 1 4 3

3 1 4 4

Table 2. Ratings on the firmness of banana after 1.

Experts Without treatment With apple powder With calcium carbide

1 1 2 3

2 1 3 2

3 1 3 3

Table 3. Ratings on the color of mango after 3 days.

Experts Without treatment With apple powder With calcium carbide

1 1 3 4

2 1 2 4

3 1 3 4

Table 4. Ratings on the firmness of mango after 3 days.

Experts Without treatment With apple powder With calcium carbide

1 1 2 4

2 1 2 3

3 1 3 4
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