“THE EFFECTIVENESS OF ETHYLENE GLYCOL AS AN ALTERNATIVE RIPENER OF

BANANA (LAKATAN)”

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A Research

Presented

To The

Faculty of Saint Theresa’s College of Cebu

High School Department

Cebu City, Philippines

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In Partial Fulfillment

Of the Requirements for Science

In GRADE 9

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By:

BACUS, Lara Janica

CAÑINDO, Sophia

OBIEDO, Kirsten Jean

QUINAL, Ana Rochelle

URSAL, Khyla Rushane

MAY 2019
I. INTRODUCTION

A. Background of the Study

Ethylene Glycol, this is a gas used to speed up the ripening of the fruits. Its molecular

formula is C2H4. Most vegetation producers collect this gas and let farmers manipulate the fruit

which helps speeds up the ripening of the fruits further. However, some under-developed

countries cannot afford ethylene-generating machines because of it’s high cost. These under-

developed countries often times experience shortage of fruits out of season and drought. So, in

this present world, they need to develop a similar process of speeding the ripening of the fruits.

Ethylene combined with hydrogen peroxide creates a chemical reaction. The product of this

chemical reaction is ethylene glycol. This means that the product is capable of being able to

speed up the ripening of the fruits.

Ethylene Glycol is cheaper than the Ethylene gas. A reason as to why Ethylene Glycol is

cheaper is because this can be diluted with water. However, when Ethylene Glycol is

swallowed, this can harm and poison the person. In addition, Ethylene Glycol is has a beneficial

aspect as it is also used as a coolant and antifreeze. Because of this aspect, this agent can be

tested if this can ripen fruits, most especially in environments with colder climatic conditions.

This experiment can obtain information if the expected results come out of it. This

experiment can be quite a benefit for the future of harvesting and most especially to mankind.

A hypothesis can be acquired based on the research findings and of the literature obtained.

The manipulated variables that have been applied with Ethylene Glycol in the

experiment will result to the ripening of the fruits due to the Ethylene applied. Essentially,
Ethylene Glycol will now speed up the premature ripening of the fruits and for environments

with colder conditions; it will continue to prevent the overheating of the automobiles as it still

is its ordinary purpose.

Many experiments have been conducted over this subject. In 1988, one well known

experiment was conducted by Greer and Girding. From the data and observations, when a fruit

is overexposed to ethylene, it indeed speeds up the ripening process even faster than before.

Greer and Girding also investigated if the acidity of the fruit was affected as to how the ripening

occurred. In this experiment, the scientists experimented if the fruits with more acidity ripened

more rapidly than of those fruits with lesser acidity. The experiment conducted with this

investigation displayed information that the more acidic the fruit, the faster it ripened. This

means that if a scientist were to measure the ripening rate of a banana and an apple, the

banana would ripen first due to it being more acidic than the apple. This investigation not only

proved a very important theory but it also helped out in the real world and many farmers and

harvesters made use of it.

B. Statement of the Problem

This study seeks to find the effectiveness of Ethylene Glycol as an alternative ripener of

Banana (Lakatan). Specifically, it seeks to answer the following questions:

1. How many days can bananas that are not treated with ethylene glycol ripen naturally?

2. How many days can bananas that are treated with ethylene glycol ripen?

3. Comparing the two set-ups, what is order of time saved?

4. How much percentage of time was saved when ethylene glycol is used?
C. Formulation of Hypothesis

Ethylene Glycol is an effective substance to ripen banana (lakatan). It is effective in a

way that less time will be consumed in waiting for the bananas to ripen. Moreover, ethylene

glycol is a cheaper ripener and it can be afford by most households. With this, it is more

practical and convenient to use ethylene glycol in ripening bananas compared to its natural

ripening process.

D. Significance of the Study

The researchers opted for this study to lessen the time consumed for the fruits to ripen

specifically the chosen experimental fruit, Lakatan. This study may be of big help for farmers

and harvesters to speed up their work. Furthermore, it is also an aid for fruit sellers to reduce

their waiting time before they can sell their products. In the future, this study may be used as

guide and support for the coming researchers who would want to improve and develop this

experiment. Many researchers would want to divulge this study because it’s simple yet very

valuable in the food marketing and trading industry. This project is also environment friendly

since it does not show any damaging factor that may cause harm in the environment.

The researchers chose Lakatan for this experiment because it is one of the highly

demanded fruits nowadays. Moreover, it is affordable as an experimental product which can

contribute to a more time-saving job for the citizens. Ethylene Glycol, too, is an easy found

substance which gives a great deal of help for the fruit workers. Instead of delaying work

because of a very time-eating natural ripening of fruits, the researchers would suggest an easier

and quicker process through ethylene glycol. Finally, this study would help for the convenience
of the people to manage their labour and diminish a lot of time in preparing and ripening their

fruits.

This study can benefit the environment by its rapidity of ripening of bananas. The speed

of ripening of bananas is very important due to the high demand in the market which can

enhance the production of bananas and can benefit the agricultural side of a country and can

satisfy the consumers. Ethylene Glycol has a structure similar to water which makes it miscible

with the substance.

This study can benefit the community in correlation with the environment; the rapidity

of ripening of bananas can help provide the people’s demand of bananas. This can also help the

agricultural side of a country due to its fast production and more stocks will be distributed for it

to be sold in the market and help every household in the country.

E. Scopes and Limitations

This study will only tackle on the advantages and benefits of using ethylene glycol as a

ripening agent in fruits specifically Lakatan. It will deal on its effectiveness in terms of time and

convenience. It will also discuss the time difference of Lakatan ripening naturally compared to

the manipulated one. It will include the time saved when using ethylene glycol.

This experiment would last for about 8 – 10 days since it is a progressive type of project.

The researchers would wait for the set-ups to fully ripen and record its daily progress. Money

would only be allotted for the buying of the banana and ethylene glycol. Other than the things

mentioned will not be tackled by this study.

II. REVIEW OF RELATED LITERATURE

The researchers found numerous information on other ways to speed up the ripening

process of fruits. It is stated that there are four ways to ripen fruits faster. “Placing it inside a

paper bag - Loosely closing a paper bag on fruits effectively traps this gas, and therefore speeds

up the ripening process. Keep the bag dry, away from direct sunlight, and at room temperature

for optimal results. This trick works wonders for avocados, bananas, pears, peaches, and

tomatoes. Bananas and apples give off more ethylene than other fruits, so if you stick one in a

bag with another fruit, the ripening process will be accelerated even further.

Sticking it in rice - Uncooked rice, of all things, traps ethylene gases like a pro. If you stick

a mango in some rice, it will ripen quicker than if you leave it on the counter. All you have to do

is submerge it deep down in the rice to make sure it’s covered on all sides. You can do the same

with avocados. Whether it’s brown rice or white rice or black rice, stick your fruits in it, and it

will speed up ripening. The only caveat with this trick is that the skin on the fruit needs to be

harder and not soft like a peach skin. Using the cotton cloth method - This method of ripening

involves a soft, clean, linen cloth or napkin or a cotton tea cloth. Lay out your cloth of choice,

make sure it’s not coarse, and gently place your peaches, plums, or other soft-skinned fruit on

it, stem side down. Leave space between each individual fruit. Cover the fruits with another

cloth or fold the main cloth over the fruit. Kelp the fruits covered until the fruits are soft to

touch or smell fragrant and like they are supposed to, that’s how you know they are ready to

eat!” All of these techniques work for the following fruits if you select the right one: avocados,

papayas, bananas, persimmons, cantaloupe, honeydew melons, mangos, nectarines, peaches,

pears, plums, pineapples, and tomatoes. Other fruits like apples, blueberries, cherries,
cranberries, grapes, pomegranates, raspberries, strawberries, tangerines, watermelons,

oranges, lemons, limes, blackberries, and gooseberries cannot effectively be ripened at home,

so select them wisely and store them in the refrigerator to ensure that they don’t rot before

you want to eat them!” (Palmer, 2014)

There are also ways to speed up the ripening process of tomatoes. “Tomatoes need

warmer temperatures to ripen. Place them on a shelf in a warm place, and cover them with

newspaper, which traps the ethylene gas.” (Wolff, 2017)

Furthermore, the researchers found an article stating that, most tree fruits will naturally

ripen up on the tree. However, it’s worth noting a couple of simple techniques for softening up

the sometimes rock-hard offerings sold at the grocery store. Simply pop the fruit(s) into a paper

bag then loosely close it at the top. The bag will trap any ethylene gas produced by the fruit,

encouraging it to ripen to perfection. You can even add an apple or banana (two generous

ethylene producers) to the bag to speed ripening still further.

Rice also traps ethylene, a fact that hasn’t gone unnoticed by many Indian households

who sink the fruits into containers of rice. Delicate fruits such as peaches or nectarines need

very careful handing to avoid bruising. Simply lay these soft-skinned beauties, stem-side down

and not touching, between two layers of breathable linen. Within a few days their unmistakable

fragrance will serve as your cue to tuck in and enjoy! (Vanheems, 2015)

There are other 3 ways to speed up the ripening of fruits. “Placing bunch of bananas

together with an apple or tomato inside a paper bag overnight can fasten up the riping process

of the tomatoes or apples because bananas produce ethylene gas. For avocados, wrapping the
avocado in aluminum foil, place the wrapped avocado on a cookie sheet and bake for 10

minutes at 200°F/90° C. For pineapples, Cut off the top of the pineapple. Place pineapple on a

plate, with the cut side down. Cover in plastic wrap. Place in fridge 1-3 days or until ripened to

taste.” (Addison and Duca, 2017)

Another online source stated that “To hasten the ripening process of green bananas,

stick your bananas (perhaps do a few at a time to make your bunch last longer) in a brown

paper bag. Bananas emit ethylene gas as they ripen, and the brown paper bag will help trap it

to speed up the process. If you want to move things along even more, place an apple or tomato

in the bag along with your bananas (apples also produce ethylene gas). They should be ready in

up to a day.” The online source also stated that you can also try submerging hard fruits like

mangoes in a container of popcorn kernels if you want to try something new. (Grief, 2018)
III. METHODOLOGY

A. Materials and Equipment

 6 unripe bananas

 Ethylene Glycol

 2 clean and dry containers

 Dropper

 Small Brush

B. General Procedures

Before conducting the experiment, the researchers prepared the essential ingredients

and materials needed for the experiment. To start the experiment, the ethylene glycol is mixed

into the water using one-part ethylene glycol to four parts water. To apply the diluted agent, a

brush has been used after dipping shallowly into the ethylene glycol solution. The solution has

been applied to the manipulated variables which are the three unripe bananas. After applying

the solution to the manipulated variable, immediately place the natural and manipulated

variables into two open separate containers. The containers must be placed into a large, dry

place with approximately eight degrees Celsius temperature.

Leave the fruits which were placed inside the containers in a cool, dry place for a range

of about one and a half weeks. During the interval, take observations of the progress of the

ripening of the fruits, the containers must still be open until the observations are finished. After

the one-and-a-half-week observation, dispose the solutions and the fruits.

IV. DATA AND RESULTS

A. Presentation of Data

1. Summary of observations among the bananas

No. of Day Natural Bananas Manipulated Bananas

1st 0 0 0 0 1 1

2nd 0 0 0 1 2 2

3rd 0 0 0 2 2 2

4th 0 0 0 2 2 2

5th 1 1 1 3 3 3

6th 1 1 1 4 5 4

7th 2 2 2 7 7 6

8th 4 4 4 9 9 9

9th 7 7 6 11 11 11

10th 11 11 11 14 14 14

Legend:

0 - No noticeable change

+ 1 - Weak noticeable change

+ 2 - Somewhat noticeable

+3 - Noticeable change

+4 - Strong noticeable change

2. Computations of percentages of time save on bananas

Days taken to Hours taken to Order of time Percentage of

ripen ripen saved time saved
Manipulated
7 days 168 hours 48 22.22%
Bananas
Ordinary
9 days 216 hours -48
Bananas

B. Analysis of Data

Table 1 shows a summary of the noticeable changes in the ripening of the ordinary and

manipulated bananas. Through the legend, it can be shown that the bananas with ethylene

glycol are seen with small effects even at the first day of observation while the natural bananas

started to ripen only on the fifth day of the observation. This proved that bananas with

ethylene glycol can ripen faster than the natural ripening process of bananas.

On the other hand, table 2 shows a more specific data regarding the ripening process of

both set-ups. It shows that the manipulated bananas ripened faster than the ordinary bananas

as shown in the number of days and hours taken to ripen. As a result, the order and percentage

of time saved are as shown above.

The two tables supported this study that ethylene glycol is an effective ripener of

bananas specifically lakatan. It can be seen in the differences of both set-ups in the given data.

The gap is quiet big which proved that using ethylene glycol is more effective.