In the research of [CITATION Ahm15 \l 1033 ], the researchers aimed to enhance the shell life of the

banana with the use of Lysophosphatidylethanolamine (LPE). In their investigation they compare the
ripeness of the controlled group and the LPE treated banana by using the iodine test, the use of an
iodine solution that contains 10 g potassium iodide and 2.5 g iodine per liter, in determining the starch
content. The results showed that the treated fruits have more dark-blue color in the surface of the sliced
fruit pulp. On the other hand, the controlled group has less blue color or no color on the surface. This
indicates that the treated fruits still have the presence of starch in the pulp that is opposed to the
controlled group.

(Lustre, et al., 1975) conducted a series of experiments to identify the physiological effects of
acetylene on the ripening process of Saba bananas. It was shown in this study that the starch content
along with the sugar content of the banana undergoes starch degradation when becoming ripe. The
results showed that the acetylene or the hydrolyzed calcium carbide treated bananas have a faster rate
in change of sugar and a significant decrease in starch. For which this result can be a guideline for the
breakdown of starch in the researchers' study as this study aimed to determine the starch content
present in the banana ripened by apple with the use of iodine test.

An indication of a ripened fruit is when it tastes sweet because the starch it contains now turns
into sugar, and starch iodine test is a method used to measure the starch in the fruit pulp, wherein the
stained part will change in color if the pulp is still raw/unripe or ripe. The research of (Blankenship, et al.,
1993) used this method as they aimed to observe the ripening of banana fruit based on its starch
content. The results showed a pattern that as the banana gets ripened or as the starch content
diminished the stained surface becomes dark-color blue and consequently it changes into color white as
the loss of starch starts from the center of the banana going outward. In comparison with the research
by [ CITATION Bla14 \l 1033 ] the same results were obtained for the apple, which serves as their test
subject, with the use of a similar method. Furthermore, it was concluded that the same results would
obtain for the other fruits. The model of Blankenship will be used in this study as a reference for the
results that will be obtaining in this research.

[ CITATION Bla93 \l 2057 ]