Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Ripening Efficacy of Kamias Fruit (Averroah Billimbi) for Cavendish Banana (Musa acuminata)

Joseph Dave Pregoner
* ORCID logo ,
Jake Condez
,
Minlyn Duhig
,
James Gallera
,
Francis Cofreros
,
James Ohina
,
Borgy Llerone Sandoy
,
Hillary Bantayan
Version 1 : Received: 2 May 2020 / Approved: 3 May 2020 / Online: 3 May 2020 (07:40:40 CEST)

How to cite: Pregoner, J.D.; Condez, J.; Duhig, M.; Gallera, J.; Cofreros, F.; Ohina, J.; Sandoy, B.L.; Bantayan, H. Ripening Efficacy of Kamias Fruit (Averroah Billimbi) for Cavendish Banana (Musa acuminata). Preprints 2020, 2020050030. https://doi.org/10.20944/preprints202005.0030.v1 Pregoner, J.D.; Condez, J.; Duhig, M.; Gallera, J.; Cofreros, F.; Ohina, J.; Sandoy, B.L.; Bantayan, H. Ripening Efficacy of Kamias Fruit (Averroah Billimbi) for Cavendish Banana (Musa acuminata). Preprints 2020, 2020050030. https://doi.org/10.20944/preprints202005.0030.v1

Abstract

This paper aims determine the efficacy of Kamias (Averrhoa bilimbi) fruit as a ripening agent for Cavendish banana (Musa acuminata). A quantitative experimental research design was employed in the study. Unripe Cavendish bananas and Kamias fruits were procured from the local market and the fruits were extracted to three different concentrations. Calcium carbide was used as positive control. Six bunches of unripe bananas were allowed to ripe and labeled according to the type of treatment. Ripe bananas were then subjected to sensory evaluation, titratable acidity and Benedict’s tests. Results showed that the use of Kamias fruit allowed ripening of banana for 76 hours while a 25-75% concentration of Kamias fruit extract allowed ripening for 76-96 hours. The bananas treated with Kamias Extract 75% had the highest level of acceptability and titratable acidity while the bananas treated with Kamias fruit had the highest level of reducing sugar. One-Way MANOVA reported that there is a significant difference in the duration of ripening, level of acceptability, titratable acidity and level of reducing sugar when treated with various ripening agents (p<0.05).

Keywords

Kamias (Averrhoa bilimbi); Ripening; Cavendish Banana (Musa acuminata); Experimental; Davao City

Subject

Biology and Life Sciences, Biochemistry and Molecular Biology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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