Effectiveness of Anonang Leaves (Cordia dichotoma) as Ripening Agent for Banana (Musa acuminata) Fruits

Authors

  • Margielyn Nicole Briñes
  • Roshela Bocito

Keywords:

phytochemical analysis, FTIR analysis, calcium carbide, arsenic, sterol, ethylene

Abstract

INTRODUCTION

Calcium carbide is conventionally used as a ripening agent for banana fruits. However, it has been known and proven that it is extremely hazardous as it contains traces of arsenic and phosphorus which can cause adverse effects to human health. This study aims to introduce anonang (Cordia dichotoma) leaves as a natural ripening agent that can be used as an alternative to calcium carbide.

METHODS

The experimental design employing the before-and-after method with control design was adopted in this study. There were two control groups: the positive (use of calcium carbide) and the negative control group (without ripening agent). Likewise, two treatments were used for anonang leaves: the fresh and the dried anonang leaves. A total of four set-ups were prepared where each set-up was composed of six banana fingers. The stage of ripeness was determined primarily through color observation using a scale of 1-7 that is commonly used in the industry. Samples of the tree (source of leaves) used in the study were submitted to the National Museum of the Philippines to confirm its identity. Likewise, phytochemical and FTIR analysis was conducted to determine the constituents of the leaves responsible for ripening. To determine if a significant difference existed in the duration of ripening time of banana fruits in different treatments, Analysis of Variance was used.

RESULTS

The result of the phytochemical analysis revealed that the most abundant chemical constituent is sterol. There are traces of flavonoids, alkaloids, saponins, glycosides, and tannins already. The FTIR results of this study corroborate with the functional group of the phytochemical constituents of the plant as well as the presence of ethylene. The set-up containing the bananas with dried anonang leaves was as effective as the set-up containing the calcium carbide and was more effective than the rest of the set-up. There is a significant difference in the duration of the ripening time of the banana fruits in the different treatments.

DISCUSSIONS

Based on the results, anonang leaves can be used as a sustainable and potential ripening agent for banana fruits; for faster ripening, the dried ones can be used. Aside from ethylene, the sterol compounds present in anonang leaves are responsible for the ripening of banana. Further study on the nutritional value and the palatability of the fruits after the application of the different ripening agents is recommended. In addition to this, a study using the same leaf and for the same purpose but for a different fruit is also encouraged.

Published

2019-01-18