Squash (Cucurbita maxima) Peelings as Ripening Agent for Papaya (Carica papaya)

Abstract

INTRODUCTION

Cucurbita maxima, locally known as Kalabasa, is a coarse climbing, herbaceous vine. It is widely cultivated throughout the Philippines as vegetable produce and planted in all warm countries. Fruit peel or fruit skin is the outer, protective covering in fruits. Its thickness varies widely, even in the same family fruits. Some peelings of other fruits can be eaten while most of them are usually disposed of and inedible. Carica papaya or Papaya, a tropical fruit that is a good source of Vitamin A, B, and C. Papaya fruits also possesses medicinal values. Papaya is recently grown for local fresh fruit markets, for canning, and for papain processing. Due to the high demand for papaya in the local market, there is also a demand for agents that could fasten its ripening process.

METHODS

Squash Peelings that are used for this study were collected from San Pablo City Market. The papaya fruits that were treated with the ripening agent were gathered from Brgy. Santa Ana, San Pablo City. their necessary equipment such as scales and containers for every set -up were all provided by the researchers. The number of squash peelings varied in each set-up and served as the independent variable. The control set-up did not have any variables applied, the papaya fruits remained untouched. The papaya fruits were packed polyethylene bags together with the squash peelings. The variation of the number of squash peelings in every set-up were: 50 grams, 100 grams, and 150 grams. After two days, the papaya fruits were taken out of the bags and the observation started. The difference between the ripening rates in experimental and the control set-up was recorded. One-way ANOVA was used for statistical analysis because only one factor was observed in the experiment.

RESULTS

After approximately twelve days of experimentation, the observations were recorded. The results gathered indicated that Treatment 3 with 150 grams of squash peelings was the best amount of squash peelings as ripening agent for papaya.

DISCUSSIONS

The significant difference between the experimental and control group was observed. It showed that the varying amount of Squash peelings in the experimental group had different effects on the ripening rate of each Papaya. Among the experimental group, the one with the highest amount of Squash Peelings had the highest ripening rate.