Effects of Pulverized Madre De Cacao (Gliricidia sepium) and Jackfruit (Artocarpus heterophyllus) leaves as Saba Banana (Musa acuminata × balbisiana) ripening agents

Abstract

In the Philippines, demand for fruits led to use of artificial ripening techniques like calcium carbide. These techniques contribute to meeting the rising demand for fruits but the fruits that benefit human health turned to unhealthy since the techniques affect the fruit's essential nutrients. This study provides an alternative organic ripening agent to saba banana for its healthy way of cultivation. It aims to determine the effects of pulverized Madre De Cacao and Jackfruit leaves on the duration of ripening, color, odor, palatability, and texture of saba banana and to determine the significant difference between pulverized Madre De Cacao and Jackfruit leaves, and the combination of pulverized leaves as ripening agents. Experimental research design applied wherein three concentrations observed in five days after applying to saba banana. The most effective organic ripening agent was utilized in the public market. The 15 respondents divided into three groups utilized different treatments and answered the questionnaires. The results revealed, treatment 2 (pulverized Jackfruit leaves) was most effective. The saba banana ripened in two days, color of peel turned yellow with green tips, odor of the banana smelled fragrant and fruity, palatability tasted enhanced sweetness, and texture when eaten was soft and creamy. On the other hand, treatment 1 (pulverized Madre De Cacao leaves) was next to most effective, and treatment 3 (combination of the two leaves) was slightly effective in some parameters. Further studies should be conducted on popular methods of ripening fruit such as the liquid method but in an organic way.