“Efficacy of the Product of Molasses Grass

(Melinis minutiflora) as a Delaying Agent

on Ripening Mangoes (Mangifera indica)”
An Investigatory Project
Of Group 4

Researchers
Alina Gumarang
Andrea Barasi
Vincel Vicente
Fritzie Talosig
Janinah Barba
Irvin Acosta

Adviser:
Mrs. Jhonaliza Padilla

Saint Paul University Philippines

Basic Education Unit
 TABLE OF CONTENTS
TITLE PAGE

Title page 1

Table of contents 2

Abstract 4

CHAPTER I - INTRODUCTION

Background of the Study 5

Statement of the Problem 9

Hypothesis 10

Significance of the Study 10

Scope and Limitations 10

Conceptual Framework 11

CHAPTER II – REVIEW OF RELATED LITERATURE

Other terms for Molasses 12

Definition of Molasses 12

Types of Molasses 13

Ethylene 14

Other uses of Molasses 15

Experimental Unit 16

CHAPTER III – METHODOLOGY

Materials 17

Uses of Materials 17

Procedure 18

Research Design 18

Data Gathering 18
Table of Treatments 19

CHAPTER IV – RESULTS AND DISCUSSION

Table of Results 20

CHAPTER V – SUMMARY OF FINDINGS, CONCLUSIONS, AND RECCOMENDATION

Summary of Findings 21

Conclusion 21

Recommendations 22

Bibliography 23

Acknowledgment 24

Appendices 25
 ABSTRACT

Ripening is a normal phase in the maturation process wherein

changes such as enhanced color, flavor, and aroma, and firmness
occurs in plants. In markets, fruits are not always bought, so in
such times they are left alone and tend to be stored in a long
time until it is over ripe and eventually being thrown away.

Fruits do not have a long shelf life and when over ripe
results to spoilage making it inedible to eat. So the purpose of
this study is to test the efficacy of molasses as a delaying
agent on ripening mangoes.

This was done by gathering 8 mangoes dividing it into three

groups. The first group was put in a container with 25% molasses.
The same is done with the second, third, and fourth group but
with a treatment of 25%,50%,75%,and 100% tightly sealed. The last
group received no treatment and served as a control however, was
not placed on any container. After 5 days of being stored and
treated, the results show that the appearance of the fruits
maintained their color, also less soft, and still edible compared
to the control group.

This proves that the molasses can delay the ripening and
prolong the shelf life of the fruits.

CHAPTER I
 BACKGROUND OF THE STUDY
Fresh fruits are perishable. Main problems on fruits are over
ripening and disease development. Fresh fruits do not have a long
shelf life but with proper storage, we can keep it from going
ripe soon. Ripening is a normal phase in the maturation process
wherein changes such as enhanced color, flavor, aroma and any
other changes occurs in fruits and vegetables. When plants
encounter ethylene, a gas they produce naturally as a hormone,
the result is softening and ripening in the case of fruits and
wilting and fading in the case of flowers. A lot of studies have
been conducted in the speeding up of the ripening and the bearing
of fruits that are not in season. These studies that have been
established were proven to be of great help. On the contrary, our
project is to delay the ripening by testing the efficacy of
molasses on the climacteric fruit: mango.
Fruits and vegetables can be preserved by canning, freezing,
drying, or by the use of chemical preservatives. By these
methods, the fruits and vegetables are killed and preserved from
microbiological spoilage either by initial sterilization and
protection from subsequent re-infection, or by maintaining
conditions which do not allow the growth of microorganisms. Each
of these methods of preservation presents special microbiological
problems but they will not be considered here.
The bulk of the fruits and vegetables used for food are
handled in the fresh state, for, though highly perishable, they
normally remain at ordinary temperatures in good condition for at
least one to two days, and in some instances, as long as one or
two months; by taking suitable precautions, such as refrigerated
storage, the storage period can be increased, though only to a
limited extent.
They must be preserved from spoilage by microorganisms. It
is impossible to consider these two aspects entirely separately
since changing physiological condition of the fruit or vegetable
results in changing susceptibility to microbiological attack.
Microbiological spoilage is primarily due, not to the
multiplication of bacteria yeasts or molds on a non-living
nutrient medium-though in some instance multiplication or growth
on the surface maybe a secondary cause of loss-but to the
invasion of living tissue. It is for this reason that control of
attack involves special difficulties and that the experimental
study the rotting of fruits and vegetables has special points of
interests.
 The mango is a remarkable fruit. When harvested at optimum
storage potential, it may store for as long as 12 months under
proper temperature and atmospheric conditions. Correct harvest
timing is based on defining the stage of maturity of the mangoes,
which maybe best determined by measuring fruit ethylene
biosynthesis. Ethylene was discovered in the late 1800’s. Like
many other discoveries, it was somewhat accidental. Someone had
observed several trees along a tree-lined boulevard had lost
their leaves. It was soon discover that there was a leak in one
of the underground pipes carrying natural gas. It didn’t take
long to learn ethylene was the causative agent. Since then,
hundreds of papers have been written on ethylene action,
biosynthesis promotion, inhibition, and molecular genetics.
Ethylene is found in most living tissues. In most
terrestrial mammals, small amounts of ethylene are expressed in
every exhale breath, but in animals, ethylene is not considered a
hormone as it is in plants. There are seven major effects of
ethylene in plants which are: promoting ripening, inducing fruit
abscission, inducing flowering, promoting seed germination, break
dormancy, promoting root initiation and inducing vegetative
dwarfing. The science of fruit growing, most of these effects are
put to use for the grower’s benefit. This paper gives an overview
of ethylene’s involvement in the process of fruit ripening, how
it is measured, and what the measurements mean.
Ethylene production is largely pre-determined in both time
and amount by the genetics of the genetics of the fruit and ,
depending on when the fruit blossoms and the climate, will
determine to a large degree the development of the respiratory
climacteric. During fruit development, respiration (i.e., the
generation of carbon dioxide), which is a measure of metabolic
activity, declines gradually throughout the season until several
weeks before it ripens where it reaches what is known as a pre-
climacteric minimum. At this point, the metabolic functions of
the fruit are in near resting stage in preparation for a burst of
metabolic activity signifying ripening. During ripening, both
carbon dioxide and ethylene increase significantly. The main
developmental stage of the fruit is referred as maturation, in
which photosynthetic is converted to starch. The ripening phase
is when the starch is converted to sugar. Senescence is the stage
in which the membrane functions breakdown due to the gradation of
lipid bilayers leading to sell damage and necrosis.
Optimum harvest is a subjective measurement defined as a
good keeping quality and good eating quality. If picked too early
during the maturation stage, insufficient starch will be
converted to sugar and the fruit will keep well enough, but the
eating quality will be poor. On the other hand, if the fruit is
picked too late, there will be insufficient starch and acid
reserves for metabolic maintenance in storage, but the eating
quality will be good. Therefore, the optimum timing is critical
to the proper storage (and marketing) of mangoes. Researchers
throughout the world have spent decades defining the optimum time
of harvest for long-term storage and yet, as new varieties enter
the marketplace, optimums must be redefined for each individual
cultivar.
Both the practical agricultural use of ethylene (C2H4), and
the basic biochemistry and physiology of C2H4 have been
extensively studied for many decades (abeles et a., 1992).
Elucidation of the C2H4 biosynthetic pathway by Adams and Yang
(1979) and the recent application of molecular biology to unravel
the complexities of C2H4 biosynthesis and action have greatly
stimulated research in this area (Yang, 1985; DellaPenna and
Giovannoni, 1991; Grierson and Schuch, 1994; Kanellis et al.,
1997). However, much of what is known about the effects of C 2H4
on the quality of fresh fruits and vegetables has been slowly
amassed since the 1920’s, and the needs constant updating. The
introduction of new cultural practices, cultivars, harvest and
handling methods, postharvest treatments, consumer products and
packaging influence the effect of C2H4 is based. The information
presented in this review has been gleaned from recent
publications and from past reviews on the biochemistry nad
physiology of C2H4, its role in postharvest handling, and its
effect on food quality. Ethylene is a naturally produce, simple
two carbon gaseous plant growth regulator that has numerous
effects on the growth, development and storage life of many
fruits, vegetables and ornamental crops. This powerful plant
hormone is effective at part-per-million to part-per-billion
concentrations. Both the synthesis and action of C2H4 involved
complicated metabolic processes, which require oxygen and are
sensitive to elevated concentrations of carbon dioxide.
Climacteric fruits refer to fruits that have high
respiration rate during the fruits ripening. During the ripening
process of the climacteric fruits, the production of
phytohormone, ethylene, dramatically increase up to one thousand
fold of the basal ethylene level. Climacteric fruits are the ones
that are still able to ripen even after being picked. An example
of climacteric fruit is they are picked and shipped green and
then ripen at a later time in the store or home.
Some plants have been utilized as an edible cover to disrupt
interaction between the fruit and the environment. For it has
been known that environmental factors can also trigger the
speeding up of ripening of fruits.
Molasses is a viscous by product of the processing of
sugarcane grapes or sugar beets into sugar also a brownish
residue left after crystallization of sucrose will be used as a
protectant to prevent any reactions of the fruits from the
environment. The glucose component of the molasses also contains
hydroploxyl cellulose, and either cellulose in which some
hydroxyl groups in the repeating units have hydroxylpropylated
forming. HPC is used as a tropical ophthalmic protectant and
lubricant.
STATEMENT OF THE PROBLEM
The study generally aims to determine the capability of molasses
as a delaying agent on mangoes. Specifically, aims to answer the
following questions:
1. Do molasses have the capability to delay the ripening of
mangoes?
2. Is there a significant difference of the results between the
group given 50% molasses from the group given 100% molasses?
3. Will the treatments effect in the delaying of the ripening
of mangoes?
4. Are mangoes the best experimental unit for molasses as a
delaying agent?
5. Can water help in the delaying the process of ripening?
6. Can the factors of molasses prove itself?
7. What are the other factors of molasses that can delay
ripening?
8. Can the natural ripening process be better than the delayed
one?
9. Will the percentage of molasses given to each fruit change
its firmness, aroma, and texture?
10. Is molasses really effective and helpful for fruit
vendors?

HYPOTHESIS
Null hypothesis:
There is no significant difference of the results between the
group given 50% molasses and 100% molasses.
Alternative hypothesis:
Molasses can delay the ripening of mangoes.

SIGNIFICANCE OF THE STUDY

For business purposes, the purposed study will be able to
help vendors save and avoid the spoilage of the fruits as not all
the fruits they sell are being sold out. And in restaurants, it
can maintain the quality of the foods they make. With this, there
will be less spoilage of climacteric fruits. And for the rest of
the community, they may still eat the fruits after several days
after being covered with molasses. Molasses can also be used as a
binder in processed foods because of its texture. It can also be
useful for the importations and exportations of the fruits
because some countries may want to buy mangoes and other
climacteric fruits from other countries for they are after the
taste or species of the mangoes they’ll eat or purchase.
SCOPE AND LIMITATION
The study focuses on the use of molasses as a delaying
agent for unripe climacteric fruits specifically mangoes. The
study shall be conducted in a room temperature and well
ventilated. After being conducted, the results shall show that
the molasses is capable of delaying the ripening. However, the
fruits when opened have a mixture of molasses on its aroma. The
treatment which is the molasses shall be gathered and made in
Cagayan and the getting of the experimental units with the same
age and kind is hard to obtain. Moreover, the fruits must be
soaked fully and properly to get better results.

CONCEPTUAL FRAMEWORK
INDEPENDENT VARIABLE: DEPENDENT VARIABLE:

The concentration of molasses used Taste of mangoes, firmness

of mangoes, and color
to cover mangoes. appearance of mangoes.

Chapter II
 REVIEW OF RELATED LITERATURE

This chapter presents literature taken from different

sources that can help in trying to understand better the
research.

Melinis Minutiflora (Molasses Grass)

 Black treacle
 Blackstrap molasses
 Golden Syrup
 Sorghum
 Antidote
 Glucose
 Maple Syrup
 Cane molasses
 Sugarbeet molasses
 Unsulphured molasses

Molasses is a thick dark brown syrup obtained from raw sugar

during the refining process, a version of which is used in
baking. A syrup made from boiling down sweet vegetable or fruit
juice. It is also used as humectants, a hydroscopic substance
used to keep things moist, in jerky processing. Molasses has a
factor ethylene which is a natural plant hormone associated with
growth, development, ripening and aging of many plants. This
phytohormone is said to promote ripening in a variety of fruits
specifically mangoes.

Cane molasses is a common ingredient in baking and cooking.

To make molasses, sugar cane is harvested and stripped of leaves.
Often the fields of cane are set on fire to burn off the leaves
and drive out the snakes that seem to enjoy this habitat. Its
juice is extracted usually by cutting, crushing or mashing. The
juice is boiled to concentrate it, promoting sugar
crystallization. The result of this first boiling is called
“first syrup”, and it has the highest sugar content. First syrup
is usually referred to in the Southern states of the US as “cane
syrup”, as opposed to molasses. “Second molasses” is created from
a second boiling and sugar extraction, and has a slight bitter
taste.
The third boiling of the sugar yields dark, viscous blackstrap
molasses, known for its robust flavour. The majority of sucrose
from the original juice has been crystallised and removed. The
calorific content of blackstrap molasses is mostly due to the
small remaining sugar content. Unlike highly refined sugars, it
contains significant amounts of vitamin B6 and minerals,
including calcium, magnesium, iron, and manganese; one tablespoon
provides up to 20% of the recommended daily value of potassium.
Blackstrap molasses has long been sold as a dietary supplement.

Blackstrap molasses is significantly more bitter than

“regular” molasses. It is sometimes used in baking. This residual
product of sugar refining is used for producing ethanol and as an
ingredient in cattle feed and as fertilizer.

The term “black-strap” or “blackstrap” is an Americanism dating

from 1875 or before. Its first known use is in a book by
detective Allan Pinkerton in 1877. In North India it is known by
Urdu word raab.

Molasses made from sugar beets differs from sugarcane

molasses. Only the syrup left from the final crystallization
stage is called molasses; intermediate syrup are called high
green and low green, and these are recycled within the
crystallization plant to maximize extraction. Beet molasses is
50% sugar by dry weight, predominantly sucrose, but contains
significant amounts of glucose and fructose. Beet molasses are
limited in biotin (vitamin H or B7) for cell growth; hence, it
may be supplemented with a biotin source. The non-sugar content
includes many salts, such as calcium, potassium, oxalate, and
chloride.

It contains betaine and the trisaccharide raffinose. These

are as a result of concentration from the original plant material
or chemicals in processing, and make it unpalatable to humans.
Hence it is mainly used as an additive to animal feed(called
“molassed sugar beet feed”) or as an fermentation feedstock.
 It is possible to extract additional sugar from beet
molasses through molasses desugarization. This exploits
industrial-scale chromatography to separate sucrose from non-
sugar components. The technique is economically viable in trade-
protected areas, where the price of sugar is supported above
market price. As such, it is practiced in the US and parts of
Europe. Molasses is also used for yeast production.

Many kinds of molasses on the market come branded as

unsulphured (using the original British spelling of sulphur).
Many foods, including molasses, were treated with sulfur dioxide
as a preservative, helping to kill off molds and bacteria. Sulfur
dioxide is also used as a bleaching agent, and helped to lighten
the color of molasses. Most brands have veered away from
sulphured molasses, due to its relatively stable natural shelf
life, the off flavour that csn arise from using sulfur dioxide,
and the fact that sulfur dioxide in high doses can be toxic.

Ethylene can promote ripening specifically in mangoes – a

clear indication that the action of ethylene is general and
widespread amongst number of fruits. It is clear that ethylene id
a ripening hormone – a chemical substance produced by fruits with
specific biological phenomenon of accelerating the normal process
of fruit maturation and senescence. If there is no ethylene in
the fruit, here are some of the poor qualities that you will get:

1. Variety
2. Maturity at time of harvest
3. Storage temperature
4. Physical damage
Meanwhile, delaying agents are mostly used in climacteric fruits.
Climacteric fruits are those which undergo a ‘ripening phase’
associated with increase respiration and ethylene production,
softening, composition change, color changes, and aroma
production. The management and control of fruit ripening is
important for the successful transport of fresh fruits and
vegetable. Fruit that ripen too early are easily damaged during
transport and produce ethylene which can adversely affect other
commodities. The technique used to delay and/or manage ripening
include:

 Cold storage
  Controlled atmosphere storage
 Ethylene addition and/or removal
 Inhibition of ethylene action through chemical means.

OTHER USES:

Food products and additives

Molasses can be used:

 In dark rye breads or other whole grain breads

 In some cookies and pies
 In barbecue sauces
 In beer style such as stouts and porters
 The principal ingredient in the distillation of rum
 As a humectants in jerky processing
 An iron supplement
 An additive in livestock feeds
 An ingredient in fishing ground bait
 A source for yeast production
 The main ingredient in the production of citric acid
 An additive in tobacco smoked in a hookah, shisha, or
narghile (found in the brands The King, Al Father
Tobacco, Cedar Tobacco, Mazaya,Tangiers, Salloum, and
Hookafina Blak)

CHEMICAL

 The carbon source for in situ remediation of

chlorinated hydrocarbons
 Blended with magnesium chloride and used for de-icing
 A stock for ethanol fermentation to produce an
alternative fuel for motor vehicles
INDUSTRIAL

 As a minor component of mortar for brickwork

 Mixed with glue to case ink rollers on early
printing presses
HORTICULTURAL

 As a soil additive to promote microbial activity

 As a potato plant “cicatrizant” after a hail storm

Experimental Unit

The mango is a juicy stone fruit (drupe) belonging to the

genus mangifera, consisting of numerous fruiting trees,
cultivated mostly for edible fruit. The majority of these
species are found in nature as wild mangoes.

Mangoes being a climacteric fruit have a characteristic

ripening behavior, and the effect of exogenous ethylene
application is pronounced in the preclimacteric phase. In
addition, color and flavor are developed during the ripening
as a culmination of specific biochemical.

CHAPTER III

METHDOLOGY
This chapter presents the following procedures and details during
the experiment. It will also show the needed materials in the
experiment.

MATERIALS:

 1 and a half kilos of molasses

 10 green mangoes
 Basins
 4 containers
 2 500 ml Beakers
 4 L of water
USE OF MATERIALS:

(a) 1 and a half kilos of molasses= each treatment will have

measurements of molasses. Therefore, in order to maintain
the measurements, it is better to get a lot of it.
Molasses will serve as the delayer in the experiment.
(b) Ten (10) green mangoes= the mangoes will be divided into
two in each experiment. The mangoes will serve as the
experimental unit in the said experiment. Therefore, each
treatment will have two (2) mangoes.
(c) Basin= the basin will serve as the main container for
mixing mixtures for the experiment.
(d) Four (4) containers= the containers will serve as the
storage of the mixtures and mangoes. The mangoes will be
sealed for five (5) days and after for observation.
(e) Beaker= the beaker will measure the amount of molasses
and water in each treatment.
(f) Four (4) Liters of water= the water will serve as the
partner of molasses. This is where we will see if
molasses can really delay the ripening process of
mangoes.

A. Procedure
1. First, ten (10) mangoes are needed to conduct the experiment;
these are divided into five (5) groups.
2. The researchers put two (2) mangoes in each container. The
researchers put 25% molasses and 75% water on the first group.
3. The second group was filled with 50% molasses and 50% water
while the third group is filled with 75% of molasses and 25%
water. The fourth group was completely covered with 100% molasses
without water. Lastly, the last group without any treatment. The
container will be tightly sealed and put in a room temperature.
4. The experimental units will be stored for five days. After
that, the researchers will be able to compare the results

A. Research design
The research design of this study will be randomized complete
block design. Composing of ten (10) experimental units divided
into five (5) groups. These groups are assigned with different
treatments; varying concentrations of molasses. 25% on the first
group, 50% on the second group, 75% on the third group, and 100%
on the fourth group and no treatments on the last group.

B. Data gathering
Data would be gathered through their physical aspects; the
colour, firmness and taste. Researchers will gather the
acceptability. The assistance of the Department of Agriculture
will aid the researchers on the measurement scale of the result
of the study.

TABLE 1: COLOR APPEARANCE OF MANGOES

TREATMENTS NO. OF MANGOES % OF MOLASSES % OF WATER (ml)

A 2 25% 75% (750 ml)

B 2 50% 50% (500 ml)

C 2 75% 25% (250 ml)

D 2 100% -

E 2 - -

TABLE 2: FIRMNESS OF MANGOES

TREATMENTS NO. OF MANGOES % OF MOLASSES % OF WATER (ml)

A 2 25% 75% (750 ml)

B 2 50% 50% (500 ml)

C 2 75% 25% (250 ml)

D 2 100% -

E 2 - -

TABLE 3: TASTE OF MANGOES

TREATMENTS NO. OF MANGOES % OF MOLASSES % OF WATER (ml)

A 2 25% 75% (750 ml)

B 2 50% 50% (500 ml)

C 2 75% 25% (250 ml)

D 2 100% -

E 2 - -

CHAPTER IV

RESULTS AND DISCUSSION

This chapter focuses on the significance of the data. The

data will be interpreted by the use of conclusions.

The following results were based on the researchers’ observation.

 Table 1: Color of Mangoes

Legends:

1 = Yellow green

2 = many small-spotted black almost green

3 = green

TREATMENT 1 TREATMENT 2 TREATMENT 3 TREATMENT 4 TREATMENT 5

25% - 75% 50% - 50% 75% - 25% 100% NATURAL
A 2 3 3 2 1
B 2 3 3 2 1

Table 2: Firmness of Mangoes

Legends:

1 = firm

2 = soft

3 = softer

TREATMENT 1 TREATMENT 2 TREATMENT 3 TREATMENT 4 TREATMENT 5

25% - 75% 50% - 50% 75% - 25% 100% NATURAL
A 1 1 1 1 2
B 1 1 1 1 2

Table 3: Taste of Mangoes

Legends:

1 = mild

2 = strong vague taste

3 = inedible/ rotten
 TREATMENT 1 TREATMENT 2 TREATMENT 3 TREATMENT 4 TREATMENT 5
25% - 75% 50% - 50% 75% - 25% 100% NATURAL
A 1 1 1 1 3
B 1 1 1 1 3

CHAPTER V

SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

This chapter presents the findings, conclusions and

recommendations of the research.
Summary of Findings

The results show at the first table the color appearance of the
mangoes. The control group has a rating of 1 which implies
turning yellow green. Meantime, the second table shows the
ratings of firmness of the mangoes. The control group has a
rating of 2 meaning soft. Most of the groups with treatments have
a rating of 1 making it different with the natural one. Table 3
shows different ratings in terms of its taste. The control group
when opened is considered inedible and rotten. The first
replicate of the group given with 25% treatment is rated mild.
The group with 75% molasses shows different results. The first
replicate of the group has a mild taste. This now shows that the
best treatment out of all is the 50%-50% because it passes all
the qualities needed . Meaning molasses really delay the ripening
of mangoes and there is a significant difference between the
group given with 25%,50%,and 75% treatment with the group given
with 100% molasses.

Conclusion

Molasses has the capability to delay the ripening of mangoes as

shown in the study. The groups given with treatments have shown
fresh mangoes compared to the color appearance, firmness, and the
condition that can still be eaten to the group with no treatment.
Also the groups with 25%,50%,and 75% molasses compared to the
group given with 100% showed result difference in the color
appearance and firmness. The taste even when different does show
much difference as that depends on the fruit itself and already
beyond the researchers’ control.

Recommendations

Based on the results of the study, the following recommendations

are given

a.) As stated in the study, that molasses has the

capability to delay the ripening of mangoes, other fruits
can be tried to test if their ripening process may as well
work just like in our experiment.
 b.) 25%,50%,75% molasses and 100% treatment of molasses
have been proven to have significant difference, then it
would be better to use the 50% as shown in the results can
cover the mangoes gradually than the other treatments.
c.) This experiment can be practice in our homes and would
provide availability of the fruits after 5 to 7 days.
d.) It is also highly-recommended to vendors for their
business. This experiment would help them avoid spoilage of
fruits and may keep on selling fresh fruits.

BIBLIOGRAPHY

www.wordhippo.com/molasses

en.wikipedia.org/other forms of molasses

www.organicfacts.net/molasses grass

nutritiodata.self.com/mangoes
invescience.com/effects of molasses on climacteric fruits

postharvest.free.wsu.edu.com/climacteric fruits

nutrition-and-you.com/benefits of molasses

Cambridge.org/delayed ripening technology

En.wikipedia.org/melinis minutiflora

James A. Duke, 1983, Handbook of Energy Crops, unpublished

http:// www.stuartxchange.org/tubo.html
http://posthamest.tfrec.wsu.edu/pgDisplay.php?article-pc2000f
https://isaaa.org/resources/publications/pocketk/12/default.asp
http://www.thermaltechnologies.com/ripening-room-solutions.html
http://postharvest.tfrec.wsu.edu/pages/PC2000F
http://www.catalyticgenerators.com/ethylene-c2h4/
http://postharvest.ucdavis.edu/libraries/Questions_and_Answers/?
uid=53&ds=267

ACKNOWLEDGMENT

The researchers would like to acknowledge and express their

deepest appreciation to their parents, for their unending support
and encouragement. Mrs. Jhonaliza Padilla, it is because of her
assistance which is considerably a great help for the
researchers. Special thanks to Mr. Ruam, for his suggestions to
our project. To the people who have served as a panelist and
tasted the mangoes, we extend our warmest appreciation. Also to
the relatives who have shared openly their ideas on the project.

APPENDICES

1. Wash the mangoes to avoid small

Particles in the treatments.

2. Slowly fill the 1000 ml beaker

With the said amount of molasses in

Each treatment.

3. Gradually fill the beaker now with

The amount of water in each

treatment.

4. Mix the molasses and water.

5. Slowly fill the container with

Each treatment. Each container has

2 mangoes.
6. Leave the mangoes fully soaked

With each treatment for 5 days to

Let the Molasses effect.