Research Title: Papaya (Carica papaya) and Madre de Cacao (Gliricidia sepium) Leaf

Extract as an Alternative Way of Calcium carbide to Ripen Cardava Banana Fruit

(Musa paradisiaca Linn)

Reseachers:
Ande, Ronna Jean E.
Casa, Jhen Frytz D.
Cataros, Phoebe Joy B.
Aguelo, Darwin P.
Davin, Eduardo G. Jr
Desierto, Carlos Lemuel T.

Rationale: Fruits are beneficial to human nutrition because they provide vitamins and
minerals to the diet, as well as variety, which can make the food more appealing. Fibre,
water, vitamins, carbohydrates, minerals, protein, cellulose, and other nutrients were
also present as photo chemicals that protect the human body from a variety of diseases
(Dhembare, 2013). Fruits are particularly perishable once they've been picked,
especially in tropical climates (Adagbada A.O., 2011). Ripening is a physiological
process that transforms the fruit into something sweeter, more pleasant, edible,
nutritious, softer, and more appetizing (Abdullahi Nura*, 2018). It is linked to color
changes as a result of the pigments already present or during the ripening process
(Manju M. Gupta1, 2017). During this time, fruits develop their desired flavor, quality,
color, and other textural properties. maturity (Shrestha, 2005). This experiment attempts
to determine which materials provide the shortest ripening period for Cardava bananas
and to assess their impact on the ripened fruit's palatability. The materials used were
Carica papaya, calcium carbide, sometimes known as Carburo in the region, and fresh
Madre de Cacao leaves, which were arranged separately in a box with fruit imbedded
deeply within the layers and then sealed.
 
 Research Problem:
This study aims to distinguish its main objective if there is a significant
difference between Papaya Leaves (Carica papaya), Madre de Cacao (Gliricidia
sepium) Leaves Extract and Calcium Carbide to ripen a Cardava Banana Fruit.

1. How many days would it take to ripen a banana when applied with papaya
leaf extract?
 2. How many days would it take to ripen a banana when applied with Madre
de Cacao leaf extract?
3. How many days would it take to ripen a banana when applied with calcium
carbide?
4. Is there a significant between the papaya leaf extract, Madre de Cacao
leaf extract, and calcium carbide as ripening agent of banana?

Significance of the Study:

This study will serve as a reference for future studies. Farmers in this study will learn

a lot. They will know that the leaf extracts are useful, have benefits, and are safer than

calcium carbide when they are used as a ripening agent in Cardava bananas. It can be

used even at home by those who love planting and especially by farmers, so that they

can harvest healthy and safer crops. Papaya and Madre de Cacao leaf extracts as

ripening agents are natural and do not contain environmental pollutants that can affect

the health of humans as well as animals. Ripening agents are highly needed due to

population growth and increasing food demand. By using a ripening agent, the fruits

ripen easily. This research assists many farmers in having a good harvest, and not only

for farmers, but also for those who enjoy fruits.

Procedures:

Independent Variable Dependent Variable

 Papaya Leaves Extract Cardava Banana

 Madre de Cacao Leaves
Extract

Calcium carbide

Control Variable

 Papaya Leaf Extract

 Unripe bunch of Cardava banana were treated with 50ml of

papaya leaf (Carica papaya) extract. Treated banana samples

were kept in a confined space— a box.

 Madre de Cacao Leaf Extract

 A bunch of banana samples were placed and kept in a box

container. Madre de Cacao (Gliricidia sepium) leaves extract was

applied on the outer surface of the unripe Cardava banana samples

using a spray.
  Calcium Carbide

 Fresh unripe Cardava banana samples were placed in a box and

imbedded deeply within the layers and then sealed. Then, 10 g of

calcium carbide powder was placed at the middle of the box.

Goals:
(1) To determine whether Papaya (Carica papaya) leaf extract has the higher potential
to ripen Cardava Banana Fruit (Musa paradisiaca Linn) compared to Madre de Cacao
(Gliricidia sepium) leaf extract and Calcium Carbide as an alternative

(2) To determine if Madre de Cacao (Gliricidia sepium) Leaf Extract is way better than
Papaya (Carica papaya) leaf extract and Calcium Carbide as a ripening agent to
Cardava Banana (Musa paradisiaca Linn).

Expected Outcome:
Whether Papaya (Carica papaya) leaf extract will most likely to be an effective ripening
agent to Cardava Banana (Musa paradisiaca Linn) and next to it would be the Madre de
Cacao (Gliricidia sepium) leaf extract then lastly, the hazardous chemical ripening
agent; calcium carbide.

Hypothesis:
There is a significant relation between Papaya (Carica papaya) and Madre de Cacao
(Gliricidia sepium) Leaf Extract as an Alternative Way of Calcium carbide to Ripen
Cardava Banana Fruit (Musa paradisiaca Linn).
Bibliography:

Abdullahi Nura*, M. A. (2018). Effects of artificial ripening of banana (Musa spp) using
calcium carbide on acceptability and nutritional quality. Journal of Postharvest
Technology, 14-20.
Adagbada A.O., O. A. (2011). The Prevalence and Antibiotic Susceptibility Pattern of
Entero-pathogens Isolated from Land Snails Commonly Eaten in Cross River and
Akwa Ibom States, South-southern Nigeria. Asian Journal of Pharmaceutical and
Health Sciences, 124-127.
Dhembare, A. J. (2013). Bitter truth about fruit with reference to artificial ripener .
Scholars Research Library, 45-54.
Manju M. Gupta1, N. N. (2017). i AMF – Centralized databased of Arbuscular
Mycorrhizal Distribution, Phylogeny and Taxonomy. Journal of Recent Advances
in Applied Sciences , 1-5.
Shrestha, U. K. (2005). Use of calcium carbide for artificial ripening of fruits : its
application and hazards. Journal Of Food Science And Technology Nepal, ?-?