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CHAPTER I

THE PROBLEM AND ITS BACKGROUND

INTRODUCTION

Background of the Study

Bananas are one of the most widely consumed fruits globally, and their

quality, including flavor, texture, and shelf life, is of utmost importance to

consumers and the banana industry. Ripening is a critical stage in the post-

harvest handling of bananas, as it significantly influences their sensory attributes

and commercial value. Traditional ripening techniques, such as ethylene gas

exposure, have been widely used in the industry. However, concerns about the

environmental impact and health implications of chemical ripening agents have

led to a growing interest in natural and alternative ripening methods.

Natural ripening techniques involve exposing bananas to environmental

factors, such as temperature and humidity, to induce ripening without the use of

chemicals. Calcium Carbide- based ripening, on the other hand, is a novel

approach that utilizes calcium carbide (Calboro) to release acetylene gas, which

accelerates the ripening process. While these methods offer potential alternatives

to chemical ripening, their efficacy in terms of maintaining or even enhancing

banana quality remains a subject of research. (Maduwanthi & Marapana, 2019)

This study aims to address this knowledge gap by comprehensively

evaluating the efficacy of both natural ripening techniques and Calcium Carbide-

based ripening on banana quality. It seeks to investigate various parameters,

including sensory attributes (flavor, aroma, texture), nutritional content, shelf life,
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and the overall consumer acceptability of bananas ripened using these methods.

Additionally, the study will assess the environmental impact and safety

considerations associated with each ripening technique.

The findings of this research are expected to have significant implications

for the banana industry, providing valuable insights into sustainable and safe

ripening practices that can enhance banana quality while minimizing negative

environmental and health effects. Ultimately, the study aims to contribute to the

development of more responsible and consumer-friendly banana ripening

methods, aligning with the growing demand for eco-friendly and healthy food

options.

Theoretical framework

In the context of this research, the theoretical framework draws upon the

Diffusion of Innovations Theory by Everett M. Rogers,1962. The innovation at

the heart of the study involves the adoption of natural and calcium carbide-based

ripening techniques within the banana industry. Adopter categories, according to

Rogers’ theory, play a pivotal role in this process. Innovators represent the early

experimenters, followed by early adopters who are influential opinion leaders

within the industry.

Subsequently, the early majority, late majority, and laggards comprise the

larger sections of the industry, adopting new techniques as they become more

established. Communication channels are critical in disseminating information

about these innovations, involving industry publications, conferences, trade

associations, and peer networks. The social system, which includes

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interconnected industry members, can either facilitate or hinder adoption based

on existing relationships, norms, and communication patterns. Time represents

the temporal aspect, signifying the duration required for different categories of

adopters, from innovators to laggards. The adoption process unfolds through

stages including knowledge, persuasion, decision, implementation, and

confirmation. Attributes of innovation, such as relative advantage, compatibility,

complexity, trial ability, and observability, significantly influence the rate and

extent of adoption.

The adoption outcome shapes the overall impact on banana quality,

sustainability, environmental factors, and industry practices within the banana

industry. This theoretical framework provides a structured approach to

comprehending the dynamics of adopting new ripening techniques and their

consequences within the industry.

Another theory support to this study is the Sensory Evaluation Theory by

Howard Moskowitz. His pioneering work in sensory evaluation theory has

significantly advanced our understanding of how sensory attributes play a pivotal

role in shaping consumer preferences and product acceptance. In the context of

banana quality assessment, this integrated framework emphasizes the

fundamental role of sensory attributes, which encompass flavor, texture, and

aroma.

These attributes constitute the core components of the sensory

experience of bananas. Underpinned by Moskowitz’s principles, sensory

evaluation methods are employed to systematically assess these attributes,

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involving trained panelists who apply sensory science principles to offer an

objective evaluation. This structured approach provides insights into the sensory

dimensions of banana quality. The framework recognizes that the sensory

attributes directly influence consumer preferences.

Moskowitz’s work underscores that sensory experiences often drive consumer

choices and satisfaction.

Consequently, the sensory qualities of bananas, as identified through

sensory evaluation, significantly impact consumer behavior and preferences.

Sensory perception, based on Moskowitz’s principles, plays a crucial role in

determining how individuals perceive and interpret these sensory attributes,

further influencing their preferences. Objective measurement tools, consistent

with Moskowitz’s approach, quantitatively assess sensory attributes to provide a

comprehensive understanding of banana quality. Subjective evaluation, capturing

the human sensory experience, takes into account both trained sensory panelists

and consumers, reflecting their personal preferences and perceptions.

Trained sensory panelists, in alignment with Moskowitz’s methodology,

bring expertise in sensory analysis to the process, often holding backgrounds in

food science. This expertise, combined with subjective consumer evaluations,

aids in capturing the nuances of sensory attributes. Consumer panels, as

emphasized by Moskowitz’s work, represent the broader consumer base and

provide valuable insights into how sensory attributes impact consumer choices

and satisfaction.
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In essence, this theoretical framework rooted in Howard Moskowitz’s

Sensory Evaluation Theory offers a holistic understanding of the critical interplay

between sensory attributes, sensory evaluation methods, consumer preferences,

and sensory perception in the context of banana quality assessment, building

upon Moskowitz’s contributions to sensory science.

Independent Variable and Dependent Variable Model (IV-DV)

Independent Variables

Ripening techniques

 Natural Ripening

 Calcium Carbide-based Ripening

Dependent Variables

 Banana Quality

 Consumer Preferences

Figure 1: This schematic diagram of the Independent and Dependent Variable of

the study

The conceptual framework presents a structured approach to investigating

how different ripening techniques (natural and calcium carbide-based) influence

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banana quality and consumer preferences. The research seeks to analyze these

interdependencies and provide insights into the efficacy of ripening methods on

banana quality and consumer choices.

Statement of the Problem

This study aimed to bridge the knowledge gap by rigorously examining

and comparing the outcomes of these ripening techniques. The overarching

problem is to determine which ripening method, whether natural or Calcium

Carbide-based, offers the most viable, sustainable, and safe approach for

enhancing banana quality and meeting the demands of environmentally

conscious consumers and the banana industry.

Specifically, this study answers the following sub-problems:

1. What are the differences in flavor perception between naturally

ripened and Calcium Carbide-ripened bananas based on consumer

taste tests?

2. How does the texture of bananas, ripened naturally versus Calcium

Carbide-based, vary as quantified by texture analysis measurements?

3. To what extent does the nutritional content, including sugar content

and vitamin levels, differ between naturally ripened and Calcium Carbide-

ripened bananas?

4. What is the comparative shelf life of bananas ripened naturally and

those ripened using the Calcium Carbide method, as measured by

changes in firmness and browning?

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5. What are the environmental implications of natural ripening versus

Calcium Carbide-based ripening in terms of carbon emissions and waste

production during the ripening process?

6. How do consumer preferences and satisfaction levels differ

between bananas ripened using natural techniques and those ripened

with Calcium Carbide, as quantified through surveys and purchase

behavior analysis?

Hypotheses

Ho: There is no significant difference in banana quality between bananas ripened

using natural methods and those ripened using calcium carbide-based methods.

Ha: There is a significant difference in banana quality between bananas ripened

using natural methods and those ripened using calcium carbide-based methods.

Scope and Delimitations

The goal of this study is to assess the quality of bananas, specifically

natural and calcium carbide-based ripening methods. The primary objective of

this study are to assess sensory qualities, nutritional value, and shelf life as well

as to investigate the effects on the environment, human health, and customer

preferences. The researchers in Grade 12 (STEM) are involved in a controlled

investigation that lasts for around four (4) months, before the completion of the

first semester of the academic year 2023–2024. To ensure consistency and

reduce external influences, the research was conducted in a confined area or

room setting within a span of two (2) weeks. Experimentation is a key component
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of research methodologies, and questionnaires are added for understanding

customer preferences.

Significance of the Study

This study addressed pressing concerns regarding the quality and safety

of one of the most widely consumed fruits globally. It ensures that consumers

have access to healthier, safer, and more environmentally sustainable food

options.

Consumer Health and Safety. Understanding the impact of ripening techniques

on banana quality can contribute to safer and healthier food choices. This

research can help identify practices that minimize health risks associated with

chemical ripening agents.

Sustainability. The study addressed the growing importance of sustainable and

eco-friendly food production. It can guide the banana industry toward

environmentally responsible ripening practices.

Consumer Satisfaction. By assessing consumer preferences, the research can

lead to better-informed decisions regarding ripening techniques that align with

consumer expectations, potentially boosting sales and industry growth.

Agricultural Practices. The findings can influenced post-harvest practices not

only for bananas but also for other fruits, contributing to improved agricultural

methods.

Economic Implications. The research can impact the profitability and

competitiveness of the banana industry, potentially leading to cost-effective and

efficient ripening practices.

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Public Policy. The study’s insights can informed regulatory policies related to

food safety and environmental sustainability in the fruit industry.

Scientific Advancements. It contributes to scientific knowledge by expanding

our understanding of the effects of different ripening methods on fruit quality.

In summary, this study plays a critical role in fostering healthier, more

sustainable, and consumer-oriented practices within the banana industry and the

broader context of food production.

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Definition of terms

The purposes of clarity and precision, the following terms and phrases are

defined operationally:

Acetylene Gas: A gas produced by the reaction of calcium carbide with

moisture, which triggers the ripening process in some fruits, including bananas.

Banana Quality: The overall condition and characteristics of bananas, including

attributes such as flavor, texture, aroma, nutritional content, and shelf life.

Calcium Carbide-Based: A ripening method that utilizes calcium carbide, often

referred to as Calboro, to release acetylene gas, which accelerates the ripening

of bananas.

Consumer Preferences: The choices and inclinations of consumers regarding

the ripening technique they prefer in terms of taste and quality when selecting

bananas.

Environmental Impact: The effects on the environment, including factors like

carbon emissions, waste production, and potential harm to ecosystems, resulting

from banana ripening methods.

Natural Ripening: The ripening process that occurs when bananas are exposed

to environmental factors, such as temperature and humidity, without the use of

artificial or chemical ripening agents.

Nutritional Content: The presence and concentration of nutrients, such as

vitamins, minerals, and sugars, in bananas.

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Sensory Attributes: The qualitative characteristics of bananas that can be

perceived by the human senses, such as taste (flavor), touch (texture), and smell

(aroma).

Shelf Life: The duration for which bananas can be stored while maintaining their

desired quality and appearance, typically before they become overripe or spoiled.

Sustainability: The consideration of ecological and long-term viability in ripening

methods to ensure minimal negative impacts on the environment and natural

resources.
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CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter presents related literature both local and foreign sources on

the efficacy of natural and calcium carbide-based ripening techniques on banana

(Musa Acuminata) quality.

According to Nigerian authors (Adeyemi., et al. 2018), in this study,

calcium carbide was given to 12 samples of banana, mango, and pawpaw at

three different concentrations (1 g/kg, 5 g/kg, and 10 g/kg of calcium carbide per

kilogram of fruit) and as a control (0 g/kg) in order to examine the effects of

calcium carbide as a fruit ripening agent. The results showed that among all the

fruits (mango, banana, and pawpaw at 10 g/kg), calcium carbide is a very

effective ripening agent with a ripening time of 2 days (48 hours).

The proximate analysis of the fruits revealed that increased calcium

carbide administration may lead to an increase in some food contents, including

ash B3 (10 g/kg), fiber M3 (10 g/kg), and lipid B3 (10 g/kg), while a decrease in

moisture M3 (10 g/kg), vitamin C M1 (10 g/kg), protein M2 (5 g/kg), and

carbohydrate P1 (1 g/kg) was observed. The calcium carbide administration

resulted in an increase in ash, fiber, and lipids in the fruits under study, whereas

calcium carbide administration resulted in a decrease in moisture, vitamin C, and

protein in the fruits.

These findings demonstrated that while calcium carbide may significantly

speed up fruit ripening, it also significantly reduces fruit nutrition for the Kaduna

population.
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In the study of Quality of'Lakatan'banana (Musa acuminata) as influenced

by 1-methylcyclopropene and maturity stage (Warain., et al. 2020). A climacteric

fruit, the banana releases ethylene gas to hasten ripening. Ethylene antagonists,

like 1-methylcyclopropene (1-MCP), can inhibit fruit ripening to prolong shelf life.

We examined the impact of different 1-MCP concentrations (0, 100, or 1,000 nL

L1) on the mature green and light green stages of the Lakatan banana. Fruit was

cleaned with 200 L L 1 NaOCl, air-dried, dipped in 200 L L 1 ethephon for 5

minutes, then fumigated with 1-MCP for 24 hours inside an airtight chamber

(immediately for mature green fruit once dry and two days later for light green

banana). Following 1-MCP treatment, all fruit was kept in storage at 20.70.3 C

and 85.36.4% RH until the end of the shelf life. Fruit quality metrics including

weight loss, firmness, total soluble solids (TSS), peel color, and visual appeal

were evaluated. In comparison to the control, mature green or light green fruit

treated with 100 or 1,000 nL L-1 1-MCP retained firmness, lost less weight, and

saw a slower rate of peel color change. Furthermore, fruit ripening was better

delayed in those treated with 1,000 nL L-1 1-MCP as it took 19 days longer to

reach the complete yellow stage than the untreated fruit and was delayed by 2.3

days compared to those treated with 100 nL L-1 1-MCP, although being less

vibrant. In contrast to the 100 nL L1 1-MCP treatment, which looked to display

the expected fruit quality that is less firm and sweeter (15 Brix), the 1,000 nL L1

1-MCP treated fruit reached the virtually full yellow stage with a 9.75 Brix TSS on

day 25. Thus, 100 nL L-1 of fumigation. The preferred fruit quality, which is less

firm and sweeter (15 Brix), appeared to be present in the 100 nL L1 1-MCP
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treatment. Therefore, fumigating "Lakatan" bananas with 100 nL L-1 1-MCP for

24 hours may be able to lengthen their shelf life.

Banana ripening techniques have been a subject of extensive research

within the agricultural and food science domains. Researchers such as

(Thompson., et al. 2019) have explored the efficiency of different ripening

methods, including the traditional use of ethylene gas, natural ripening, and the

more controversial application of calcium carbide. The speed at which bananas

ripen and the subsequent impact on overall quality have been key areas of

investigation. Calcium carbide, in particular, has raised concerns due to its

potential health and safety risks. Numerous studies have aimed to understand

the impact of these techniques on banana ripening and quality. Sensory

attributes, including flavor, texture, and aroma, play a central role in the

assessment of banana quality. Literature extends to sensory scientists such as

Howard Moskowitz, who has contributed significantly to sensory evaluation

theory, offering a structured approach to assessing sensory attributes in food

products. This methodology is invaluable in the context of banana quality

assessment, as it allows for the objective evaluation of sensory attributes through

trained panelists and consumers.

In recent days, according to (Muthal, 2019) artificial ripening techniques

for fruits are widely used worldwide due to commercial value and consumer

acceptability of attractive fruit colour. Banana (Musa sp) variety ‘Poovan’ fruits

were dip treated with different artificial ripening agents such as ethephon and

calcium carbide. The study was carried out at ambient temperature to induce the
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ripening process. Different physico-chemical parameters such as titrable acidity,

pulp to peel ratio, TSS, and texture were measured for all these banana samples.

The colour values, TSS, pulp to peel ratio increases; and titrable acidity and

firmness (penetration force) decreases with increase in ripening time. The

calcium carbide treated banana found to be with lowest firmness (1.51 kg/s). The

colour values increased drastically in artificially ripened banana samples.

Naturally ripened banana showed lowest titrable acidity (0.09%). Pulp to peel

ratio was found higher (2.30) in naturally ripened banana. The artificially treated

banana was highly acceptable than a naturally ripened banana in sensory

evaluation.

Everett M. Rogers’ Diffusion of Innovations Theory finds its application in

studies conducted by authors such as (Giraud & Chalak, 2017). This theoretical

framework assists in comprehending the rate of adoption and the factors

influencing the utilization of specific ripening methods within the industry. As the

industry seeks to optimize banana quality, reduce health risks, and minimize its

environmental impact, the collective contributions of these authors guide the way.

In this extensive body of literature, the efficacy of natural and calcium carbide-

based ripening techniques on banana (Musa Acuminata) quality is

contextualized. However, the field remains dynamic, and there is a continuous

evolution of insights into ripening practices, sensory evaluation, consumer

behavior, and environmental considerations. This research seeks to further

contribute to this evolving discourse by providing an in-depth analysis of the

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interplay between ripening techniques, sensory attributes, consumer

preferences, and broader industry adoption dynamics.

CHAPTER III

RESEARCH METHODOLOGY

This chapter provides a detailed definition of the research techniques used

in the study.

Research Design

This study used an experimental-quantitative research design to compare

natural and calcium carbide-based ripening techniques on banana quality and

consumer preferences. It aimed to provide a nuanced understanding of the

effectiveness of these techniques in real-world urban and suburban markets,

focusing on sensory attributes, consumer choices, and environmental and safety

considerations.

Batches of bananas were randomly assigned to either natural ripening or

calcium carbide-based ripening methods. The sample consist of randomly

selected batches of bananas, ensuring equal representation from both natural

ripening (ethylene gas or aging processes) and calcium carbide-based ripening

methods. Quantitative data collected through sensory evaluations and consumer

surveys underwent statistical analyses (ANOVA) to discern significant differences

in banana quality and consumer preferences between the ripening methods.

Research Locale

In this methodology tailored for Kamanggahan Guadalupe, Carcar City,

the research solely be conducted by the researchers without external

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involvement. The focus remains on random sampling of banana batches,

ensuring equal representation from both natural ripening and calcium carbide-

based ripening methods within the specified location. Kamanggahan Guadalupe,

Carcar City offers an ideal research locale with its abundant banana resources.

This setting allows for practical observations and analyses, enabling a real-world

exploration of how various ripening techniques affect the quality of bananas.

Figure 2: Shows the vicinity map of Kamanggahan Guadalupe Carcar City

Kamanggahan is situated in Barangay Guadalupe, specifically a few meters

away from Maximino Noel Memorial National High School. You can utilize local

transportation options such as tricycles or motorcycles (habal-habal), which can

take you directly to Kamanggahan Guadalupe.

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Research Population and Sample

The research population for the study comparing natural ripened and

calcium carbide-based ripening techniques for bananas comprises individuals

residing in Kamanggahan Guadalupe, Carcar City. The target population included

a diverse mix of age groups, genders, occupations, and banana consumption

habits within this specific locality. As for the sample, a subset of this population

(30-thirty participants) were randomly selected to participate in the research

study, contributing to the study’s insights into local consumer preferences. This

sample were ideally represent the diversity present within the population,

ensuring that a range of perspectives and opinions regarding banana ripening

methods is captured. The sample size were determined to achieve a balance

between statistical significance and practical feasibility, ensuring an adequate

representation of the population while maintaining manageability in data

collection and analysis.

Research Instrument

The research instrument designed to explore and compare natural ripened

and calcium carbide-based ripening techniques for bananas encompasses a

diverse range of inquiries. This comprehensive questionnaire aimed to capture

insights from participants in Kamanggahan Guadalupe, Carcar City, covering

demographic information, and questions which were related to the respondent’s

perception of the (2) two ripening methods. It delves into sensory evaluations,

evaluating factors such as flavor, texture, and appearance, allowing participants

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to express their perceptions through a scale-based assessment. Furthermore,

the instrument explores participants’ environmental concerns, health

considerations, and purchase behaviors related to banana ripening methods.

This amalgamation of questions provides a holistic view of participant attitudes

and preferences, while the inclusion of qualitative discussions enriches the

dataset by unveiling nuanced perspectives and insights.

Research Intervention

The study aims to explore and compare the quality attributes of bananas

ripened naturally and those ripened using calcium carbide in Kamanggahan

Guadalupe, Carcar City. This intervention seeks to understand the differences in

sensory qualities, environmental impact, and consumer preferences between

these two ripening methods that last before the end of the first semester

(approximately a month). Natural ripening, relying on ethylene gas or aging

processes, was contrasted with calcium carbide-based ripening, known for its

rapid fruit maturation. The background information includes previous research

highlighting concerns about health risks associated with calcium carbide and the

potential environmental impact of artificial ripening agents.

In experimental group, participants exposed to bananas ripened naturally

(using ethylene gas or aging processes) were constitute the experimental group.

These bananas undergoes the natural ripening process without the use of any

artificial agents. However in control group, participants exposed to bananas

ripened using calcium carbide were form the control group. This group
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experienced bananas ripened through the rapid artificial process facilitated by

calcium carbide.

Bananas designated for the experimental group were placed in controlled

environments where natural ripening occurs organically. Ethylene gas or natural

aging processes was allowed to ripen the bananas gradually. On the other hand,

bananas allocated to the control group were subjected to the ripening process

using calcium carbide. This were carried out in a separate environment where

calcium carbide, a chemical compound, is utilized to hasten the ripening of the

bananas.

In the context of comparing natural ripened and calcium carbide-based

ripening techniques for bananas, one relevant theoretical framework is Diffusion

of Innovations by Everett M. Rogers, 1962. Everett M. Rogers, a

communication scholar, introduced this theory in his seminal work Diffusion of

Innovations in 1962. This theory aims to understand how new ideas, innovations,

or practices spread and are adopted within a social system.

The Diffusion of Innovations theory identifies five categories of adopters

within a social system: innovators, early adopters, early majority, late majority,

and laggards. It illustrates the process by which new practices, in this case, the

adoption or preference for specific banana ripening methods, spread and are

embraced by different segments of society. The theory highlights various factors

influencing the adoption of innovations, such as the perceived advantages of the

innovation, compatibility with existing practices, complexity, trial ability, and

observability.
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In the context of banana ripening methods, this theory could elucidate the

different segments of consumers or stakeholders who might embrace either

natural ripening or calcium carbide-based ripening. It helps to understand the

diffusion process, the factors influencing the adoption of these practices, and

potentially predict the rate and extent of adoption among different consumer

groups or markets based on their characteristics and attitudes.

Data-gathering Procedure

The researchers had allotted time and effort in constructing their survey

questionnaire to serve it’s projected respondents. The survey questionnaire was

constructed using appropriate questions adopted from Maduwanthi & Marapana,

2019. The survey questionnaire was divided into (2) two parts (1) first the

demographic information or profile of the respondents (2) second is the questions

which were related to the respondent’s perception of the (2) two ripening

methods. Likert Scale was utilize to determine the weight of the respondent’s

satisfaction on (1)natural (2) calcium carbide-based ripening methods.

After cited an instrument, the researchers seek the approval of their

research adviser and to the randomly selected participants before conducting the

survey. Upon the approval of their request, the researchers distributed their

survey questionnaire (in a from of checklist) to the selected participants of the

study. The participants were given time to respond, after which the researchers

collected the survey questionnaires from the participants.

The gathered data from the respondents were tallied computed, and

interpreted accordingly. Along with the collected primary data, the researchers
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also made use of secondary data in the form of publish articles and literature to

support the results of the survey.

Data Analysis

The data analysis encompassed a multifaceted approach, commencing

with the examination of participant demographics. Analysis of demographic

variables such as age, gender distribution, occupational backgrounds, and

frequency of banana consumption provided a comprehensive overview of the

sample characteristics. Following this, Likert scale analysis was performed to

gauge participant satisfaction levels regarding both ripening methods. Mean

satisfaction scores for natural and calcium carbide-based ripening methods were

calculated, aiming to understand respondents’ preferences. Furthermore, an

inferential statistical method, such as Analysis of Variance (ANOVA), might have

been utilized to assess any significant differences in satisfaction levels between

the two ripening techniques. This rigorous data analysis process aimed to derive

insights into participant preferences and perceptions concerning banana ripening

methods, contributing to a holistic understanding of consumer attitudes toward

these techniques.
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CHAPTER IV

ANALYSIS, PRESENTATION, AND INTERPRETATION OF DATA

This chapter presents the results, the analysis and interpretation of data

gathered from the answers to the questionnaires distributed to the field. The said

data were presented in tabular and pie chart in accordance with the specific

questions posited on the statement of the problem.

Data Presentation

Demographic Information

Figure 3: Age of the Respondents

Figure 3 illustrates the age distribution of research respondents. Aged 18-

25, comprises about 43.3% and 46-55 age group at approximately 20.0%.

Respondents aged 26-35 and 56 and above each represent around 13.3%, while
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those aged 36-45 contribute about 10.0% to the overall distribution. Therefore,

the highest percentage of respondents falls within the 18-25 age range.

Figure 4: Gender of the Respondents

Based on the figure 4, 30.0% are female respondents, 46.7% are male

and 23.3% are those respondents preferred not to disclose their gender.

Therefore, majority of the respondents are male.

Figure 5: Occupational
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Based on figure 5, occupational status of the respondents reveals that

50% are students, 45% are employed, 40% are self-employed, and 10% are

retirees. Therefore, majority of the respondents are students.

Table 1

Flavor Perception in Banana Ripening Methods

SOP 1

What are the differences in flavor perception between naturally ripened and

Calcium Carbide-ripened bananas based on consumer taste tests?

Ripening Rating (%) PERCENTAGE WM

Method

R1 R2 R3

Natural 85 70 78 78% 181.74

Calcium 15 30 22 22% 14.74

Carbide-

based

Table 1 shows the researchers' ratings in flavor perception, a total of 78%

favoring naturally ripened bananas and 22% preferring Calcium Carbide- based

ripened ones. This indicates a clear majority finding natural ripening more

favorable in terms of flavor.

Table 2

Texture Variation in Banana Ripening Methods

SOP 2
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How does the texture of bananas, ripened naturally versus Calcium Carbide-

based, vary as quantified by texture analysis measurements?

Ripening Rating (%) PERCENTAG WM

Methods E

R1 R1 R3

Natural 65 72 74 70% 147.7

Calcium 35 28 26 30% 26.7

Carbide-

based

Verbal Interpretation Legend

1%-30% smooth 31%-65% moderately smooth

66%-100% very smooth

Table 2 presents the researchers’ texture assessment, with 70% favoring

naturally ripened bananas and 30% preferring those ripened with Calcium

Carbide. Consequently, in terms of texture, the 70% rating indicates that naturally

ripened bananas are perceived as very smooth, underscoring a widespread

preference for their texture over bananas ripened with Calcium Carbide.

Table 3

Comparative Analysis of Nutritional Composition

SOP 3

To what extent does the nutritional content, including sugar content and vitamin

levels, differ between naturally ripened and Calcium Carbide-ripened bananas?

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NUTRIENTS PERCENTAGE WM

Ripening Vitamin C Sugar Potassium

Methods (mg) Content (mg)

(g)

Natural 22 10 32 61% 39.04

Calcium 14 15 25 39% 21.06

Carbide-

based

Table 3 reveals a distinction in nutritional content between naturally

ripened bananas and those ripened with Calcium Carbide. Natural ripening

contributes to 61%, while Calcium Carbide-based ripening accounts for the

remaining 39%. This suggests that opting for naturally ripened bananas may

provide a more favorable nutritional profile in terms of sugar content and vitamin

levels compared to bananas ripened with Calcium Carbide.

Table 4

Comparative Shelf Life of two Ripening Methods

SOP 4

What is the comparative shelf life of bananas ripened naturally and those

ripened using the Calcium Carbide method, as measured by changes in

firmness and browning?

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Ripening Firmness Browning PERCENTAGE WM

Methods

Natural 2-5 days 6-7 days 33% 4

Calcium 2-11 days 12-14 days 67% 7.5

Carbide-

based

Table 4 shows a notable difference in the comparative shelf life of

bananas ripened naturally versus those ripened using the Calcium Carbide

method. Bananas ripened naturally have a shorter shelf life, lasting only 2-7

days, constituting 33% of the observed data. In contrast, bananas ripened with

Calcium Carbide exhibit a longer shelf life, lasting up to 14 days, representing

67% of the data. This suggests that the Calcium Carbide-based ripening method

is associated with a more extended shelf life, as measured by changes in

firmness and browning, compared to bananas ripened naturally.

Table 5

Environmental Implications of two Ripening Methods

SOP 5

What are the environmental implications of natural ripening versus Calcium

Carbide-based ripening in terms of carbon emissions and waste production

during the ripening process?

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AS RIPENING METHODS

PECT Natural Calcium Carbide-

based

Carbon Emissions 30% 70%

Chemical Residue in 15% 85%

Production

PERCENTAGE 22.5% 77.5%

Weighted Mean 10.125 120.125

Table 5 illustrates the environmental implications of two ripening methods.

Calcium Carbide-based ripening contributes to 77.5% of the observed data, while

natural ripening accounts for 22.5%. Therefore, Calcium Carbide-based ripening

indicates a greater proportion of the environmental implications in terms of

carbon emissions and waste production during the ripening process.

Table 6

Consumer Preferences and Satisfaction of two Ripening Methods

SOP 6

How do consumer preferences and satisfaction levels differ between bananas

ripened using natural techniques and those ripened with Calcium Carbide, as

quantified through surveys and purchase behavior analysis?

1. In the two result of ripped banana, which one has less distinctive or

subdued aroma?
Page 30 of 37

2. Which result has more complex and nuance flavor or taste?

3. Which one do you considered as safe and free health related concerns?

4. Which of the two results is less tasty?

5. Which result offers quicker time to ripe the banana?

6. Is their different in their odor? If there is, which one is having odor as

effect of the ripening process?

7. Which result of the two has smooth texture in terms of the peel that

result to the two ways in ripening banana?

8. Which result between the two ripening based has good looking color

result?

9. Which do you think is the healthier one?

10. 10. Which do you prefer between the two qualities of banana, the

natural or the calcium Carbide-Based?

ITEM NO. RIPENING METHODS

Natural (1) Calcium Carbide-

based (2)

1 10 20

2 8 22

3 17 13

4 9 21

5 5 25

6 8 22

7 27 3

8 27 3
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9 30 0

10 29 1

TOTAL 170 130

PERCENTAGE 57% 43%

Weighted Mean 96.9 55.9

Table 6 shows the survey results indicate that a majority of consumers

(57%) prefer bananas ripened using natural techniques, while 43% favor those

ripened with Calcium Carbide. This suggests a higher overall satisfaction and

preference for naturally ripened bananas among the surveyed individuals.

Data Analysis

To further validate and quantify these findings, the researches used

statistical method such as hypothesis testing, including ANALYSIS OF

VARIANCE (ANOVA). This analytical approach helps determine if there are

statistical differences between naturally ripened bananas and calcium carbide-

based ripened bananas.

Table 7

Anova Table

Source SS df MS F

Experimental 30862.43 1 30862.43 133.071

Treatment

Control Group 6725.83 29 231.93

Page 32 of 37

Total 37588.26 30

F= 133.071

table F= 4.18

Since the value of F-Statistic is 133.071, that is greater than the value

from the critical value of Table-F, which is 4.18 ; therefore, reject the Ho or null

hypothesis and accept Ha. Sufficiently, there is a significant difference in banana

quality between bananas ripened using natural methods and those ripened using

calcium carbide-based methods.

This finding support the theory of Everett Rogers, the Diffusion of

Innovations Theory on 1962, stated that the process by which an innovation is

adopted within a social system follows a predictable pattern. This pattern

involves the innovation spreading through various stages among members of a

social group or society, from initial awareness to adoption and ultimately to

widespread use.
Page 33 of 37

CHAPTER V

SUNMARY OF FINDINGS, CONCLUSION AND RECOMMENDATIONS

This chapter wraps up the overall outcomes of the analyzed quantitative,

which underwent series of investigation and interpretation, thus resulting in

conclusion, on the answers in response to the general and specific problem and

providing recommendations based on the findings of the study.

Summary of Findings

The research aimed to assess the efficacy of two ripening techniques,

natural ripening, and calcium carbide-based ripening, on the quality of bananas

(Musa acuminata). The study employed various parameters to evaluate the

overall quality, taste, texture, and nutritional content of the ripened bananas.

The findings of the research revealed significant differences between the

two ripening methods. Bananas subjected to natural ripening exhibited superior

quality in terms of taste, maintaining a more authentic and desirable flavor profile

compared to those ripened with calcium carbide. The natural ripening process

also resulted in a better retention of the characteristic texture of bananas, offering

a more appealing mouthfeel.

Furthermore, the nutritional content analysis demonstrated that bananas

ripened naturally retained higher levels of essential nutrients compared to their

counterparts ripened with calcium carbide. This indicates that the use of calcium

carbide as a ripening agent may lead to some nutrient degradation during the

ripening process.
Page 34 of 37

To sum up all, the research suggests that natural ripening methods

contribute positively to the overall quality of bananas, preserving their taste,

texture, and nutritional value. This underscores the importance of considering

sustainable and health-conscious ripening techniques for bananas, with natural

ripening emerging as a preferable option for those seeking to maintain the

highest quality in this popular fruit.

Conclusion

The result gathered from the data, the following conclusions were formed:

1. Based on the Summary of the Findings, the research indicates that

employing natural ripening methods positively enhances the overall quality

of bananas, preserving their taste, texture, and nutritional value.

2. This highlights the significance of prioritizing sustainable and health-

conscious ripening techniques for bananas, with natural ripening emerging

as the preferred choice for individuals aiming to uphold the highest quality

in this widely consumed fruit.

3. In data analysis and hypothesis testing, the null hypothesis is rejected and

the alternative hypothesis was accepted. Therefore there is a significant

difference in banana quality between bananas ripened using natural

methods and those ripened using calcium carbide-based methods.

Recommendations

Based on the conclusions, the following recommendations were formed:

1. It is recommended to prioritize the widespread adoption of natural ripening

methods in the banana industry. This shift can contribute to improved

Page 35 of 37

taste, texture, and nutritional value, aligning with consumer preferences

for a superior fruit experience.

2. The highlighted significance of prioritizing sustainable and health-

conscious ripening techniques underscores the need for industry

stakeholders to embrace environmentally friendly practices.

Recommending and adopting natural ripening emerges as a sustainable

choice, aligning with the growing global emphasis on conscious

agricultural methods.

3. It is recommended to acknowledge and act upon the established

significant difference in banana quality between natural ripening and

calcium carbide-based methods. Future research and industry practices

should consider this distinction, potentially influencing regulatory

standards and consumer awareness.

Page 36 of 37

APPENDICES
Page 37 of 37

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