| Summary, etc |
Banana (Musa acuminata) stands as as prevalent fruit in grocery stores, renowned for its numerous health benefits making it a crucial fruit crop in the Philippines and a lucrative agricultural venture. Recognized for its freshness, versatility and affordability, bananas are rich in essential nutrients, contributing to weight management, digestive health and heart well-being.<br/>This study focused on determining the impact of ethephon on banana fruits, employing varying levels to influences the ripening process. Specifically, the investigation aims to assess the days to ripening, weight loss percentage, days to rotting and pH of banana fruit. Four treatments were employed, including T1 (control/natural ripening), T2 (500 ppm), T3 (750 ppm), T4 (1000 ppm). Experimental data were collected from Barangay Bazal, Maria Aurora.<br/>Utilizing a Complete Randomized Design with four treatments, the gathered data underwent analysis through Analysis of Variance (ANOVA). The application of ethephon significantly influenced the days to ripening of banana fruits, while showing no notable impact on weight loss, days to rotting, and pH of banana fruit. The findings leads to the conclusion that among the four treatments, ethephon serves as as effective ripening agent. For optimal fruit ripening promotion, the recommended concentration level of ethephon is 1000 ppm. |
