Ripening of Banana in Different Mediums In Partial Fulfilment of the Requirements in Science and Technology III (Chemistry) Ateneo de Davao

University High School Unit

Group Members: Deduyo, Rogel Mari Gempesaw, Carlos Bernard Maxey, Andrea Patricia Tabuga, Janneke Ross Nicole III Gonzaga

Mr Marcel Torilla Project Adviser

December 9, 2011 TABLE OF CONTENTS page ABSTRACT INTRODUCTION Background of the Study Statement of the Problem and Objectives Significance of the Study Scope and Limitation Definition of Terms REVIEW OF RELATED LITERATURE METHODOLOGY Materials Flow Chart Procedure BIBLIOGRAPHY 3 3 3 4 4 6 17 17 17 18 21 2

CHAPTER I INTRODUCTION

A.

Background of the Study

B.

Statement of the Problem and Objectives Problem: The main problem of the study is to determine where an unripe banana should be stored for it to ripen faster. Hypothesis: If the banana will be placed with rice inside a sack, then the banana will ripen faster.

C.

Significance of the Study This study aimed to help the buyers and sellers of bananas to know where to store their products to hasten or slow the ripening of the bananas. As the demand of bananas goes up and down every now and then, the sellers should know where to store their bananas depending on the demand.

D.

Scope and Limitations The study was limited to three different areas, on the table, inside the fridge, and inside a sack full of rice. One bunch of bananas is divided into three with four bananas each for a different medium. The controlled variable in our setup was the banana placed on the top of the table while the two others were the experimental setups. Each setup was checked every 12 hours.

E.

Definition of Terms Banana the fruit used as the primary component of our experiment Ethylene Ethylene is known to affect the following plant processes. Stimulates the release of dormancy. Stimulates shoot and root growth and differentiation(triple response). May have a role in adventitious root formation. Stimulates leaf and fruit abscission. Stimulates Bromiliad flower induction. Induction of femaleness in dioecious flowers. Stimulates flower opening. Stimulates flower and leaf senescence. Stimulates fruit ripening.

CHAPTER II REVIEW OF RELATED LITERATURE

Banana Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red. (http://en.wikipedia.org/wiki/Banana)

History of Banana Bananas were originally found in South East Asia, mainly in India. They were brought west by Arab conquerors in 327 B.C. and moved from Asia Minor to Africa and finally carried to the New World by the first explorers and missionaries to the Caribbean. The mass production of bananas started in 1834 and really started exploding in the late 1880s.

Before the 1870s most of the land that bananas were grown on in the Caribbean had been previously used to grow sugar. After this time low marsh land started to be drained along with forests that were cleared in Central America for banana monocrops (which is growing one crop to increase productivity). (http://www.plu.edu/~bananas/brief-history/home.html)

CHAPTER III METHODOLOGY A. Materials Green bananas Sack of rice Refrigerator

B.

Flow Preparing of bananas for each Chart setup

Placing each banana on their specified area

Checking of the bananas after 12 hours

Looking for signs of ripening in each of the bananas

C.

Procedure C.1 Preparation of the bananas The bananas were divided equally, labelled A, B, and C. Each group was placed on different places. A was placed on the table, B inside the refrigerator, and C was placed inside a sack with rice.

C.2 Preparation of Set-ups Three set-ups were prepared for the experimentation. The first set-up was placed on the table. This served as the control. The second set-up was placed inside the refrigerator. The third set-up was placed inside a sack half full of rice. These set-ups were labelled as set-up A to C respectively.

C.3 Testing Each set-up was placed in their respective places. They were checked every 12 hours. Set-up C showed a little yellow colour after 12 hours. The two other set-ups were not yet ripened and did not show any yellow colour. After 24 hours set-up C became yellow and the other two set-ups showed some yellow colour.

BIBLIOGRAPHY Banana - http://en.wikipedia.org/wiki/Banana#Modern_cultivation History of Banana - http://www.plu.edu/~bananas/brief-history/home.html Ethylene - http://www.plant-hormones.info/ethylene.htm (functions of ethylene)