THE EFFECT OF WOOD ASHES IN HASTENING THE FRUIT RIPENING OF Musa acuminata (banana) and Mangifera indica (mango)
A special problem presented to
Ms. Eukene Oporto – Bensig
In partial fulfillment in the requirements of Botany 10
Theresa Mae Toboso
Ianne Clarise Ortiz
Janine Bernice Bonghanoy
Eullen Marie Cale
Christian Bernard Serino
The study aimed to find out the effectiveness of wood ashes in hastening the ripening of fruits specifically, mangoes and bananas. This study has eight set-ups with four as the control variable and the other as the experimental. The set-ups are as follows: Set-up 1 and 2 with one unripe mango in each and ...view middle of the document...
When one would talk about Filipino culture, superstitious beliefs will always be part of the picture. Generally, superstitious beliefs are defined as an early man’s effort to explain his own existence and to understand what’s happening in his surroundings. According to Stephen C. Pepper, an American philosopher, “a superstition is nothing other than a supposed natural correlation that is supported solely by convention and is unverified by controlled observations” (Pepper, S. 1960, p. 55). One superstitious belief practiced by many elders in the Philippines is using wood ash to increase the rate of ripening in the fruits that they have gathered. In many areas particularly those in the rural parts have done this as their means of ripening fruits despite the lack of scientific verification and the researchers want to explore and focus on this particular superstitious belief and test its effectiveness and validity.
The Philippines is known for its abundance in tropical fruits like the banana and mango. This research will focus on these fruits. Banana (Musa acuminata) is a species of wild banana native to Southeast Asia. It is the progenitor of modern edible bananas. The mango is considered the most majestic of Philippine fruits. Most of the mangoes in the Philippines will turn their color from green to yellow as they ripen. The mango fruit can be up to 20-25 centimeters long with the maximum weight of two kilos. Mangos are rich in sugar and are good sources of vitamin A, C, D. (Kores, S. 2004, p. 2)
The main objective of the study is to determine the effect of applying wood ashes in the rate of ripening in fruit. Specifically, it aims to know the following:
* To know if the ashes will hasten the time for the fruits to ripen.
* To know if the wood ash can be considered an alternative way of ripening fruits.
Significance of the Study
Fruit development and ripening are unique to plants and represent an important component of human and animal diets. It imparts numerous quality and nutritional characteristics upon a significant component of the human diet. Ripening impacts various critical aspects of mature fruit, including fiber content and composition, lipid metabolism, and the levels of vitamins and various antioxidants (Giovannoni, 2001). The ability to understand the key control points in global ripening regulation or within specific ripening processes, such as carotenoid, flavonoid, vitamin, and flavor volatiles (Giovannoni, 2001), will allow for manipulation of nutrition and quality characteristics associated with ripening.
The study is for the people to know the scientific explanation behind the superstitious belief of using ashes in ripening fruits and for the household, who uses wood in cooking, to find a significant use of the ash remains.
Scope and Limitation
This paper will focus on determining if applying wood ash has an effect in the rate of maturation in the fruit and if applying wood...