International Journal on Food, Agriculture, and Natural Resources Volume 03, Issue 02, Page 22-29 ISSN: 2722-4066 http://www.fanres.org _______________________________________________________________________________________________ 22 Original Paper The Physical and Sensory Qualities of ‘Lakatan’ Banana (Musa acuminata) in Response to Different Natural Ripening Agents Karl Fritze S. Sampiano 1* , April Jeanne E. Durban 1 1 Department of Agricultural Sciences, College of Agriculture and Related Sciences, University of Southeastern Philippines, Tagum-Mabini Campus, Mabini Unit, Davao de Oro, 8807, Philippines *Corresponding Author: kfssampiano@usep.edu.ph Received: 14 April 2022; Revised: 27 July 2022; Accepted: 02 August 2022 DOI: https://doi.org/10.46676/ij-fanres.v3i2.92 Abstract—‘Lakatan’ banana is amongst the most important banana varieties in the Philippines. This variety of bananas is widely known and cultivated due to its good sensory qualities and potential for the export market. Locally, ‘Lakatan’ banana is ripened by retailers through the use of calcium carbide and/or ethephon. However, these ethylene-producing chemicals were reported to cause poisoning and alter the fruit's taste. This study is designed to investigate the effects of natural ripening agents such as plant leaves on the ripening qualities and sensory attributes of ‘Lakatan’ banana under room conditions. The result results revealed that C. muconoides and F. septica significantly induced faster ripening of banana as compared to other treatments. Additionally, the disease severity of ‘Lakatan’ banana was lower in both leaves as compared to other treatments. On the other hand, bananas treated with C. muconoides, F. septica, and A. carambola leaves were found to have a longer marketable days. In terms of sensory quality, fruits treated with C. mucunoides, G. sepium, and A. carambola leaves were found to have high sensory acceptability. The results have concluded that leaves of C. muconoides, F. septica, G. sepium and A. carambola have great potential in ripening climacteric fruits like bananas, and these leaves are good substitutes for chemical ripening agents. The research highlights the need for further studies on the biological sources of ethylene to understand its advantages, including its limitations. Keywords— calcium carbide, climacteric fruits, ethylene, ‘Lakatan’ banana, natural ripening agents I. INTRODUCTION Banana (Musa spp.) is among the major crops in tropical and sub-tropical countries in the world and is widely consumed and cultivated on a large scale. This crop is one of the earliest cultivated fruit crops since the beginning of civilization. Bananas are widely available in Southeast Asian countries and are now cultivated in 130 countries both in tropical and subtropical regions globally [1]. Further, this crop was reported as the fourth largest food crop next to rice, corn, and wheat [2]. Annually, the world production of bananas was estimated to reach approximately 114 million metric tons, which were produced from over 5.6 million hectares of plantation [3]. In Philippines, the banana is considered the most important crop due to its production and commercial value. As one of the economically valuable crops of the country, banana production ranks first as it contributes to more than 100 million USD of the country’s economy annually. Among the regions in the Philippines, Davao is considered the top producer of commercial bananas. Cavendish, Lakatan, and Saba are among the cultivated varieties of banana which account for 48, 30, and 11 % of the total production, respectively [4]. Lakatan banana is cultivated and harvested year-round, and its production in the year 2017 reached up to 910 metric tons in the Philippines [5]. Parts of this production are exported to other countries through air-conditioned containers, while others are distributed, ripened, and sold in the local markets. As a climacteric fruit, banana is harvested in the maturely firm green stage of the crop [37]. Then, this fruit is subsequently ripened via artificial methods to establish its saleability and marketability while enhancing fruit-to-fruit uniformity. The ripening process of matured banana involves several physiological and biochemical processes that improve its taste, aroma, texture, flavor compounds, phenolic contents, and organic acids as it ripens [3]. In the Philippines, bananas and other climacteric fruits are generally ripened using calcium carbide (CaC2). This compound is commonly used as a ripening agent of climacteric fruits both by wholesalers and retailers in the Philippines at varying amounts per kilogram of fruit [6]. Commercially available calcium carbide in the form of pieces of rock-solid chunks contains harmful chemicals such as arsenic and phosphine. This compound was reported to contain 129.9 – 135.4 mg per kg phosphorus and 0.03 – 0.08 mg per kg arsenic traces [7]. These compounds can be emitted into the environment and could contaminate the treated fruits, potentially risky to human health [8]. When humans ingest these substances, they can get poisoned. The symptoms of arsenic and phosphorus toxicity include diarrhea, vomiting, burning sensation in the chest and abdomen, weakness, and difficulty talking and swallowing. Additionally, when these compounds are used in fruit ripening methods, they may potentially alter fruit flavor and sometimes induce ripening of