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Ascorbic Acid and Potassium Aluminum Sulfate Solutions in Shelf-Life of Philippine Banana Lakatan (Musa acuminata) Species

Liwayway H. Acero
Department of Natural Sciences, San Beda College, Manila Philippines
Abstract—There are a lot of studies using physico-chemical methods on prolonging shelf-life of bananas. However no published studies conducted on the low cost method of prolonging shelf-life of bananas in Philippine setting. This study focuses on the simple chemical methods that can immediately be used by banana farmers and retailers on how to prolong the shelf-life of Musa acuminata. Three treatments (control-no immersion, 50g/l Potassium Aluminum Sulfate, 50g/l ascorbic acid as immersing solution) with three groups (10 minutes, 20 minutes and 30 minutes) was used in this study. Initial weight, average number of ripening days, final weight and cost analysis per treatment was computed. Result showed (significant difference) that the longest ripening days was obtained in treatments and groups immersed (10, 20, 30) in T2 (50g/l Potassium Aluminum sulfate and water solution). Treatment 2 also revealed the highest average final weight after 22 days of shelf-life and the cost of production was also minimal. 
Index Terms—musa acuminata, potassium aluminum sulfate, ascorbic acid
Cite: Liwayway H. Acero, "Ascorbic Acid and Potassium Aluminum Sulfate Solutions in Shelf-Life of Philippine Banana Lakatan (Musa acuminata) Species," International Journal of Food Engineering, Vol. 1, No. 1, pp. 34-38, June 2015. doi: 10.18178/ijfe.1.1.34-38
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