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

Submitted by:
Theresa Mae Toboso
Ianne Clarise Ortiz
Janine Bernice Bonghanoy
Eullen Marie Cale
Christian Bernard Serino

March 2013
ABSTRACT
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 ashes; 3 and 4 with four pieces of banana in each with ashes; 5 and 6 with just one mango in each; and 7 and 8 with just four bananas in each. The ripeness of the fruits was defined by the color of its exocarp and its growth rate. Results show that the set-ups containing banana and ash ripened faster compared to the ones without ash and that there was no significant difference in all set-ups of the mangoes. The researchers concluded that wood ashes are effective in hastening the ripeness of banana but not mangoes.

CHAPTER 1
INTRODUCTION
The most essential elements for the production of fruit are nitrogen potash, phosphoric acid, and lime. Wood ashes contain potash, carbonate of lime and a small amount of phosphoric acid, which are plant foods. Potash a component of wood ash that constitutes a large portion of it is an essential constituent in the growth of fruits and is also associated with the development of the flavor of the fruit. Phosphoric Acid another component of wood ash is vital to the development of the tree and the proper ripening of the fruit. Lime is not in itself a fundamental element but assists in liberating plant food. (Greene, 2002) One of cultures one