Determining The Concentration Rates of Gibberellic Acid (GA3) As Ripening Inhibitor of Lakatan Banana

IOER INTERNATIONAL MULTIDISCIPLINARY RESEARCH JOURNAL, VOL. 5, NO. 4, DEC.
, 2023
DETERMINING THE CONCENTRATION RATES OF GIBBERELLIC ACID

(GA3) AS RIPENING INHIBITOR OF LAKATAN BANANA
(Musa acuminata AAA Group)
BENJIE ZAMORA1, ROWEL A. PEÑORA, L.Agr., MExEd2, JEBUCHADNEZZAR L. SEPRADO,

L.Agr., MSA, CHRA3
https://orcid.org/0009-0000-2221-14561, https://orcid.org/0009-0007-3977-77212, 0009-
https://orcid.org/0000-6056-66763
[email protected] , [email protected], [email protected]
1
Kapalong College of Agriculture, Sciences and Technology Maniki, Kapalong, Philippines
DOI: https://doi.org/10.54476/ioer-imrj/233850
ABSTRACT
Lakatan (Musa acuminata AAA Group) is one of the most essential banana variety commodities in the
Philippines as a tropical country. This present study was conducted to determine and investigate the effects
of (GA3) Gibberellic Acid in different concentration rates as post-harvest treatments on the shelf life and
quality of bananas like physiological weight, peel color, and its pulp-to-peel ratio to determine which of
treatments can prolong the shelf life of the banana; and to evaluate the most effective rates of GA3 that
have the highest efficacy against the rapid ripening activity of ‘Lakatan’ banana variety as well as banana
sample are soaked into the different concentration of treatment with the duration of five minutes then air
dried for ten minutes and put into a polyethylene plastic cellophane which was open with cardboard boxes
in each replication and placed under room temperature. This study was arranged in a Completely
Randomized Design (CRD) with five treatments and replicated three times. The treatments were: where
T1 - is a control which contains 1000 ml pure distilled water, T2 -consists of 100 ml GA3 mixed with 900
ml water, T3 -comprised of 200 ml GA3 mixed with 800 ml water, T4 - consists of 300 ml GA3 mixed with
700 ml water and T5 - contained 400 ml GA3 mixed with 600 ml water. This design was utilized to show
the results intended for this study. Results of the study revealed highly significant differences among using
different concentration rates of plant growth hormones GA3 as post-harvest treatments like cumulative
physiological loss in weight, shelf life, peel color index, pulp peel ratio, No. Of days that the samples start
to ripen, no. of ripe fingers, no. of unripe fingers, no. of days that all the models are fully unripe, and no of
days that the pieces are fully ripened.
Keywords: plant growth hormones, ripening, Lakatan, Musa, postharvest, distilled water, gibberellic acid
employed to delay the ripening process, exploring

INTRODUCTION their effectiveness, environmental implications,
The inhibition of banana ripening is a critical and the potential to reduce food waste. By
aspect of the banana industry, impacting both examining the science behind banana ripening and
producers and consumers. This thesis will the practical applications of inhibiting it, we aim to
investigate the various methods and technologies contribute to the sustainable management of this
globally cherished fruit.
137P – ISSN 2651 - 7701 | E – ISSN 2651 – 771X | www.ioer-imrj.com
ZAMORA, B., SUAN, E.G., PENORA, R.A., SEPRADO, J.L., Determining the Concentration Rates of Gibberellic Acid
(GA3) as Ripening Inhibitor of Lakatan Banana (Musa Acumita AAA Group), pp. 137 - 147
137
IOER INTERNATIONAL MULTIDISCIPLINARY RESEARCH JOURNAL, VOL. 5, NO. 4, DEC., 2023
The study's primary objective is to prevent and Saba account for 48, 30, and 11% of the
and reduce the problem of postharvest losses of overall production (Philippine Statistics Authority,
Lakatan bananas (Musa acuminata AAA Group) by 2012).
using GA3 as postharvest treatments to postpone Moreover, Lakatan bananas are grown and
the ethylene-induced quick ripening processes. harvested all year, and the Philippines produced up
Lakatan is one of the principal crops cultivated in to 910 metric tons in 2017. While some of this
tropics and subtropics areas of the world, it is a produce is dispersed, matured, and sold in the local
crop that is widely farmed. This fruit crop has been markets, other portions are shipped to other
grown since the dawn of civilization and is one of nations in air-conditioned containers (Department
the oldest. Currently, 130 countries throughout the of Agriculture–High-Valued Crops Development
world grow bananas in tropical and subtropical Program [DA-HVCDP], 2019). It is the kind of
climates. Southeast Asian countries are the largest banana that Filipinos like to eat. The Philippines'
consumers of bananas (Mohandas & Ravishankar, banana sector is in excellent shape as well.
2016). Estimated banana production for the months of
Lakatan banana was ranked as the fourth July through September 2020 was 2.36 million.
most important food crop after wheat, corn, and tons in metric. It decreased by -1.3% from its same-
rice (Hailu et al., 2013). Over 5.6 million hectares period 2019 level of 2.39 million tons in metric.
of plantations were used to produce the More than half (50.6%) of the total were of the
approximately 114 million metric tons of bananas Cavendish cultivar. Banana harvesting variants of
that were made globally each year (Maduwanthi & Saba and Lakatan came next with corresponding
Marapana, 2019). The global banana production shares that make up 28.4% and 11.11% of the
was estimated at around 192 million tons in 2017. total. The Davao Region recorded the largest
Banana exports were projected to have had a production at 872.74 thousand metric tons. It made
global worth of US$8 billion in 2016 and a retail up 36.9% of the overall production. Then came the
value of between $20 and $25 billion. The dessert following: Northern Mindanao and
banana, particularly the "Cavendish" type, has a SOCCSKSARGEN scored 22.5 and 12.2 percent
significant economic impact on many developing respectively shares (Philippine Statistics Authority
nations. Top producers and consumers alike, such [PSA], 2018).
as Brazil, the Philippines, and especially India and The study must be conducted urgently since
China, have accounted for the majority of the it is a phenomenon that needs to be addressed
growth in global production which is why the way of since banana exports must be free from post-
different postharvest treatments must address harvest losses which is the main problem of the
postharvest losses (FAO, 2019). farmers and traders caused by ethylene's quick
Given its output and monetary importance, release. This might lead to rapid repining
the banana is regarded as the most significant crop processes that prevent the fruit from reaching its
in the Philippines. The cultivation of bananas, one destination or the intended consumer. During the
of the nation's most economically substantial late ripening stage, bananas quickly change in
crops, takes the top spot since it boosts the texture, followed by excessive tissue softening and
national economy by more than $100 million USD final spoilage. Each year's crop suffers severe
annually. Davao is regarded as the Philippines' top damage, with post-harvest losses varying from 25
region for commercial banana production. Among to 50%. To delay fruit ripening and softening, use
the cultivated banana types, Cavendish, Lakatan, growth regulators that block endogenous or

138
exogenous ethylene, such as gibberellic acid, 2. to reduce Food Waste by delaying
kinetin, potassium permanganate, and 1- ripening, fewer bananas are discarded due
Methylcyclopropene (1-MCP) (Sahithya et al., to over-ripeness, contributing to the
reduction of food waste;
2017). The use of plant growth regulators improves
3. to extend Market Reach, inhibiting ripening
output by correcting a variety of physiological allows for the transportation of bananas to
problems to raise fruit quality and production. distant markets, expanding the reach of
Gibberellic Acid (GA3) and other plant growth banana producers and increasing
regulators were essential for extending banana economic opportunities;
shelf life (Sultana et al., 2012). 4. to improve Quality Control that enables
The current experiment was carried out to better quality control, ensuring that
bananas reach consumers in optimal
ascertain the suitable different concentration rates
condition, thus enhancing consumer
of (GA3) Gibberellic Acid as postharvest satisfaction and trust;
treatments for prolonging the shelf life of bananas 5. to determine which of the treatments can
and their effects on quality attributes with the aim prolong the shelf life of the banana and
of producing new knowledge. So that the institution 6. to evaluate the most effective rates of GA3
and area will be better able to support current and that have the highest efficacy against the
future farmers in all areas of agriculture. The rapid ripening activity of ‘Lakatan’ banana
variety.
community will benefit more from it, since it will
provide an excellent opportunity for them to learn METHODOLOGY
about the usage of (GA3) Gibberellic Acid to
minimize the postharvest losses due to the rapid A quantitative experimental research
design was used to systematically explore whether
ripening activity of the Lakatan banana production there is a cause-and-effect relationship between
industry specially those farms that is far away from variables. The design was an experiment on
the market and for exports also that travels in days. Determining the Concentration Rates of (GA3)
Additionally, this will assist in formulating or Gibberellic Acid as a Ripening Inhibitor of Lakatan
developing new initiatives and programs that can Banana. Collecting and evaluating numerical data
aid in the community's and students' professional is the process of quantitative research. As
Bhandari (2022), it can be used to identify patterns
growth in the agricultural industry in the country.
and averages, make predictions, check the validity
of causal links, and extrapolate findings to larger
OBJECTIVES OF THE STUDY groups. According to Creswell (2014), a technique
The study explores to find out suitable methods for evaluating objective theories by examining the
for prolonging the shelf life of bananas with the use relationship between variables is an addition to
quantitative research. Five treatments were laid out
of diverse concentration rates of GA3 as
in the study, using a Completely Randomized
postharvest treatments. Specifically, it aims to Design (CRD) with three replications; five finger
accomplish the following objectives: test fruits were selected for each treatment
replication. Thus, there were 75 fingers of banana
1. to investigate the effects of (GA3) test fruits in total, where samples are numbered
Gibberellic Acid in different concentration individually to have a sign for observations like
rates as post-harvest treatments on the cumulative physiological loss in weight, shelf life,
shelf life and quality of bananas like peel color index, pulp peel ratio, No. Of days that
physiological weight, peel color, and its pulp the samples start to ripen, no. of ripe fingers, no. of
to peel ratio; unripe fingers, no. of days that all the samples are
fully unripe, and no of days that the samples are
139
fully ripened. Which assigns treatments entirely at No. of Unripe Fingers. This was done by
random was a component of this experimental identifying and counting the unripe fingers, which
methodology. It has five treatments and three fully remain green on the 12th and 15th day after
replications, where T1 is the control, which
storage and application of treatments.
contains 1000 ml pure Distilled water, T2 consists
of 100 ml GA3 mixed with 900 ml water, T3 consists
of 200 ml GA3 mixed with 800 ml water, T4 consists Data Analysis
of 300 ml GA3 mixed with 700 ml water, and T5
consist of 400 ml GA3 mixed with 600 ml water. Physiological Loss in Weight (PLW%). This
This study was conducted at Purok 12A- was done by the digital electronic weighing scale
Calian, Maniki Kapalong Davao Del Norte on the balance used to determine fruit weight in 3-day
island of Mindanao, and the sample Lakatan intervals up to 21 days. The cumulative weight loss
Banana was collected at Purok 1 Hinagtungan, calculated according to the formula adopted by
Aguinaldo, Laak Davao de Oro where the Lakatan
production is a trend and widely source of their Tourky et al. (2014) (Eq. 1)
living. It was brought in Calian in Kapalong, where 𝑊0 − 𝑊𝑡
my current residence is. Moreover, the study has 𝑊1 𝑥100%
𝑊0
an estimated one-and-a-half-month duration, from
February to March. The time duration was Where W1 is the percentage weight loss, W0
significant to determine the effectiveness of GA3 as is the initial weight of fruits, and Wt is the weight of
a postharvest treatment in Lakatan for delaying its
the fruits at the designated time.
ripening processes.
In conducting this study, the data gathered by
Pulp Peel Ratio. "When the experiment
the researcher are presented below as follows:
reached its midpoint of 50% decomposition, a
No. of Days that the Samples Remain Unripe.
sharp knife was employed to distinguish the peel
This was done by counting the days after storage
from the pulp. Each component was weighed using
and application of treatments so that samples in
a digital scale and quantified as the peel-to-pulp
each treatment remained unripe.
ratio. This ratio was calculated using Equation 2, as
No. of Days that the Samples Start to Ripen. prescribed by Tourky et al. (2014)."
This was done by counting the Days After storage 𝑃𝑢𝑙𝑝 𝑊𝑒𝑖𝑔ℎ𝑡
(DAS) that the samples in each treatment showed 𝑃𝑢𝑙𝑝 𝑡𝑜 𝑃𝑒𝑒𝑙 𝑅𝑎𝑡𝑖𝑜 =
𝑃𝑒𝑒𝑙 𝑤𝑒𝑖𝑔ℎ𝑡
a sign of ripening activity during storage after the
application of GA3. Shelf Life. The fruits' shelf life was calculated
by counting the number of days from the start of the
No. of Days that the Samples are Fully Ripen. experiment until 50% of the test fruits in each
This was done by counting the days after storage replication had rotted.
that the samples were all fully ripened to identify
which treatment/s was significant. Color Rating Scale. A conventional banana
ripening scale was used to measure the change in
No. of Ripe Fingers. This was done by peel color from 7 days after storage up to 21 days
counting the number of fingers in each treatment afterwards. The scale has a range of 1 to 7. As
that has already the sign of ripening and already follows 1 -when green,2- light green, 3-light green
ripened on 12th and 15th day after storage. with yellow, 4-yellow with some green,5- yellow
with green tips, 6-totally yellow, and then 7-when

140
yellow with brown patches are present. (Acero, RESULTS AND DISCUSSION
2015).
1. No. of Days that the Samples Remain Unripe
Table 1
Number of Days that the Samples Remain Unripe of Lakatan
Treated with different concentration rates of GA3 as
ripening inhibitor under ambient room temperature 24.1 C0
– 30.6 C0 with a relative humidity range from 79% to 99%.
Figure 2. Color Rating Scale
Statistical analysis. MS-Excel 2010 was used

to assemble and enter the information. The CV=4.88% **-Highly significant
GenStat 15th edition procedures were used to
In Duncan's Multiple Range Test (DMRT),
carry out the analysis of variance for all
means that share the same letter as a superscript
parameters. At a 5% level of significance, the
are considered not significantly different at a 5%
Duncan's Multiple Range Test (DMRT) was run to
significance level.
determine mean separations (Gomez & Gomez,
1984). Tables and graphs were made using the Table 1 presented the data on the number
MS-Excel 2010 program. of days that the samples remain unripe treated with
different concentration of GA3 as ripening inhibitor.
Experimental Design and Treatments. "The
Observation shows that Treatment 3 is enough to
experiment employed a Completely Randomized
inhibit the quick release of ethylene of Lakatan
Design (CRD) with five treatments, each replicated
fruits which lead to quick ripening as well as with
three times. To prepare the 100% total gibberellic
the increasing rate of GA3 which was the treatment
acid (GA3) solution, 2.5 grams of GA3 were
4 and 5 is more effective. Treatment 5 attained the
dissolved in 1000 mL of distilled water using two
highest mean of 15.27, next is the Treatment 4 with
and a half (0.5 g each sachet) packs of the stock
the mean of 14.93, followed by Treatment 3 with
solution containing 40% gibberellic acid. The test
the mean of 13.33, then Treatment 2 with the mean
fruits in each treatment were individually soaked for
of 12.27, and the control which is the Treatment 1
30 minutes in solutions with different
attain the lowest mean and has the lesser number
concentrations, as described below:
of days to remain unripe.
T1 -Control- 1000 mL Distilled Water The data revealed that on the number of
T2 -100mL GA3+900mL Distilled Water days that the test fruits start to ripen as applied with
T3 - 200mL GA3+ 800mL Distilled Water different concentration rates of GA3 as ripening
T4 - 300mL GA3+ 700mL Distilled Water inhibitor. However, Treatment 5 got the highest
T5 -400mL GA3+ 600mL Distilled Water
mean on the number of days the that the sample
test fruits start to ripen with the mean of 15. 30
followed by Treatment 4 and 3 with a mean of 14.80
141
and 14.53 which is enough to delay the ripening the mean of 12.73 in the number of days fully
days of Lakatan based on the results. In Treatment ripened since it was untreated with GA3 and shows
2 with a mean of 12.20 and the shortest number of a short time period to fully ripen compared to the
days that the samples start to ripen is being treated fruits. Then, Treatment 2 with a mean of
achieved in the control with the mean of 10.47 and 16.40.
the earliest samples showed a ripening sign that is
Table 3
comparable among other treatments. Number of Days that the Samples are Fully Ripened of
Lakatan Treated with different concentration rates of GA3 as
2. No. of Days that the Samples Start to Ripen ripening inhibitor under ambient room temperature 24.1 C 0 –
30.6 C0 with a relative humidity range from 79% to 99%
Table 2
Number of Days that the Samples Start to Ripen of Lakatan
Treated with different concentration rates of GA3 as ripening
inhibitor under ambient room temperature 24.1 C 0 – 30.6 C0
with a relative humidity range from 79% to 99%.
CV=3.71% ** Highly significant
In Duncan's Multiple Range Test (DMRT),

means that sharing the same letter as a superscript
is considered not significantly different at a 5%
CV=4.86% **-Highly significant
significance level.
Duncan’s Multiple Range Test (DMRT)
means that sharing the same letter as a superscript
Treatment 5 attained the highest mean of
is considered not significantly different at a 5%
19.33, followed by Treatment 4 with a mean of
significance level.
18.73, and following that is Treatment 3 with a
The increasing concentration levels of GA3
mean of 18.80. Treatment 3 is good enough
can delay the start of the ripening days of Lakatan
concentration to slow down the ripening processes
Banana since GA3 acts as mobile molecules that
of Lakatan Banana to aid the postharvest losses
can pass through the plasma membrane for cell-to-
due to the quick release of ethylene.
cell transport.
4. Shelf Life
3. No. of Days that the Samples are Fully
Ripened Another data on shelf life as affected by
different concentration rates of GA3 as a ripening
The data on the days that the samples were inhibitor of Lakatan banana is reflected in Table 4.
fully ripened and treated with different As a researcher, it is crucial to extend the shelf life
concentration rates of GA3 as a ripening inhibitor of bananas. In fact different postharvest treatments
were presented in Table 3. A highly significant in this experiment produced noticeably varied
result is shown in the ANOVA (Appendix Table A). results. This is a list of the many GA3 applications
It was observed that among the treatments, control and the shelf life of bananas.
or Treatment 1 has the lowest mean attained with
142
Table 4 In Duncan's Multiple Range Test
Shelf life of Lakatan Treated with different concentration rates
(DMRT), means that sharing the same letter as a
of GA3 as ripening inhibitor under ambient room temperature
24.1 C0 – 30.6 C0 with a relative humidity range from 79% to
superscript is considered not significantly different
99% at a 5% significance level.
The Table 5 presented the data on the Pulp

Peel Ratio of Lakatan applied with GA3 at varying
rates. The analysis of variance (Appendix A)
showed a Highly Significant result. Observation
demonstrates that postharvest treated fruits' pulp-
to-peel ratio together with their mean values. The
CV=4.66% **-Highly significant results showed that the control (untreated fruits)
and Treatment 2 had the lowest pulp-peel ratio
In Duncan's Multiple Range Test (DMRT), during the storage period, with a mean of 2.67 and
means that sharing the same letter as a superscript 2.88, respectively. On the other hand, other
is considered not significantly different at a 5% treatments had the highest means in terms of pulp-
significance level. peel ratio. Compared to treatments 3, 4, and 5 and
In comparison to the control, bananas in treatment 1, which was the control, they all
treatments 2, 3, and 4 had statistically highly produced significant improvements in pulp peel
significant results. The untreated GA3 fruits of the ratio, which is consistent with the findings of Tourky
banana had the shortest shelf life (20.40 days) and et al. (2014), which states that the more
reached its 50 percent rotting. With the application concentrated the GA3 as is the more effective in
of treatment 5, the shelf life was measured at a prolonging the pulp peel ratio quality of the
maximum of 29.20 days and a minimum of 20.40 bananas.
days in untreated fruit, indicating a successful In terms of the Color Rating of Lakatan
outcome in extending the shelf life. Treated with GA3 at varying rates, Subsequently,
as per observation of the color change on the 7th
5. Pulp Peel Ratio day of gathering the data, it was shown that
Table 5 Treatment 1 attained the highest mean since it was
Pulp Peel Ratio of Lakatan Treated with different concentration the untreated test fruits that can undergo faster
rates of GA3 as ripening inhibitor under ambient room ripening that leads to quick peel color change
temperature 24.1 C0 – 30.6 C0 with a relative humidity range continuously in the 14th day together with a lower
from 79% to 99%.
concentration of GA3 which is the Treatment 2.
Where fruits reached full yellow color (stage 7) on
the 21st day.
6. Color Rating Scale
On the 14th day of observation, the color

CV=4.56% **-Highly significant change of Treatment 3, 4, and 5 were at stage 2
which observed a highly delayed in color change.
The fruits in the control (untreated fruits) and
143
Treatment 2 with the lower concentration of GA3, 7. Physiological Loss in Weight (PLW%)
were discarded on day 21st when they were fully
Table 7
ripe and displayed a yellow tint with an expanding Physiological Loss in Weight (PLW%) of Lakatan Treated with
brown spot. The results of the analysis of variance different concentration rates of GA3 as ripening inhibitor under
(ANOVA) showed a highly significant result among ambient room temperature 24.1 C0 – 30.6 C0 with a relative
the treatments. humidity range from 79% to 99%
Table 6
Color Rating Scale of Lakatan Treated with different
concentration rates of GA3 as ripening inhibitor under ambient
room temperature 24.1 C0 – 30.6 C0 with a relative humidity
range from 79% to 99%.
**- Highly Significant; NS-Not Significant Means in

the same column followed by identical lowercase
letters are not considered significantly different as
per the Duncan Multiple Range Test at a 5%
**- highly significant; Means in the same column significance level.
followed by identical lowercase letters are not The data revealed varying results in terms
considered significantly different as per the of the number of Unripe Fingers of Lakatan Treated
Duncan Multiple Range Test at a 5% with different concentration rates of GA3. As
significance level. mentioned earlier, Gibberellic Acid can delay the
ripening of Lakatan Bananas since it can inhibit or
"The Physiological Loss in Weight (PLW%) suppress the quick release of ethylene. It was
data for Lakatan bananas subjected to various observed that Treatment 5 attained the highest
concentrations of GA3 as a ripening inhibitor mean of 5.00 on the 12th DAS has the same result
indicated a highly significant difference between as Treatment 4, and Treatment 3 is enough to
the 6th and 18th days, while no significant delay/inhibit the ripening and suppress the
difference was observed on the 3rd and 21st days. ethylene release of Lakatan Bananas compared to
Although no significant differences were observed Control and Treatment 2 which has the lower
on the remaining days, the results displayed a concentration of GA3. On the 15th DAS, the results
noteworthy variation on the 6th and 18th days of showed that Treatment 5 and 4 got the highest
treatment. These findings revealed that the rate of mean of 4.00, then Treatment 3, with a mean of
physiological weight loss gradually increased with 3.00, is effective enough against quick ripening
prolonged shelf life, reaching its peak in the control processes compared to control and Treatment 2,
group and the bananas treated with the highest which attained the lowest mean of 1.00. The
concentration of GA3. At the same time, it was (ANOVA) Analysis of Variance showed highly
minimized in bananas treated with 200 ml of significant differences in results among treatments.
gibberellic acid mixed with 800 ml of distilled
water."

144
8. No. of Unripe Fingers Table 9
The number of Ripe Fingers of Lakatan Treated with different
Table 8 concentration rates of GA3 as ripening inhibitor under ambient
Number of Unripe Fingers of Lakatan Treated with different room temperature 24.1 C0 – 30.6 C0 with a relative humidity
concentration rates of GA3 as ripening inhibitor under ambient range from 79% to 99%
room temperature 24.1 C0 – 30.6 C0 with a relative humidity
range from 79% to 99%
CONCLUSIONS
**- Highly Significant; Means in the same The data collected underwent statistical
column followed by identical lowercase letters are analysis through Analysis of Variance (ANOVA)
not considered significantly different as per the using the F-test, and mean comparisons were
Duncan Multiple Range Test at a 5% significance conducted following the procedures of Duncan's
level. Multiple Range Test (DMRT) at a significance level
of 5%.
The number of Ripe Fingers of Lakatan
The study's results and findings
Treated with different concentration rates of GA3
demonstrated highly significant effects on various
implies that the number of ripe fingers in control got
parameters, including the number of days required
the highest mean of 5.00 on the 12th and 15th
for the fruit to remain unripe, the duration for the
days, followed by Treatment 2 with a mean of 1.33
sample to ripen and fully ripen, its shelf life, and the
in the 12th days and 4.67 on 15th days. It is
quality of the banana. This quality assessment
comparable to the test fruits treated with higher
encompassed physiological weight, peel color, and
concentration of GA3 shows the lowest mean
the pulp-to-peel ratio. These effects were observed
which means the ripening processes of Lakatan
due to applying different concentrations of GA3 as
treated with higher concentration rates of GA3 can
postharvest treatments for Lakatan Bananas
delay the process of ripening as the ethylene
compared to untreated control fruits.
release. The (ANOVA) Analysis of Variance
Consequently, the ripening process was
showed a highly significant difference in results
significantly delayed in the control group as the
among treatments.
level of gibberellic acid increased. Using gibberellic
9. No. of Ripe Fingers acid offered growers a means to effectively
manage the ripening of banana fruit based on the
**- Highly Significant; Means in the same column tested concentrations.
followed by identical lowercase letters are not
considered significantly different as per the RECOMMENDATIONS
Duncan Multiple Range Test at a 5% significance
level. The researcher recommends to use of GA3
as postharvest Treatment of Lakatan Banana,
145
specifically with a concentration of 200 ML of GA3 Mohandas, S., & Ravishankar, K. V. (2016).
mixed with 800 ML water and soaking for 15 Banana: Genomics and transgenic approaches for
minutes since it exceeds all the parameters taken genetic improvement (1st Edition). Springer.
and prolongs the overall quality attributes as well https://doi.org/10.1007/978-981-10-1585-4
as delayed ripening days of Lakatan compared to Philippine Statistics Authority [PSA]. (2018). Crops
control (1000 ml Distilled Water) and Treatment 2 statistics of the Philippines 2013–2017.
(100 ml GA3+900 ml Distilled Water) that has a https://psa.gov.ph
lower concentration.
The author also suggested that further Sahithya, B.R., Raju, B., Hipparagi, K., Raghavendra,
S., & Sagar, B.S. (2017) Effect of phytohormones
studies should be conducted on the uses of GA3
and signal molecules on biochemical changes and
as postharvest treatments in different
shelf life of banana fruit. Research in Environment
concentrations to determine, evaluate, and justify and Life Sciences, 10(3), 205-208.
further results on the effectiveness to aid the https://www.researchgate.net/publication/32175905
postharvest losses in the country as it may also 7_Effect_of_phytohormones_and_signal_molecules
have a significant effect to the quality. This _on_biochemical_changes_and_shelf_life_of_bana
discovery will benefit banana farmers' businesses na_fruit
by extending the shelf life while maintaining the
Sultana, M.S., Islam, M.Z., Shamim, A.H.M., & Mondal,
quality and reducing financial loss.
M.F. (2012) Effect of growth regulators on physical
changes and shelf life of banana during storage.
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38. http://dx.doi.org/10.18178/ijfe.1.1.34-38
Tourky, M. N., Taraibh, M. E., & EIeryan, E. E. (2014).
Department of Agriculture–High-Valued Crops
Physiological studies on the marketability of Williams
Development Program [DA-HVCDP]. (2018).
banana fruits. American Journal of Plant Physiology,
Philippine banana industry road map 2019-2022.
9(1), 1-15. https://doi.org/10.3923/ajpp.2014.1.15
Department of Agriculture Philippines.
https://www.da.gov.ph/wpcontent/Uploads/2019/06/ AUTHORS’ PROFILE
Philippine-Banana-Industry-Roadmap-2019-
2022.pdf Benjie A. Zamora completed his
Bachelor of Agricultural
Hailu, M., Workneh, T.S., & Belew, D. (2013). Reviewed
on postharvest technology of banana fruit. African Technology degree at Kapalong
Journal of Biotechnology, 12(7), 635-647. College of Agriculture, Sciences,
https://doi.org/10.5897/AJBX12.020 and Technology (KCAST) last
June 23, 2023. In 2022, he has been a valued
Maduwanthi, S. D. T., & Marapana, R. A. U. J. (2019). officer of Future Farmers of the Collegiate Chapter
Induced ripening agents and their effect on fruit
(FFPCC). He has actively broadened his expertise
quality of banana. International Journal of Food
by participating in and completing various
Science, 1, 2520179.
workshops and seminars hosted by reputable
https://doi.org/10.1155/2019/2520179
organizations such as ICEPD Thailand and
146
Southern Mindanao Agriculture, Aquatic, and mainly on agricultural education, agricultural
Natural Resources Research and Development trends, and research.
Consortium (SMAARRDEC) held at USEP Obrero
Davao Campus and others in the realm of COPYRIGHTS
agriculture, research, and training.
Copyright of this article is retained by the
Rowel A. Peñora, L.Agr., MExEd, author/s, with first publication rights granted to
IIMRJ. This is an open-access article distributed
completed his Bachelor of
under the terms and conditions of the Creative
Agricultural Technology degree at Commons Attribution – Noncommercial 4.0
Kapalong College of Agriculture, International License (http://creative
Sciences, and Technology commons.org/licenses/by/4).
(KCAST) in April 2019. He earned his master's
degree from the University of Southeastern
Philippines in Tagum during the academic year
2022-2023.
Since 2021, he has been a valued faculty member
at KCAST. He has actively broadened his expertise
by participating in and successfully completing
various workshops and seminars hosted by
reputable organizations such as CHED, BPI, DA,
ATI, and others in the realm of agriculture,
research, and training.
Jebuchadnezzar L. Seprado,
L.Agr., MSA, CHRA, finished his
undergraduate degree of Bachelor
of Agricultural Technology major in
Crop Protection as well as his
graduate degree, Master of Science in Agriculture
major in Crop Protection, in the University of
Southeastern Philippines – Apokon, Tagum City.
He is also currently accomplishing is dissertation
for his doctoral degree, Doctor of Philosophy in
Agriculture major in Horticulture from the same
state university. He has also held multiple
eligibilities being a Licensed Professional
Agriculturist and a Certified Human Resource
Associate (CHRA).
Presently, he is the Program Head of the
Agriculture Department of the Kapalong College
of Agriculture, Sciences and Technology. He is
also an active scholar who is affiliated with
esteemed associations and organizations such as
the Philippine Agriculturist Association and
Fertilizer and Pesticide Authority. His leanings are

147

Determining The Concentration Rates of Gibberellic Acid (GA3) As Ripening Inhibitor of Lakatan Banana

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IOER INTERNATIONAL MULTIDISCIPLINARY RESEARCH JOURNAL, VOL. 5, NO. 4, DEC.

DETERMINING THE CONCENTRATION RATES OF GIBBERELLIC ACID

BENJIE ZAMORA1, ROWEL A. PEÑORA, L.Agr., MExEd2, JEBUCHADNEZZAR L. SEPRADO,

Kapalong College of Agriculture, Sciences and Technology Maniki, Kapalong, Philippines

employed to delay the ripening process, exploring

138P – ISSN 2651 - 7701 | E – ISSN 2651 – 771X | www.ioer-imrj.com

140P – ISSN 2651 - 7701 | E – ISSN 2651 – 771X | www.ioer-imrj.com

Figure 2. Color Rating Scale

Statistical analysis. MS-Excel 2010 was used

CV=3.71% ** Highly significant

In Duncan's Multiple Range Test (DMRT),

The Table 5 presented the data on the Pulp

6. Color Rating Scale

On the 14th day of observation, the color

**- Highly Significant; NS-Not Significant Means in

144P – ISSN 2651 - 7701 | E – ISSN 2651 – 771X | www.ioer-imrj.com

147P – ISSN 2651 - 7701 | E – ISSN 2651 – 771X | www.ioer-imrj.com

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