The Effect of Activated Carbon From Pyrolyzed Corncob as a Shelf Life Extender for Musa Sapientum
3 Pages Posted: 19 Jun 2019
Date Written: June 11, 2019
Abstract
One of the most common banana in Filipino’s dining table is the banana “latundan” (Musa sapientum) for it serves as dessert and a natural aid for common diarrhea, but its short shelf life is an incessant problem. Hormones in the fruit convert certain amino acids into ethylene gas which stimulates the production of enzymes that allows the banana to soften and change colours. The use of natural solution that is non-toxic and safe to humans as an alternative to synthetic chemicals is a must. The researchers developed best ways of reducing the use of harmful chemicals and prevent or minimize huge food lost thus, helping to stop food going to waste. Bananas were treated with activated carbon from pyrolyzed corncob of 0mg (Control); 10g, 30g and 0g with 40 ̊C water (Control +) respectively and stored in a dry place under room conditions. The physical conditions of the treated and control bananas were observed every day for 6 days. Results revealed that the best treatment was the 10g of activated carbon from pyrolyzed corncob and is enough to be used for shelf life extension of banana “latundan” (Musa sapientum).
Keywords: banana, corncob, activated carbon, shelf-life extension
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