Tag: banana

Sugar and Vinegar from “Pakol”

Sugar and Vinegar from “Pakol”

By: Francis Fabi

Pakol (Musa errans), a wild variety of banana yields vinegar and sugar through the following processes:

For vinegar:

Slice each  of the peeled fruits into two, lengthwise.  Put them into a cellophane bag with ah ole at the bottom. With  the hole over a glass jar that will gather the dripping juice, tie teh top part of the bag. Let stand for two weeks. Do not crush the fruit to squeeze out the juice, let the juice drip naturally.

For sugar:

Place the peeled fruits in a basin and squeeze fruits to extract the juice. Heat the strained mixture in a kettle and keep on stirring until a desired consistency is reached. Let it cool then put the syrup in a clean glass jar.

Sugar and Vinegar from “Pakol”

Sugar and Vinegar from “Pakol”

By: Francis Fabi

Pakol (Musa errans), a wild variety of banana yields vinegar and sugar through the following processes:

For vinegar:

Slice each  of the peeled fruits into two, lengthwise.  Put them into a cellophane bag with ah ole at the bottom. With  the hole over a glass jar that will gather the dripping juice, tie teh top part of the bag. Let stand for two weeks. Do not crush the fruit to squeeze out the juice, let the juice drip naturally.

For sugar:

Place the peeled fruits in a basin and squeeze fruits to extract the juice. Heat the strained mixture in a kettle and keep on stirring until a desired consistency is reached. Let it cool then put the syrup in a clean glass jar.

RIPENING OF BANANA CAN BE DELAYED

RIPENING OF BANANA CAN BE DELAYED

 

Bananas (also other fruits and vegetables) emits gas called “ethylene.” The presence of this gas inside the enclosed bags when transported for shipment coupled with high temperature hasten the fruit’s ripening process. A food expert devised a new, low-cost treatment for prolonging the storage life of bananas and other fruits and vegetables during transport.

 

A charcoal-like material was placed inside a plastic bag which absorbs the ethylene gas given off by the bananas. It measures 15 x 15 x 2 cm. and soaked in a concentrated solution of potassium permanganate. Two slices were placed in each plastic bag containing a bunch of banana and tied at both ends with tape.

They were cooled at a constant temperature of 20° C. Those packed in plastic bag without the charcoal-like absorbent ripened in just two weeks. The treated ones remained hard green, as if newly harvested and when the plastic bag was taken off, the fruits ripened normally.

 

Source: Phil. Farmers’ Journal July 1980