. 2022 Sep 30;9(3):383–395. doi: 10.5455/javar.2022.i606

Table 2. Organoleptic quality of banana peel at different fermentation duration.

Parameter	Fermentation duration
Parameter	T0	T1	T2	T3
Smell	4.71 ± 0.14^bc	5.64 ± 0.14^a	4.14 ± 0.80^c	5.4 ± 0.79^ab
Texture	4.76 ± 0.26^b	4.8 ± 0.32^b	4.3 ± 0.50^b	5.68 ± 0.29^a
Color	2.89 ± 0.08^b	3.18 ± 0.25^a	2.22 ± 0.22^c	2.76 ± 0.10^b
Contamination	6.06 ± 0.11^a	4.52 ± 0.63^ab	3.45 ± 0.54^b	5.32 ± 0.95^ab
Temperature (°C)	31.00 ± 0.82^a	28.75 ± 0.50^b	27.75 ± 0.50^b	26.25 ± 0.96^c
pH value	2.74 ± 0.12^a	2.52 ± 0.12^b	2.35 ± 0.08^c	2.02 ± 0.03^d
Total acid (%)	0.42 ± 0.01^c	0.60 ± 0.01^b	0.82 ± 0.01^a	0.92 ± 0.01^a

Note: Superscript differences in the same row showed significant differences (p < 0.05). T0 = no fermented banana peel; T1 = banana peel fermented for 6 days; T2 = banana peel fermented for 12 days; and T3 = banana peel fermented for 18 days.