University of Nueva Caceres

J. Hernandez Ave. Naga City

Aloe Vera Mixture to delay Fruit Spoilage

Biology

Researchers

Aspe, Aerrone Charl A.

Sulayao, Hezekiah Mejitabel L.

DECEMBER 2018
 TABLE OF CONTENTS

Title Page I
Table of Contents 1

Chapter 1 2
Introduction ​2
Experiment Goal

Chapter 2 3
Materials ​ 3
Procedure ​ 3
Variables ​ 4
Relevance of the study ​ 4
Significance ​ 5

Chapter 3 6
Experiment Questions ​6
Hypothesis ​7

Chapter 4 8
Scientific Background ​ 8

Chapter 5 9
Results ​9-11
Conclusions ​12
Recommendations 13

Chapter 6 14
Documentation of Results ​14-17
Documentation of Procedure ​18

Chapter 7 19
Resources 19

1
 CHAPTER 1
INTRODUCTION

Aloe vera is plant that has a lot of use specially in

medical field, we don’t know that it has also use in plants, in
fruits. According to previous research, Aloe vera is helping to
prevent the rapid growth of molds in berries, specifically in
strawberries. The gel of the Aloe vera has antifungal and
antibacterial property that help to maintain the freshness of
the fruits. By conducting the experiment, the researchers use
tropical fruits like Banana, Lanzones, Mango to test the
effectiveness of the gel in preventing the rapid growth of molds
in the fruits. Thus, the researchers gather the information
about the effectiveness of Aloe Vera and this research paper is
the compilation of the information and results of our
experimentation.

OBJECTIVE OF THE EXPERIMENT

This research paper aims to discover if the aloe vera
mixture(aloe vera gel with water) can truly help to prevent the
rapid growth of molds in fruits that Filipinos favorite to eat.
So that, it can help in every household without worrying that
their fruits can rotten immediately. This research is also
giving idea that aloe vera is not just for medical purpose. This
experiment aims to know if the aloe vera can also work in
tropical fruits not just berries like the original and previous
researches. It aims to prove that it can also effective in this
kind of fruits.
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 CHAPTER 2
METHODOLOGY

MATERIALS DESCRIPTION
Two pieces of Banana Soak the gel of the aloe vera mixture
in a piece of banana. The other piece,
you’re going to rub the fruit by water
just to clean it.

Two pieces of Lanzones Soak the Lanzones in the aloe vera

mixture. Clean with water the other
Lanzones.

Two pieces of Mango Soak the Mango in the aloe vera

mixture and the clean with water the
other one piece of Mango.

Two container The place you’re going to store your

experiment. The two setups, Aloe Vera
mixture and without aloe vera.

360 ml of water The water you’re going to add in the

gel of the aloe vera to create the
aloe vera mixture.

PROCEDURE
1. Prepare the materials needed.
2. Gather the gel of the Aloe vera.
3. Arrange the set-up. Separate the fruits (the fruits with
aloe Vera mixture and with out).
4. Measure the gel in 2 tablespoon and mix it with 360 ml of
water.
5. Soak in the aloe Vera mixture the other set of fruits.
6. Wash the other set of fruits in the water.
7. Observe what will happen after 8 days. The fruits with aloe
Vera mixture and other fruits without the mixture.
8. Analyze the results.
VARIABLES
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 INDEPENDENT DEPENDENT CONTROLLED

● Fruits with ● The mold being ● Fruits without

aloe vera prevented in Aloe Vera
mixture different kind of
fruits ● Environment
● Different type of
fruits

SETUPS

Experimental Set-up

FRUITS AMOUNT OF ALOE VERA GEL AMOUNT OF WATER IN THE

ALOE VERA

Banana 2 tablespoon 360 ml

Lanzones 2 tablespoon 360 ml

Mango 2 tablespoon 360 ml

Relevance of the study

This study is related to an invention in America. The

previous researcher used strawberries in conducting the
experiment. It is proven that Aloe Vera can prolong the
freshness of the fruits because of the gel of the Aloe Vera. In
this experiment, the gel of the Aloe vera can also help some
fruits not just strawberries, specially, tropical fruits. Fruits
that people used to eat here in the Philippines.

Significance
4
 This study can help a lot of people in the community.
Specially, those fruit vendors, by this product nor
experiment,they can maintain their fruits in stable and
freshness state. Filipinos in the community also can use this
experiment, less worries to think that their fruits can rotten
easily. Filipinos is healthy conscious and eating fruits is part
of our daily lives and this product is a very good help.

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 CHAPTER 3

EXPERIMENTAL QUESTION

Would there be different effect or results of reducing the

molds in different fruits (Banana, Lanzones, Mango)?

SUB- EXPERIMENTAL QUESTION

1. What type of fruits (Banana, Lanzones, Mango) will last

long in effectiveness of aloe Vera mixture in preventing
the molds?

2. What reactions in the fruits (Banana, Mango, Lanzones) can

help the aloe Vera mixture in preventing the molds?

3. What characteristics of the aloe Vera mixture is present in

helping the molds in the fruits?

4. How many days will the aloe vera mixture will effect in
preventing the molds in the fruits (Banana, Lanzones,
Mango)?

6
 HYPOTHESIS

Experimental Question

Yes, there would be different results in reducing the molds

because the fruits have different components which lacking in
the other fruit.

Sub- Experimental Question

1. Mango fruit will be the most effective fruit in terms of
preventing mold with the aloe vera other than Banana and
Lanzones because Mango fruit has a long duration of
spoilage so if we put Aloe Vera it will last long even
more.

2. Base on the researches, the gel of the aloe vera works

through the combination of mechanisms. Composed mostly of
polysaccharides, the gel appears to act as a natural
barrier to moisture and oxygen, which can speed food
deterioration. It also enhances food safety. Aloe Vera
contains various antibiotic and antifungal compounds that
can help to delay micro organisms that responsible in food
spoilage.

3. The gel of the Aloe Vera is the one responsible in helping

to prevent the molds. It ​was used as post harvest treatment
in order to maintain quality and control post harvest decay
of the fruits. Fruits were dipped directly in 25, 50, 75
and 100% gel.

4. The Aloe Vera mixture can last to prevent the rapid growth
of mold in just 8 days because, t​he gel-treated fruits were
firmer, had less weight loss and less color change than the
untreated fruits, measures which correspond to higher
freshness.

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 CHAPTER 4

SCIENTIFIC BACKGROUND

Mold that we can see in our food is type of fungus

consisting of small organisms that can be found in everywhere.
Mold can be black, white, orange, purple or green. It grow
faster on moisture and it reproduce by tiny, lightweight spores
that travel in the air.

A​loe vera gel has the ability to prolong shelf life of the
fruits and vegetables by minimizing the rate of respiration and
maintaining quality attributes (color, flavor etc.). It has
antifungal and antibacterial property which provides a defensive
barrier against microbial contamination of fruits and
vegetables.

Aloe vera gel has been proven one of the best edible and
biologically safe preservative coatings for different types of
foods because of its film-forming properties, antimicrobial
actions, biodegradability and biochemical properties. It is
composed mainly of polysaccharides and acts as a natural barrier
to moisture and oxygen, which are the main agents of
deterioration of fruits and vegetables.

It is known for its therapeutic effect on burned or

irritated skin, but in the future, you could be eating the gel
as a healthful additive to your fruits and veggies. Researchers
in Spain have developed an edible coating from the gel that they
say can prolong the freshness and safety of produce without
affecting taste and appearance. The coating, tested on grapes,
shows promise an environmentally-friendly alternative to
conventional preservatives, they say.

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 CHAPTER 5
RESULTS

Level of molds for Banana and Mango​(base on the observation)

Level 1- ​No molds

Level 2- ​Little Black Spot
Level 3- ​Medium black spot
Level 4- ​Almost black
Level 5- ​Completely Black

Level of Molds for Lanzones ​(base on the observation)

Level 1- ​No molds

Level 2- ​Brownish color
Level 3- ​Brownish with some white spot of molds
Level 4- ​Completely brown color with white spot of molds
Level 4.5- ​Completely brown color with thick white spot of molds
Level 5-​ Inflated fruit

Banana
DAYS WITH ALOE WITHOUT ALOE
VERA MIXTURE VERA MIXTURE

1 Lv. 1 Lv. 1

2 Lv. 1 Lv. 1

3 Lv. 1 Lv. 2

4 Lv. 2 Lv. 3

5 Lv. 2 Lv. 3

6 Lv. 2 Lv. 3

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 7 Lv. 3 Lv. 4

8 Lv. 4 Lv. 5

Lanzones

DAYS WITH ALOE WITHOUT ALOE

VERA MIXTURE VERA MIXTURE

1 Lv. 1 Lv. 1

2 Lv. 1 Lv. 2

3 Lv. 1 Lv. 3

4 Lv. 3 Lv. 4

5 Lv. 3 Lv. 4.5

6 Lv. 3 Lv. 4.5

7 Lv. 4.5 Lv. 4.5

8 Lv. 4.5 Lv. 5

Mango

DAYS WITH ALOE WITHOUT ALOE

VERA MIXTURE VERA MIXTURE

1 Lv. 1 Lv. 1

2 Lv. 1 Lv. 1

3 Lv. 1 Lv. 1

4 Lv. 1 Lv. 2

5 Lv. 1 Lv. 2

6 Lv. 2 Lv. 2

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7 Lv. 2 Lv. 3

8 Lv. 4 Lv. 4

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 CONCLUSIONS

- Experimental Questions
Base on the results of the experiment. I therefore
conclude that the hypothesis is accepted. There are
different effect of mold in different fruits (Banana,
Lanzones, Mango). Lanzones and Banana got a mold in just 3
days but, the molds in the Lanzones grow faster than
Banana(with or without aloe vera mixture). In day 4, mold
form in mango(without aloe vera mixture) but in the other
set up, the mango with aloe vera. The mold grow slower than
the other first fruits.

- Sub- Experiment Questions

1. Base of the result the mango has the longest spoilage

in the 3 experiment fruits with Aloe Vera. And the
result show that adding Aloe Vera in fruits are very
useful in preventing molds.

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 2. In conducting the experiments, the results shows that
the combination of mechanisms can help the fruits
(Banana, Lanzones, Mango) to delay the speed up of the
fruit deterioration by means of micro organisms that
responsible of the spoilage of the fruits.

3. Base on the experiments, we used the gel of the Aloe

vera to make mixture by adding some amount of water.
Thus, the gel of the Aloe Vera is effective in helping
to lessen the rapid growth of mold in the fruits. Due
to, the fruits with aloe vera mixture last longer the
usually fruits (without aloe vera mixture). It
extremely give treatment to maintain the quality and
to control the decay of the fruits.

4. The experiments shows that the mango can really last

long in 7 days while the other two fruits which is the
Banana and Lanzones can’t last long in 7 days even if
we put same amount of aloe vera mixture in each of the
fruits. It is also basing in the life span of the
fruits.

RECOMMENDATION

- For Future Researcher

● Make sure that the fruit have their own container in
conducting the experiment.

● Try to make a setup that you're going to use full gel

of the aloe vera without water in rubbing in the
fruits.

● You can also try comparing using full gel of aloe vera
and gel with water. To see if there are different

13
 results of preventing the rapid growth of mold in the
fruits.

- For Benefactors
● To last long the freshness of your fruits. When your
going to use the same mixture we used. In Banana, in 4
days rub aloe vera mixture in the fruit again to
prevent the start of the mold in the fruit. In
Lanzones, same with Banana, rub the mixture in 4 days
to maintain the freshness. In Mango, rub the Aloe Vera
mixture in day 6 to make sure that freshness is still
on the fruit.

CHAPTER 6
DOCUMENTATION

DOCUMENTATIONS OF RESULTS

DAYS OF OBSERVATIONS AND SET UP 1 SET UP 2

RESULTS ALOE VERA MIXTURE WITHOUT ALOE VERA
MIXTURE

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Day 1: November 21

Result:​ There is no
reaction happening in both
set up.

Day 2: November 22

Set up 1 result: ​There is

no particular change on
the skin of the 3 fruits.

Set up 2 result:​ The

lanzones is starting to
show brownish color on
it’s skin. While the the
two fruits(mango and
banana) has no change.

Day 3: November 23

Set up 1 result:​ There is

no particular change on
the skin of the 3 fruits.

Set up 2 result: ​The

lanzones is worst than the
day 2 it’s been completely
brown and the two
fruits(mango and banana)
is starting to grow a
little black spot on it’s
skin.

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Day 4: November 24

Set up 1 result:​ The

lanzones is starting to
grow molds around the skin
while the two fruits(mango
and banana) is starting to
grow little black spot on
it’s skin.

Set up 2 result:
The lanzones is completely
covered with mold the
banana has a big black
spot in the end side area
and the mango is starting
to grow more little black
spot on it’s skin.

Day 5: November 25

Set up 1 result:
The lanzones is still the
same as Day 4 while the
the two fruits(mango and
banana) is continue to
grow more black spot
around the fruits.

Set up 2 result:
The mold in the lanzones
is thicker than before and
the two fruits(mango and
banana) is continue to
grow little black spot
around the skin.

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Day 6: November 26

Set up 1 result:
The lanzones is completely
covered with mold while
the two fruits(mango and
banana) growing more
little black spot around
it.

Set up 2 result:
The mold in the lanzones
is thicker than before and
the two fruits(mango and
banana) is continue to
grow little black spot
around the skin.

Day 7: November 27

Set up 1 result:
The mold in the lanzones
is thicker than before the
area of the banana skin
has little and big black
spot and the mango is has
little black spot around
it.

Set up 2 result:
The lanzones is completely
covered with mold and it’s
thicker than before the
banana is half black on
the skin and the mango is
starting to show big black
spot.

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Day 8: November 28

Set up 1 result:
The lanzones is completely
covered with mold and it’s
thicker than before the
banana is half black on
the skin and the skin the
mango half of it is
covered with black.

Set up 2 result:
The lanzones is deflated
the banana is almost black
and the skin of the mango
is half black.

DOCUMENTATION OF PROCEDURE

Preparing the Gathering the gel of Arranging the

materials the Aloe Vera Set-ups

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 Measuring the gel of Mixing the gel in the Soaking of fruits
the Aloe Vera 360 ml water. in the Aloe Vera
mixture.

Washing of another set Observation Analyze the results

of fruits

CHAPTER 7
RESOURCES

● WebMed, Review by William Blahd (January 14, 2017).

Retrieved from, ​https://www.webmd.com/women/qa/what-is-mold

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● Science and Education Publishing. Retrieved from,
http://pubs.sciepub.com/ajfst/2/3/3/index.html

● Science Daily. American Chemical Society (September 22,

2005). Retrieved from,
https://www.sciencedaily.com/releases/2005/09/050922014835.
htm

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