ALOE VERA (A.

Barbadensis) GEL COATING AS A SHELF LIFE EXTENDER

FOR SEÑORITA BANANA (Musa acuminata) AND CARABAO MANGO
(Mangifera indica)

A Research Paper
Presented to
The Senior High School Faculty of
Luis Palad Integrated High School
City of Tayabas, Quezon

In Fulfillment
of the Requirements in
INQUIRIES, INVESTIGATIONS AND IMMERSION

Abuan, Harold A.
Capistrano, Trixie R.
Nagar, Karen R.
Oabel, Kevin A.
Saliendra, Arphil Mac S.
Zafranco, Edison M.

July 2019
Abstract
0
 Carabao mango (Mangifera indica) and Señorita banana (Musa

acuminata) are one of the best agricultural products in the Philippines yet, these

fruits can be easily spoiled thus, food spoilage continues to happen. Aloe vera

gel, usually contains of polysaccharides, were lately explored as an edible

coating due to its antigungal activity. 350 ml of water have been incorporated.

Freshly harvested Carabao mango and Señorita banana were coated with Aloe

vera gel and water with a concentration of (200 ml aloe vera: 150 ml water: 175

ml aloe vera: 175 ml water). The coated and uncoated fruits have been kept in a

room temperature for a total of 15 days. Titrable acidity, moisture content and

weight loss were tested before and after the application of the coating. The fruits

that are coated were maintained for almost 15 days, while those fruits that are

not coated decayed at day 11.The results showed that at a room temperature,

fruits that with 200:150 concentration increased the mango and banana’s shelf

life evidenced by the lower decrease on the TA, weight loss, and moisture

content’s percentage compared to the fruits that are not coated. The results of

this study demonstrated that using aloe vera gel at 200ml as a coating can

improve the shelf life and it maintained the attributes of Carabao mango and

Señorita banana therefore lessened the post-harvest losses/food spoilage.

Keywords: shelf-life, fruit spoilage, extender, aloe vera, agricultural industry

Chapter I
THE PROBLEM AND ITS SETTING

1
Introduction

A rising global population, combined with continuous increasing demand

for fresh import of fruits is sustaining development and growth in the business of

high quality, international food storage and transportation.

In a certain culture or nation, under particular conditions and domestic

situations, waste and lack of food are deeply dependent. According to FAO

(2013), annually the projected worldwide waste and food loss by amount at

nearly 40 to 50 percentage of root harvests, fruits and tubers, oilseeds at

approximately 20%, meat and other dairy products, fish at roughly 35% and

lastly, 30% of cereals.

In the Philippines, one of the best agricultural products are banana and

mango. This year, from January to March 2019, the banana’s production went

down from 2.14 million metric tons in 2018 to 2.11 million metric tons. Over 1/3

or 37.1% of over-all production was from the Region of Davao. Followed by the

Northern Mindanao with 24.9% then SOCCSKSARGEN with 12.8% shares to

overall. This quarter, signifying 56.6% of the overall banana production,

Cavendish type recorded the peak level of 1.20 million metric tons. Saba ranked

next with 25.0% share and Lakatan with 8.9% (PSA, 2019).

Mango, on the other hand, throughout the period of January to March

2019, mango’s production decreased by 2.8%, from 97.70 thousand metric tons

in 2018 to 94.92 thousand metric tons this year. Ilocos Region had the major

share of 54.6% to total production of mango, trailed by Central Luzon and

2
Western Visayas with 16.5% and 6.8%, correspondingly. Carabao variation with

77.25 thousand metric tons of making contributed the largest portion of 81.4% to

the entire production of mango during the period (PSA, 2019).

In the City of Tayabas, there are a total of 100 kilos of banana that are

exported here every month and almost 20% of them are wasted. On the other

hand, only 25 kilos of mango are exported, and the losses are up to 3-5 kilos

(Javier, 2019). According to Sumilang (2019), there are 15 kilos of banana that

are exported and almost 3.75% are being wasted while 88 kilos of mango are

exported and 1/4 of them are also being wasted. Javier and Sumilang (2019)

said that if they didn’t sell the fruits due to spoilage, they throw it away because it

becomes unprofitable for selling.

Currently, interest has increased on using Aloe vera gel in prolonging the

fruits’ shelf life. AV gel has been verified to be one of the best biologically safe

and edible antibacterial layers for various types of foods because of its

antimicrobial activities, film-forming and biochemical properties and lastly, its

biodegradability. It is primarily composed of polysaccharides which acts as a

natural barrier to oxygen and moisture, which are the core agents of fruits and

vegetables’ deterioration (Brishti, 2014).

As a response, the researchers thought of natural ways on how the

community could reduce the food that is wasted due to spoilage. Since a big

percentage of money is wasted due to natural process, which is spoilage, this

study aimed to help on reducing the food losses caused by food spoilage.

3
Through the help of aloe vera gel, the shelf life of banana and mango is

significantly longer compared to those harvests that was not be treated.

The study was conducted to determine if the AV gel coating will be

effective as a shelf life extender of the specific tropical fruits.

Background of the Study

As of today, refrigerator is the common solution to different food

problems, which helps food to extend its lifespan. But it also becomes a

disadvantage when others do not have it.

When you're fortunate enough to live close enough to farms, have a

plentiful harvest and to take a benefit of farmer's markets, you’ll decide to put

every single one of your tropical fruits to a better use. For months to arise,

preserving the crop can let you appreciate the fruits of your effort.

When keeping your fruits maintained, there are quite a few methods, the

way you choose will vary on the kind of fruit that you are trying to preserve.

Storing is the first and is the easiest process for keeping your yield, however

almost all of the tropical fruits don't have a long shelf life. Freezing, keeping the

fruits in the freezer. As for those fruits that has a high-water content which are

the ripe mangoes, beans, peaches and tomatoes, canning can be great method.

In addition, drying, an easy process and can be performed without the use of any

special equipment or speeded up by means of a dehydrator or an oven.

4
 The aloe vera had major content on how we can make a shelf life

extender out of this genus plant extract. The most important is Sorbitol that is an

excellent agent. It is applied as a humectant in several kinds of commodities for

safety against the moisture content’s loss. The textural possessions and

moisture-balance of sorbitol are used in the manufacturing of confectionery;

fruits and vegetables where products happen to decay or becomes dry. During

storage, its moisture-stabilization sustains the products freshness and keeps

them from drying. Sorbitol can survive high heat and doesn’t contribute in

Maillard reactions or browning because it is very stable and chemically

unreactive. (Afis, 2015).

The tropical fruits like Banana and Mango ripen slower in cold

temperature, because it prevents molding of it than warm temperature. The

second factor that speeds up ripening is a gas called Ethylene. Its level in unripe

fruit is extremely low, nevertheless as the fruit grows, they create greater

amounts that speed up the stage of ripening or the developing process.

Tayabas has dry condition and has high humidity that can most often

occur during mid- April onward which is favorable for the speeding up of fruit

decaying and spoilage that causes the loss of fruits productions.

With this, the researchers conducted this study to prolong the banana and

mango’s shelf life using AV gel.

5
Statement of the Problem

This study aimed to develop an edible coating for Señorita Banana (Musa

acuminata) and Carabao Mango (Mangifera indica) using Aloe vera gel. This

study seeks to answer the following questions:

1. What are the physico-chemical properties of the Señorita Banana and

Carabao mango before and after applying the aloe vera gel in terms of:

a. Weight loss

b. Moisture content

c. Titrable acidity

2. Which concentration of aloe vera is the most effective in extending the shelf

life of:

2.1 Señorita Banana

2.1.1 200 ml aloe vera gel; 150 ml water

2.1.2 175 ml aloe vera gel; 175 ml water

2.1.3 Untreated

2.2 Carabao Mango

2.1.1 200 ml aloe vera gel; 150 ml water

2.1.2 175 ml aloe vera gel; 175 ml water

2.1.3 Untreated

6
2. Is there a significant difference between the shelf life of the specific fruits

between the experimental group treated with aloe vera gel and the fruits left

untreated?

7
Figure 1. Input, Process, Output, Outcome model of aloe vera gel coating
as shelf life extender for Señorita banana (Musa acuminata) and Carabao
mango (Mangifera indica)

The diagram shows the IPOO model which includes gathering of

materials. The process which includes the extracting the aloe vera leaves and

creating the different concentrations: 175 ml aloe vera gel and 175 ml water,

200 ml aloe vera gel and 150 ml water. Also, the fruit that has the longest shelf

life when treated will be determined. The aloe gel coating was effective as

shelf life extender for Señorita banana and Carabao mango.

8
Hypothesis

1) There is no significant difference between the shelf life of banana and

mango between the experimental group treated with aloe vera gel and the fruits

left untreated.

Significance of the Study

The study provided a potential way to control post-harvest diseases on

fresh-produced fruits to extend or prolong their shelf life. There are many

problems regarding the shelf life of fruits in Tayabas. As a result, vendors and

consumers are suffering, Thus, the results of this study were of great help to the

following individuals/group of individuals.

For the vendors, the use of AV gel as shelf life extender for fruits plays an

important role for them to have proper sales.

For the community, the use of AV gel as shelf life extender of fruits plays an

important role for them to eat healthy, safe and unspoiled fruits. This will also

reduce the number of spoiled fruits that can be wasted.

For the fruit and vegetable processors, this study will help them to reduce

costs by extending shelf-life. Additional shelf-life allows them to plan their labor

usage better (avoiding expensive weekends for example) and ship using lower

cost transport.

For the investors, the use of AV gel as a shelf life extender of fruits plays an

important role for them to have good quality fruits that they can trade so that their

investment will increase.

9
For future researchers, this study will help them find more regarding the

purpose and function of AV gel and to find which is much beneficial means to

extend the shelf life of fruits.

Scope and Delimitation

This study focused on extending the shelf life of specific tropical fruits:

Señorita banana (Musa acuminata) and Carabao mango (Mangifera indica). The

researchers determined that the AV gel can prolong the shelf life of the said

tropical fruits with various concentrations The Señorita Banana and Carabao

Mango underwent laboratory chemical testing. The weight loss was also

determined by using weighing scale. The moisture content, weight loss and

titrable acidity was determined to know if there is a change in moisture content

and titrable acidity of the fruits after applying the AV gel which affects the shelf

life of the specific fruits. The data gathered was critically analyzed and

interpreted by the researchers through Mean and One-way ANOVA. This study

was done within 15 days from July 2019 to October 2019 and was conducted at

Brgy. Anos, Tayabas City.

10
Definition of Terms
The following terms were defined conceptually and operationally to

facilitate easy understanding of the study.

Aloe vera gel refers to a preparation of leaf pulp from the parenchymal tissue of

the plant Aloe vera (Liliaceae). It contains carbohydrate polymers, such as

glucomannans or pectic acid, and various vitamins and essential amino

acids, as well as other organic and inorganic compounds (NCI Drug

Dictionary, 2019) In this study, it refers to the source of the edible coating

to be used.

Banana refers to the broadly cultivated and consume fruit in the tropical and

subtropical regions (Arpit, 2018). In this study, it refers to the fruits that

has short shelf life and will be tested in the experiment.

Edible coating refers to the environmentally friendly technology that is applied

on many products to control moisture transfer, gas exchange or oxidation

processes. (Indu, 2017). In this study, it refers to the instrument that will

extend the shelf life of the specific tropical fruits.

Freshness refers the state of being recently made or obtained or not having

decayed (Cambridge Dictionary, 2018). In this study, it refers to the

quality/state of the tropical fruits after applying the edible coating.

Mango refers to genus Mangifera which consists to about 30 species of tropical

fruiting trees in the flowering plant family Anacardiaceae (Parvez, 2016).

11
 In this study, it refers to the fruits that has short shelf life and will be tested

in the experiment.

Shelf life refers to the length of time that the commodity may be stored without

becoming unfit for use, consumption or sale (Business Dictionary, 2019).

In this study, it refers to the dependency mechanism of our fruits.

Shelf life extender refers to chemical mixture that is used to prolong the shelf

life of a product. (Farlex, 2011). In this study, it refers to the resulting

product of the mixture of aloe vera extract and distilled water

Tropical Fruits refers to the perishable crops which have a shorth shelf life (3-5

days after harvest at ambient conditions). (Science Direct, 2019) In this

study, it refers to fruits that will be tested in our experiment.

12
 Chapter II
REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents related literature from different sources such as

books, journals, publications, and other reading materials which are relevant to

the researchers’ subject matter. This also contains previous studies to the topic

that helped build more foundation about it. The stated resources were viewed

and specified in order to expand the researchers’ perspective in the conduct of

the present study.

Food Preservation
According to Shahidi, (2015) a common practice of the distant past is the

using of antioxidants on our food. Countries with people inhabiting in warm

climates like India, Thailand and Philippines, learned that foods can prolong their

shelf life and can prevent the spoilage by means of adding flavors or spices on it.

A natural or synthetic chemical that’s combined or added on foods, paints,

pharmaceuticals, wood and other various types of commodities is called

preservatives. They help to avoid the decomposition by bacterial development or

by unnecessary chemical alterations. These stabilizers are usually added on

various foods and pharmaceutical goods in order to improve their shelf life

(Amol, 2016).

To prevent the food from being spoiled, preservation is a must. Food,

whether cooked or uncooked, can be well-preserved in many different ways to

13
be consumed afterwards. Food preservation is the process by which

commodities are stored using special methods. Some of the methods are as

follows:

Canning
Foods like dairy products, seafood, vegetable, etc. are well-maintained

during this kind of process since air is eliminated from food and placed in sealed

cans so the germs can’t grow.

Salting
Addition of salt in order to preserve fish and pickles are done in this
method.

Freezing
By keeping them in a refrigerator, cooked food, milk fruit and tubers can

be well preserved. Food that are kept in a fridge stays fresh for several days

because microbes don’t develop and grow easily in places that has a low

temperature.

Boiling
We can maintain the food’s freshness for a span of time by using this

method. Pasteurization happens when germs in milk are killed. It is done through

the boiling of milk occasionally, and quickly cooling it afterwards.

Dehydration
Through this method, to prevent the growing of microorganisms, foods

are dried up in sun. Some foods, like fishes, raw mangoes, papads and potato

chips are well-maintained by this process.

14
Sweetening
By the addition of sugar, foods like of jams, murabbas and jellies can be

stored for a long period of time. Extra sugar in food also performs as a stabilizer.

These data and information show that adding of spices and flavors to

foods prevents the spoilage to happen and extends their shelf life. It also states

the different methods of preservation to increase the shelf life of a product.

Preservatives
Dr. Shama (2015) stated that in order to live, every living organism needs

food. Foods contains numerous nutrients such as fats, sugars, proteins, minerals

or vitamins. These nutrients that exists in food are examined and adapted by an

organism to stimulate development and growth, lessen the energy and sustain

life.

The study said that food has its nutrients that can be helpful in prolonging

the shelf life of a fresh commodity.

Causes of Spoilage
The World of Invention (2014), said that as soon as foods are slaughtered

or harvested, they became rotten and starts to deteriorate. Most of the time,

spoiling is triggered by microbes like mold, bacteria or through chemical

variations in the food itself owing to its enzyme oxidation or action.

15
 In addition, Toppr (2015) stated that because of germs, food and water

could be infected. Flies transmit microbes. Whenever they’re on our food, they

spread and deliver these germs. In food spoilage, there are several influences

which are responsible such as yeast, light, bacteria, moistness, mold, chemical

reaction and temperature.

Fungi
Are organisms that are similar to a plant. They are made up of many cells

(multi-celled). Fungi doesn’t have the ability to produce their own food from

water, air and soil unlike other plants. Instead, they obtain their nourishment from

people, animals and plants. Various fungi are not hazardous to people that are

well and healthy. In addition, they prefer to live and exist in tamp, warm areas.

Bacteria
Bacteria’s are small. It is a one-celled creature that uses the environment

to get the nutrients that they need so that they could live. They are capable of

reproducing outside or inside the body as they can cause infections within

various conditions that environment is a human body.

Protozoa
They are single-celled organisms that are fond of humid places and

frequently scatter viruses by means of water. Few causes of protozoa are

abdominal infections that results to sickness, belly pain and diarrhea.

Temperature
Is one of the main influences that is responsible for the spoilage or loss of

food.

16
 The studies stated that aside from germs and bacteria there are other

factors that are needed to avoid extending the shelf life of a commodity. Also, it

shows that germs are one of the factors why food becomes easily spoiled. Aside

from food spoilage, germs also caused common infection like diarrhea.

Shelf life
The word “shelf life” refers to the total time that a product or goods can be

sold in an excellent condition. The shelf life of vegetables and fruits can be

affected by some factors, these are the storage temperature and the proper

placements of the food.

Canadian Food Inspection Agency (2018) said that shelf life study is the

most effective way to determine the durable life or "best before" date of a

prepackaged food and obtain evidence showing that the food will remain

wholesome, palatable and nutritional until the end of the durable life.

The length of time that a food may be stored is affected by intrinsic and

extrinsic factors. Intrinsic factors are factors that are naturally related to the fruit

itself, while extrinsic factors are those factors that relates to the physical

environment of the food.

One feature that many consumers consider is the fruit and vegetables’

shelf life. Foods safety is a major factor to be evaluated in extending the shelf life

of a commodity. Also, there are physical, sensorial and chemical properties of

foods that needs to be considered too. The study on shelf life provides positive

impact to the consumers and manufacturers in ensuring the quality of product

17
within its storage period. Generally, the long studies of shelf-life didn’t fit within

the speed of demands. However, some enhanced and faster studies were

applied.

It denotes the meaning of shelf life and shows the factors that affects the

storage life of food.

Ways to Extend Shelf Life

According to Clemons (2016) the storage life of food denotes how long it

can last in the shelf before it deteriorates or before it decays. For years, there

have been some useful traditional procedures in extending the storage life of a

food such as salt preserving, pickling, smoking and freezing. These are some

ways of how food can be stored. In addition, there’s commercial sterilizing that is

done by adding some chemical preservatives on the foods outer layer.

Extending shelf life of fresh commodities is very beneficial to the retailers.

Longer shelf life will extend the salability of a product. Also, the amount of food

wastes will decrease. Lastly, their income will increase due to broad distribution

of product because of their extended shelf life.

Preserving fresh commodity by refrigerating is necessary with

temperature of 5℃ or lower. But manufacturers have other ways of packaging

and processing the fruits or vegetables. These will improve the refrigerated shelf

life of a food because of the additional days or even a month.

18
 Based on the study of Sandarani (2018) post harvesting has an influence

in reducing the loss in quality and nutritional trait of fresh commodities like fruits

and vegetables. Also, post harvesting decelerates the respiration, ripening and

decaying of the product. Besides this treatment are critical in terms of the safety

of the costumers. In addition, pathogen attacks and microbial activities have

been reduced by those treatment thus, it will contribute to the increase of storage

life of a fruit.

These studies stated that there are different ways to avoid food spoilage

aside from post-harvest there are natural ways that our ancestors use this

procedure to keep their food fresh. Also, aside from freezing food and keeping it

on a stable temperature, there is also a treatment that people use to extend the

salability of a fresh commodity and to lessen the case of food spoilage.

Factors that may affect the shelf life of a product

According to AES Laboratories, (2015) there are internal and external

factors that may influence the shelf life of a perishable fresh commodity like fruits

and vegetables. Internal factors are factors related to fruit itself or intrinsic factors

such as moistness content and pH level, while external factors are factors that

are connected to the physical environment of the food like its packaging and

storage. Understanding and analyzing which factor has the most effect to the

food will help to prolong the shelf life of a food.

Manipulating those factors may unintentionally lead to the growth of

pathogenic bacteria and organism that will cause the reduction of food’s shelf

life. So, assessing any changes that are proposed for the potential negative
19
effect on the shelf life of food is important. To prolong the shelf life of fresh

commodities, consider the packaging, processing and storage of the specific

goods. In extending the shelf life of food, the safety of the product is the major

priority of the manufacturers.

As said above, there are various factors that has an impact to the

microbial activities within the food so it is significant to prioritize the safety of the

product that the consumers will buy.

Aloe Vera
Saple et. al. (2013) stated that aloe vera contains 75 active components:

salicylic and amino acids, enzymes, mineral, sugar, saponins, lignins. Also, it

has vitamins A, C, and E (antioxidants). Lastly, it owns folic acid, vitamin B12

and chlorine.

Sorbitol is one of the components of Aloe vera plant that serves as

humectants for protection against losing of moisture content. The moisture

stabilizing activity of sorbitol and its textural possessions reduces the ripening of

food. Also, these actions keep the food from dying and sustains its freshness

within the storage period. (Afis, 2015)

According to Lawler (2019), 6000 years ago, the plant has been known owing

to its healing properties. Within the period, aloe vera was distinguished as “plant

of immortality” and presented it to the Pharaohs of Egypt as an observance

offering. Humans have long identified about the plants ability to heal, and as time

goes by it was used as treatments for wounds, hair loss, hemorrhoids’ and

20
biological process problems. These days, the succulent has a complete trade

behind it. Its extract is used not only for wounds but also in skin care such as

soap, lotion and even in cosmetics.

Aloe vera is additionally accessible in supplement kind, that is alleged to

supply the identical attainable advantages to the skin and systema

digestorium as different versions of the plant.

This study states that aloe vera can prevent the loss of moisture of fruits

and vegetables because it contains Sorbitol that is used as moisture stabilizer.

Also, aloe vera was used long ago for its medical purposes and traits. Lastly, it

can even be used as cosmetics in the form of shampoo, skin lotion and

moisturizer.

Physical Properties of Aloe Vera

The aloe vera is a plant that has a lifespan of two or more years. It has

thick thorn-edging leaves ranging its colors from gray to bright green. It is a

cactus-like plant due to its thorns and color, but it is a member of the Family

Liliaceae. Regular aloe vera plant produces yellow tubular flower ranging from

two to three pieces and shapes like an Eastern lily. The water supply of this plant

is coming from their thick leaf that helps them to endure the long period of

drought. This plant can survive in harsh conditions with its leaves that has a

large capacity of retaining water.

21
 The information above states the physical properties of aloe vera. It

contains high amount of water on it; therefore, it survives in harsh climate that

can live in warm and cold climate.

Aloe vera as Shelf-life extender

According to the study of Abirami (2011), Because of its antifungal

properties, aloe vera gel that’s mostly made up of polysaccharides has

been lately known as suitable for edible coating. Some chemical components

and different substances have been added to the coating in order to

enhance its performance. For papaya growing farmers, papaya leaf has the

capacity of being an antifungal agent that could be as a bio-based additive. With

the aim of decreasing/monitoring the damage of postharvest fruit attributes in

papaya and to assess the effects with a natural polysaccharide-chitosan (a

coating material with antifungal actions), the present study was supported to

evaluate the capability of aloe gel-based antimicrobial layers. Freshly picked

papayas were coated with 2.5% of chitosan, 50% of aloe vera gel and papaya

leaf extract incorporated aloe vera gel (1:1). The coated and uncoated

(control) conclusion result had been spared at 30±3°C and 42-55% RH for 15

days whereas, all the uncoated controls decayed within 10 days. In addition, the

physical, chemical and sensory characteristics as well as the marketability and

fruit disease index were evaluated at regular intervals during the period of

storage. This is probably the first study on developing a natural alternative such

as aloe gel and papaya leaf extract to prolong the shelf life attributes of papaya.

22
Based on the overall physiological changes, aloe gel-based antimicrobial coating

has been known as an appropriate way to prolong the shelf life of papaya fruits.

Based from the study of Adetunji et al. (2012), the exploration for healthy,

safe and environmental treatments has semiconductor diode to enhanced

attention in analysis of perishable and edible layers and films. The purpose of

this study was to conclude the result of aloe vera gel as associate in nursing

edible layer on weight loss, antioxidant, hydrogen ion concentration and firmness

to increase the shelf life of pineapple at a 27+2℃ and 55-60% of relative

humidity for 7 weeks. The storage time of pineapple fruits was prolonged for 7

weeks. It absolutely was complete that A. vera gel used as a coating for

pineapple might function another to post-harvest chemical treatments.

According to the study of Asghari et al. (2013), effects of aloe vera gel as

an edible coating on grapefruits were examined. Gizel Uzum in Iran, were

harvested and treated with aloe vera gel at two (1: 3), (1: 4) and salicylic acid at

three (0, 1 and 2 mmolL-1) concentrations for 45 days at 0±0.5 C

̊ for 90 days

after first treatment in same temperature to assess their shelf life. In combination

of treatment 2 mmolL-1 salicylic acid and 33% aloe vera gel, the lowest PPO

was monitored. Also, aloe vera gel was used at concentration of 33% and 2

mmol/L-1 salicylic acid treatment. After the shelf life period, the berry retained

the antioxidants, total soluble solids and total phenolic. These results determined

that the aloe vera gel and salicylic acid can help increase the storage life of

grapes and sustaining their quality.

23
 The results of the studies above demonstrated that the aloe vera gel can

be used as a shelf life extender for grapes, papayas and pineapples. Also, it has

the potential in maintaining the quality of the fruits.

Tropical Fruits
Tropical fruits vary widely in their rate of respiration and ethylene

production. The rate and production depend upon the stage of ripeness as as

well as variety; most of them are prone to decaying. (Paull, 2011)

According to FAOSTAT (2013), In every tropical country, banana is

produced and broadly consumed as food and for medication. It is an

economically important fruit that’s accessible throughout the year.

According to Bananalink (2019), Bananas are the most popular fruit in the

world today, in fact, over 100 billion are eaten around the world every year, and

around 51% of these are eaten at breakfast time. Bananas are grown in more

than 150 countries, and 105 million tons of fruit are produced every year.

Bananas which are grown for local consumption are generally grown in

traditional, extensive systems. The dessert banana, like the Cavendish variety, is

of huge economic importance to several countries in the Global South, and they

account for 43 million tons and the plantain account for 45 million tons. In many

tropical countries, locally consumed bananas are a primary food and takes part a

major role in terms of food safety.

According to Vezina (2018), The Philippines is one of the top five

exporters of bananas, with some 1.4 million tons exported in 2016, down from a

24
of 3.3 million tons in 2013. In 2012, the exports from the Philippines, basically

the cavendish variety, made up 98% of the Asian banana trade. 2/3 of the

exported were shipped to Japan, South Korea and China. In 2015, the country

produced nearly 9.1 m tones of bananas on 443,270 ha, with cavendish variety

ranging for about 50% of national banana production, Saba (29%) and Lakatan

(11%). Latundan and other kinds ranged for about 11%.

Another one is Mango, based on the research of Aslam et.al (2013),

mango (Mangifera indica), It is one of the most cultivated fruits of the tropical

world. Among the other kinds like horse mango, M. foetida, Mangifera indica is

usually grown in many tropical and subtropical regions and is distributed

worldwide. Mango is a tropical and seasonal fruit which is generally available

during summer season in Bangladesh and main harvesting period is in the

month of May to August. Only a small percentage of the total fruits are

processed and preserved by housewives and small processors by the traditional

methods of food processing and preservation. After harvesting, mango cannot

be well-maintained naturally for a long time because it is perishable. But it

accounts for about half of all tropical fruits produced worldwide. The global

production of this common fruit is at nearly 42.14 million metric tons (SP, 2012).

Mango is a climacteric tropical fruit with a high nutritional value by its wealth of

antioxidants. Besides, it has excellent nutritive quality. Ripe mango is rich in

beta-carotene, tocopherol, iron etc. but the perishability is attributed to vast

physiological changes after the yield. The ripe flesh is the best consumption of

mango. Green fruits are usually added into curries for extra taste. An extensive

25
quantity of green and ripe fruits is used for making jelly, pickle, chutney, jam,

squash, etc.

The ripe has a good attribute too but the perishability of the food is lesser

when it is ripe. Food producers and farmers has a major problem that leads them

to great loss of income that problem is the post-harvest caused by over

production of fruit.

The information above stated that tropical fruits are those fruit that is easy

to become spoiled because of the stage of ripeness. Also, it includes the total

production of banana and mango, their importance and benefits,

Shelf life of banana and mango

When the bananas are in the mature green stage of ripening, it is

harvested and treated with ethylene so that it ripens easily before the delivery

and supply. After the ethylene treatment, bananas mostly ripen within 4-5 days

and are then retailed when it is on the yellow stage of ripening. Discovering ways

to prolong banana’s shelf life even just for 1-2 days could improve their market

value. Wi (2015)

According to Not Enough Cinnamon (2016), The shelf life of whole

mangoes are 5 days. When placed in an airtight container in the refrigerator, you

can keep cubed and peeled mangoes for a few days, and up to 6 months in the

freezer.

The information above states how long do bananas and mangoes last.

Effect of Aloe Vera Gel Coating on Physico-chemical Properties of Fruit

26
Weight Loss
Weight loss primarily happens due to water loss by transpiration and loss

of carbon reserves due to respiration. The rate at which water is lost depends on

the water pressure gradient between the fruit tissue and the surrounding

atmosphere. Aloe gel-based coating serves as barrier, thus limiting the water

transmission and protecting fruit skin from mechanical injuries. Interestingly, aloe

vera gel is mostly composed of polysaccharide which is extremely effective as a

barrier against loss of moisture without incorporation of lipids.

Titrable Acidity, Total Soluble Solid and Ascorbic Acid

For the proper maintenance of human health, fruits are very important.

They are rich in minerals, vitamins and supply arrays of colors, flavor, texture

and bulkiness to the pleasure of eating. Some references reported that aloe vera

led to a greater titrable acidity content and lower increase in total soluble solids

also, retention of fruits, which indicated that uncoated fruits (control) showed a

more distinct maturation development than the coated ones during storage

periods. In some cases of aloe coated and uncoated fruits, there were no

significant differences in TSS and TA content during the periods of storage. In

addition, the value of ascorbic acid content was found to be higher compared to

the uncoated fruits. A comparable result was found in aloe gel coated nectarines.

This was due to low oxygen permeability of coating which causes the delay of

the deteriorative oxidation reaction of ascorbic acid content. Also, references

reported that coating retains the ascorbic acid in the fruits lessens the

respiration.

27
Color
When choosing a fruit, visual assessment is the first impression and a

key feature. Color is one of the most important visual attributes of fruits.

According to reference, aloe vera gel treatment delayed the green color loss on

the fruit skin of apples stored at 2°C for 6 months. Skin color of table grapes

showed lower increases in Aloe treated than in control (untreated) fruits. Table

grapes are rich in anthocyanin compounds, which account for their red color. At

the end of cold storage (1°C, 95% RH), control fruits exhibited a redder and

darker color than the aloe treated ones, showing the aspect of overripe fruit,

which is considered to be detrimental to color quality. Because of the modified

atmosphere created by the aloe vera gel coating, the ethylene production rate

retarded hence, the ripening delayed, anthocyanin accumulation, carotenoid

synthesis, chlorophyll degradation thus, ultimately delaying the change in fruits’

color. Color was also retained in 100% aloe gel treated papaya fruit. Moreover,

the aloe vera coating conveyed an attractive natural-looking sheen to table

grapes and papaya which was associated to lower changes in both dehydration

and skin color.

The study of Brishti (2014) stated that aloe vera coating has effects on

physico-chemical properties of fruits that concerns their shelf life.

28
 Chapter III
METHODOLOGY

This chapter provides the research design, research locale, research

sample, research instrument and data gathering procedures used in the conduct

of this study.

Research Design

The researcher used quantitative form of research, experimental in

particular. Experimental research is any study conducted through a scientific

method or approach, where a set of variables are kept constant whereas the

other set of variables are being measured as the focus of research. In this study,

the researchers determined the effectiveness of AV gel as a shelf life extender

for banana and mango. Using the gathered data, the study compared which

concentration is most effective on the fruits after applying the aloe vera gel.

29
Research Locale

The study was conducted in Tayabas City. Specifically, in Brgy. Anos,

Tayabas City. This is the chosen locale of the study for which the needed

resources are located. Compared to other places, it is the most convenient and

has the closest location for the researchers to get the needed resources. It was

also easier for them to conduct the research for they are already familiar with the

diseases of fruits that are recorded in that place.

Research Sample

The researchers used 350 ml distilled water, 20 aloe vera leaves, 21

señorita bananas and 6 carabao mangoes were used in conducting the study.

Untreated fruits were also included in the experiment, three mangoes and 9

bananas. The concentrations that were used are: 200 ml aloe vera gel; 150 ml

water, and 175 ml aloe vera gel; 175 ml water.

Data Gathering Procedure

The Señorita Banana and Carabao Mango underwent laboratory

chemical testing before applying the aloe vera gel. The moisture content and

titrable acidity was determined through foods and feeds testing at the

Microbiology Research and Testing Laboratory, Soutthern Luzon State

University Brgy. Ayuti, Lucban Quezon. The weight loss wias also be determined

by using weighing scale. After the experiment, another set of fruits were tested,

the treated Señorita Banana and Carabao Mango as well as the untreated fruits.

30
This was done to determine if there is a change in moisture content, weight loss

and titrable acidity of the fruits after applying the AV gel which affects the shelf

life of the specific fruits.

Statistical Treatment

The gathered data was analyzed using the following statistical

treatments. The statistical methods that were utilized for the data analysis and its

interpretation is Mean and One-way ANOVA.

Mean is the summation of a collection of numbers divided by the number

of numbers in the collection. It will be used to obtain the average outcomes of the

trials done for every set-up. This will be using the following formula:

x
mean=
n

where:

x is the sum of all data points

n is the total number of all data points

One-way ANOVA was used to identify the significant difference of the

mean gathered on the controlled and experimental group treated with aloe vera

gel and the fruits left untreated.

31
 Chapter IV
RESULTS AND DISCUSSION

This chapter presents the analysis and interpretation of the gathered data.

The results were supported by the following tables.

Table 1
Mean Values of Señorita Banana (Musa acuminata) and Carabao Mango
(Mangifera indica) in grams Before and After Applying Aloe Vera (A.
Barbadensis) Gel Coating
Table 1 shows the values of the observable effects of AV gel coating on

Señorita banana and Carabao mango with different concentrations in terms of

weight loss.

The 200 ml AV gel: 150 ml water was the most effective concentration in

determining the weight loss of Señorita banana. The highest average on senorita

banana’s weight loss after applying the aloe vera gel is 141.7g which means that

the banana’s weight has not decreased that much compared to the two set ups.

32
 The 200 ml aloe vera gel: 150 ml water was the most effective

concentration in determining the weight loss of Carabao mango. The highest

average on Carabao mango‘s weight loss after applying the aloe vera gel is

251.7g which means that the banana’s weight has not decreased that much

compared to the two set ups.

According to Manu L.C. (2013), weight loss is a significant guide of

postharvest overall storage life in a fresh-produced commodity. Because of

dehydration and loss of water from the fruits’ surface, weight loss continues to

happen. It also occurs as an effect of the gradient of water vapor pressure

amongst the surrounding air and the fruit, which is frequently lessened by both

the cuticle and epidermal cell coating. Nevertheless, the outside layer (Aloe vera

gel and chitosan) performed as an additional coating which also covered the

stomata results to a reduction in transpiration and in sequence, to a decrease in

weight loss, this being the main beneficial outcome of aloe vera gel coatings.

The weight of the two fruits after applying the 200ml aloe vera gel and

150ml water was significantly much higher compared to the other set u

Table 2.1
Mean Percentage Values of the Moisture Content on Different Ratios of
Señorita Banana (Musa acuminata) and Carabao Mango (Mangifera indica)
Table 2.1 depicts the values of the observable effects of AV gel coating

on Señorita banana and Carabao mango with different concentrations in terms of

moisture content.

33
 The concentration with 200ml aloe vera gel and 150ml water has the

highest moisture content for Señorita banana which is 78.53% while the

untreated has the lowest moisture content which is 73.96%. In Carabao mango,

the highest moisture content is 78.80% which has the concentration of 200ml AV

gel and 150ml water, while the untreated has the lowest moisture content which

is 69.89%

The concentration with 175 ml aloe vera gel; 175 ml water has the highest

moisture content for Carabao mango which is 84.24 % while the untreated has

the lowest moisture content which is 77.49%.

According to Cole-Parmer (2019), the basis of prevention is through the

moisture content evaluation in food. Water can be found in almost all food

commodities. Whether inadequate or excessively, they can change food

properties. Moisture content can influence the chemical and physical properties

of the fruits, which absolutely relates to their stability and freshness for buyers.

All of the fruit’s moisture content has decreased. The concentration of 175

ml aloe vera gel; 175 ml water has the highest moisture content for Carabao

mango which is 84.24% and the 200ml aloe vera gel and 150ml water has the

highest moisture content for Señorita banana which is 78.53%.

Table 2.2
Percentage Values of the Titrable Acidity on Different Ratios of Señorita
Banana (Musa acuminata) and Carabao Mango (Mangifera indica)

34
 Table 2.2 depicts the values of the observable effects of AV gel coating

on Señorita banana and Carabao Mango with different concentrations in terms of

titrable acidity.

The concentration with 175ml aloe vera gel and 175ml water has the

highest titrable acidity for Señorita banana which is 0.35% while the untreated

has the lowest titrable acidity which is 0.29%.

In Carabao mango, the highest titrable acidity is 0.56% which has the

concentration of 200ml aloe vera gel and 150ml water, while the untreated has

the lowest titrable acidity which is 0.42%

In the study of Nabigol and Asghari, (2013), usually, titrable acidity was

kept for those fruits that are coated with 75% and 50% aloe vera gel. In all

treatments, titrable acidity reduced regularly however, in treated fruits, the

percentage was slower compared to those that are not treated. For aloe vera

and chitosan-coated mangoes, there has been a lower decrease in their titrable

acidity. Chitosan and aloe vera coating must have altered internal atmosphere

hence lowering the ripening and maintaining of the titrable acidity.

All of the coated and uncoated fruits decreased their titrable acidity but

the 200ml aloe vera gel; 150ml water has the lowest decrease on titrable acidity

among the three concentrations.

Table 3.1
Comparison on values of Señorita Banana (Musa acuminata) and Carabao
Mango (Mangifera indica) in grams Before and After Applying Aloe Vera (A.
Barbadensis) Gel Coating

35
Señorita banana Weight loss
Table 3.1 shows the comparison of values of Señorita banana in grams

before and after applying aloe vera. The p-value obtained is 0.042 which is lower

than 0.05. Statistically, the result showed that there is a significant difference in

the average weight loss of Señorita banana. {(Setup A (Untreated), Setup B (175

ml aloe vera gel; 175ml water) & Setup C (200 ml aloe vera gel; 150ml water)}.

Moreover, the result showed that Setup C is the most effective concentration in

terms of weight loss.

Carabao Mango Weight loss

Table 3.1 shows the comparison of values of Carabao Mango in grams

before and after applying aloe vera. The p-value obtained is 0.01686 which is

lower than 0.05. Statistically, the result showed that there is a significant

difference in the average weight loss of Carabao Mango. {(Setup A (Untreated

aloe vera), Setup B (175 ml aloe vera gel; 175 ml water) & Setup C (200 ml aloe

vera gel; 150ml water)}. Moreover, the result showed that Setup C is the most

effective concentration in terms of weight loss.

Table 3.2
Comparison on Percentage Values of the Moisture Content on Different
Ratios of Señorita Banana (Musa acuminata) and Carabao Mango (Mangifera
indica))

Señorita Banana Moisture content

Table 3.2 shows the comparison of values of Señorita banana in Moisture

content before and after applying aloe vera. The p-value obtained is 0.047 which

is lower than 0.05. Statistically, the result showed that there is a significant

difference in the average Moisture content of Señorita banana. {(Setup A

36
(Untreated), Setup B (175 ml aloe vera gel; 175ml water) & Setup C (200 ml aloe

vera gel; 150ml water)}. Moreover, the result showed that Setup C is the most

effective concentration in terms of moisture content.

Carabao Mango Moisture content

Table 3.2 shows the comparison of values of Carabao Mango in Moisture

content before and after applying aloe vera. The p-value obtained is 0.028 which

is lower than 0.05. Statistically, the result showed that there is a significant

difference in the average Moisture content of Carabao Mango. {(Setup A

(Untreated), Setup B (175 ml aloe vera gel; 175 ml water) & Setup C (200 ml

aloe vera gel; 150 ml water)}. Moreover, the result showed that Setup B is the

most effective concentration in terms of moisture content.

Table 3.3
Percentage Values of the Titrable Acidity on Different Ratios on Señorita
Banana (Musa acuminata) and Carabao Mango (Mangifera indica)

Señorita Banana Tritable Acidity

Table 3.3 shows the comparison of values of Señorita banana in Titrable

acidity before and after applying aloe vera. The p-value obtained is 0.035 which

is lower than 0.05. Statistically, the result showed that there is a significant

difference in the average Titrable Acidity of Señorita banana. {(Setup A

(Untreated), Setup B (175 ml aloe vera gel; 175 ml water) & Setup C (200 ml

aloe vera gel; 150 ml water)}. Moreover, the result showed that Setup B is the

most effective concentration in terms of titrable acidity.

Carabao Mango Titrable Acidity

37
 Table 3.3 shows the comparison of values of Carabao Mango in Titrable

Acidity before and after applying aloe vera. The p-value obtained is 0.0.029

which is lower than 0.05. Statistically, the result showed that there is a significant

difference in the average Titable Acidity of Carabao Mango. {(Setup A

(Untreated), Setup B (175 ml aloe vera gel; 175 ml water) & Setup C (200 ml

aloe vera gel; 150 ml water)}. Moreover, the result showed that Setup C is the

most effective concentration in terms of titrable acidity.

Chapter V
SUMMARY OF FINDINGS

This chapter presents the summary, findings derived from the analysis

and interpretation of results. This also imparts the conclusions and

recommendations formulated thereafter.

Summary of Findings
This study aimed to determine the effectiveness of aloe vera gel coating

as a shelf life extender for Senorita banana and Carabao mango. Different

concentrations of aloe vera were utilized which are (1) 200ml aloe vera gel: 150

ml water and (2) 175 ml aloe vera gel: 175 ml water to determine which

concentration is most effective on extending the shelf life of Senorita banana and

38
Carabao mango. The variables that may affect the shelf life of the specific fruits

are moisture content, weight loss and titrable acidity.

Conclusions

Based on the gathered data, the following conclusions were formulated by

the researchers:

1. In terms of weight loss, 200ml aloe vera gel:150ml water was the most

effective concentration on both fruits.

2. All of the fruit’s moisture content has decreased but the concentration

of 200ml aloe vera gel and 150ml water was the most effective for

Senorita banana while the 175ml aloe vera gel and 175ml water was

the most effective for Carabao mango.

3. All of the fruit’s titrable acidity has decreased but the concentration of

200ml aloe vera gel and 150ml water was the most effective for

Carabao mango while the 175ml aloe vera gel and 175ml water was

the most effective for Senorita banana.

4. There is a significant difference between the concentrations in terms

of. moisture content, weight loss and titrable acidity. The result

showed that 200ml aloe vera gel: 150 ml water is the most effective

concentration.

Recommendations

39
 This research hereby recommends the following:

1. For the community, use the Aloe-vera gel as a solution for the short shelf

life of banana and mango fruits.

2. For the future researchers, test the effectiveness of using Aloe vera gel as

a shelf-life extender for bananas and mangoes.

3. Use other extracts of plants that would be useful as a shelf-life extender.

4. Use Aloe vera gel as a shelf-life extender for other fruits.

5. Further studies may develop a shelf life extender through different ways of

application.

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