Fruit is a sweet and fleshy product of a tree or other plant that contains seed and can be eaten

as food. Eating fruit provides health benefits — people who eat more fruits and vegetables as part of an

overall healthy diet are likely to have a reduced risk of some chronic diseases. Fruits provide nutrients

vital for health and maintenance of your body. Fruits are sources of many essential nutrients that are

under consumed, including potassium, dietary fiber, vitamin C, and foliate (folic acid). The nutrients in

fruit are vital for health and maintenance of your body. The potassium in fruit can reduce your risk of

heart disease and stroke. Potassium may also reduce the risk of developing kidney stones and help to

decrease bone loss as you age. Foliate (folic acid) helps the body form red blood cells. Women of

childbearing age who may become pregnant and those in the first trimester of pregnancy need adequate

foliate. Foliate helps prevent neural tube birth defects, such as spina bifida.

However, fruits are just easy to rot. Some of these fruits are bananas, orange, ponkan and

tomatoes. This is a common problem especially in household which is not only a waste of food but also a

waste of money if these fruits are not consumed before spoilage. Microorganisms (yeasts, molds, and

bacteria), oxygen, and enzymes cause fruit to rot/spoil (changing color, texture, flavor, nutrient content in

undesirable, unpalatable ways). Fruits are nutrient-rich, at the right temperature range, and high in water

content - optimal for microorganisms like bacteria, fungus, and mold to live and reproduce quickly. As

they grow, these microorganisms start to break down the structure of the fruit, change the chemical

environment, produce byproducts, and otherwise make it less desirable for human consumption. Fruits are

generally too acidic in pH for most bacteria to thrive so they are more commonly subject to rotting by

fungus and mold. Exposure to ethylene gas can also speed up fruit deterioration. Ethylene gas (C2H2) is

an odorless, colorless gas that exists in nature and is also created by man-made sources. As fruits,

vegetables and floral products mature, ethylene gas is released into their packaged environment. as a

result, to solve this problem, ethylene absorber was produce to slow down deterioration. Ethylene

Absorbing Packets and Filters extend the shelf life of fruits, vegetables and flowers in a packaged or bulk

environment. Made with natural occurring zeolites, these products remove unwanted ethylene gas through
the oxidation process, thereby ensuring the quality of freshness of the product while in transit or in

storage. However, this ethylene absorber is not sold locally and cannot be purchased so easily.

Researcher proposed a solution for this problem by using Aloe vera gel as an alternative

fruit preservative.

Daniel Valero, Ph.D., of the University of Miguel Hernández in Alicante, Spain discovered

that the gel works through a 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. But the gel

also enhances food safety, the scientists say. Based on previous studies by others, Aloe vera gel appears

to contain various antibiotic and antifungal compounds that can potentially delay or inhibit

microorganisms that are responsible for foodborne illness in humans as well as food spoilage. Although

the health effects of Aloe gel on human consumption were not directly measured in this study, the coating

is believed to be safe, the researchers say. They note that Aloe vera gel has been used as a functional

ingredient in some foods and beverages for years.

By using this Aloe vera, the researcher expected that there is a significant difference and

relationship between the rotting period between the fruits applied and unapplied with Aloe vera gel.

https://drfarrahcancercenter.com/portfolio/kamatis/

Ang kamatis o lycopersicon esculentum ay isang prutas na nabibilang sa nightshade family. Maliban sa
pagiging mainam na pagkain, ito rin ay mabuti sa kalusugan ng tao. Ito ay nag- aangkin ng mga bitamina
at mineral tulad ng iron, phosphorus, vitamin A, vitamin B at Vitamin C. Ito rin ay mapagkukunan ng
lycopene, p- coumaric acid at chlorogenic acid na nakakatulong sa pagpapababa ng posibilidad ng kanser
at iba pang mga sakit.

Ngunit ang mga prutas, tulad ng kamatis, ay napakadaling mabulok. Ito ay karaniwang problema sa mga
pamamahay sapagkat hindi lamang ito sayang sa pagkain ngunit sayang din ito sa pera. Ang mabilis na
pagkabulok ng mga ito ay dulot ng mga mikroorganismo, hangin at enzyme. Tumutulong din sa
mabilisang pagkabulok ng prutas ang ethylene gas. Ito ay isang natural na gas na mula sa mga prutas
mismo at umaapekto sa bilis ng pagkabulok ng mga prutas. Upang malutas ang problemang ito,
naimbento ang ethylene absorber upang mapigilan ang mabilis na pagkabulok ng mga prutas.
Pinapahaba nito ang pagkasariwa ng mga prutas sa pamamagitan ng prosesong oxidation. Ngunit ang
ethylene absorber na ito ay hindi madaling bilhin at hindi mabibili sa mga local na pamilihan.

Kaya ang mga mananaliksik ay naglalayong malaman ang epekto ng aloe vera gel sa pagpipigil sa mabilis
na pagkabulok ng kamatis. Ayon kay Dr. Daniel Valero (2017), ang aloe vera gel ay binubuo ng
polysaccharides na nagsisilbing sagabal upang hindi malantad ang prutas sa hangin at kahalumigmigan,
na nagpapabilis ng pagkabulok ng prutas. Ito rin ay nagtataglay ng antifungal at antibacterial properties
na humahadlang sa pagkapit ng mga mikroorganismo sa prutas na nagpapabulok dito. Hindi lamang ito
natural na pampreserba ngunit ito rin ay madaling makita sa paligid at mabibili sa mga lokal na pamilihin
sa murang halaga.