TABLE OF CONTENTS

Preliminaries Page Number

Title Page

Approval Sheet

Acknowledgement

Dedication

Table of Contents

List of Tables

List of Figures

Research Abstract
Chapter 1: THE PROBLEM

Background of the Study

Statement of the Problem

Scope and Delimitation

Significance of the Study

Hypothesis

Chapter 2: REVIEW OF THE RELATED LITERATURE AND STUDIES

Related Studies and Literature

Definition of Terms

Conceptual Framework

Chapter 3: MATERIALS AND METHODOLOGY

Research Design

Research Setting

Materials Used

Data Gathering Procedure

Experimental Setup

Statistical Treatment Tool

Chapter 4: DATA PRESENTATION, INTERPRETATION, AND ANALYSIS

Chapter 5: SUMMARY OF FINDINGS, CONCLUSION, AND

RECOMMENDATION

REFERENCES

APPENDICES

Appendix A- Finding the Correlation Coefficient using Microsoft Excel

Appendix B – Pictures during the experiment

Appendix C- Curriculum Vitae

 LIST OF TABLES

Table 1 Description of the Effectiveness of Aloe vera in terms

of Color in Days 3, 5, 7, 9 11, 13, and 15.

Table 2 Cost Breakdown of the Materials

Table 3 Correlational Analysis on the Effectiveness of Aloe

Vera gel coating in terms of amount applied (in room
temperature).

Table 4 Correlational Analysis on the Effectiveness of Aloe

Vera gel coating in terms of amount applied (in room
temperature)
 LIST OF FIGURES

Figure 1 Conceptual Framework

 RESEARCH ABSTRACT

Food decay is one of the biggest problems our society is currently facing. This
researh aimed to assess the efficacy of aloe vera gel coating in terms of amount applied
to fruits. The fruits used in this study were apple, banana, chili pepper, and tomato. They
were treated with thin coating and thick coating (dipped). According to this study, aloe
vera is found out to be an effective shelf-life enhancer to the fruits in terms of rate of
decay and color. On the other hand, there is no significant relationship between the
amount of aloe vera gel coated on the fruits and their shelf-life. Future researchers are
advised to devise methods that would strengthen the effectiveness of aloe vera as shelf-
life enhancers. They are also advised to use more samples in the research.
 Chapter 1
THE PROBLEM

This chapter presents background of the study, statement of the problem,

significance of the study, scope and delimitation, and hypothesis.

Background of the Study

Postharvest losses of fruits have been a big problem in the agriculture industry for a

long time. These are as high as 30 to 40% worldwide, and even greater in some

developing nations. Reducing postharvest losses is critical to ensure that everyone on our

world has access to enough food in both quantity and quality. Past studies on increasing

post-harvest shelf life of fruits hasn't yielded any practical solutions that are cost-

effective, technologically viable, and scalable. Several of these techniques are designed to

store firm fruits such as apples and pears. As a result, new equipment or method is

required in improving the shelf life of fruits to reduce post-harvest losses during

transportation and storage.

In order to overcome the aforementioned constrains, solutions should be made. In

today's agricultural output, proper postharvest processing and handling is critical.

Harvesting, cleaning, grading, cooling, storing, packaging, shipping, and selling are all

interwoven functions of the postharvest process. Postharvest handling technology bridges

the gap between producer and consumer, which is typically a matter of time and location.

To overcome challenges, postharvest handling requires the use of engineering principles

as well as a working knowledge of fruit and vegetable physiology.

 Edible coating for fruits has been presented as a solution. According to Bourtoom

(2008), these are materials that can be directly consumed. They provide barrier and

protection, while enhancing quality and safety of food products. One of the most

significant benefits of edible packaging systems over synthetic packaging systems is that

they are an intrinsic component of the food product; they may be consumed without

having to unpack and discard the box. Furthermore, these films are typically made from

renewable and edible materials, providing the essential benefit of being biodegradable

and environmentally beneficial. They are not yet intended to replace traditional

packaging; in fact, they are currently employed to protect and extend the shelf life of non-

edible goods. Edible coatings for extension of life of fruits and vegetables (without

refrigeration) are being developed.

Aloe vera, a succulent and a natural laxative, has a long history of medicinal

purposes, dating back to Ancient Egypt. It contains plenty of chemicals that make it very

beneficial including amino acids, anthraquinone, sterols and enzymes. Aloe vera

extract/gel is used as an antibacterial, antifungal and anti-inflammatory gel. Recently,

studies have looked into the benefits of the succulent to prolong the life of fruits as edible

coatings. Edible coatings based on Aloe Vera gel have been proven to control respiration

and senescence rate, delaying oxidative browning, and reducing microbe proliferation in

fruits that can help avoid moisture and softening loss.

There is an urgent need to pursue this research locally since a lot of fruit vendors are

selling in the local public market. Additionally, this study aims to assess aloe vera as an

edible coating to fruits to increase their shelf life. The absence of study in the local and

national setting has prompted more the researchers to conduct this study.
 Considering the importance of longer preservation of fruits in the lives of people and

the drive of the researchers to know more about the benefits of aloe vera, aside from it

being a natural laxative, this study is conducted.

Statement of the Problem

This experimental study aims to assess the efficacy of aloe vera as an edible coating

for selected fruits to prolong their shelf life.

Specifically, it sought to answer the following questions:

1. What are the variables that may affect the shelf-life of the fruits?

2. Is there a significant relationship between the amount of aloe vera gel coated on

the fruits and their shelf life?

3. Is there a significant effect between aloe vera gel coated on the fruits and their

flavor after 5 days?

Scope and Delimitation

This quantitative study employed an experimental design. The main objective is

to find out the effectiveness of aloe vera extract as an edible covering to extend the

shelf life of certain fruits. The researchers chose aloe vera as the subject of the

experiment primarily to gain more information about the said plant and its benefits

not just for medicinal purposes, but also as a solution to postharvest losses. Hence,

this is geared towards a broader understanding and in-depth examination of aloe vera.
 The subject of the study is limited to local fruits including tomato, mango, banana and

guava. Data gathering is delimited to the researchers’ houses in Eguia, Dasol,

Pangasinan during the months of January- April 2022.

Significance of the Study

This study is premised on the idea of obtaining useful results. The study's findings

will be crucial in presenting the efficacy of aloe vera as an edible coating for fruits as

shelf life enhancers.

Such results were expected to be importance in one way or another to the following:

FARMERS. The results of the study will help farmers minimize postharvest losses.

Food loss and waste are becoming increasingly critical to the Philippine farmers and is

considered a threat to agricultural sustainability and food security. This research will help

local fruit farmers to plan their storage and gain more profit.

FRUIT VENDORS. Since the focus of this study is limited only to local fruits, fruit

vendors will benefit from the result of this experiment. They may use aloe vera to coat

their unsold goods/fruits to prolong their shelf life since aloe vera is also edible.

Therefore, they will save more money and less fruits will rot.

CONSUMERS. Consumers including business owners in lined with making fruit

juices can benefit from the findings of this study since they will have more time to budget

their money. Furthermore, they can benefit also in the nutrients found in aloe vera since

these are edible.

 THE RESEARCHERS. Results obtained from the research study will help the

researchers accomplish this endeavor as part of the activities of their future science-

related careers. Moreover, it will also be important in understanding the importance of

usage of natural plants in longer preservation of fruits.

FUTURE/OTHER RESEARCHERS. This research can be a source of another study

or can be replicated using additional variables and more subjects such as vegetables.

Additionally, the study’s findings can be used as a conceptual framework of another

research.

Hypothesis

The researchers formulated hypotheses of the possible outcomes of the experiment and it

was testes at 0.05 level of significance.

Ha: There is a significant relationship between the amount of aloe vera gel coated on the

fruits and their shelf-life.

Ho: There is no significant relationship between the amount of aloe vera gel coated on

the fruits and their shelf-life.

 Chapter 2
REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the related studies and literature in this research paper.

Related Studies and Literature

ALOE VERA

Aloe vera also known as Aloe Barbadensis is a succulent plant grown around the

world. It's known for its medical uses that date back to ancient Egypt. Both the juice from

the leaf and the thicker gel may offer health benefits. The name aloe vera was derived

from the Arabic word “Alloeh”, meaning a “shining bitter substance” and vera came from

the Latin word “vera”, meaning “true”. For years, aloe vera h0as been widely used in

several cultures – Egypt, Greece, Mexico, India, China, and Japan. The plant belongs to

the Asphodelaceae (Liliaceae) family that thrives in dry regions in Asia, Europe,

America, and Africa. It is also referred to as the “burn plant.”

In traditional medicine, aloe vera is widely used to treat skin problems. It is

supposed to provide a cooling effect that balances aggravations of the pitta dosha in

Ayurvedic medicine, which is based on ancient Indian techniques. In the digestive

process of the body, there is a concept of heat. The bitter taste and cooling effects of the

gel are claimed to help with liver and intestinal problems in traditional Chinese medicine,

as well.
 Because of its hydrating and skin-softening properties, aloe vera gel is now

widely utilized. Aloe vera is used in a variety of cosmetics, including soaps, sunscreens,

shaving creams, and shampoos. There are also face tissues made from aloe vera that help

to prevent nasal chafing.

Sunburn, burns, and eczema may all be treated using aloe vera gel. In persons

who have been treated with radiation, it has a calming effect that may help with

symptoms such as genital herpes, poison oak, poison ivy, and skin irritation. Also, Aloe

vera is said to help heal wounds and lower the severity of psoriasis, according to

proponents.

Aloe vera's laxative properties may assist to relieve constipation when taken

orally as a drink or dietary supplement. Peptic ulcers, Crohn's disease, and ulcerative

colitis, according to some proponents, can all be treated with it. Others feel that aloe vera

might assist diabetics keep their blood sugar levels in check. Moreover, aloe vera was

found to be an effective edible coating of fruits and vegetables.

But what’s inside an aloe vera? Many vitamins, minerals, and other active

compounds in aloe vera provide numerous health advantages. There are three primary

layers to an aloe vera leaf. The majority of the gel is made up of amino acids,

glucomannans, sterols, lipids, and vitamins, with the inner gel having 99 percent water.

Latex, a yellow sap containing glycosides and anthraquinones, makes up the intermediate

layer. Finally, the rind, or outer layer, is made up of 15 to 20 cells. It protects the leaf's

inner layer while also synthesizing proteins and carbohydrates at the same time.

EDIBLE COATINGS
 Edible coating is defined as are thin layers of edible material applied to the

product surfaces as a replacement for natural protective waxy coatings that extends the

storage life of fresh fruits without anaerobic conditions and reduces the decay without

affecting the quality of the produce. These coatings allow that exchange of gases along

with other features that maintain freshness, flavor, aroma, texture and nutritional value.

The use of edible films and coatings has the added benefit of allowing several active

ingredients to be incorporated into the polymer matrix and consumed with the food,

thereby improving the food's safety, nutritional, and sensory qualities. Edible coatings, on

the other hand, haven't always worked out. The management of internal gas composition

is crucial to the effectiveness of edible coatings for fresh food. Fruits and vegetables that

have been coated with edible films must be carefully selected, and the quality parameters

must be closely maintained during the storage period. It's important to keep an eye on the

color, stiffness, ethanol fermentation, decay ratio, and weight loss of edible film-coated

fruits.

Edible coatings based on some biomolecules and plant-based coatings were also

found out as effective. Some are:

Polysaccharides

Among the four primary biomolecules, polysaccharides are the most stable,

nontoxic, non-toxic, and biodegradable macromolecules. The principal polysaccharides

that can be used in edible coating formulations include starch and its derivatives,

cellulose derivatives, alginate, carrageenan, chitosan, pectin, and a variety of gums.

Proteins

Corn-zein, wheat gluten (WG), soy protein, whey protein, casein, collagen/gelatin, pea

protein, rice bran protein, cotton seed protein, peanut protein, and keratin are some of the

proteins that have garnered a lot of attention for their capacity to produce edible films.

Because of their high nutritional value, great sensory qualities, and considerable potential

for providing appropriate protection against the environment, casein-based edible

coatings are appealing for food applications. These films have strong gas barrier qualities

in general, but they have low water barrier properties in general.

Lipids

Because lipid-based coatings have a low affinity for water, they provide an effective

barrier against moisture. Beeswax, candelilla wax, carnauba wax, triglycerides, acetylated

monoglycerides, fatty acids, fatty alcohols, and sucrose fatty acid esters are all edible

lipids that are used to make edible coatings. The hydrophobic qualities of lipid coatings

and films, which provide an excellent barrier against moisture loss, are the major reason

for their utilization. A vast number of research have been conducted on the application of

coatings on fresh fruits and vegetables to prevent them from dehydrating. Lipid-based

coatings have also been utilized to minimize respiration, which has resulted in longer

shelf life and a more appealing look for fruits and vegetables. Lipids, on the other hand,

generate thicker, more brittle films due to their hydrophobic properties. As a result, they

must be used in conjunction with agents that make films, such as proteins or cellulose

derivatives.
Herbal Extracts

In most cases, the fruit is exposed to a significant number of microorganisms,

which might come from the soil, the air, or the plant's surface. Infection of these

microorganisms, which enter through stomatal apertures, lenticels, growth fissures, or

surface damage, causes the fruits to deteriorate during post-harvest storage. Antimicrobial

properties are found in a variety of plant extracts and products. They can be identified as

bio-preservatives that do not pose a risk to human health. As a result, herbal extracts

might be a good way to extend the shelf life of fruits. They are non-toxic and safe to use.

The ornithine decarboxylase pathway, which might be used to manage fruit rots, was

stopped by tulsi leaf extracts containing polyamine biosynthesis inhibitors (Patil et al.,

1992). The use of a ten percent garlic and ginger extract on tomato fruits prevented

deterioration. The percentage of physiological weight loss (PLW) was much lower in

tomato fruits sprayed with 10% garlic extract than in those sprayed with 10% ginger

extract. Fresh-cut tomatoes' shelf-life has been extended by the use of natural

antimicrobials such herbal extracts, which have helped to preserve or increase the levels

of lycopene, ascorbic acid, and total phenolic compounds (Ayala-Zavala et al., 2008).

Garlic and ginger extracts can extend the shelf life of tomatoes, and this low-cost method

can be used to better preserve fresh tomatoes.

Definition of Terms

Aloe vera. is a succulent plant species in the genus Aloe.

Edible coating/ Edible film. soluble formulations applied on food surfaces such that a

thin layer of edible film is formed directly on the food surface.

Efficacy. Ability to create the expected effect.

Fruit. fleshy or dry ripened ovary of a flowering plant, enclosing the seed/s.

Post-Harvest Losses. a measurable quantitative and qualitative loss in a given product

Shelf-life. length of time that a commodity may be stored without becoming unfit for

use, consumption, or sale.

Shelf-life enhancer. slows down the respiration rate of the fruits and vegetables, and

reduces the production of ethylene, which is the chemical produced during the ripening

process.

Succulent. any plant with thick fleshy tissues adapted to water storage.

Conceptual Framework

The conceptual framework presents the research variables: aloe vera gel, fruits and

shelf life of the fruits. It also shows the other factors affecting the shelf life of fruits

including temperature and amount of gel applied.

 INPUT PROCESS OUTPUT

Aloe vera extract Extraction, Aloe vera as

application, fruits’ shelf-life
Fruits ( apple,
observation enhancers
banana, chili
pepper, tomato)

Figure 1. Conceptual Framework

Block 1 is the INPUT which contains the materials needed in conducting the

experiment. It includes the raw materials like aloe vera extract and the fruits.

Block 2 is the PROCESS which includes the operation to be conducted. It states all

the procedures to be followed during the duration of the experiment.

Block 3 is the OUTPUT by following the processes stated in the second block. The

experiment shall prove that aloe vera is an effective edible coating to prolong the shelf

life of fruits.
 Chapter 3
RESEARCH METHODOLOGY

This chapter explains the methods and instruments used in conducting the study.

It includes the research design, research setting, procedures, and materials needed.

Research Design

The researchers used the experimental design to test and prove the efficacy of

aloe vera as an edible coating to fruits to prolong their shelf lives.

Experimental research is a study that uses two sets of variables and is performed

in a scientific manner. The first set serves as a constant against which the variations in the

second set are measured.

Experimental research employs the most rigorous study design and follows a

scientific procedure for doing research. It's known as the gold standard since it entails

doing tests to establish conclusions and can be based on past research findings.

Research Setting

This study is conducted in the houses of the researchers in Eguia, Dasol, Pangasinan

during the months of April and May 2022.

Materials Used
 Aloe vera extract/ gel

 Fruits (Banana, tomato, apple, chili pepper)

 Container

 Plate

 Spoon

 Knife

 Refrigerator

 Gloves

 Blender

Data Gathering Procedure

1A. Extracting the Aloe vera gel

1. Gather all the materials.

2. Remove the bottom and top part of the aloe vera leaf.

3. Remove the thorny side of the aloe vera in both sides.

4. At this point, the gel should be exposed on all 4 sides of the leaf. Then, cut the

leaf into manageable sizes.

5. Using a knife, slice to completely separate the leaf in both sides from the gel. You

can also use spoon to scrape the gel.

6. Add all the gel on a blender and blend the gel really well.

7. When the gel is properly blended, transfer it on a separate container.

 8. Refrigerate the gel before using.

1B. Coating the Aloe vera gel to the Fruits

1. Gather all the materials needed.

2. Use gloves to apply a thin coating of aloe vera gel on the surface of the fruits and

leave it.

3. Use gloves to apply a thick coating of aloe vera gel on the surface of the fruits and

leave it.

4. After 5 days, taste if the flavor of the fruits remained the same.

5. Observe after until all the fruits are rotten.

Statistical Treatment Tool
I. The researchers used the Correlational Analysis for the data collected during

the span of the experiment. Different specific research problems were

answered using the tables below:

II. The researchers made use of Correlation Coefficient to measure the strength

of the relationship between two variables.

To successfully get the r of the two groups, the researchers made use of Microsoft Excel.
r = n (∑xy) – ∑x ∑y / √ [n* (∑x2 – (∑x)2)] * [n* (∑y2 – (∑y)2)]
Where:
r = correlation coefficient
n = number of observations
x = 1st variable in the context
y = 2nd variable
 Chapter 4
DATA PRESENTATION, INTERPRETATION, AND ANALYSIS

This chapter presents all the data and findings gathered from the experimental set-
up.

Table 1 Description of the Effectiveness of Aloe vera in terms of Color in Days 3, 5, 7, 9

11, 13, and 15.
Fruits Treated with Thin Not Coated Fruits
Coating
Tomato Day 3- orange with Day 3- starting to get
yellow and green parts red-orange
Day 5- orange with yellow Day 5- red-orange
parts Day 7- red-orange
Day 7- orange with yellow Day 9- wrinkled and red
parts Day 11- wrinkled and
Day 9- orange red
Day 11- orange Day 13- wrinkled and
Day 13- orange with red
wrinkles Day 14- rotten

Day 15- orange with

wrinkles
Day 17– rotten
Chili Pepper Day 3- Green with orange Day 3- orange
discoloration Day 5- red
Day 5- orange Day 7- red
Day 7- red-orange Day 9-red
Day 9- red orange Day 12- rotten
Day 12- red
Day 13- red with wrinkles
Day 15- red wrinkles
Day 19 - rotten
Banana Day 3- yellow with blacks Day 3- yellow with
Day 5- yellow with blacks blacks
Day 7- yellow with blacks Day 5- yellow with
Day 9- black blacks
Day 12- rotten Day 7- black
Day 9- rotten
 Apple Day 3- pink Day 3- pink
Day 5- pink Day 5- pink
Day 7- pink Day 7- pink-red
Day 9- pink Day 9- pink-red
Day 11- pink-red Day 11- red
Day 13- pink-red Day 13- red
Day 15- red Day 15- red
Day 30 - rotten Day 22 - rotten

According to the table above, The fruits coated with thin coating of aloe vera gel rotted

slower compared to the fruits with no coating. So, we will reject the null hypothesis

“There is no significant relationship between the amount of aloe vera gel coated on the

fruits and their shelf-life.”

Table 2 Cost Breakdown of the Materials.

COST BREAKDOWN

Materials Unit Cost per Unit Total Cost

Apple 8 pieces 10 80

Banana 8 pieces 5 40

Chili pepper 2 plastics 10 20

Tomato ½ kilo 80 40

Combined Apple, 8 pieces apple 10

Banana, Chili 8 pieces banana 5 180
Pepper, and Tomato 2 plastics chili 10
pepper 80
½ kilo tomatoes
 The table above shows the cost breakdown of the different fruits. The table shows

that the 8 pieces of apple used for the experiment is worth eighty (80) pesos. The banana

is forty (40) pesos (eight pieces). The 2 plastics of chili pepper meanwhile, is 20 pesos.

On the other hand, the one-half (1/2) kilo of tomatoes is worth forty (40) pesos.

Therefore, the combined prices eight (8) pieces of apple, eight (8) pieces of banana, two

(2) plastics of chili pepper, and one-half (½) kilo of tomatoes is worth one hundred eighty

(180) pesos.

Table 3 Correlational Analysis on the Effectiveness of Aloe Vera gel coating in terms of
amount applied (in room temperature).
Amount of Aloe vera Gel Applied (x) Number of Days of Shelf-life (y)
15 mL 17 days
10 mL 19 days
30 mL 9 days
40 mL 30 days
150 mL 21 days
150 mL 16 days
210 mL 11 days
210 mL 33 days

In the first column above, we can see the amount treated to the different fruits
while in the second column are the corresponding shelf-life.

Table 4 Correlational Analysis on the Effectiveness of Aloe Vera gel coating in terms of
amount applied (in room temperature)
Treatment r Interpretation
Thin coated and Dipped 0.16 No relationship (don’t
(thick) reject the null hypothesis)
 Based from the table above, it can be seen that the thin coated and dipped (thick)

treatment had an r of sixteen tenths (0.16), which falls in the range of .00 to ± .20

which denotes indifferent, inverse, or negligible relationship. Therefore, the null

hypothesis, “There is no significant relationship between the amount of aloe vera gel

coated on the fruits and their shelf-life” will not be rejected.

Flavor of the Fruits after 5 Days

According to this study, it is found out that there is no significant effect of the

aloe vera gel coating to the flavor of the fruits after 5 days.
 Chapter 5
SUMMARY OF FINDINGS, CONCLUSION, AND RECOMMENDATION
This chapter contains the summary of findings, conclusion, and recommendation.

Summary of the Tables

Table 1. Description of the Effectiveness of Aloe vera in terms of Color in Days 3, 5,

7, 9 11, 13, and 15
The fruits coated with thin coating of aloe vera gel rotted slower compared to the

fruits with no coating.

Table 2. Cost breakdown of the materials

The total cost of all the fruits used were one hundred eighty (180) pesos. The aloe

vera, on the other hand, can be found in backyards and free.

Table 3. Correlational Analysis on the Effectiveness of Aloe Vera gel coating in

terms of amount applied in fruits (in room temperature)
Different treatments were treated to the four different fruits with thick coating and
thick (dipped) coating.
Table 4. The Result in Correlational Analysis on the Effectiveness of Aloe Vera gel
coating if fruits are coated and not coated (in room temperature)
There is no significant relationship between the amount of aloe vera gel coated on

the fruits and their shelf-life.

Conclusion

With respect to the experiment conducted, the researchers conclude that the aloe

vera coated to the fruits is an effective shelf-life enhancer. Additionally, the researchers

conclude the following:

1. The different variables that may affect the shelf-life of fruits with regards to this

experiment are the aloe vera gel coating and temperature.

2. There is no significant relationship between the amount of aloe vera gel coated on

the fruits and their shelf-life.

3. There is no significant effect of the aloe vera gel coating to the flavor of the

coated fruits after 5 days.

Recommendation

With the entire summary of tables and conclusions, the researchers recommend the

following:

1. To the next researchers, they must use more samples should they want to re-do

the experiment for higher accuracy and validity of the data gathered.

2. They should observe the fruits in a longer time.

3. They should add something to the aloe vera gel to make it more viscous.

4. Test the effectiveness of the aloe vera gel coating to vegetables.

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APPENDICES
 APPENDIX A

Correlation Coefficient Results using Microsoft excel