Kate Ong

11-Zeal

I. Title
A Comparative Study on the Effectiveness of the Utilization of Different Sucrose-Water
Solutions in the Preservation of Carabao Mango (Mangifera Indica)

II. Variables
A. Independent Variable
1. The composition of the sucrose-water solution
B. Dependent Variable
1. The amount of time before the preserved mango starts to rot
C. Constant Variable
1. Type of mango
2. Mango size
3. Preservation container

III. Engagement
Recently, the Philippines struggled with a major agricultural problem: a 2 million
glut of mangoes. Due to El Niño, the recent climate has been unusually hot and dry
which has caused a surplus of around 2 million kg of mangoes in the island of Luzon.
This surplus has led to the prices of mangoes dropping to ₱25/kg from ₱58/kg. This has
also caused thousands of mangoes to rot and go to waste. The surplus of mangoes has
wasted the time and money of the Philippines’ mango farmers. These farmers, who were
already struggling with finances previously, now have even bigger financial problems.

Utilizing the concept of osmosis, preserving the mangoes would allow farmers a
longer time span to sell their mangoes. It would also allow these farmers to diversify
their product range by creating preserved mangoes to sell. This would lessen the
financial problems of these farmers, and it would also aid in solving the Philippines’
mango glut.

IV. Methodology
A.Schematic Diagram

Mason Jar A Mason Jar B

Carabao
Mangoes

Solution A Solution B

Set-Up A Set-Up B
B. Materials and Procedure
1. Materials:
a) 4 Carabao Mangoes (Mangifera Indica)
b) 2 Mason Jars
c) Solution A: 10% Sucrose 90% Water
d) Solution B: 30% Sucrose 70% Water
e) Pot
f) Knife
g) Cutting Board
2. Procedure
1. Sterilize the 2 mason jars by washing them with water and soap. After washing,
immerse the 2 mason jars in a boiling water bath for 10 minutes.
2. Cut the 2 mangoes lengthwise into 3 slices. Discard the middle slice (the seed).
Separate the mangoes from their skin and discard the skin. You will end up with 4
slices.
3. Make Solution A by boiling 270g of water and 30g of sucrose until dissolved.
4. Make Solution B by boiling 210g of water and 90g of sucrose until dissolved.
5. Put 2 mangoes each into Mason Jar A and B.
6. Pour Solution A into Mason Jar A, and pour Solution B into Mason Jar B.
7. Leave the 2 mason jars in room temperature over the course of 2 months. Observe
the mangoes and record the results.