Using Honey and Lemon to Prolong Shelf Life of Chopped Vegetables

and Fruits

A Science Investigatory Project

Presented to the Basic Education Department
University of Mindanao, Davao City

SY 2021–2022

Julianna Tracy C. Eleccion

Novie Diana C. Rectazo

Kristine Hyacinth E. Manalo

Moamina M. Polowa

Raniemir Christian C. Blasquez

Jim Clarence P. Cabardo

Rumar Benedict S. Cia

Grali V. Jaroda

Harvey Jade B. Linaza

Cyril James S. Villanueva

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January 2022

Table of Contents

Abstract................................................................................................................................. 3

Chapter 1............................................................................................................................... 4

Background of the Study.....................................................................................................4

Statement of the Problem...................................................................................................4

Statement of the Hypothesis...............................................................................................5

Significance of the Study....................................................................................................5

Scope and Limitations........................................................................................................5

Review of Related Literature...............................................................................................5

Chapter 2............................................................................................................................... 7

Materials and Equipment....................................................................................................7

Procedures......................................................................................................................... 7

Chapter 3............................................................................................................................... 8

Findings.............................................................................................................................. 8

Analysis of Data.................................................................................................................. 8

Flow Chart.......................................................................................................................... 8

Chapter 4............................................................................................................................... 9

Conclusions........................................................................................................................ 9

Recommendations.............................................................................................................. 9

References.......................................................................................................................... 10
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Abstract

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interdum velit. Vel pretium lectus quam id leo in. Nullam non nisi est sit. Elit eget gravida

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nibh tellus molestie nunc non blandit massa enim. Mi tempus imperdiet nulla malesuada.

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dolor morbi non. Non consectetur a erat nam at lectus urna duis convallis. Ipsum a arcu

cursus vitae congue mauris rhoncus aenean. Amet nisl suscipit adipiscing bibendum est

ultricies integer. Vehicula ipsum a arcu cursus vitae congue mauris rhoncus aenean.

Maecenas accumsan lacus vel facilisis volutpat. Suspendisse ultrices gravida dictum fusce

ut.

Et malesuada fames ac turpis egestas maecenas pharetra convallis posuere. Luctus

accumsan tortor posuere ac.

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Chapter 1

Introductions

Background of the Study

Today, the supply chain was affected due to the loss products that are not qualified to

be sold in the target markets due to many distinct reasons. These products are also known

as food waste, wherein the products’ quality deteriorated and is not edible for animal and

human consumption[CITATION Cin17 \l 1033 ]

Statement of the Problem

This study aimed ascertaining the effectiveness of honey and lemon in prolonging the

shelf life of chopped vegetables and fruits. This study was guided by the following questions:

1. What is the effect of honey in prolonging the shelf life of the following chopped

vegetables and fruits:

a. Apple (Malus domestica)

b. Guava (Psidium guajava)

c. Chayote (Sechium edule)

d. Bottle gourd (Lagenaria siceraria)

2. What is the effect of lemon juice in prolonging the shelf life of the following

chopped vegetables and fruits:

a. Apple (Malus domestica)

b. Guava (Psidium guajava)

c. Chayote (Sechium edule)

d. Bottle gourd (Lagenaria siceraria)

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3. What is the effect of distilled water in prolonging the shelf life of the following

chopped vegetables and fruits:

e. Apple (Malus domestica)

f. Guava (Psidium guajava)

g. Chayote (Sechium edule)

h. Bottle gourd (Lagenaria siceraria)

Statement of the Hypothesis

If honey and lemon juice are able to prolong the shelf life of chopped vegetables and

fruits then, it can be used and effective in prolonging the shelf life of chopped apple (Malus

domestica), guava (Psidium guajava), chayote (Sechium edule), and bottle gourd (Lagenaria

siceraria).

Significance of the Study

The results of this study are deemed beneficial to the following:

General public. This study may help the public to have a better knowledge in

prolonging the shelf-life of different kinds of vegetables and fruits in a safer and natural way.

Food industry. This study could help the food industry in producing natural

preservatives using honey and lemon and in finding safer and natural preservative in

substitute of artificial preservative in their food products.

Bee farmers. This study could suggest a new source of income for bee farmers.

They could sell honeys which are produced by bees to food industry and also to companies

that produce preservatives.

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Lemon farmers. This study could help lemon farmers in finding a new source of

income. They could sell the lemons that they produce to companies that produce

preservatives and to food industry.

Future researchers. This study could be use as a basis by future researchers in

generating a new related study in utilizing honey and lemon to prolong the shelf-life of

chopped vegetables and fruits.

Scope and Limitations

To achieve the objectives, this study was conducted primarily for the purpose of

ascertaining the effectiveness of using honey and lemon in prolonging the shelf-life of

chopped vegetables and fruits. The vegetables and fruits that will be used in the experiment

were procured by the researchers in a public market and the other materials that were used

in the experiment were from the researchers’ houses.

Other intervening variables that may affect the significance of this study were

beyond the scope and limitations of this research.

Review of Related Literature

Honey

Honey is a sweet and viscous substance[ CITATION Whi781 \l 1033 ]. It is produced

by bees and several other social insects. Bees and several social insects collect honeydew

or nectar from plants and make it into honey[ CITATION Cra09 \l 1033 ]. Honeys are

classified according to their nectar’s source. There are two different colors of honey; dark
 7

and light. Honey with a dark color is said to be more nutritious, as it contains more

minerals[ CITATION Ant161 \l 1033 ]. It is widely appreciated because it is the only

concentrated form of sugar[ CITATION Kre96 \l 1033 ].It is composed of two types of sugars

which are dextrose and levulose. It also contains small amounts of at least 22 other types of

complex sugar [CITATION Whi80 \l 1033 ]. Honey also contains trace amounts of proteins,

organic acids, minerals, vitamins, phenolic acids, enzymes, and other phytochemicals

constituents [ CITATION Ber071 \l 1033 ]. Honey overall contains at least 181 different

substances. Its structure is changeable and complicated [ CITATION Alb191 \l 1033 ].

Recently, different types of foods including honey, has gained much attention due to

their physiological functioning[ CITATION Med05 \l 1033 ]. According to several studies,

honey has shown antimicrobial activity. [ CITATION Tao01 \l 1033 \m Mun04]. Honey’s

antimicrobial activity is due to its osmolarity, enzymatic production of hydrogen peroxide

through glucose oxidase, and acidity. [ CITATION Dus79 \l 1033 ]. Other components of

honey, for example phenolic compounds and aromatic acids, might contributed to honey’s

antimicrobial activity[ CITATION Wes99 \l 1033 ] Because of honey’s antimicrobial property,

it can be use as natural food preservative. Past research has shown the honey’s

preservative power via reducing the enzymatic browning of fruits [CITATION Osz \l 1033 ]

According to some authors, honey is a natural source of antioxidants [ CITATION

The031 \l 1033 ]. Antioxidants play a vital role in preserving the quality of food products

[ CITATION Sha101 \l 1033 ]. Antioxidants are additives to preserve food from farm to plate.

They help to preserve the level of color, nutrients, texture, taste, color, aroma, freshness,

functionality, and appeal to consumers. It is due to their low volatility and high

stability[ CITATION Wil171 \l 1033 ]. The responsible for honey’s antioxidative effect is its

components which are phenolic acid (coumaric, ellagic, ferrulic, caffeic, chlorogenic),

flavonoids (pinocembrin, quercetin, chrysin, pinobanksin, luteolin, kaempferol, galangin,

myricetin, hesperetin, apigenin), catalase, ascorbic acid, carotenoids, peroxidase, and

Maillard reaction’s products [ CITATION Ber071 \l 1033 ]. A number of researchers had

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discovered, honeys with a darker color has a bigger phenolic content, thus a larger

antioxidant capacity [ CITATION Ber05 \l 1033 ].

Lemon

Lemon (Citrus limon) is a small evergreen tree from asia. It has different species

[ CITATION AlQ18 \l 1033 ] and a berry fruit that is elliptically shaped and pale yellow in

color[ CITATION Ame16 \l 1033 ]. It belongs to a flowering plant family named Rutaceae. It

is one of the most popular citrus fruits worldwide due to its many uses[ CITATION Pal17 \l

1033 ]. It is rich in bioactive compounds and nutrients such as vitamin C, citric acid,

flavonoids and minerals [ CITATION Gon10 \l 1033 ].

According to [ CITATION Tom06 \l 1033 ] Lemon juice has reportedly shown

antimicrobial activity against Vibrio chlorae. Antimicrobials is a kind of chemical compound

that is used to extend the shelf-life of processed foods and to delay the growth of foodborne

bacteria[ CITATION Kim95 \l 1033 \m Dav]. They are intentionally added or naturally

present in food[ CITATION Dav \l 1033 ]. In accordance with [ CITATION Esp11 \l 1033 ],

the responsible for lemon’s antimicrobial activity constituents are practically unknown.

Moreover, only few studies have acquired quantitative data of Minimal Bactericide

Concentration and Minimal Inhibitory Concentration that is connected to lemon’s

antimicrobial activity.

Apple
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Guava

Chayote

Bottle gourd
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Chapter 2

Methodology

This chapter describes the study’s materials, equipment, methods and data gathering

procedures.

Materials and Equipment

1. 510 grams of pure honey

2. 360 grams of lemon juice

3. 12 liters of distilled water

4. Twelve plastic containers

5. Nine pieces of whole bottle gourds (Lagenaria siceraria)

6. Nine pieces of whole chayote (Sechium edule)

7. Nine pieces of whole apples (Malus Domestica)

8. Nine pieces of whole guavas (Psidium guajava)

9. Knife

10. Measuring cup

11. Tablespoon

12. Pastry Brush

13. Chopping Board

14. Marker

15. Weighing scale

16. Refrigerator
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Procedures

1. The researchers collected nine pieces of whole guavas, nine pieces of whole apples,

nine pieces of whole chayote, and nine pieces of whole bottle gourd.

2. The researches prepared twelve empty plastic containers. Four containers per set.

The plastic containers were individually labeled as A1-12 (first set), B1-12 (second

set), C1-12 (third set).

3. The researches prepared 510 grams of pure honey and 360 grams of lemon juice.

4. The researchers chopped three apples, guavas, chayote, and bottle gourd into cubes

and was divided equally according to their types

5. The researchers distributed equal amounts of chopped apples, guavas, chayote, and

bottle gourd in individual containers of different sets.

6. The researches equally distributed the chopped apples in all containers that are

marked with numbers one to three, the chopped guavas in all containers that are

marked with numbers four to six, the chopped chayote in all containers that are

marked with numbers seven to nine, and the chopped bottle gourds that are marked

with number ten to twelve.

7. The remaining six whole apples, guavas, chayote, and bottle gourd were kept in a

storage with a room temperature until the researchers conducted the second and

third trial of the experiment.

8. In the first set, the researchers coated chopped apples, guavas, chayote, and bottle

gourd with 29.57 grams of honey each.

9. In the second set, the researchers coated chopped, apples, guava, chayote, and

bottle gourd with 44.36 grams of lemon juice each.

10. In the third set, the researchers placed the chopped fruits and vegetables in

containers with one half cup of distilled water each.

11. The researchers kept the all plastic containers in refrigerator with an optimal

temperature.
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12. After several hours, the researchers calculated the time of the chopped fruits and

vegetables, until it started to show signs of discoloration, molds and it exudes an

unpleasant odor.

13. After the first trial of experiment was conducted, the plastic containers were reused to

conduct the second and third trial of experiment.

14. The researchers conducted the experiment three times in each chopped fruits and

vegetables.

15. The results were recorded into the table below:

Shelf life of Chopped Fruits and

Set up Vegetables in Honey
Trial 1 Mean Trial 2 Mean Trial 3 Mean

Apple A1 0 0 0
Apple A2 0 0 0
Apple A3 0 0 0
Guava A4 0 0 0
Guava A5 0 0 0
Guava A6 0 0 0 0 0 0
Set up Chayote A7 0 0 0
A Chayote A8 0 0 0
Chayote A9 0 0 0
Bottle gourd A10 0 0 0
Bottle gourd A11 0 0 0
Bottle gourd A12 0 0 0
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Shelf life of Chopped Fruits and

Set up Vegetables in Lemon Juice
Trial 1 Mean Trial 2 Mean Trial 3 Mean

Apple B1 0 0 0
Apple B2 0 0 0
Apple B3 0 0 0
Guava B4 0 0 0
Guava B5 0 0 0
Guava B6 0 0 0
Chayote B7 0 0 0
Chayote B8 0 0 0
Set up Chayote B9 0 0 0
0 0 0
B Bottle Gourd B10 0 0 0
Bottle Gourd B11 0 0 0
Bottle Gourd B12 0 0 0

Shelf life of Chopped Fruits and

Set up Vegetables in Distilled Water
Trial 1 Mean Trial 2 Mean Trial 3 Mean

Apple C1 0 0 0
Apple C2 0 0 0
Apple C3 0 0 0
0 0 0
Guava C4 0 0 0
Guava C5 0 0 0
Guava C6 0 0 0
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Chayote C7 0 0 0
Chayote C8 0 0 0
Chayote C9 0 0 0
Set up Bottle gourd C10 0 0 0
C Bottle gourd C11 0 0 0
Bottle gourd C12 0 0 0
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Chapter 3

Results and Discussions

Established in this chapter are data and analysis of findings based on the results of

the study.

Findings

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incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud

exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint

occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

Analysis of Data

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incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud

exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint

occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

Flow Chart

Flow Chart is encouraged but optional.

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Chapter 4

Summary

Presented in this chapter are the discussions of the study’s conclusion

and recommendations based on the results of this study.

Conclusions

Answer all the questions in Chapter 1 – Statement of the Problem. One paragraph

per question.

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exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint

occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

Recommendations

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incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud

exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint

occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

Mention here again your beneficiaries from Chapter 1 – Significance of the Study in

paragraph form.
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