CHAPTER I

INTRODUCTION

Background of the Study

Food of good quality, without artificial preservatives, and with a longer shelf life is

demanded by consumers all over the world. As a result, more effort has been put into

developing novel antimicrobials and natural preservatives. To prolong the selling distances and

holding times for commodities after harvest, a variety of storage systems have been devised.

There have been a variety of preservation techniques created. The application of edible coatings

is one way to increase the shelf life of produce after it has been harvested. In recent years,

edible films and coatings have gotten a lot of interest because of their benefits over synthetic

films, such as their ability to be used as edible packaging (Misir J., et al, 2014).

In addition to or as a replacement for natural protective waxy coatings, edible coatings

are thin layers of edible material placed to the product surface to provide a barrier to moisture,

oxygen, and solute movement for the food. By dipping, spraying, or brushing, they are

administered directly to the food surface. During transit and storage, edible coatings are

employed to establish a controlled environment and to decrease weight loss. In fact, the

properties of gas exchange barriers in films and coatings have recently piqued people's curiosity

(Misir J., et al, 2014).

As edible coverings, aloe gels play a significant function in food preservation. In most

cases, edible coatings form a thin layer on the fruit's surface that works as a barrier against

moisture and gasses from the air. Fresh produce's respiration and transpiration are reduced by

aloe gels, which helps to prevent food degradation after harvest. Dipping, spraying, or brushing

1
edible coatings on meals is a common method of application. Numerous research has been

undertaken to date on the usage of Aloe vera gel as an edible covering after harvest.

(Kahramanoğlu, I. et al, 2019). In addition to that, Lemongrass oil is also a natural food

preservative. According to recent research, using pure lemongrass essential oil instead of

synthetic fungicides or other sanitation measures in storage and packing is a novel and

beneficial approach. The efficiency of the essential oil, as well as its utility as a food

preservative, is determined by the pathogen in question (E.O, Aluyur & I.O. Oboh, 2014).

Mangoes are a popular, nutrient-dense tropical fruit that has become one of the most

popular fruits in the world. The world's most important fruit crops are found in tropical and

subtropical regions. They are believed to have originated in India, where they have been grown

for over 4000 years. Mangoes were gradually transferred from India to other tropical Asian

countries such as the Philippines, Indonesia, China, and Thailand beginning in the 16th century.

They were also introduced to the Americas in the 18th century, and in the early 19th century,

they were transported from western Mexico to Hawaii (Lo Ay, AA., 2005).

Mangoes are a popular tropical fruit crop that are known for their brilliant flesh color,

juicy texture, and sweet flavor, as well as their phytochemical constituents' vital nutritious

contributions.The most popular tropical fruit is the mango due to its appealing color, smell, and

taste all throughout the world its high concentration of beneficial substances including ascorbic

acid and B-vitamins phenolic compounds and carotene All of these bioactive substances are

powerful antioxidants, and their daily intake in the diet has been proven to be beneficial related

to the prevention of degenerative diseases such as cardio-vascular disease cancer and vascular

illnesses. As a result, ingestion of Mangoes may contain a large number of bioactive chemicals

to the human diet with antioxidant activity However, it is required to develop techniques for

2
the fresh-cut industry to use in order to halt the deterioration processes that occur after a brief

period of inactivity Mangoes are being processed (S, RMR., 2013).

Mangos is the national fruit of the Philippines, and they are grown on over 7 million

mango trees by approximately 2.5 million smallholder farmers. Mangoes are a high value crop

that provides a significant boost to the rural and national economies in comparison to other

crops grown in the Philippines such as rice, corn, coconut, and sugarcane (croplife.org, 2021).

Mango is a major crop in the Philippines, but the industry struggles with waste

management, producing approximately 500,000 metric tons of mango waste each year (British

Council, 2022).

Hence, the aim of the study is to evaluate the effect of combined aloe vera gel and

lemongrass oil as edible coating preservative in maintaining indian mango quality and

prolonging the shelf life during storage. These plants could possibly provide such safe, natural,

and ecologically friendly preservatives on mangoes after harvesting by minimizing the rate of

respiration and maintaining its quality.

Statement of the Problem

The study primarily aimed to make edible coatings using aloe vera gel and lemon grass

oil on shelf-life extension of mangoes in ambient temperature.

The following questions are raised to lead the study:

1. Which among the treatments yields the longest ripening time?

3
 2. What is the effect of Aloe vera gel and lemon grass oil coating on the Physical

Properties of Mangoes in terms of:

a. Firmness

b. Visual Assessment

Significance of the Study

This study evaluated the effectiveness of aloe vera and lemongrass in prolonging shelf

life and sustain the quality of Mangoes. Lemongrass has been known for demonstrating anti-

microbial activity against food spoilage bacteria, and aloe vera provides an edible barrier for

atmospheric gasses and moisture. It also helps to reduce the respiration and transpiration of

fresh produce, which helps to preserve its postharvest quality. These plants are convenient since

they grow very widely in tropical countries like the Philippines and are inexpensive.

The Government. It would raise awareness to the government and be able to create a

plan that can resolve the problems regarding the shelflife problem of mangoes in the

Philippines.

Agricultural Sector. The effectiveness of aloe vera gel and lemongrass to extend the

shelf life of ripe mangoes can benefit farmers/agricultural sector. They may have the idea of

cultivating more aloe vera and lemongrass on their farmlands. They may also apply aloe vera

and lemongrass on their harvested mangoes.

Commercial Industries. They may adapt this study wherein commercial industries

will apply aloe vera gel and lemongrass to ripped mangoes for longer shelf life. With this,

wasted ripened mangoes annually will be lessened.

4
 Teachers. Teachers may impart this study to their discussions in connection with their

lessons in Life Sciences. Therefore, students and teachers will have an interesting discussion

with regards to cultivation of natural preservatives and students may have the eagerness to

study in the Life Sciences field.

Consumers. It would help people to be equipped with knowledge about the

effectiveness of aloe vera and lemongrass as natural preservatives for mangoes. They may have

the idea to cultivate these plants in their backyards for readily available natural preservatives.

Scope and Delimitation

The study seeked to provide substantial evidence pertaining to the effectiveness of Aloe

vera gel and lemon grass oil in prolonging and preventing deterioration of mangoes, therefore

determining whether or not Aloe vera and lemon grass oil can be adopted by farmers as a means

of extending shelf-life. This study evaluated the characteristics of the different treatments in

the effectiveness on prolonging shelf-life of tomatoes and it was limited in three treatments

with one control group.

The study was conducted at Tabug, City of Batac, Ilocos Norte. The Aloe Vera was

harvested at Corpuz and Lacambra’s residence. Pure natural and unfiltered lemon Grass Oil

was bought Harvesting of aloe vera gel and lemon grass was bought for the study. The dipping

process for mangoes were conducted at Tabug, City of Batac.

Characterizations on the Physio-chemical Properties of the coated mangoes were

limited by the following factors; Ripening of the Mangoes, firmess and overall appearance.

Definition of Terms

Aloe Vera. Aloe vera is mainly composed of polysaccharides and used as an effective

edible coating to increase the shelf life of mangoes.

5
Lemongrass Oil. This is also used as an edible coating for mangoes. It reduces the

respiration rate, weight loss, softening, total acidity and prevents color development

of the mango during storage.

Edible Coatings. Used to preserve the mangoes and act as a barrier to water loss and

oxygen access.

6
 CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter summarizes the relevant literature and studies that helped the researchers

in conducting the investigation.

Related Literature

Aloe Vera

Taxonomic Classification of Aloe Vera (Aloe barbadensis miller)

Kingdom: Plantae

Division: Anthohyta

Order: Asparagales

Family: Xanthorrhoeeaceae

Genus: Aloe L.

Species: Aloe miller barbadensis

Aloe is a member of the Xanthorrhoeaceae family, which includes over 420 different

species, and has been used as a traditional medicine for about 3000 years. As a well-known

7
medicinal herb, Aloe barbadensis Miller is a perennial plant that has long been used in

traditional Chinese medicine to treat a variety of ailments. It is commonly grown in China's

numerous provinces and is widely dispersed in the semi tropical areas. As a result, aloe gels

play a significant function in the preservation of food.

For over 3000 years, edible coating jellies made from the Aloe vera plant have been

used as a traditional medicine. Chromone and its glycoside derivatives, anthraquinone and its

glycoside derivatives, flavonoids, phenylpropanoids and coumarins, phenylpyrone and phenol

derivatives, phenylpyrone and phenol derivatives, phenylpyrone and phenol derivatives,

phenylpyrone and phenol derivatives, phenylpyrone and phenol derivatives, phenylpyrone and

phenol derivatives, Aloe gels have an essential function in food preservation as edible

coverings, in addition to their medical properties. They assist to minimize the respiration and

transpiration of fresh food, which helps to retain its postharvest quality by providing an edible

barrier for ambient gasses and moisture.

Aloe vera as Preservative

Aloe vera is a well-known medical plant with a long list of benefits. It grows in both

the tropical and subtropical regions of the world. Spain's experts have just produced an aloe

vera gel that helps preserve fresh fruits for longer. The aloe gel has no odor, color, or taste.

Synthetic preservatives like sulfur dioxide are harmful to the environment and are replaced by

this natural substance (Misir, J., et al. 2014).

Aloe vera has a long list of health-promoting properties. The gel, which is largely made

up of polysaccharides, looks to operate as a natural barrier against moisture and oxygen, which

can speed up food deterioration while simultaneously improving food safety. Antibiotic and

antifungal chemicals found in aloe vera gel appear to have the ability to delay or prevent the

8
growth of bacteria that cause food poisoning and food deterioration in humans. Because of its

antifungal properties, there has been a surge in interest in employing Aloe vera gel as a

functional component in drinks, beverages, and ice cream, as well as as an edible covering for

fruits and vegetables (Kahramanoğlu, 2019).

Antioxidant Properties of Aloe vera

Antioxidants are chemicals that protect other molecules from oxidizing. The use of

antioxidants to prevent food degradation due to oxidation has become a need for food items

that are susceptible to this sort of chemical change. Despite the fact that commonly used

synthetic antioxidants (e.g., BHA, BHT, TBHQ) are extremely effective, there is an increasing

consumer desire for natural substances to be utilized in processed foods (Hęś, M., et al. 2019).

Aloe contains antioxidants, which may boost the shelf-life and nutritional content of

food; hence, it is frequently utilized in the cosmetic, pharmaceutical, and food industries. The

antioxidant activity of leaf skin, flowers, and aloe gel was demonstrated. Aloe species exhibited

high antioxidant activity known as polyphenol. (Hęś, M., et al. 2019

Edibility of Aloe vera

Aloe Vera gel is safe to ingest if properly treated to eliminate any aloin. It is, in reality,

a nutrient-dense plant that many consider to be a superfood. Over 200 vital vitamins, minerals,

and antioxidants are found in the inner gel of the Aloe Vera leaf, which helps to improve

general health. There are several Aloe Vera health advantages, however you should avoid

eating uncooked whole aloe leaf. The inner peel or rind has a latex layer that contains aloin, a

natural laxative. For obvious reasons, you'll want to ensure that the Aloe you're taking has been

properly processed and is devoid of aloin; consuming too much of this chemical can cause

cramping, weakness, and dehydration (AloeCure, 2021).

9
 Aloin. Aloin is an anthraquinone glycoside, a natural molecule with strong laxative

effects. It is found in the yellowish latex sap or juice in the layer underneath the outer skin, i.e.,

the inner rind, of the plant's leaves in Aloe Vera. Though some individuals have used the juice

to ease constipation, health specialists believe it is not safe to use as a laxative. Aloin

concentrations fluctuate throughout the plant, therefore the outcomes may be unexpected when

used in this manner (AloeCure, 2021).

Lemongrass

Taxonomic Classification of Lemongrass (Cympobogon c.)

Kingdom: Plantae

Division: Magnoliophyta

Order: Poales

Family: Poaceae

Genus: Cympobogon

Species: Flexuous

Lemongrass is considered to be a natural preservative. Antimicrobial and antioxidant

activity is substantial. These functions are carried out by a group of terpenes found in

10
lemongrass essential oil. Lemongrass is acceptable because of these characteristics (Faheem,

F. 2022).

Lemongrass (Cymbopogon citratus) is a valuable grass family that is well-known for

its flavoring and aroma applications. Lemongrass oil is currently gaining popularity among

food technologists due to its superior chemical profile. Chemically active substances such as

citral, neral, geranyl acetate, camphor, and others have significant use in food and medicines.

An attempt has been made to provide some information on oil extraction methods. The

application of this oil in the food and pharmaceutical fields has also been highlighted to

emphasize its value (Bornare, D. 2021).

Lemongrass as food Preservative

Lemongrass essential oil has been shown to delay spoilage of bread items, cheese, fruit

juices, and chocolates, among other things. Because of its bioactivity in the vapor phase, the

oil has also been found to be an efficient fumigant for stored food goods. In vitro, lemongrass

essential oil was found to dramatically inhibit colony formation against major postharvest

pathogens such as Colletotrichum coccodes, Botrytis cinerea, Cladosporium herbarum,

Rhizopus stolonifera, and Aspergillus niger. It was discovered that the oil increased the shelf

life and sensory characteristics of chilled mussels and veggies. According to reports,

lemongrass essential oil is a safe natural flavor complex, preservative, and food deterioration

inhibitor that can reduce the risk of infections connected with contaminated foods (Okc

Massage Clinic, 2020).

11
Mango

Taxonomic Classification of Mango (Mangifera indica.)

Kingdom: Plantae

Division: Magnoliophyta

Order: Sapindales

Family: Anacardiaceae

Genus: Mangifera

Species: Indica

The Mango (Mangifera indica), is the most economically important fruit crop in the

Anacardiaceae (Cashew or poison ivy family). Other important members of this family include

cashew, pistachio, and the mombins (Spondias spp.). The family contains 73 genera and about

600-850 species, with a few representatives in temperate regions, distinguished by their

resinous bark and caustic oils in leaves, bark, and fruits. The other distant relatives of Mangifera

are cashew (Anacardium occidentale), gandaria (Bouea gandaria), pistachio (Pistacia vera),

marula (Sclerocarya birrea), ambarella (Spondias cytherea), yellow mombin (Spondias

mombin), red mombin (Spondias purpurea), imbu (Spondias tuberosa), dragon plums

(Dracontomelum spp.) kaffir plum (Harpepbyllum caffrum), etc. Malesia has been considered

12
as the phytogeographic region extending from the Malay Peninsular south of the Kangar-

Pattani line to the Bismarck archipelago east ofNew Guinea (Whitmore, 1975).

Apart from edible fruit Anacardiaceous species also yield other valuable products like

wood, gums and resins, wax and varnishes and tanning materials. It is also a family well known

for the dermal irritation produced by some of its members, including some Mangifera species,

that can cause some form of dermatitis in humans. It is therefore ironic that two of the most

delectable nuts and one of the world’s major fruit crops come from this family.

Shelf Life of Mango

Mango is one of the most extensively exploited fruits for food, juice, flavor, fragrance

and color, making it a common ingredient in new functional foods often called super fruits

(Cole, 1984; Bayarri et al., 2001). The fruit is very popular with the masses due to its wide

range of adaptability, high nutritive value, and richness in variety, delicious taste and excellent

flavor. A climacteric fruit, the mango ripens quickly after harvest, between 3 to 9 days (Mitra

and Baldwin, 1997). This short period seriously restricts long distance marketing. Apart from

that sensitivity to disease and high temperature, and perishability due to faster ripening or

softening of the fruit, limit its potential in terms of storage, packaging and transport (Mitra and

Baldwin, 1997).

Days of Ripening

If mangoes is not treated with chemicals, it will ripen naturally in 4 to 5 days. This

ripening can be accelerated by wrapping the mangoes in paper or a paper bag, which triggers

the self-ethylene ripening process. This can cut the time in half to three days. (Powle, P. 2020).

Characterization of Mango Ripening

Ripening of mango is characterized by a gradual, but natural softening of the fruit,

which is due to progressive depolymerization of pectic and hemicellulosic polysaccharides

13
with significant loss of galactose, arabinose and mannose residues at the ripe stage (Yashoda,

2020).

Related Studies

Application of Lemongrass as natural preservatives for tofu (Hamad, A., et al. 2019)

Lemongrass (Cymbopogon citratus (DC.) Stapf, Poaceae) has been known for

demonstrating anti-microbial activity against food spoilage bacteria. These antimicrobial

properties can be further utilized for the development of natural food preservatives. In this

study, the compounds present in water extract and essential oil of lemongrass were analyzed

and their potential as tofu preservatives was evaluated. The water extract was prepared by the

infusion method, while the essential oil was made by steam and water distillation. The phyto-

chemicals composition of the water extract and essential oil was analyzed by qualitative

colorimetric phyto-chemical screening and Gas Chromatography-Mass Spectroscopy (GC-

MS) technique, respectively. Their preservative activity on tofu was evaluated by observing

their ability to inhibit the growth of bacteria on the tofu and the physical changes of tofu during

10 days of preservation at room temperature. The results showed that lemongrass water extract

contained terpenoids, tannins, and saponins. The GC-MS analysis identified 13 compounds in

the essential oil. Neral, geranial, β-myrcene, juniper camphor, and viridiflorol were found as

the major compounds. At a concentration of 20%, lemongrass water extract demonstrated

inhibition of bacterial growth during 10 day storage of tofu and improved the shelf life by 4

days longer from those of the negative control. In contrast, lemongrass essential oil did not

show inhibitory activity in bacterial growth in tofu but it was capable of maintaining the color,

odor, and texture of tofu as well as delaying the slime formation up to 4 days.

14
Edible coating of fruits and vegetables: A review (Raghav, P.K., et al. 2016)

Nowadays, fruits and vegetables are highly demanded in the market because of their

nutritional value. Fruits and vegetables have a short shelf life due to its perishable nature.

About 30% of fruits and vegetables are affected or damaged by insects, microorganisms, pre

and post harvesting conditions during transport and preservation. Preservation of fruits and

vegetables is a big challenge for the world. Edible coating is an effective method to solve this

problem. It provides protective edible covering to fruits and vegetables. It is beneficial for

consumers and the environment. Today herbal edible coatings are used as a nutraceutical and

beneficial for consumer health. Edible coatings are of different types such as hydrocolloids,

lipids and plasticisers. These have good barrier properties to O2, CO2, moisture and water

vapor.

Aloe vera gel as a Novel Edible Coating for Fresh Fruits: A Review. (Misir, J., et al.

2014)

New technological advances in antimicrobial edible coatings for food may hold

promise in extending shelf life, reducing packaging layers, meeting food safety and quality

requirements. Emerging research shows polysaccharides, bacteriocins, essential oils,

enzymes, proteins and lipids are all natural coatings that have unrealized potential in food

preservation. Recently, interest has increased in using Aloe vera gel-based edible coating

material for fruits and vegetables. Aloe vera gel has been proven one of the best edible and

biologically safe preservative coatings for different types of foods because of its film-forming

properties, antimicrobial actions, biodegradability and biochemical properties. It is composed

mainly of polysaccharides and acts as a natural barrier to moisture and oxygen, which are the

main agents of deterioration of fruits and vegetables. Aloe vera gel has the ability to prolong

shelf life of the fruits and vegetables by minimizing the rate of respiration and maintaining

15
quality attributes (color, flavor etc.). It has antifungal and antibacterial properties which

provides a defensive barrier against microbial contamination of fruits and vegetables. The

present review describes the preparation, properties and potential application of Aloe vera gel

coatings for enhancing the postharvest life and quality of different types of fruits.

16
 Chapter III

METHODOLOGY

This chapter introduces the research procedure. It provides information regarding the

research techniques and design utilized to conduct this study as well as the justification for the

methods' usage. Additionally, this chapter discusses the different phases of the study that took

place including locale of the study, research design, process of making the coating, physico-

chemical properties of mango, methods of extraction, statistical analysis.

Locale of the Study

This study was conducted at Lacambra’s Residence located at #17 Tabug, City of Batac,

Ilocos Norte. The mangoes were placed at a room temperature and are observed every day.

Research Design

This research utilized the combination of descriptive and quantitative design research

approaches under experimental research design in collecting, gathering, and analyzing data

about the effectiveness of Aloe vera gel and lemongrass oil to the different treatments on

prolonging the shelf life of the mangoes.

The extracted aloe vera gel and lemon grass oil were combined, then arranged in

Randomized Complete Block Design (RCBC). Control Group consisted of 0% aloe vera gel

and lemon grass oil. Treatment II consisted of 300 ml aloe vera gel, 5 ml lemongrass oil and

it was diluted by 90 ml of water, the length of dipping is 20 minutes. Treatment III consisted

of 200 ml aloe vera gel, 10 ml lemongrass oil and it was diluted by 190 ml of water with 30

minutes dipping time. Treatment IV consisted of 250 ml aloe vera, 15 ml lemongrass oil and

was diluted by 135 ml of water with 40 minutes dipping time. A total of 3 treatments

combinations in this experiment with three mangoes each and they were placed in an ambient

room temperature.

17
Table 1: Composition of the mixture of aloe vera, lemongrass oil, and water

Treatments Proportion

Lemongrass Oil Aloe Vera Water

T1 5 ml 300 ml 90 ml

T2 10 ml 200 ml 190 ml

T3 15 ml 250 ml 135 ml

Lemongrass oil Aloe Vera Gel Water

Control Group 0 ml 0 ml 0 ml

Process of making the coating

Aloe vera gel, lemongrass oil were diluted by water using a blender.

Procedure in Making the Coating

First, mangoes were harvested at #17 Tabug, City of Batac, Ilocos Norte. After

harvesting, it took 4 days to be ripened.. In making the film, Aloe vera gel was diluted with

water and mixed with lemongrass oil. After 4 days, ripened mangoes were washed, coated with

the mixture and air dried at room temperature. The mangoes were be observed based on the

mangoes Physico-chemical properties.

18
Physico-chemical Properties of Mango (Bejar, F., et al., 2020)

1.1 Visual Assessment

The mango’s physical appearance were observed every day within 7 days.

1.2 Firmness

At the 2nd week of the study, samples were observed for firmness

determination. Firmness determination was measured by a gram kilo.

Methods of Extraction

Mango

Mangoes were pulled from the tree. This process was continued in this manner.

Aloe Vera

Ordinary steps in processing the aloe to produce extract was made; flaking the leaves

from the plant, washing to remove dirt and foreign materials, then air dry, and slicing them into

pieces, crushing the chopped leaves using an electric juicer, then separating the gel from the

solid materials by straining with the use of cheesecloth or fine screen.

Lemon Grass

The Lemon grass oil was bought at an online app store called Shopee.

19
 CHAPTER IV

RESULTS AND DISCUSSION

Number of Ripened and Rotten fruits

The number of ripened fruits was determined by counting the number of fruits that have

changed its composition, and that have worms appeared on them. Counting was done on the

7th day of the experiment. The result showed that fruits soaked in 20 percent of water, 65%

percent aloe vera extract and 15% percent lemongrass oil have the most significant effect on

the mangoes among the 4 treatments. It can be observed that almost all the mangoes have

ripened on the seventh day of the study. The ripening can be associated with the respiration

rate of the fruits. It is known that the environmental temperature affects the fruit respiration

and the respiration affects the fruit temperature in return. As the temperature inside the room

increases, this leads to the increase of respiration rate.

The aloe vera gel extract has a coating effect which significantly reduces the breathing

rate of the product as well as the lemon grass oil. It can also be observed in the results that the

length of dipping contributed to the delay of ripening of the fruits in treatment 4. Rotten and

discarded fruits were determined by considering the number of fruits that were about to

undergo senescence stage, fruits that under the control group started deteriorating the 2nd day

of the study and some fruits were rotten at the 5 th day of observation. Percent of rotten fruits

indicated statistical differences among treatments. Mangoes which were not dipped in the

coating had a higher rate of deterioration of 100 percent, while the rate of deterioration for

those mangoes with aloe vera extract and lemongrass oil had 33.33 percent in the treatment 3

20
and no signs of rotting in treatment 4. Higher rotting percentage for the mangoes in treatment

2.

Table 2. Effects of Aloe vera extract and lemon grass oil on the ripening of the fruits.

Treatments

Variables Control Group T1 T2 T3

Mean Number 1 2 3.67 6.67

of Days

Effects of Lemon grass oil and Aloe vera extract on Firmness

Firmness this is a critical quality attribute in the consumer acceptability of fresh fruit

and vegetables. A fruit may change in firmness during maturation, especiallyy during ripening

when it may become rapidly softer. Excessive loss of moisture my also be affect the texture or

firmness of crops. The rate extension on firmness loss during storage are the maifactorrs

determining fruit quality and postharvest shelf life. Fruits softening considerably occur as a

result of degradation of middle lamella of cell wall. Changes in cell wall structure and in their

composition is mainly due to joint action of enzymes hydrolase, particularly polygalacturonase,

pectinestarage, B-Galactosidase, pectate lyase and cellulose (Misir et al. 2014). The numerical

data suggest that lemon grass oil and aloe vera extract had slightly maintained the firmness of

the mangoes on the basis of the lower firmness values of the treated mangoes compared to the

control group or the treatment 1. The lower values on firmness of the lemon grass oil and aloe

vera extract treated mangoes correlates with the lower water losses of the products. The

firmness of the mangoes is linked to the state of maturity and ripeness and my be influenced

by variety, the region of production and growing conditions as well as storage procedure.

21
 Treatments Variables

Firm More Firm Most Firm

Control Group +

T1 ++

T2 +++

T3 ++++

Table 3: Rating the Effects of Lemon Grass oil and Aloe vera Extract on Firmness

Clear Visual Assessment

The mangoes on the control group showed signs of deterioration the day after mangoes have

been coated. Mangoes from treatments 2-4 changed its color from yellowish to slightly brown.

Control Group has brownish appearance. It lost its water content. In treatment 1, the mangoes

show brown spots on its flesh. Treatment 2, shows a little deterioration. But the flesh is still

firm and the color are still yellow. In treatment 3, mangoes show no sign of deterioration.

22
23
 CHAPTER V

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

This chapter presents the summary of the methodology and findings, the conclusions drawn

and the recommendations offered by the researchers.

Summary

The researchers determined the effectiveness of Aloe Vera gel and lemon grass oil on

shelflife extension of mangoes, characterized the different proportions in each treatment. The

research used a combination of descriptive and quantitative design research approaches under

experimental research design in collecting, gathering, and analyzing data about the

effectiveness of Aloe Vera gel and lemongrass oil to the different treatments prolonging the

shelf life of mangoes.

Findings

The findings of this study demonstrate the potential of using aloe vera gel and

lemongrass oil as a coating for improved shelf life and maintaining the quality of mango fruits

hence reducing postharvest losses. The results showed that treatment fruits soaked in 15 ml of

lemongrass oil, 250 ml aloe vera extract, and 135 ml of water concentrations significantly

increased the shelf life evidence.

Conclusion

Based on the result of the study, it may be concluded that soaking mango fruits in water

with 135 ml of water, 250 ml percent aloe vera extract and 15 ml lemongrass oil is a very

24
effective proportion in prolonging the shelf life of the mango. Aloe vera extract can suppress

weight loss, delay ripening, and lower the number and percentage of rotten fruits. It also

delayed the reduction of soluble solids, and titratable acidity, and impeded the change of

appearance of pepper, calamansi, banana, and tomato fruits. For having no adverse effects on

sample fruits studied or to the environment, Aloe vera extract could be used/applied as a bio

preservative to any fruits and fruit vegetables for delaying some quality losses and eventually

increasing storage/shelf life. Because of their eco-friendly nature and non-toxic properties is

an easy process of extraction, purification, and sterilization, making it a standard product that

can face the challenges and still can be a good area of innovation in the world of bioactive

compounds. Aloe vera coating can extend the shelf life of mango. This technique could help

the preservation of mango and other perishable fruits.

Recommendations

Based on the findings and conclusions of the study, the following are the recommendations:

1. People should think and try to produce the alternative component in

prolonging the shelf life of perishable fruits

2. Study other proportions of aloe vera gel and lemongrass oil

3. Everyone should explore other types of mixtures or components for novel

edible coating of perishable fruits

25
 References:

Ahorbo, G.K., et al. (2016, April 20). Postharvest Handling Practices and Treatment Methods for

Tomato Handlers in Developing Countries: A Mini Review. Advances in Agriculture. Retrieved

February 12, 2022 from https://www.hindawi.com/journals/aag/2016/6436945/

Aluyur, E.O., & Oboh, I.O. (2014). PRESERVATIVES | Traditional Preservatives – Vegetable Oils.

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