Summative Report in Stem 9 (Capstone Project)

The title of our study is the "Inhibitory Effect of Sweet Potato (Ipomea batatas)

and Malabar Spinach (Basella alba) Leaves Extract on the Ethylene Production of Saba

Banana (Musa x paradisiaca). This study mainly provides a solution to assist fruit

growers and vendors who often come up against loss of profits due to the rapid

microbial deterioration of raw fruits during its transportation. It would benefit them as this

study provides safer, cheaper and efficient way of natural food preservation and could

actually be used as an alternative for commercialized delayed ripening agents. This

study would serve as a touchstone in promoting organic food preservatives to the

community by using Sweet Potato Leaves and Malabar Spinach, which are undeniably

widely available in the Philippines. The independent variable is the Inhibitory Effect of

Sweet Potato and Malabar Spinach Leaves Extract and the dependent variable is the

Ethylene Production of Saba Banana. The objective of this study is to determine the

Inhibitory Effect of Sweet Potato and Malabar Spinach Leaves Extract on the Ethylene

Production of Saba Banana. The reason why our group chose this study is to determine

the significant difference among different concentrations of Sweet Potato (Ipomea

batatas) and Malabar Spinach (Basella alba) leaves extract as an organic preservative

alternatives for Saba Banana (Musa x paradisiaca) in terms of protection percent from

decay.

Treatment A (Sweet Potato leaves extract), B (Malabar Spinach leaves extract),

and D (Negative Control) showed the best results because it has ranked the highest

with a mean of 100% in terms of Protection Percent from Decay, making them the most

effective inhibitor on the ethylene production of Saba Banana among the treatments.
Treatment C (Sweet Potato and Malabar Spinach leaves extract) follows them lastly

with 0% of Protection Percent from Decay. Kruskal-Wallis Test shows that there is a

significant difference in using Sweet Potato and Malabar Spinach Leaves Extract as an

inhibitor on the ethylene production of Saba Banana in terms of protection percent from

decay (0.012<0.05). The significant difference of the results signifies that the set up was

controlled and the results were highly influenced by the treatments. These results imply

that Sweet Potato Leaves Extracts and Alugbati Leaves Extracts were effective to

extend the storage-life of Saba Banana. Sweet Potato Leaves Extract and Alugbati

Leaves Extract have antioxidant properties including saponins, tannins, and flavonoids

(isoflavins) thus allowing it to become a credible substitute in food preservation. I really

expect the results on Treatment A, B, and C but I did not expect the results on the

Negative Control that it will have the same result on Treatment A and B because I’ve

expected that Treatment C and Negative Control have the same result, which is 0% of

Protection Percent from Decay.

The laboratory/scientific skills I’ve learned from doing this study is observation,

observing the laboratory equipments on how to use them, and also understanding,

understand the results and treatments that we’ve been used.

My personal reflection while doing this study is that I’ve learned a lot of things like

the equipment used and their function, the importance of our treatments and how it can

help Saba banana and other fruits from ripening.