Chapter 4

ETHYLENE ADSORPTION ON ZEOLITE/CELLULOSE BASED-FILMS
FOR QUALITY PRESERVATION OF TOMATO

(SOLANUM LYCOPERSICUM L.)
A Research Paper Presented to the Faculty
Of Science, Technology, Engineering and Mathematics
LAGRO HIGH SCHOOL
Quezon City, Metro Manila
In Partial Fulfillment of the Requirements for

Inquiries, Investigation and Immersion (III)
By:
KENNETH CHARLES A. OÑEZ
STEPHANIE L. PAJARA
JOSHUA MIGUEL M. LUCIANO
CHALZEY MAYRH A. PADILLA
ANGELA O. PALOMA
RODOLFO B. DIZON III
2022
MRS. MARION JENNIFER B. SANTOS
RESEARCH ADVISER
Ethylene adsorption on zeolite/cellulose based-films for
Quality Preservation of Tomato (Solanum lycopersicum L.) - 2
CHAPTER IV
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA
This chapter presents the presentation, analysis and interpretation of data
gathered.
4.1 DATA PRESENTATION
Presenting data on the chemical and physical analysis of tomatoes is crucial
for understanding and communicating the quality of the product, as it allows for a
visual representation of the key characteristics and properties that impact consumer
satisfaction and shelf-life
Table 1
Discrepancy
Initial Measurement Value μ pH per day
Setup Final Measurement
A 5.26 pH | 31.6`C 5.44 pH | 30.72`C 0.18 pH 0.03 pH
B 5.26 pH | 31.6`C 5.85 pH | 30.7`C 0.59 pH 0.08 pH
Figure 3. pH Meter Scale
Table 1 presents the summary of the result from the data gathered involving
the test of the PH meter scale on both treated and untreated variables measured thru
digital pH meter. As observed, initial measurement of both setups on Pre-phase

experiment measures 5.26 pH | 31.6`C. Whereas, Setup A is the treated group,
measures 5.44 pH | 30.72`C significantly from the Initial measurement after 7 days
Duration. Hence, Non-treated group measures 5.85 pH | 30.7`C.
Table 2
Setup Initial Measurement Final Measurement
A 3.5% 4.1%
B 3.5% 4.9%
Figure 4. BRIX Value Measurement
Table 2 presents the BRIX value measurement of both treated and untreated
groups of tomatoes. As the table shows, both of the initial measurements of Setup A
and Setup B before the experiment is 3.5%. While in the final measurement each
Setup had a difference after the experiment. In Setup A which is the treated group had
a final measurement of 4.1% while in Setup B which is the untreated group had a final
measurement of 4.9%.
4.2 DATA ANALYSIS
Chemical and physical analysis of tomatoes are essential in assessing the
quality and safety of the product, as it allows for a comprehensive understanding of
the chemical composition and physical properties that can impact consumer
satisfaction and shelf-life.
CHEMICAL ANALYSIS
Chemical analysis plays a crucial role in determining the quality and safety of
food products, such as tomatoes, through techniques like pH meter and BRIX level
measurement.
The pH of tomatoes is typically within a narrow range, typically between 4.3
and 4.9, indicating a relatively high level of acidity. However, the level of sweetness
can vary significantly, independent of acidity levels, as other factors also contribute to
the taste. The balance between sweetness and acidity is what imparts the characteristic
flavor of tomatoes. As a general principle, lower acidity levels are associated with a
sweeter taste in tomatoes.

Discrepancy value and average μ for pH: Total numeric values stated was
determined using the following step. Raw data was calculated using the following
formula:
Discrepancy Value Formula (pH value):
n(I) pH - n(F) pH
Where,
n = Setup A or B
I = Initial Measurement
F = Final Measurement
pH = standard unit denoted as “potential of Hydrogen”
μ pH per day:
𝐷𝑖𝑠𝑐𝑟𝑒𝑝𝑎𝑛𝑐𝑦 𝑉𝑎𝑙𝑢𝑒
𝑇𝑖𝑚𝑒 𝐷𝑢𝑟𝑎𝑡𝑖𝑜𝑛
The initial measurement of pH at 5.26 and temperature at 31.6 degrees Celsius
underwent a significant change over a period of 7 days. In setup (a), the subsequent
measurement yielded a pH of 5.44 and a temperature of 30.72 degrees Celsius,
resulting in a discrepancy of 0.18 pH from the initial measurement. In contrast, setup
(b) yielded a pH of 5.85 and a temperature of 30.7 degrees Celsius, resulting in a
discrepancy of 0.59 pH from the initial measurement.
The optimal pH range for tomato fruit has been determined to fall within the
range of 4.3 pH to 4.9 pH which also implies a discrepancy value of only 0.6 pH.
Whereas, the acceptable μ pH per day should be 0.1 - 0.2. This acidic pH level is
considered as optimal for tomato fruit. Deviations from this range have been observed
to result in a reduction of the fruit's flavor and acidity.
Discrepancy Value content of Tomato (BRIX Value): A method used to measure
the sweetness of tomato, as well as other fruits and vegetables. BRIX is a measure of
the total soluble solids (TSS) in a liquid, which includes sugars, acids, and other
dissolved solids. Raw data was calculated using the following formula:
Discrepancy Value Formula (BRIX Value):
n(I) BRIX% - n(F) BRIX%
Where,
n = Setup A or B
I = Initial Measurement
F = Final Measurement
BRIX% = standard unit for dissolved solubles denoted with “%”
The BRIX value of a tomato fruit can vary as the fruit goes through the
ripening process. As the tomato fruit matures and ripens, the enzymes in the fruit
break down starches into sugars, which increases the BRIX value. Typically, the
BRIX value will increase as the fruit ripens, reaching a peak at full maturity.
It was observed that the BRIX Value content of Tomato fruit exhibited
significant variations across different stages of maturity, particularly in the setup
designated as (B). The results of the study revealed that as the ripening process
progressed, there was an increase in the BRIX level of the fruit (Table 2). The initial
measurements for both Setup A and Setup B (3.5%) revealed a notable discrepancy
between the two setups. This discrepancy was further accentuated in the final
measurements, with Setup A registering a value of 4.1% and Setup B measuring at
4.9%.
PHYSICAL ANALYSIS
Physical analysis of tomatoes is a method used to evaluate the external
characteristics of the fruit, such as size, shape, color, and texture, in order to assess its
overall quality and suitability for consumption.
Setup (A) Treated Group
Figure 5. Physical Development of Tomato
An analysis of the early stages of development revealed a delay in ripening
from stages A to D, accompanied by variations in the shade of green from light to
dark. In contrast, stages E to G exhibited a period of ripening referred to as the

"breaker" stage, characterized by a change in color from green to tarnish-yellow,
observable on less than 10% of the surface of the fruit.
Setup (A) Treated Group
Figure 6. Physical Development of Tomato
During the initial stages of development, from A to B, an immediate
development of color was observed. At stage B, the "breaker" stage, characterized by
a tarnish-yellow color observable on less than 10% of the surface of the fruit, was
identified. Subsequently, at stage C, a distinct "turning" stage was observed, marked
by a significant change in color from green to yellow and red, observable on a range
of 10% to 30% of the surface of the fruit. Finally, from stage D to E, it was noted that
a significant proportion, approximately 60% to 90%, of the surface of the fruit
exhibited a red coloration.

4.3 DATA INTERPRETATION
Data interpretation in terms of physical and chemical analysis involves the
process of evaluating and analyzing the results obtained from various tests and
measurements on a sample, such as a tomato fruit, in order to make meaningful
conclusions about its properties and characteristics.
CHEMICAL ANALYSIS
Since it has been established by other studies that the optimal pH range for
tomato fruit falls within the range of 4.3 pH to 4.9 pH, with a discrepancy value of
only 0.6 pH. Additionally, it has been determined that the acceptable rate of change in
pH per day should be within the range of 0.1 - 0.2 pH.
The pH of a fruit is related to its ripeness in that it can be used as an indicator
of the fruit's acidity level. As the fruit ripens, the acidity level tends to decrease,
resulting in a higher pH.
An analysis of the results obtained from Setup B revealed an increase in pH
value, approaching 7, indicating a decrease in acidity. Comparatively, Setup A also
exhibited a decrease in acidity, however, the discrepancy between the initial and final
measurements suggests that this change occurred at a slower rate.

The study revealed that the Brix value content of tomato fruit displayed
significant variations during different stages of maturity, particularly in the setup
designated as (B). The measurements conducted illustrated that as the maturation of
the fruit progressed, there was a corresponding increase in the Brix level. The initial
measurements for both Setup A and Setup B (3.5%) revealed a notable disparity
between the two setups. This discrepancy was further accentuated in the final
measurements, with Setup A displaying a value of 4.1% and Setup B measuring at
4.9%.
The results suggest that the BRIX level measurement is directly proportional
to the ripeness of a tomato fruit. As the tomato fruit ripens, the enzymes in the fruit
break down starches into sugars, which increases the BRIX level. The results of the
study indicate that as the sample in Setup B reaches its peak level of maturity
compared in Setup A which indicates lower BRIX value, there is a corresponding
increase in the BRIX value, thereby signifying the ripening stage of the Tomato fruit.
PHYSICAL ANALYSIS
In setup (a) an examination of the early stages of development indicated a
delay in the ripening process from stages A to D, with variations in the shade of green
observed, ranging from light to dark. Conversely, stages E to G presented a period of
ripening known as the "breaker" stage, as evidenced by a change in color from green
to tarnish-yellow, observable on less than 10% of the fruit's surface.

The development stage of the fruit suggests a delay in ripeness, which is
consistent with the results obtained from the chemical analysis. The latter illustrates
that the ripeness, as determined by the chemical content of the fruit, is also delayed.
This correlation supports the effectiveness of zeolite/cellulose-based packaging
(Treated Group) in extending the shelf life of tomatoes.
In setup (b) observations during the initial stages of development, from A to
B, revealed an immediate development of color. Stage B, known as the "breaker"
stage, was identified by a tarnish-yellow color observable on less than 10% of the
surface of the fruit. Stage C, the "turning" stage, was marked by a significant change
in color from green to yellow and red, observable on a range of 10% to 30% of the
surface. Finally, from stage D to E, it was noted that a significant proportion,
approximately 60% to 90%, of the surface of the fruit exhibited a red coloration.
The study revealed that tomatoes in their natural state tend to experience a
rapid increase in ethylene production, resulting in ripeness. This phenomenon is
evident from stages A to G. This observation is consistent with the results obtained
from the chemical analysis, which demonstrated a decrease in acidity, accompanied
by an increase in sweetness.
CHAPTER V
SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
This chapter presents the summary of findings, conclusions and
recommendations for future researchers.
5.1 SUMMARY OF FINDINGS
5.2 CONCLUSIONS
5.3 RECOMMENDATIONS
This study has accurate information that may help the future researchers to
understand better the adsorption of zeolite/cellulose for quality preservation of
tomatoes. There are some recommendations for future researchers based on the
findings of this study. There are still various topics that can be explored and analyzed
in relation to this research topic. It might serve as the future researcher's main
resource.
This recommendation are given to the students and for the future researchers:
1. Due to this research focusing only on the quality preservation of tomatoes, the
future researchers can study the food qualities of tomatoes if it's still edible
after putting zeolite on tomatoes.
2. Future studies can examine whether zeolite-containing tomatoes can cause
food allergies in individuals.

3. They can also test the inside chemical analysis of a tomato after undergoing an
treated experiment of using zeolite.

BIBLIOGRAPHY
Azevedo, C. (2021, March 21). Addressing Food Waste Plays a Role in Ending Hunger.
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https://www.riseagainsthunger.org/articles/addressing-food-waste/
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https://www.bryair.com/technical-articles/control-of-ethylene-in-fruits-vegetables-w
arehouses-and-cold-stores/
Eleonora Cataldo, L. S. (2021, July 21). Application of Zeolites in Agriculture and Other
Potential Uses: A Review. Retrieved from MDPI:
https://www.mdpi.com/2073-4395/11/8/1547
FAO. (2015). SAVE FOOD: Global Initiative on Food Loss and Waste Reduction. Retrieved from
Food and Agricultural Organization: https://www.fao.org/save-food/en/
Gan, I. (2018, September). Antimicrobial poly(lactic acid)/cellulose bionanocomposite for

food packaging application: A review. Retrieved from Science Direct:
https://www.sciencedirect.com/science/article/abs/pii/S2214289418300474
Goodwin, D. L. (2016, June 23). Minimizing Food Waste And Food Loss: A Cause Worth
Championing. Retrieved from Huffpost:
https://www.huffpost.com/entry/minimising-food-waste-and-food-loss-a-cause-wor
th_b_576c05d6e4b031584beb96f5
Greyb. (2022, September 23). Cellulose-based Plastic is the Next Big Thing in Packaging.
Retrieved from World's Leading Technology Research Firm:
https://www.greyb.com/cellulose-based-packaging/
Haohao Cao, J. C. (2020, October 13). Tomato transcriptional repressor MYB70 directly
regulates ethylene-dependent fruit ripening. Retrieved from Wiley Online Library:
https://onlinelibrary.wiley.com/doi/full/10.1111/tpj.15021
Hertel, E. L. (2021). Global food waste across the income spectrum: Implications for food
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https://www.sciencedirect.com/science/article/pii/S0306919220300762
IPC. (2020). Philippines: Chronic Food Insecurity Situation 2015-2020. Retrieved from
Integrated Food Security Phase Classification:
https://www.ipcinfo.org/ipc-country-analysis/details-map/en/c/1044577/?iso3=PHL
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Enhancing Food Safety. Retrieved from Springer Link:
https://link.springer.com/chapter/10.1007/978-3-030-42660-6_17
Liu, Y. (2021, April 7). A review of cellulose and its derivatives in biopolymer-based for food.
Retrieved from Science Direct:
https://www.sciencedirect.com/science/article/abs/pii/S0924224421002740
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University of Maryland Extension:
https://extension.umd.edu/resource/ethylene-and-regulation-fruit-ripening
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APPENDICES
CURRICULUM VITAE

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ETHYLENE ADSORPTION ON ZEOLITE/CELLULOSE BASED-FILMS

FOR QUALITY PRESERVATION OF TOMATO

A Research Paper Presented to the Faculty

Of Science, Technology, Engineering and Mathematics

LAGRO HIGH SCHOOL

Quezon City, Metro Manila

In Partial Fulfillment of the Requirements for

KENNETH CHARLES A. OÑEZ

JOSHUA MIGUEL M. LUCIANO

CHALZEY MAYRH A. PADILLA

RODOLFO B. DIZON III

MRS. MARION JENNIFER B. SANTOS

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the presentation, analysis and interpretation of data

4.1 DATA PRESENTATION

Presenting data on the chemical and physical analysis of tomatoes is crucial

satisfaction and shelf-life

A 5.26 pH | 31.6`C 5.44 pH | 30.72`C 0.18 pH 0.03 pH

B 5.26 pH | 31.6`C 5.85 pH | 30.7`C 0.59 pH 0.08 pH

Figure 3. pH Meter Scale

digital pH meter. As observed, initial measurement of both setups on Pre-phase

experiment measures 5.26 pH | 31.6`C. Whereas, Setup A is the treated group,

Duration. Hence, Non-treated group measures 5.85 pH | 30.7`C.

Setup Initial Measurement Final Measurement

Figure 4. BRIX Value Measurement

4.2 DATA ANALYSIS

Chemical and physical analysis of tomatoes are essential in assessing the

quality and safety of the product, as it allows for a comprehensive understanding of

satisfaction and shelf-life.

The pH of tomatoes is typically within a narrow range, typically between 4.3

sweeter taste in tomatoes.

Discrepancy Value Formula (pH value):

pH = standard unit denoted as “potential of Hydrogen”

The initial measurement of pH at 5.26 and temperature at 31.6 degrees Celsius

measurement yielded a pH of 5.44 and a temperature of 30.72 degrees Celsius,

resulting in a discrepancy of 0.18 pH from the initial measurement. In contrast, setup

(b) yielded a pH of 5.85 and a temperature of 30.7 degrees Celsius, resulting in a

discrepancy of 0.59 pH from the initial measurement.

to result in a reduction of the fruit's flavor and acidity.

Discrepancy Value content of Tomato (BRIX Value): A method used to measure

Discrepancy Value Formula (BRIX Value):

n(I) BRIX% - n(F) BRIX%

BRIX% = standard unit for dissolved solubles denoted with “%”

significant variations across different stages of maturity, particularly in the setup

measurements, with Setup A registering a value of 4.1% and Setup B measuring at

Physical analysis of tomatoes is a method used to evaluate the external

overall quality and suitability for consumption.

Setup (A) Treated Group

Figure 5. Physical Development of Tomato

An analysis of the early stages of development revealed a delay in ripening

from stages A to D, accompanied by variations in the shade of green from light to

dark. In contrast, stages E to G exhibited a period of ripening referred to as the

"breaker" stage, characterized by a change in color from green to tarnish-yellow,

observable on less than 10% of the surface of the fruit.

Setup (A) Treated Group

Figure 6. Physical Development of Tomato

During the initial stages of development, from A to B, an immediate

development of color was observed. At stage B, the "breaker" stage, characterized by

identified. Subsequently, at stage C, a distinct "turning" stage was observed, marked

a significant proportion, approximately 60% to 90%, of the surface of the fruit

exhibited a red coloration.

4.3 DATA INTERPRETATION