LS-T-D11-D01

ALVIN (Aloe Vera and Wood

Vinegar): Prolongation of Tomato
(Lycopersicum esculentum)
Shelf Life

GLEE NETTE A. SUDARIO

FRANXENE EVE B. CAYAS
SEAN EIJEL V. RODRIGUEZ
Proponents

RHODORA D. PERLADO
Research Adviser

SY 2023-2024
 ABSTRACT

Philippines, one of many nations that cultivate tomatoes (Lycopersicum esculentum),

encounters a preservation issue. People are accustomed to their tomatoes (Lycopersicum

esculentum) becoming bad in just a week. Thus, the researcher’s made a mixture out of aloe vera

and wood vinegar. Both have previous studies that tells the effectiveness in preserving foods on the

market. The tomatoes we're dipped in a mixture of Aloe Vera and Wood Vinegar with different

quantities. After that the researchers put it in a room temperature and cold temperature, it was

observed for a month. It was proven that the mixture of Aloe Vera and Wood Vinegar is effective

in prolonging the shelf life of tomato in a cold temperature with a quantity of 25 ml of Aloe Vera

and 25 ml of Wood Vinegar. The researchers recommended to use a larger portion in measuring the

wood vinegar than the ml that they use in their research.

1
 TABLE OF CONTENTS

Abstract……………………………………………………………..…………………………..1

Table of Contents……………………………………………………………………………….2

List of Figures…………………………………………………………………………...4

List of Tables…………………………………………………………………………....5

CHAPTER I - Introduction……………………………………………………………………..6

Background of the Study……………………………………………………………..…6

Statement of the Problem……………………………………………………………...10

Statement of Hypotheses…………………………………………………………...….11

Objectives of the Study…………………………………………………………….….12

Significance of the Study………………………………………………………….…..12

Scope and Delimitation of the Study…………………………………………………..13

Definition of Terms……………………………………………………………………14

Conceptual Framework……………………………………………………..…………14

CHAPTER II - Methodology………………………………………………………………….15

Research Design……………………………………………………………..………...15

Materials……………………………………………………………………...………..15

Procedures……………………………………………………..…………………….....17

2
 Data Gathering Procedure……………………………………………………….……..19

Statistical Test……………………………………………………………………….....19

CHAPTER III - Results and Discussion……………………………………………..……..….20

Summary……………………………………………………………………………….24

Conclusion…………………………………………………………………………..…25

Recommendation……………………………………………………………………....25

Bibliography………………………………………………………………………..….26

Appendices

A. Gantt Chart……………………………………………………………………………..….29

B. Cost Estimate……….…………………………………………………………………......31

C. Experiment Results…………….……………………………………………………...…..32

D. Statistical Analysis……………………………………………………………………..….34

E. Photo Documentation……………………………………………………………….…......36

F. Personal Information………………………………………………………………………37

3
 LIST OF FIGURES

Figure 1. IPO Model……………………………………………………………………...…….14

Figure 2. Procedures Flowchart…………………...………………………………………...….19

Figure 3. Mean………………………………………………………………………………….20

Figure 4. ANOVA…………...……………………………..……………………………………23

Figure 5. Gathering of Materials………….………………………….…………...………….…35

Figure 6. Weighing and Examining of Objects…………………………………………………35

Figure 7. Preparation of Preservatives………………………………………………………….35

Figure 8. Mixing of Preservatives………………………………………………………..……..35

Figure 9. Testing of Preservative….……………………………………………………………35

Figure 10. Comparison and Contrast…………………………...……………………………….35

4
 LIST OF TABLES

Table 1.1. Results of the Average Shelf Life of a Tomato…………..…………………………20

Table 2.1. Results of the Aloe Vera and Wood Vinegar in Proportions in Prolonging Tomatoes’

Shelf Life in terms of Different Temperature ………………………………….…………..…...22

Table 3.1. Results of the Summary of the Computation of the Groups with Variance…...…....23

Table 3.2. Results of the ANOVA Sample Statistics used to determine the significance difference

in average shelf life of tomato in room temperature and cold temperature………………..……23

5
 CHAPTER I

INTRODUCTION

Background of the Study

Tomato (Lycopersicum esculentum), which grows on a vine, is a popular food item. The

delicate, hairy stems of the tomato plant can reach heights of up to 9 feet. The leaves can range in

length from 4 to 24 inches and have 5 to 9 leaflets. The tomato plant produces tiny, yellow flowers

with five angular lobes on the corolla. When the fruit itself is unripe, it is green, and when it does

ripen, most types turn a rich red color. This plant can only be grown in a warm temperature and

cannot stand the freezing temperature. Countries like the United States of America, China, Chile,

Indonesia and many more produce this fruit. Tomatoes, which are classified as vegetables for

nutritional reasons, are a good source of the phytochemical lycopene and the vitamin C (Britannica,

2023)1. It has a lot of minerals, including lycopene, an antioxidant. Including anticancer qualities,

lowering the risk of cardiovascular, neurological, and gastrointestinal illnesses, and enhancing skin

health, exercise recovery, and immune response, a tomato-rich diet is linked to a wide range of

health advantages (Collins, Edward J, et al.)2. People use it as a puree, ketchup, juice, beauty

product and many more.

It is one of the most significant vegetables grown in the world, producing 182 million tons

on 4.8 million hectares. Around 16,491 hectares of tomato plants (Lycopersicum esculentum) have

1
Britannica, T. Editors of Encyclopaedia. "tomato." Encyclopedia Britannica, September
9, 2023. https://www.britannica.com/plant/tomato
2
Collins, Edward J., Cressida Bowyer, Audrey Tsouza, and Mridula Chopra. “Tomatoes: An Extensive Review of the
Associated Health Impacts of Tomatoes and Factors That Can Affect Their Cultivation.” Biology 11, no. 2 (February 4,
2022): 239. https://doi.org/10.3390/biology11020239.

6
been grown in the Philippines, yielding 218,793 tons (FAOSTAT, 2019)3. The Philippines

Statistics Authority (PSA) reports that the growth in tomato output from 2007 to 2017 was 1.23%

each year on average. Ilocos Norte and Ilocos Sur in Luzon, Iloilo and Cebu in Visayas, Misamis

Oriental and Bukidnon in Mindanao, are the principal producing regions. This makes the

Philippines one of the countries that produce tons of tomatoes in the pacific region.

But the tomato (Lycopersicum esculentum) industry is facing its own problem. The period

of time between a product's manufacturing and consumption during which it can be stored without

compromising its satisfactory quality and safety is known as its shelf life. It is one of the most

important qualities for fleshy fruits and is susceptible to a variety of influences, including

infections that can encourage over-ripening and exposure to improper temperature and humidity.

Unripe tomatoes can only last the first to two weeks while ripened tomatoes can last three to four

days. Fast overripening reduces shelf life and is thus a significant issue for the tomato industry.

Having a short shelf-life tomatoes (Lycopersicum esculentum) are thrown away if they start to rot.

It becomes part of the unsolved problems that the world is facing in generation.

Research has been made to preserve tomatoes. On the study conducted by De Castro et. Al.,

(2006)4 the study offers compelling evidence that fresh tomato ripening parameters like color,

firmness, pH, sweetness, sourness, and weight loss are influenced by postharvest storage

temperature. Given the identical quality outcomes for produce stored at ambient temperature

(24oC) for 9 days or at 13oC for 22 days, a lower temperature lengthens the shelf life of tomatoes

3
Food and Agriculture Organization Corporate Statistical Database FAOSTAT: Crops. Food Agriculture
Organization, United Nations. 2017. (March 5, 2019). https://www.fao.org/faostat/en/#home
4
Castro, Larissa & Cortez, Luis & Vigneault, Clément. (2006). Effect of sorting, refrigeration and packaging on
tomato shelf life. J. Food Agri. Environ.. 4.

7
(Lycopersicum esculentum). The shelf life of tomatoes (Lycopersicum esculentum) does not appear

to be impacted by sorting or packaging, despite the fact that these activities change a few individual

tomato (Lycopersicum esculentum) features. Future research should confirm that their greater

impact must occur during the handling and transportation of horticultural produce.

Wood Vinegar (Pyroligneous acid) is a dark liquid that is created naturally during the

carbonization process, which takes place when a biomass is heated in an airless container during

the formation of charcoal or biochar. It is also known by the names Pyroligneous acid, Liquid

Smoke, or Mokusaku (Wood Vinegar Organization, n.a). In the study of Rivera, et. al., (2015)5 it

was shown that wood vinegar (Pyroligneous acid) had little effect on quality and shelf life of

tomatoes harvested and stored at the breaker stage. Other treatment conditions (e.g., wood vinegar

concentration, dipping time, and infiltration method) need to be examined in follow up studies.

Chemical components of the wood vinegar (Pyroligneous acid) should also be determined to

elucidate the different effects of raw material used.

On the other hand, a study made by a Mungkunkamchao, et. al., (2013)6 that the application

of wood vinegar (Pyroligneous acid) and fermented bio extracts, alone or in combination, showed

small increases in total plant dry weight, fruit number, fruit fresh weight and fruit dry weight, but

significantly enhanced total soluble solutes of tomato fruit. Wood vinegar (Pyroligneous acid) and

fermented bio extracts had similar impacts on the growth and yield of tomato, but dramatically

5
Rivera, Fatima Rose, A. Valida, and A.L. Acedo. “EFFECTS OF WOOD VINEGAR ON TOMATO FRUIT
QUALITY AND SHELF LIFE AT AMBIENT AND LOW TEMPERATURES.” Acta Horticulturae, no. 1088 (June 1,
2015): 145–48. https://doi.org/10.17660/actahortic.2015.1088.20.
6 Mungkunkamchao, Tuntika, Thawan Kesmala, Sumran Pimratch, Banyong Toomsan, and Darunee Jothityangkoon.

2013. “Wood Vinegar and Fermented Bioextracts: Natural Products to Enhance Growth and Yield of Tomato
(Solanum Lycopersicum L.).” Scientia Horticulturae 154 (May): 66–72. https://doi.org/10.1016/j.scienta.2013.02.020.
8
increased total soluble solutes of tomato fruit (P 0.01). However, there was an additive impact

when they were combined. Both foliar sprays and soil drenches can be utilized with wood vinegar

and fermented bio extracts; there is no discernible difference in the effects on any attributes

between the two application techniques. It implies that Wood Vinegar is effective as an organic

preservative. In addition, this research originated from the past research called "Likha: Wood

Vinegar in extending the shelf life of Tomato" (Dejesa, et. Al., 2022)7 where they show that the

tomato can last up to 20 days in room temperature.

One of the promising bio-preservatives is aloe vera gel (Aloe barbadensis miller). It’s the

fruit and vegetable edible coating substance with antifungal properties. It has been demonstrated

that edible coatings made of aloe vera gel can regulate respiration rate and maturation, limit

moisture loss, and maintain firmness. In some agricultural crops, development, postpone oxidative

browning, and limit microbial proliferation (Bejar, et. al, 2020)8. In the study by Pravanchana, et.

al., (2021)9 it’s shown that aloe vera gel (Aloe barbadensis Miller) coatings are biosafe for a variety

of food kinds. Because of its film-forming characteristics, which are particularly special, it is

simple to apply. Additionally, it has certain immunological qualities, is degradable, and has

antibacterial effects. The primary component of aloe vera (Aloe barbadensis miller) is

polysaccharide, which serves as a barrier against moisture and air, the two main agents of

degradation. By lowering the rate of respiration, it also increases the longevity of fruits and

vegetables while maintaining their qualitative characteristics (color, flavor, rigidity, etc.).

7 Dejesa, Glory Aunor U, Antiojo Janelle Viel L, Rasdas Sheryn M. “Likha- Wood Vinegar in extending shelf life of
tomato” (June 2022)
8 Feleciano Bejar, Reynaldo Aquin, Jessie Sabijon, Elvie Bejar, Lagrito, Ebert M., Ramil Corrales, Ma. Lourdes

Afable. “Aloe vera extract as Bio-preservative to selected perishable fruits and vegetables.” Volume 16 (June 6, 2020)
ISSN: 18158129 E-ISSN: 18151027
9 Pravanchana Singh, Anish Fatima, Dr. Jyoti Tyagi, Dr. Swati Tyagi. “Aloe Vera: An alternative for chemical

preservatives for fruits and vegetables”. Volume 7 (June 2021) ISSN(O)-2395-4396

9
 It demonstrates antibacterial and antifungal qualities that provide a defense against the

bacteria that cause food to become contaminated. The importance of natural coatings and why they

should be used instead of chemical preservatives are discussed in the current review. Aloe vera

(Aloe barbadensis miller) gel coating preparation, antibacterial and antioxidant characteristics, and

diverse applications are all used to improve fruit and vegetable quality as well as their shelf life

after harvest. It’s proven that any fruits and fruit vegetables could be treated with aloe vera (Aloe

barbadensis miller) extract as a bio preservative to postpone some quality deterioration and

eventually lengthen storage/shelf life. Aloe vera gel is a viable preserving solution in this market,

as it has been extensively discussed as an edible covering on fruits and vegetables, with or without

additives (Iolanda, et. al., 2021)10

These related literature and situation led the researches in making a solution to lessen the

possibility of putting the tomatoes into waste by creating a coating with the mix of Aloe vera (Aloe

barbadensis miller) and Wood Vinegar (Pyroligneous acid).

Statement of the Problem

The study ALVIN (Aloe Vera and Wood Vinegar): Prolonging Tomato (Lycopersicum

esculentum) Shelf Life, aim to test the effectiveness of aloe vera (Aloe barbadensis miller) gel with

wood vinegar (Pyroligneous acid) in the prolongation of tomatoes’ (Lycopersicum esculentum)

average shelf life. This study aims to answer the following questions:

10
Nicolau-Lapeña, Iolanda, Pilar Colás-Medà, Isabel Alegre, Ingrid Aguiló‐Aguayo, Peter Muranyi, and I. Viñas.
“Aloe Vera Gel: An Update on Its Use as a Functional Edible Coating to Preserve Fruits and Vegetables.” Progress in
Organic Coatings 151 (February 1, 2021): 106007. https://doi.org/10.1016/j.porgcoat.2020.106007.

10
 1. How long can the aloe vera (Aloe barbadensis miller) gel with wood vinegar (Pyroligneous

acid) prolong the average shelf life of the tomatoes (Lycopersicum esculentum)?

2. Which treatment is efficient in prolongation of tomato’s (Lycopersicum esculentum)

average shelf life in different temperatures?

T1: 100% aloe vera gel

T2: 100% wood vinegar

T3: 75% aloe vera and 25% wood vinegar

T4: 50% aloe vera and 50% wood vinegar

T5: 25% aloe vera and 75% wood vinegar

3. Is there a significant difference between the room temperature and cold temperature by the

end of the experiment?

Statement of the Hypotheses

The following propositions were tested at 0.05 level of significance.

Null Hypotheses: There is no significant difference in room temperature and cold

temperature in prolongation of tomatoes’ (Lycopersicum esculentum) average shelf life.

Alternative Hypotheses: There is a significant difference in room temperature and cold

temperature in prolongation of tomatoes’ (Lycopersicum esculentum) average shelf life.

11
Objectives of the Study

This study aimed to test the effectiveness of aloe vera (Aloe barbadensis miller) gel with

wood vinegar (Pyroligneous acid) in the prolongation of tomatoes’ (Lycopersicum esculentum)

average shelf life. The main objectives are as follows:

1. Determine how long can the aloe vera (Aloe barbadensis miller) gel with wood vinegar

(Pyroligneous acid) prolong the average shelf life of tomatoes (Lycopersicum esculentum).

2. Determine which treatment is efficient in prolonging tomato’s (Lycopersicum esculentum)

average shelf life in different temperatures.

T1: 100% aloe vera gel

T2: 100% wood vinegar

T3: 75% aloe vera and 25% wood vinegar

T4: 50% aloe vera and 50% wood vinegar

T5: 25% aloe vera and 75% wood vinegar

3. Determine the significant difference between the cold and room temperature by the end of

the experiment.

Significance of the study

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

To the community. The result of the study will serve as a method to prolong the average

shelf of tomatoes (Lycopersicum esculentum) in the community.

To the farmers. The result of the study will be beneficial to the farmers to prevent wasting

tomatoes (Lycopersicum esculentum).

12
To the future researchers. The result of this study will serve as a reference to the

researchers who will conduct their own experiment.

Scope and Delimitations

The study of ALVIN (Aloe Vera and Wood Vinegar): Prolonging Tomato (Lycopersicum

esculentum) Shelf Life was conducted in Halang, Naic, Cavite. The tomatoes (Lycopersicum

esculentum) were bought in physical store of new harvested crops. The tomatoes were picked by

their mass, 49.2 grams, and their color, yellow green, indicating that it is still unripped. The aloe

vera (Aloe barbadensis miller) came from the researcher’s own plant, while the wood vinegar was

bought at the old building of Department of Agriculture in Naic.

This experimental quantitative study centered on the potency of the aloe vera (Aloe

barbadensis miller) gel with wood vinegar (Pyroligneous acid) in the prolongation of tomatoes’

(Lycopersicum esculentum) average shelf life.

The researchers of this study seek for the differences in the average shelf life of the

tomatoes’ in room temperature and cold temperature before and after the conducted experiment.

The average shelf life of tomato lasts to maximum of 20 days. 40 tomatoes (Lycopersicum

esculentum) were dipped in aloe vera (Aloe barbadensis miller) gel with wood vinegar

(Pyroligneous acid) in different temperatures, 20 tomatoes (Lycopersicum esculentum) for room

temperature and 20 tomatoes (Lycopersicum esculentum) for cold temperature as the experimental

group and 4 tomatoes (Lycopersicum esculentum) were left untouched as the controlled group. As

for the mixtures, 100% of each preservative is equal to 50 milliliter (ml), 75% to 37.5 milliliter

(ml), 50% to 25 milliliter (ml), and 25% to 12.5 milliliter (ml).

13
Definition of Terms

The following words that can be found in this study are given its meaning to provide a

deeper understanding for the readers:

Aloe barbadensis miller (Aloe Vera) - commonly known as aloe vera.

Lycopersicum esculentum (Tomato) - commonly known as tomato.

Prolongation - duration of tomato shelf life

Pyroligneous acid (Wood Vinegar) - commonly known as vinegar.

Shelf life - the number of days for which a tomato remains usable, edible, or marketable.

Conceptual Framework

Figure 1. IPO Model

14
 Figure 1 shows the conceptual framework that will be used as our guide in processing this

research. In the input it shows that materials to be used in making the gel to make the Tomato

(Lycopersicum esculentum) prolong its shelf life. On the box, which is the process, the procedures

are indicated in making the aloe vera (Aloe barbadensis miller) gel with wood vinegar

(Pyroligneous acid). The researchers will gather the material that is needed for the experiment,

then mixing the two materials, after that, the researches wiil test its effectiveness. Lasty, in the

other box which is the output, aloe vera (Aloe barbadensis miller) gel with wood vinegar

(Pyroligneous acid) is made and expected to be effective.

15
 CHAPTER II

Methodology

Research Design

The technique of doing research in a methodical, controlled manner—known as experimental

design—ensures that accuracy is maximized and that particular inferences about a hypothesis

statement can be made. Typically, the goal is to determine the impact a factor, independent

variable, or dependent variable has on another (Elsevier, 2009). The researchers will use post-test

only control group to collect the data about the Aloe Vera (Aloe barbadensis miller) and Wood

Vinegar (Pyroligneous acid) in prolonging the shelf life of a Tomato (Lycopersicum esculentum).

Two groups will be used which is the experimental group and control group. Experimental group

would have at least minimum of five treatments while the control group would have no treatment.

In this method we can observed if the Aloe Vera (Aloe barbadensis miller) and Wood Vinegar

(Pyroligneous acid) will be effective in prolonging the shelf life of tomato (Lycopersicum

esculentum). In this study, the tomatoes will be observed, measured, and describe.

Materials

The study ALVIN will use the following materials and devices:

Tomatoes (Lycopersicum esculentum)

Wood vinegar (Pyroligneous acid)

Aloe Vera (Aloe barbadensis miller) gel

16
 Weighing Scale

Digital Thermometer

Measuring cups

Procedures

The procedures will demonstrate the process of the researchers that shows the making of

the preservative, ALVIN. The set up of the preservative and arrangement of mixtures will be done

with utmost caution at the researchers’ house because of the availability of materials at home. All

researchers will cooperate in the actual making of the product to ensure a balanced contribution.

A. Finding and Gathering of materials

All materials needed should be collected first. Finding the materials will be done according to

two ways: physical stores for the materials, and online shops for the devices.

B. Weighing and Examining the Subjects

The subjects are weighted and examined in terms of: color, shape, and size.

C. Preparation of Preservatives

The researchers extracted the gel of the aloe vera (Aloe barbadensis miller) before measured

with the wood vinegar (Pyroligneous acid) by: 50 ml, 37.5 ml, 25 ml, 12.5 ml, and 0 ml.

17
D. Mixing the Preservatives

The experimental group will be dipped in the mixture of aloe vera (Aloe barbadensis miller)

and wood vinegar (Pyroligneous acid) with different measurements.

E. Verifying Reaction of Mixture

The researchers will verify the reaction of aloe vera (Aloe barbadensis miller) gel together

with wood vinegar (Pyroligneous acid) to know whether its result will be good or not.

F. Testing of Preservative

The tomato (Lycopersicum esculentum) will be dipped in the mixture of aloe vera (Aloe

barbadensis miller) and wood vinegar (Pyroligneous acid) to observe if it will prolong the shelf

life of tomato (Lycopersicum esculentum).

G. Comparison and Analysis

The researchers will observe to know if the tomato (Lycopersicum esculentum) with

treatment will have a longer average shelf life in room temperature or cold temperature.

18
Figure 2. Procedures Flowchart

Data Collection Technique and Research Instrument

The researchers will use structured observation with the use of their five senses as their

research instrument for collecting the data. In this method the researchers can ensure

the effectiveness of ALVIN to prolong the shelf life of tomato (Lycopersicum esculentum). The

researchers will also compare and analyze the difference with the tomato (Lycopersicum

esculentum) in room temperature and cold temperature.

Statistical Treatment

The study looked for the mean in order to determine the average shelf life of the tomatoes

(Lycopersicum esculentum). They will use ANOVA to determine the difference in the average

shelf life of tomatoes in different temperatures.

19
 CHAPTER III

RESULTS AND DISCUSSION

This chapter presents the results of the test conducted to determine the effectiveness of Aloe

Vera (Aloe barbadensis miller) and Wood Vinegar (Pyroligneous acid) in prolonging the tomato

(Lycopersicum esculentum) shelf life.

1. How long can the aloe vera (Aloe barbadensis miller) gel with wood vinegar (Pyroligneous

acid) prolong the average shelf life of the tomatoes (Lycopersicum esculentum)?

Table 1.1 Results of the average shelf life of a tomato.

Treatments Room Temperature Cold Temperature Average

(days) (days) Days per treatment

T1 18 26 22

T2 13 20 16.5

T3 15 21 18

T4 16 28 22

T5 14 27 20.5

Average Days 19.8

20
Table 1.1 The table shows how long the average life of tomatoes (Lycopersicum esculentum)

treatments last in different temperatures. The average shelf life can be up to 20 days when

computed the mean.

2. What quantity of materials is efficient in prolonging tomato’s (Lycopersicum esculentum)

shelf life in different temperatures?

T1: 100% aloe vera gel

T2: 100% wood vinegar

T3: 75% aloe vera and 25% wood vinegar

T4: 50% aloe vera and 50% wood vinegar

T5: 25% aloe vera and 75% wood vinegar

21
Table 2.1. Results of the Aloe Vera and Wood Vinegar in proportions in prolonging

tomatoes’ shelf life in terms of different temperatures.

Treatments Aloe Vera (ml) Wood Vinegar (ml) Cold Room

Temperature Temperature

T1 50 0 Effective Not Effective

T2 0 50 Effective Not Effective

T3 37.5 12.5 Effective Not Effective

T4 25 25 Effective Not Effective

T5 12.5 37.5 Effective Not Effective

Table 2.1. shows the exact measurement of the preservatives, the effectiveness in different

temperatures, and the interpretation. The treatments in room temperature are not effective, while

the treatments in cold temperature are effective.

3. Is there a significant difference between the room temperature and cold temperature by the

end of the experiment?

22
Table 3.1. Results of the summary of the computation of the groups with its variance.

Groups Count Sum Average Variance

Room Temperature 5 76 15.2 3.7

Cold 5 122 24.4 13.3

Table 3.1 It demonstrates the count of the group, sum, average, and the variance. The variance is

the measurement of the spread between the data set.

Table 3.2. Results of the ANOVA Sample Statistics used to determine the significance

difference in average shelf life of tomato in room temperature and cold temperature.

Source of Variance SS df MS F P-value F crit Decision

Between group 211.6 1 211.6 24.89412 0.001067 5.317655 Acceptance of h1

Within groups 68 8 8.5

Total 279.6 9

Table 3.2 It shows the computed value using the ANOVA sample statistics to determine the

significance difference. It shows the sum of squares, degrees of freedom, mean square, f statistic,

p-value and f crit. The resulting p-value is 0.001067, indicating the null hypothesis and acceptance

of the alternative hypothesis that remarks that there is a significance difference in average of shelf

life of tomato (Lycopersicum esculentum) in room temperature and cold temperature.

23
Summary

Philippines as one of the many countries that produces tomatoes (Lycopersicum

esculentum), faces a problem in its preservation. It is not new to people to have their tomatoes

(Lycopersicum esculentum) become rotten in just a week. Using an organic compound like aloe

vera (Aloe barbadensis miller) and wood vinegar (Pyroligneous acid) are proven to have help

prolong a tomato’s (Lycopersicum esculentum) shelf life. With these two components, the

researchers aims to know the effectiveness of combining two organic components, the aloe vera

(Aloe barbadensis miller) and wood vinegar (Pyroligneous acid) to prolong the tomatoes’

(Lycopersicum esculentum) average shelf life.

In this study, several treatments with different proportion of the two organic components

were tested in two different temperatures to see the effectiveness of aloe vera (Aloe barbadensis

miller) and wood vinegar (Pyroligneous acid) in prolonging the tomatoes’ (Lycopersicum

esculentum) average shelf life. Calculations used the ANOVA method to determine that there is a

significant difference in room temperature and cold temperature in the prolongation of tomatoes’

(Lycopersicum esculentum) average shelf life. The treatments are made at the same time of the day.

It is revealed that the mean of the days the tomatoes’ (Lycopersicum esculentum) can be preserved

is 20 days at room temperature or cold temperature. However, the treatments in room temperature

were found ineffective as it only holds the same day as the average shelf life of a tomato

(Lycopersicum esculentum). The treatments in cold temperature were found effective as it lasts

with a minimum of 20 days and a maximum of 28 days, close to a month.

24
Conclusion

Results have shown that there is a significant difference between the treatments in room

temperature and cold temperature. The aloe vera and wood vinegar mixture can prolong the

shelf life of tomatoes in an average up to 20 days. The researchers found that the 50% aloe

vera (Lycopersicum esculentum) and 50% wood vinegar (Pyroligneous acid) is the most

effective solution. Therefore, in this study entitled “ALVIN (Aloe Vera and Wood

Vinegar): Prolongation of Tomato (Lycopersicum esculentum) Shelf Life” the mixture is

more effective when it’s in cold temperature (refrigerated) than when you put it at room

temperature.

Recommendations

The researchers would like to recommend for the next researchers related to this study to use

other procedures and alternatives, in making the mixture or materials other than wood vinegar and

aloe vera to prolong the tomato more than a month. Also, researchers would like to recommend

using a larger portion in measuring the wood vinegar than the millimeter (ml) that we use in our

research.

25
 BIBLIOGRAPHY

Britannica, T. Editors of Encyclopaedia. "tomato." Encyclopedia Britannica, September

9, 2023. https://www.britannica.com/plant/tomato.

Castro, Larissa & Cortez, Luis & Vigneault, Clément. (2006). Effect of sorting, refrigeration and

packaging on tomato shelf life. J. Food Agri. Environ.. 4.

Collins, Edward J., Cressida Bowyer, Audrey Tsouza, and Mridula Chopra. “Tomatoes: An

Extensive Review of the Associated Health Impacts of Tomatoes and Factors That Can Affect

Their Cultivation.” Biology 11, no. 2 (February 4, 2022): 239.

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Agriculture Organization, United Nations. 2017. (March

5, 2019). https://www.fao.org/faostat/en/#home

International Encyclopedia of Human Geography. Elsevier, 2009.

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Jothityangkoon. 2013. “Wood Vinegar and Fermented Bioextracts: Natural Products to Enhance

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28
 Appendix A

GANTT CHART

Activities September October

Writing the research Proposal ✓

Consultation of experts ✓

Creation of Product ✓

Data Gathering ✓

Checking of Data and Result ✓

Finalization of Research Paper ✔

Activities

A – Writing of Research Proposal

B – Consultation of Experts

C – Creation of Product

D – Data Gathering

E – Checking of Data and Result

F – Finalization of Research Paper

29
Prepared by

Glee Nette A. Sudario Leo G. Sudario

Franxene Eve B. Cayas Evelyn B. Cayas

Sean Eijel V. Rodriguez Janice V. Rodriguez

Researchers Parents

Noted

Rhodora Peraldo

Research Adviser

Approved by

Dr. Liberty M. Flores, PhD

30
 Appendix B

COST ESTIMATE

The said ALVIN experimental project will be founded 100% by the researchers.

Project Period: September 2023 - October 2023

Materials and devices that is used;

Budget

Tomatoes per kilo Php 300

Wood Vinegar Php 150

Digital Thermometer Php 105

Weighing Scale (grams) Php 175

Measuring Cups Php 70

Total Php 800

Researchers

Glee Nette A. Sudario Php 350

Franxene Eve B. Cayas Php 350

Sean Eijel V. Rodriguez Php 350

Total Budget Contribution Php 1,050

The remaining balance (Php 250) would be used in other research related problems

31
 APPENDIX C

EXPERIMENTAL RESULTS

Table 1.1 Quantitative Results of the average shelf life of a tomato.

Treatments Room Temperature Cold Temperature Average

(days) (days) Days per treatment

T1 18 26 22

T2 13 20 16.5

T3 15 21 18

T4 16 28 22

T5 14 27 20.5

Average Days 19.8

32
Table 2.1. Quantitative Results of the Aloe Vera and Wood Vinegar in proportions in

prolonging tomatoes’ shelf life in terms of different temperatures.

Treatments Aloe Vera (ml) Wood Vinegar (ml) Cold Room

Temperature Temperature

T1 50 0 Effective Not Effective

T2 0 50 Effective Not Effective

T3 37.5 12.5 Effective Not Effective

T4 25 25 Effective Not Effective

T5 12.5 37.5 Effective Not Effective

33
 APPENDIX D

STATISTICAL ANALYSIS

Groups Count Sum Average Variance

Room Temperature 5 76 15.2 3.7

Cold 5 122 24.4 13.3

Figure 3. mean

Source of Variance SS df MS F P-value F crit

Between group 211.6 1 211.6 24.89412 0.001067 5.317655

Within groups 68 8 8.5

Total 279.6 9

Figure 4. ANOVA

34
 APPENDIX E

PHOTO DOCUMENTATION

Figure 5. Gathering of materials Figure 6. Weighing and Examining of objects

Figure 7. Preparation of Preservatives Figure 8. Mixing of Preservatives

Figure 9. Testing of Preservative Figure 10. Comparison and Contrast

(Figure 5-10 are all taken by the researchers)

35
Prepared by

Glee Nette A. Sudario Leo G. Sudario

Franxene Eve B. Cayas Evelyn B. Cayas

Sean Eijel V. Rodriguez Janice V. Rodriguez

Researchers Parents

Noted

Rhodora Peraldo

Research Adviser

Approved by

Dr. Liberty M. Flores, PhD

36
 APPENDIX F

I. Personal Information

1.1 Name Franxene Eve B. Cayas

1.2 Birthdate September 16, 2005

1.3 Age 18

1.4 Birthplace Naic, Cavite

1.5 Home Address Blck 5 Lot 5 Harbour Homes, Halang, Naic,

Cavite

1.6 Contact Number 09193942052

1.7 Email Address cayasfranxene@gmail.com

1.8 Gender Female

1.9 Civil Status Single

1.10 Parents Evelyn B. Cayas

Francis R. Cayas

1.11 Parents Occupation Housewife

Aircon Technician

1.12 Nationality Filipino

1.13 Religion Roman Catholic

37
II. Educational Background

2.1 Elementary School 1-3 Project 6 Elementary School

4-6 New Era Elementary School

2.2 Junior High School Naic Integrated National High School

2.3 Senior High School Naic Integrated National High School

III. Honors Received

3.1 Elementary School N/A

3.2 Junior High School With honors

3.3 Senior High School

IV. Organization

4.1 Grade 7 N/A

4.2 Grade 8 N/A

4.3 Grade 9 League of Leaders (LoL)

4.4 Grade 10 League of Leaders (LoL)

4.5 Grade 11 N/A

4.6 Grade 12 N/A

38
I. Personal Information

1.1 Name Glee Nette A. Sudario

1.2 Birthdate March 27, 2006

1.3 Age 17

1.4 Birthplace Manila, City

1.5 Home Address Blk 40 Lot 23 Belmont Homes Halang Naic

Cavite City

1.6 Contact Number 09122425600

1.7 Email Address sgleenette@gmail.com

1.8 Gender Female

1.9 Civil Status Single

1.10 Parents Edivina A. Sudario

Leo G. Sudario

1.11 Parents Occupation Vendor

Vendor

1.12 Nationality Filipino

1.13 Religion Roman Catholic

39
II. Educational Background

2.1 Elementary School Zapote Elementary School

Palangue Central Elementary School

2.2 Junior High School Naic Integrated National High School

2.3 Senior High School Naic Integrated National High School

III. Honors Received

3.1 Elementary School N/A

3.2 Junior High School With Honors

3.3 Senior High School

IV. Organization

4.1 Grade 7 N/A

4.2 Grade 8 N/A

4.3 Grade 9 N/A

4.4 Grade 10 Supreme Student Government

Book Lovers Club

4.5 Grade 11 N/A

4.6 Grade 12 N/A

40
I. Personal Information

1.1 Name Sean Eijel V. Rodriguez

1.2 Birthdate May 20, 2006

1.3 Age 17

1.4 Birthplace Naic, Cavite

1.5 Home Address Halang, Naic Cavite

1.6 Contact Number 09945245321

1.7 Email Address sean20rodriguez@gmail.com

1.8 Gender Male

1.9 Civil Status Single

1.10 Parents Janice Rodriguez

Rodolfo Rodriguez

1.11 Parents Occupation Tricycle Driver

1.12 Nationality Filipino

1.13 Religion Baptist

41
II. Educational Background

2.1 Elementary School Naic Elementary School

Halang Elementary School

2.2 Junior High School Naic Integrated National High School

2.3 Senior High School Naic Integrated National High School

III. Honors Received

3.1 Elementary School With honors

3.2 Junior High School With honors

3.3 Senior High School

IV. Organization

4.1 Grade 7 N/A

4.2 Grade 8 N/A

4.3 Grade 9 N/A

4.4 Grade 10 N/A

4.5 Grade 11 N/A

4.6 Grade 12 N/A

42