Result

The researchers conducted an experiment with preserving bananas using different white vinegar
concentrations
The banana dipped in 100% vinegar stayed fresh the longest, followed by the one in 50% white
vinegar. The banana without any vinegar ripened the fastest.
White vinegar helps preserve bananas, especially in higher concentrations. The acid in vinegar
slows down ripening by preventing browning and decaying. The 100% vinegar solution worked
best, but it might affect the taste. More research is needed to find the right balance for
preservation without changing the fruit's qualities.

The banana in 100% vinegar had a tangy taste complemented by a sweet texture, while the 50%
solution had a milder tanginess and a distinct soggy taste. The banana without vinegar kept its
usual flavor but became too unpleasant to eat.
For the 50% solution, we use 1/2 cup of vinegar and 1 1/2 cups of water. For the 100% solution,
we use 1 cup of vinegar and 3 cups of water. These amounts influenced how well the vinegar
preserved the bananas.

Concentration of Vinegar Result

0% The banana is decomposed within a week that has result to

have unpleasant taste.

50% The banana has mild tanginess and a distinct soggy taste but
is edible.

100% The amount of concentration of vinegar affected the quality

causing it to have a sweet texture.

Discussion

In this research, the researchers have conducted an experiment on alternative ways to preserve a
fruit or how to extend its life. This experiment focuses on a fruit that will most likely decay
within a week or 10 days, that fruit is a banana. On the other hand, the material used for
preservation is white vinegar as it contains bio-preservative properties alongside other
alternatives such as Lemons. The reason why researchers chose this material is because it is more
affordable as we focus on how consumers may use this method seeing this as cost-effective or
rather, cost-efficient, especially to those who do not have any machinery to extend a fruit's life
such as a refrigerator.
This study concludes that preserving fruit with vinegar will be effective and cost-efficient as it is
affordable for most consumers. Preserving a fruit may depend on the concentration of the
vinegar (how much vinegar is smeared on the banana). The research is divided into three parts by
percentages (0%, 50%, and 100%) with different results. 0% has resulted as expected, with it
being decayed within the given time, it is still consumable but not advisable to consume as it has
an unpleasant texture that may affect its consumer's health. 50% resulted in a better texture but
still had a little decayed effect, this time however, it has more texture and is said to possess “mild
tanginess and a distinct soggy taste” given the fact that it is smeared by vinegar. Lastly, the
100% has more texture than the last part with its tasty sweet flavor with the effects or properties
of vinegar smeared into the shell of the banana. This part, however, has concluded that the usage
of vinegar as a bio-preservative has proved to be successful and useful for consumers.