RESEARCH PLAN

TITLE

Researcher

Edrian Paul V. Lamayan

Jaycent Ives M. Selarta

Dwayne Vash D. De Asis

Adviser

Anacel Recuelo

Physical Science - Group

Category

1
A. Problem to be addressed

The post-harvest preservation of Latundan bananas (Musa) poses a challenge in

maintaining their quality and extending shelf life. Current methods may be insufficient or
lack a sustainable approach. The efficacy of Aratiles (Muntingia calabura) as a potential
shelf life extender remains unclear, necessitating a comprehensive study to evaluate its
impact on preserving the freshness and quality of Latundan bananas. The cultivation of
Latundan bananas (Musa) faces challenges in optimizing yield due to uncertainties regarding
the most effective fertilizer concentration. Additionally, there is a lack of clarity on the
relationship between fertilizer concentration and yield. Furthermore, the choice between
commercial and organic fertilizers raises questions about their significant differences in
influencing Latundan banana yield. This study aims to address these uncertainties and
contribute valuable insights to enhance Latundan banana cultivation practices."

B. Goals/Expected Outcomes/ Hypothesis

a. Objectives

objective of this Study Is to Extend the shelf life of food product and help to prevent
spoilage and microbial growth, thereby increasing the shelf life of food products. Help
people with low income that can’t buy preservatives to preserve their food, and also Improve
their safety when using Natural preservatives, and to reduce the risk of foodborne illness by
preventing the growth of harmful pathogens such as bacteria. On the other hand I also wants
to evaluate the impact of different preservatives on the quality, texture, flavor, and nutrient
content of food products, as well as their shelf life and overall stability. Last but not the least
is To determine the effectiveness of our preservatives in preventing the growth of bacteria,
fungi, and other microorganisms in various food and cosmetic products.

2
 b. Significance of the studyh.

This study will determine whether the Acid is effective when it comes to preservation
and will or base anytime at low cost. Furthermore, the study can be benefit a wide range of
individuals and groups and is of significance to the following:

Natural Preservative Alternatives:

 Explore the potential of aratiles as a natural preservative alternative to synthetic
chemicals commonly used in the food industry.
 Address the growing consumer demand for natural and organic food products by
investigating the effectiveness of aratiles in preserving fruits.
Health and Safety:
 Investigate the safety and health benefits of using aratiles as a preservative compared
to traditional chemical preservatives.
 Assess the impact on human health, considering allergies, dietary preferences, and
the avoidance of potentially harmful synthetic additives.
Food Waste Reduction:
 Investigate the role of aratiles in extending the shelf life of perishable goods,
potentially reducing food waste and associated environmental impacts.
 Evaluate the economic and environmental benefits of using natural preservatives in
the context of food waste reduction.

c. Scope and Limitations

Scope of the Study:

Preservation Efficacy:
Investigate the effectiveness of aratiles as a preservative for specific fruits or food products.
Assess the impact of aratiles on shelf life extension and the preservation of nutritional quality.
Comparative Analysis:
Compare the preservative effects of aratiles with traditional chemical preservatives commonly used in the
food industry.
Examine how aratiles perform in comparison to other natural preservatives.
Safety:
Evaluate the safety of aratiles as a preservative, considering potential allergic reactions and adverse effects.
Address any safety concerns associated with the consumption of products preserved with aratiles

Limitations of the Study:

3
Limited Shelf Life Extension:
Acknowledge that aratiles may not provide the same extended shelf life as some synthetic preservatives.
Limited Generalization:
Acknowledge that our study's findings may be specific to certain varieties of aratiles and may not be easily
generalized to other fruits or regions.

C. Materials and Methods

a. Materials

Aratiles (Muntingia calabura)

Latundan (Musa acuminata)
Tray
Distilled water
Mortar
Pestle
Empty spray bottle
Cloth

b. Method

1. Prepare the Aratiles

2. Wash the Aratiles with distilled water
3. Mash the Aratiles until the pigment comes out
4. Put the mash Aratiles in a cloth, then squeeze until the pigment separate from the flesh.
5. Put the Solution in a spray bottle, and mix a 50 ml of water in a solution
6. Spray the solution in a banana

7. Wait for 5 days after that compare the banana with solution

D. Risk and Safety

Risk:

Allergic Reactions:

4
 Some individuals may be allergic to certain fruits, including Aratiles. Allergic reactions can
range from mild to severe, and it's essential to be aware of any potential allergies.

Toxicity Concerns:

While Aratiles is generally considered safe for consumption, consuming excessive amounts
may lead to stomach upset in some individuals. It is advisable to consume fruits in
moderation.

Safety:

Nutritional Benefits: Aratiles is a good source of various vitamins and antioxidants,

providing potential health benefits. When consumed as part of a balanced diet, it can
contribute to overall well-being.

Natural Preservative Properties: While Aratiles may not be used as a preservative for
bananas, some fruits and compounds possess natural preservative properties. Understanding
these properties can be valuable in food preservation.

E. References

Ejigayehu Teshome (2022) Potentials of Natural Preservatives to Enhance Food Safety and
Shelf Life: A Review. PMC(PubMed Central).
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9525789/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9525789/

https://www.google.com/amp/s/www.cbsnews.com/amp/news/food-additives-linked-to-
obesity-digestive-problems/.

Jessica Firger (2018) Food additives linked to obesity, digestive problems in study.
CBSnews. https://www.google.com/amp/s/www.cbsnews.com/amp/news/food-additives-
linked-to-obesity-digestive-problems/.

https://www.oas.org/dsd/publications/unit/oea59e/ch23.htm

https://www.oas.org/dsd/publications/unit/oea59e/ch23.htm

Margaret Dyer-Howe (2019) Disinfection by boiling. Oasorg.

https://www.oas.org/dsd/publications/unit/oea59e/ch23.htm

5
Shivam Dwivedi (2022) Jamaican Cherry: Is It Good For Health? .
KrishiJagran.https://www.google.com/amp/s/krishijagran.com/health-lifestyle/jamaican-
cherry-is-it-good-for-health/%3famp=1

https://www.oas.org/dsd/publications/unit/oea59e/ch23.htm

https://www.news-medical.net/health/What-are-Flavonoids.aspx

https://www.google.com/amp/s/krishijagran.com/health-lifestyle/jamaican-cherry-is-it-good-
for-health/%3famp=1

Robertson, S. (2022) What are the benefits of flavonoids.

https://www.news-medical.net/health/What-are-Flavonoids.aspx