RESEARCH PLAN

A. Rationale
Commercial preservatives have become ubiquitous in modern food and cosmetic industries,
playing a critical role in extending shelf life and maintaining product quality. However, the
pervasive use of synthetic preservatives raises several concerns that attention. This research is
important since it can ease the problem about the commercial preservatives since it contain an
harmful chemical that can destroy our body or sometimes our environment and that’s why we
proposed this study to ease the problem about this issue and commercial preservatives are
quite pricy and harmful or sometimes it don’t extend the shelf life of fruits. So in overall
conclusion this experiment Is important since it can widely help us to reduce the usage of
commercial preservatives and ease the harmful effects of it.

B. Research Question or Problem being addressed

Shelf life of banana had been one of the problem at many homes nowadays. Extending
banana’s shelf life to avoid it being overripe and rotten. That’s why many people use
commercial preservatives in order to extend the shelf life of banana. Many people are
very serious when it comes to Preservatives. Some people think a way of preserving
without using natural products that will effectively help to extend and preserve banana
and keep it still edible. Aside from that, not all banana can be applied by preservatives,
regardless of whether you use commercial and famous brand of preservatives,
sometimes other preservatives has an harmful effect to us.
commercial banana preservatives that can be found anywhere and contain a chemical
that our body cant resist or sometimes other preservatives can’t preserve well it just ruin
the quality and shelf life of the banana. So in conclusion the problem is all about the
effect of preservatives to our environment and heal

C. Goals/Expected Outcomes/Hypotheses

The study aims to formulate…Specifically, it aims to:

1. Banana preservatives that can be found on the market are commonly contains
hazardous chemicals that can ruin the shelf life of banana or even damage a persons
respiratory system. That’s particularly a big problem for us if we consume a banana
that has a chemical applied on it. If this study proven effective, this study can
benefit the people who are worried of the harm that using a commercial banana
preservatives can cause harm to them, people who are worried of the shelf life that
can’t be fully extend by commercial preservatives and especially people who are
price conscious.
Using local fruits can also be a good idea since it can improve the production and harvest
processing practices, and especially entrepreneurshi
 D. Procedures

Experimental design will be used in this study. The amount of preservatives will be set
as an independent variable, shelf life and quality of banana as dependent variable and
types of variety of plant, time of applying the solution will be the control variables.

E. Risk and Safety

Since the bananas (latundan) preservatives do not pose a threat to the environment and
that the researcher did not add any dangerous chemicals that might cause chemical
reactions, It is safe to use even if it can cause the banana's quality to deteriorate. As a
result, our research is entirely natural and risk-free. To guarantee that nobody will be hurt
while doing this experiment, the materials will also be handled carefully, the researcher will
wear a PPEs and follow safety protocols, and the researcher will be guided by a qualified
scientist.

F. Bibliography
Robertson, S. 2022. “Aratiles Fruit impact to us.”
https://www.nnc.gov.ph/regional-offices/mindanao/region-ix-zamboanga-peninsula/5660-the-
nostalgic-feels-of-aratiles-and-the-health-secrets-it-keeps

Dean, J. 2022. “Fruits of the Philippines-aratiles” https://antioxidant-fruits.com/fruit-of-the-

philippines-aratilis.html

Green, E. August 16, 2018 “Natural preservative breakthrough: Flavonoids produced from
yeast hold vast potential, claim NTU researchers”
https://www.foodingredientsfirst.com/news/scientists-discover-natural-plant-based-food-
preservative-our-ultimate-goal-is-to-be-used-in-all-packaged-food-products-says-
researcher.html#:~:text=The%20flavonoids%20created%20by%20NTU,keep%20food
%20fresher%20for%20longer.
Kent, S. 2023. “the harmful effect of preservatives to our health”
https://www.kent.co.in/blog/the-harmful-effects-of-preservatives-on-your-health/
#:~:text=One%20of%20the%20most%20harmful,and%20form%20cancer%2Dcausing
%20agents.

Broganza, L. June 22, 2023” Aratiles: 10 Health Benefits of Kerson Fruit, and Side Effects ”
https://agraryo.com/food/aratiles-10-health-benefits-of-kers
 Research Plan

Project title: The efficacy of Aratiles (Muntingia calabura) as an

natural preservatives for Latundan ( Musa acuminata ×
M. balbisiana)

Edrian Paul V.Lamayan

Jaycent Ives M. Selarta
Dwayne Vash D. De Asis

Life Science-Team
Category

December 5, 2023