Republic of the Philippines

Department of Education
Region VI – Western Visayas
Schools Division of Iloilo
ALIMODIAN NATIONAL COMPREHENSIVE HIGH SCHOOL
Alimodian, Iloilo

ALOE VERA (Aloe barbadensis miller) AS AN

ALTERNATIVE TO PRESERVATIVE IN EXTENDING SHELF LIFE
TO MANGOES (Mangifera indica)

A Community-Base Science Investigatory in Partial Fulfillment

Of RequirementS of Grade 10 STE Class

JOHN ROEL BOGLOSA

ETHANY SHAYNE ALMACEN
ALEXANDER SORIA
ARIESTEO PAUL ANDIG
JOHN EMMANUEL MANON-OG

Mrs. Maria Catherine Alquitran

Adviser

JANUARY 2022

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 ABSTRACT

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Keywords:

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ACKNOWLEDGMENT

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 TABLE OF CONTENTS

Certificate of Approval ……………………………………………………….. i

Abstract ………………………………………………………………………. ii

Acknowledgement ……………………………………………………………. iii

Table of Contents …………………………………………………………….. iv

List of Figures ………………………………………………………………... vi-v

List of Tables …………………………………………………………………. vii

List of Appendices ……………………………………………………………. viii

List of Abbreviations …………………………………………………………. ix

CHAPTER 1. INTRODUCTION …………………………………………. 1

1.1. Background of the Study ………………………………………….... 1

1.2. Statement of the Problem …………………………………………... 1

1.3. Objectives of the Study …………………………………………….. 2

1.4. Significance of the Study …………………………………………... 2

1.5. Scope and Limitations of the Study ………………………………... 2-3

CHAPTER 2. REVIEW OF RELATED LITERATURES ……………… 4

2.1. ……………………………………………………………………….. 4

2.2. ...……………………………………………………………………... 4-5

2.3. …………………………………………..…………………………… 5-6

2.4. …………………………………………..…………………………... 6

CHAPTER 3. MATERIALS AND METHODS ………………………….. 7

3.1. Preparation …………………………………………………………... 7

3.2. Procedures …………………………………………………………... 7

3.3. Sampling Design ……...….....………………………………………. 7-8

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 3.4. Collection of Samples …………………….……...…………………. 8-9

3.4.1. ……………………………………..………………………….

3.4.2. ………………………………………………………………...

3.4.3. ………………………………………………………………...

3.4.4. Documentation ………………………………………………. 9

3.5. Data Analysis ………...……...………………...……………………. 9

CHAPTER 4. RESULTS …………………………………………………… 10

CHAPTER 5. DISCUSSION ……………………………………………….. 11

CHAPTER 6. SUMMARY AND CONCLUSION ……………………….. 12

CHAPTER 7. RECOMMENDATIONS …………………………………… 13

LITERATURE CITED …………………………………………………….. 14-15

APPENDICES ……………………………………………………………… 16

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 LIST OF FIGURES

FIGURE TITLE PAGE

LIST OF TABLES

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TABLE TITLE PAGE

LIST OF APPENDICES

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APPENDI TITLE PAGE

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LIST OF ABBREVIATIONS

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 CHAPTER 1

INTRODUCTION
1.1. Background and Rationale
The issues of food-derived health has begun to increase thus, the demand for food
without chemical preservatives massively increases day-by-day affecting our farmers and
consumers.

As the name suggests, preservatives are used to preserve food items. These
preservatives help to extend the shelf-life of foods and keep their flavor for a longer
period of time. All preservatives used in food, on the other hand, are not harmful to one's
health such as Natural preservatives that are not detrimental to your health when used to
preserve food "as is." The reason for this is that they aren't blended with synthetics and
their chemical makeup isn't changed. On the contrary, Artificial or Chemical
preservatives which are used to delay the contamination of foods are the ones which lead
to health problems. These preservatives are artificially produced and synthetic in nature.
These are often labeled as additives on food labels. Artificial or chemical preservatives,
which are meant to keep foods from being contaminated, are the ones that cause health
issues. These preservatives are synthetic and manufactured in a lab. On food labels, these
are frequently labeled as additives. Focusing to develop a new and natural preservative to
reinforce the quality and also fulfilling the necessities is a must.

As well all know, saving money is a priority to many Filipinos. This is the outcome
of a life lived in a third-world country. In light of this, the researchers devise an
alternative preservative with the goal of helping people in saving money. Therefore, the
researchers will perform experiments on how to "Save with Aloe Vera Gel" as an
alternative preservative for horticultural crops.

Aloe vera gel can be a great avenue to save money. Firstly, Aloevera can be a
cheaper preservatives compared to those sold in our supermarkets. Secondly, Aloe vera
gel coatings is biologically safe for different types of foods. Thirdly, it is easy to apply
because of its film-forming properties, which is incredibly unique. Finally, Aloevera gel
is known to have antibacterial and antifungal characteristics, degradability, and few
immunological qualities, which function as a protective barrier against germs that might
cause food contamination. Polysaccharide, the major component of Aloe vera, which
functions as a natural barrier against the main messengers of destruction, moisture, and
air.

1.2. Statement of the Problem

What is the economical value of the study?

Is Aloe Vera as preservative safe?
How effective is the Aloe Vera preservative?
Is the Aloe Vera preservative suitale for use with other fresh fruits/ vegetables?

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1.3. Objectives of the Study

General Objective:
This study will evaluate the use of aloe vera leaf extracts (gel) as a fresh fruits
preservative to extend shelf life.
Specific Objectives:

1. To Compare the various treatments (in terms of concentration of aloe vera and time of
immersion) in terms of
(a) Number or percentage of ripened.
(b) Number of rotten/discarded fruits.
(c) Weight loss
(d) Color and visual assessment
(e) Fruit’s taste distinction

2. To determine the best treatment in prolonging shelf life of fresh mangoes.

1.4. Significance of the Study

Apart from medicinal uses, Aloe gels have an important role in food preservation as
edible coatings. They provide an edible barrier for atmospheric gases and moisture, and
help to reduce the respiration and transpiration of fresh produce, which helps to preserve
its postharvest quality. It is already known that Aloe Vera has antioxidants that are good
for the skin and widely used for its antibacterial properties which help inhibit the growth
of certain bacteria that can cause infections in humans. In this study, we will discover if
Aloe Vera has anti-fungal properties that may help to preserve mangoes against molds for
a long period of time. This study may help society, such as our farmers, to know how to
preserve mangoes organically. The benefit of this study is to determine the purpose of
Aloe Vera coating in the preservation of mangoes against molds to help everyone to
preserve mangoes for a longer time.

1.5. Scope and Limitations of the Study

The focus of this study is to evaluate the use and potential of Aloe Vera gel to
extend the shelf-life of mangoes based on the number or percentage of ripened,
rotten/discarded fruit, weight loss of the mango fruit, and appearance and color evaluation

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of the fruit. Aloe Vera gel can be a great alternative preservative since it has antibacterial
and antifungal characteristics, degradability, and few immunological qualities, which
function as a protective barrier against germs that might cause food contamination.

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 CHAPTER 2

REVIEW OF RELATED LITERATURE

The sub-topics for this chapter is based on the number of specific objectives
2.1. Fruit Spoilage

More than 40% of harvested fruit is lost, largely due to decay. In parallel,
restrictions on postharvest fungicides call for eco-friendly alternatives. Fruit’s natural
resistance depends mainly on flavonoids and anthocyanins—which have antioxidant
and antifungal activity—synthesized from the phenylpropanoid pathway with
phenylalanine as a precursor. We hypothesized that phenylalanine could induce fruit’s
natural defense response and tolerance to fungal pathogens. The postharvest
application of phenylalanine to mango and avocado fruit reduced anthracnose and
stem-end rot caused by Colletotrichum gleosporioides and  Lasiodiplodia
theobromae, respectively. The postharvest application of phenylalanine to citrus fruit
reduced green mold caused by Penicillium digitatum. The optimal phenylalanine
concentrations for postharvest application were 6 mM for citrus fruits and 8 mM for
mangoes and avocadoes. The pre-harvest application of phenylalanine to strawberries,
mangoes, and citrus fruits also reduced postharvest decay. Interestingly, citrus fruit
resistance to P. digitatum inoculated immediately after phenylalanine application was
not improved, whereas inoculation performed 2 days after phenylalanine treatment
induced the defense response. Five hours after the treatment, no phenylalanine residue
was detected on/in the fruit, probably due to rapid phenylalanine metabolism.
Additionally, in vitro testing showed no inhibitory effect of phenylalanine on conidial
germination. Altogether, we characterized a new inducer of the fruit defense response
—phenylalanine. Pre-harvest or post-harvest application to fruit led to the inhibition
of fungal pathogen-induced postharvest decay, suggesting that the application of
phenylalanine could become an eco-friendly and healthy alternative to fungicides.

2.2. Preserval potential of Aloe Vera

Aloe Vera gel is a novel edible coating for organic fruit storage technology.
Aloe Vera gel-based edible coatings have been shown to prevent loss of moisture and
firmness, control respiratory rate and maturation development, delay oxidative

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 browning and reduce microorganism proliferation in fruits such as table grapes sweet
cherries and table grapes. Incorporation of Aloe Vera in combination with chitosan
has been reportedly used in the literature to improve the functional properties of
biodegradable coatings. Combination of chitosan and Aloe Vera has been used to
enhance the shelf life and disease control in cucumber, blueberries, strawberries ,
papaya, fresh-cut kiwi fruit slices, fresh-cut red bell pepper and several other
applications. Aloe Vera gel contains highly nutritious bio-active phytochemical
constituents including anthraquinones, alkaloids, glycoproteins, vitamins, fatty acids,
amino acids, sugars, minerals and enzymes along with mucilaginous polysaccharides.
Aloe Vera gel has got the potential to be used as a food preservative, as a substitute of
sulphur dioxide in preserving fruit and vegetables. It has been utilized as a resource of
functional food, especially for the preparation of health drinks which contain Aloe
Vera gel and which have no laxative effects. It is also used in other food products, for
example, milk, ice cream, confectionery and so on. Therefore, the addition of Aloe
Vera gel makes it possible to produce functional foods from nectar juices, keeping
their chemical, physical and sensorial characteristics and fortifying their nutritional
value by introducing biologically active components, in a controlled way, allowing
fast compositional changes. Aloe Vera gel has been proven one of the best edible and
biologically safe preservative coatings for different types of foods, because of its film-
forming properties, antimicrobial actions, biodegradability and biochemical
properties. It is composed mainly of polysaccharides and acts as a natural barrier to
moisture and oxygen, which are the main agents of deterioration of fruits and
vegetables. Aloe Vera gel has the ability to prolong shelf life of the fruits and
vegetables by minimizing the rate of respiration and maintaining quality attributes
(color, flavor, etc.).

2.3. Effects of Natural Preservative on Health profile

The growing concern about the amount of chemicals added to food as well as
pharmaceutical and cosmetic products have tilted consumer preference towards
products with few additives, and, when available, preference for natural additives,
which are perceived by consumers as less harmful to human health. Artificial
preservatives are widely used in the food industry, has been linked to nefarious effects

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 to the human health, especially in long term exposure. In order to adapt to consumer
preference, industries are looking for innovative and inexpensive natural solutions, so
the demand for these additives has increased significantly. Concerning preservative
additives (substances that retard or prevent the deterioration of products from
microorganisms or oxidation), there is a great advance in the use of natural matrices,
and several studies have shown the effectiveness of these compounds in the
preservation of products. Researches studied the preservative capacity of Aloe Vera
when incorporated onto Mango, and found that they capable of preserving this fruit.

2.4. Aloe Vera developed as safe, natural, and environmentally-friendly alternative

Aloe Vera has antifungal and antibacterial property, which provides a defensive
barrier against microbial contamination of fruits and vegetable. Aloe Vera is a bio-
preservative of table grapes, cherries, mangoes, oranges and nectarines, and for
increasing demands for environmentally friendly postharvest handling procedures.
Aloe Vera gel coating technique prolonged the fruits shelf life by delaying the fruit
ripening. So this study aimed to use Aloe Vera gel to extend the shelf life of mangoes.

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 CHAPTER 3
MATERIALS AND METHODS
3.1. Preparation

Materials:
 Fresh Aloe vera plants
 Mango (Fruit Sample)
 Knife
 Blender
 Cheese cloth
 Dark colored bottle

3.2. Procedures

Preparation of Aloe vera extract (gel)

Fresh Aloe Vera leaves are required for the preparation of gel. The fresh leaves will be
harvested from cultured aloe vera plants. The leaves will be air dried and sliced into small
pieces. The cut pieces will be placed in a blender to soften and soak them. The gel will be
separated by placing them in cheese cloth. Store the collected gel in a dark collored bottle and
pit it in a refrigerator for further use.

3.3. Sampling Design

This study involved factorial experiment with three replications and arranged in
Randomized Complete Block Design (RCBD). Factor A, consists of 1 selected perishable
mango fruit. Factor B includes level of the aloe vera extract, and Factor C were the length of
time the fruits and vegetables are submerged in water with different levels of aloe vera
extract. These are the factors involved:

Factor A Factor B Factor C

Fruit Concentration of Aloe Vera Period of dipping time
extract (%) (mins)
Mango 0 (control) 0 (control)
25 Immediate soaking
50 30
100 60

The sample fruits will be treated with Aloe vera extract dilutions, prepared with purified
water, (0% as control, 25%, 50%, 100% by volume) and will be dipped for 0, 0 (out right) 15,

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30, and 60 minutes. After dipping, the mango fruits will be placed in plastic trays and
observed under room temperature for 30 days.

A total of 13 treatment combinations in this experiment with three replications. Same

number of fruits (1 fruit depending on size) will be placed in perforated tray for every
experimental unit. A total of 13 (treatments) x 20 (number of mangoes per treatment) x 3
(replicates) = 117 mangoes will be used in this study. The experiment will be conducted
under room temperature.

The treatment combination includes:

T1 = Mango; 0% aloe vera extract; No soaking.

T2 = Mango; 25% aloe vera extract; outright soaking

T3 = Mango; 25% aloe vera extract; 30 min soaking
T4 = Mango; 25% aloe vera extract; 60 min. soaking

T5 = Mango; 50% aloe vera extract; outright soaking

T6 = Mango; 50% aloe vera extract; 30 min soaking
T7 = Mango; 50% aloe vera extract; 60 min. soaking

T8 = Mango; 75% aloe vera extract; outright soaking

T9 = Mango; 75% aloe vera extract; 30 min soaking
T10= Mango; 75% aloe vera extract; 60 min. soaking

T11 = Mango; 100% aloe vera extract; outright soaking

T12 = Mango; 100% aloe vera extract; 30 min soaking
T13 = Mango; 100% aloe vera extract; 60 min. soaking

3.4. Collection of Samples

Weight Loss
The weight loss will be identified by considering the fresh weight at the start of the
study. Weight loss shall then be calculated from the weight of the sample measured initially
before the start of the study and after 1, 2, 3, 4, and 5 weeks. Percentage of weight loss will
be done every week within 4-5 weeks or until the fruits are totally ripened and rotten.

Number of ripened, rotten/discarded Mangoes

The number of ripened and rotten fruits will be determined by counting the number of
mangoes ripened and rotten by weekly interval. Percentage of ripened fruits, number of rotten
or discarded fruits will be done every week within 4-5 weeks or until the fruits are totally
ripened and rotten.

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Color and Visual Assessment
Due to absence of digital colorimeter, the fruit color will be determined through overall
change of color from green to yellow depending on nature of the fruit color change of the
product. Fruit that have totally changed its color are the one counted as ripened. Color
assessment will be done every week within 4-5 weeks or until the fruits have totally changed
its color.

Fruit’s taste distinction

The mango fruit will be tasted in order to distinguish the flavor of the fruit.

3.5 Documentation
N/A

3.6. Data Analysis

N/A

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CHAPTER 4
RESULTS
CHAPTER 5
DISCUSSION
 CHAPTER 6
SUMMARY AND CONCLUSION
 CHAPTER 7
RECOMMENDATIONS
 LITERATURE CITED

Elbandy, M.A.; Abed S.M.; Gad, S.S.A.; Abdel-Fadeel, M.G. (2014). Aloe Vera Gel as

a Functional Ingredient and Natural Preservative in Mango Nectar. World

Journal of Dairy & Food Sciences. 9 (2). DOI: 10.5829/idosi.wjdfs.2014.9.2.1139

Amin, U.; Khan, M.K.I.; Khan, M.U.; Ehtasham Akram, M.; Pateiro, M.; Lorenzo, J.M.;

Maan, A.A. (2021). Improvement of the Performance of Chitosan—Aloe vera Coatings

by Adding Beeswax on Postharvest Quality of Mango Fruit. Foods. 10. 2240.

Retrieved from: https://doi.org/10.3390/ foods10102240

Misir, J.; Brishti, F.; MD. Hoque, M. (2014). Aloe vera gel as a Novel Edible Coating for

Fresh Fruits: A Review. American Journal of Food Science and Technology. 2 (3). 93-

97. DOI:10.12691/ajfst-2-3-3

Atlaw, T. M. (2018). Preparation and Utilization of Natural Aloe Vera to Enhance Quality of
Mango Fruit. Journal of Food And Nutrition Sciences. 6 (3). 76-84. DOI:
10.11648/j.jfns.20180603.12

Singh, P.; Fatima, A.; Tyagi, D. J.; Tyagi, D. S. (2021). ALOE VERA: AN ALTERNATIVE
TO CHEMICAL PRESERVATIVES FOR FRUITS AND VEGETABLES. 7 (4). 2395-
4396. Retrieved from: https://ijariie.com/AdminUploadPdf/ Aloe_vera__An_
Alternative_ to_Chemical_Preservatives_for_Fruits_and_Vegetables__A_
Review__ijariie14850.pdf
Ranjith, F.; Muhialdin, B.; Arroo, R.; Yusof, N.; Mohammed, N.; et al; (2021). Lacto-
fermented polypeptides integrated with edible coatings for mango (Mangifera indica L.)
bio- preservation. Food Control. 134. Retrieved from:
https://www.sciencedirect.
com/science /article/abs/pii/S095671352100846X?via%3Dihub

Kahramanoglu, I.; Chen, C; Chen, J.; Wan, C. (2019). Chemical Constituents, Antimicrobial
Activity, and Food Preservative Characteristics of Aloe vera Gel. Agronomy. 9. 831.
DOI:10.3390/agronomy9120831

Kator, L.; Hosea, Z.Y.; Ene, O.P. (2018). The Efficacy of Aloe-vera Coating on Postharvest

Shelf Life and Quality Tomato Fruits during Storage. Journalarja.com/index.php/ ARJA

/index

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 APPENDICES
APPENDIX A.

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