For Defense Chap 1 3
For Defense Chap 1 3
For Defense Chap 1 3
CHAPTER I
INTRODUCTION
Fruit ripening refers to the processes that occur between the later
phases of growth and development and the time when the fruit is ready to be
consumed. Fruit ripening causes changes in the qualities of the fruit. There are
hormone widely used to ripen fruit (Digiacomo et al., 2014). The pectobacterium
disease of various plant hosts by degradation of the plant cell wall (Aizawa,
2012).
been postharvest losses of tomatoes due to rapid ripening have been occurring
at Ghana, West Africa (Camillus et al., 2023), and according to PhilStar Global,
Benguet and Nueva Vizcaya were forced to dump tomatoes amid oversupply
and lack of buyers as farmgate price reached as low as P5 per kilo. Also, a
at Lantapan, Bukidnon (CNN, 2022) are forcing the farmers to dump their
tomatoes. This problem has been happening only recently and internationally
as well.
important role in checking the storage life of fruits. It may lead to a reduction of
to health (Muthuselvi et al, 2020). Due to this, edible coatings and films have
gained popularity for preserving fruits and vegetables (Nair et al., 2018). Edible
coatings may have the potential to inhibit the rapid quality degradation of
harvested tomatoes (Das et al., 2013). It has received more attention due to the
extend shelf life (Abebe et al., 2017). Edible coating of fruits with pure coconut
oil has been discovered to have anti-aging properties by controlling the binding
properties that can help to extend the shelf life of fruits (Banjoko et al., 2019).
Garlic (Allium sativum L.) is a plant from the family of Aliaceae (Strika
et. al, 2017). Garlic contains at least 33 sulphur compounds like Allin, Allicin,
Trisulphide, S-allyl cysteine, Vinyl dithines Allyl propyl (Banjoko et al., 2019).
Allicin has been shown to have antimicrobial activity against many viruses,
bacteria, fungi and parasites (Strika et. al, 2017). A similar study of Fufa et al.
(2019), showed that a coating of 9.5% cornstarch mixed with 0.5% garlic bulb
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Zingiberaceae family. It has long been used as naturopathy due to their direct
and garlic extract delay the ripening time with a period of 16 days. In the result
higher concentration has more effectivity in the ripening retardation of the fruit,
the aim of our study is to narrow down the nearest concentration that is most
effective in the higher concentration. Our study also has coconut oil as its base
applied the extracts. Coconut oil also adds antioxidation effects on tomatoes.
a. weight loss
d. pH
terms of:
a. physiological properties
b. biochemical properties
c. microbial activity
due to short shelf life and invasion of microorganisms. The results of this study
will greatly help the tomato farmers and sellers in their income and will reduce
their loss. Plant extracts can act as an antimicrobial retardant of ripening and
garlic extracts on tomato. The fruits were hand-picked in a local farm from
nutritional effects on the fruit itself. Included in the study are the physiological
properties in terms of; weight loss, percentage of fruit decay (PFD), and
marketable tomato fruit (MTF) and biochemical properties in terms of; pH level
and titratable acidity of the tomato. Due to lack of resources and equipment,
physiological and biochemical properties such as; color change and fruit
maturity level which is the level of light red (covers 60% of the surface that
CHAPTER 2
Tomato
and usually has a shelf life of 7 days at normal room temperature and
minerals, fiber, and other beneficial compounds for human health (Mubarok et
al., 2023). Farmers are more interested in tomato production than other
fruit and is sold as quickly as possible (Kitinoja and Kader, 2015). Horticultural
Kader, 2015) Deterioration of fresh tomato fruits can result from physiological
produce ethylene varies greatly among fruits. Fruits that have high ethylene
production are called climacteric. The fruits produce excess ethylene with
the fruits to have shorter shelf life (Kader, 2004). Farmers and other
researchers have been trying to address the problem of the short shelf life of
et al., 2009). Another problem is that invasive bacteria grow better at higher
advances or hastens ripening of fruits (Brady, 2003). One of the bacteria that
edible coatings to preserve fruit quality (Tzoumaki et al., 2009). With or without
low temperature storage, edible coatings can be used to extend the postharvest
life of fresh fruits. It has the same effect as modified atmosphere storage or
packaging in that it alters the internal gas composition (Abebe, et al., 2017).
8
vegetables upon storage. Such edible coatings act as physical barriers on the
fruit surface, reducing its permeability to O2, CO2, and water vapor, resulting in
lower respiration and transpiration rates and a delay in the natural physiological
applied to the coating matrix to help preserve product quality (Dadpour, et al.,
2021).
showed that samples treated with 40% ginger and garlic extract are more
effective than samples treated with 20% ginger and garlic extract probably as
aqueous ginger extract to inhibit pathogen that causes tomato wilt and delay
the weight loss of tomato fruits. With 5% and 10% concentrations of ginger
reduction of weight loss and increased firmness of tomato fruits that were
incubated for eight days at 27± 2ºC. Bacteria isolated from the tomato samples
Extracts of garlic and ginger in 10% concentration were inhibitory for all
of the bacterial and fungal isolates except for Rhizopus and Aspergillus. The
microorganisms, reducing weight loss, and extending shelf life. The tomatoes
were sprayed with garlic and ginger extract at concentrations of 1%, 5%, and
10%, with the highest concentration having the most effectiveness. Results
and total phenolic compounds. The application of garlic and ginger extracts can
enhance the shelf life of tomatoes while being a low-cost technology that can
ginger extracts against Aspergillus niger and Penicillium digitatum has been
reported (Mahajan et al., 2018). Using coconut oil as an additive with its
10
composition film as rice starch, results showed that lipid addition to the starch
an important role in checking the storage life of fruits. It may lead to a reduction
loss of water, and flavors (Mohan et al., 2021). However, morpholine is present
in most fruit waxes to give thin and even films, but repetitive consumption of
morpholine as well as some other chemical agents present in fruit waxing can
and films have gained popularity for preserving fruits and vegetables (Nair et
al., 2018). Edible coatings may have the potential to inhibit the rapid quality
permeable barrier against gas and moisture, and maintains the internal quality
and appearance of food. It has received more attention due to the growing
life (Abebe et al., 2017). Edible coating of fruits with pure coconut oil has been
ethylene biosynthesis process. It is a natural food product rich in lauric acid that
one of the products of lauric acid that possesses a wide spectrum of antiviral,
properties that can help to extend the shelf life of fruits (Banjoko et al., 2019)
Conceptual Framework
11
Research Hypotheses
treated and untreated with Garlic (Allium sativum) and Ginger (Zingiber
officinale) extracts.
fruits to preserve quality and prolong shelf life. It is like wax coating but what
solutes, lowering the rate of respiration, water loss, and oxidation reaction,
placing the plant material in ethanol for a specific duration under controlled
them to ripen more quickly. Some fruits are more sensitive to ethylene than
placing the plant material in the oil solvent for a specific duration under
controlled conditions to allow the oil to absorb the plant’s bioactive compounds.
process where plants are used as raw material, which may help reduce the
fruit, and due to its short shelf life, it encounters several problems in its
CHAPTER 3
METHODOLOGY
Research Design
with four (4) different treatments replicated five (5) times. The tomatoes were
coated by dipping them into different concentrations: 40%, 80%, similar to the
study of Banjoko et al. (2019). Each treatment has six (6) tomato samples.
specifically at Flores Street, P-16, Valencia City, Bukidnon. The study was
conducted for fifteen days (15) days and was evaluated at a five-day interval.
The samples were stored in closed containers (Abd-Alla & Haggag, 2013). The
Experimental Procedure
farmer at a farm from Mabuhay and were brought to the researcher’s house
with a maturity level of light red (red covers 60% of the surface that shows
pinkish red or red), in which the maturity level of the tomatoes were determined
by a professional classifier personnel of the chosen farm. The garlic and ginger,
fresh and free from defects, were purchased in a local market and were also
brought back to the researcher's house. And coconut oil was also purchased
in a market. Each tomato fruit was washed with tap water and left air dried.
Both garlic and ginger were peeled and minced before maceration.
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Oil-Maceration of Garlic
study, garlic underwent oil-maceration for a faster extraction. This type of garlic
product was prepared by mixing mashed and chopped garlic into the coconut
oil (Yoshida et al., 1998). Garlic was crushed first and then remained for half
an hour exposed to air, for allicin to form and then allowed to macerate for
seven to eight days (Patil and Ravindra, 2008). After the maceration of garlic,
the macerated oil was separated from the crushed garlic by pouring it out. After
filtration, the crushed garlic was taken on a piece of cloth and all oil content
along with the oil so it was filtered through a cloth to obtain clear oil macerate.
glass bottle for contamination prevention. 30mL of coconut oil was mixed per
one gram (1g) of the crude extract, making a 3.3% concentration for the stock
roots were ground to fine pieces of approximately two (2) mm size and then
extracted with 100% ethanol in the raw material/solvent ratio of 1:1, making the
ethanol 1mL/g of minced ginger root (Eberle et al., 2018). The minced ginger
roots were macerated in absolute ethanol in the beaker for 72 hours (Nguyen
et al., 2019). The ethanol extracts of ginger were filtered and filtrates were
each plant material was stored in an airtight container, such as a glass bottle
coconut oil were mixed per ten grams (10g) of the crude extract, making a 2.5%
Preparation of Mixture
3300 ppm of the garlic extract was prepared from the crude extracts.
2500 ppm of the ginger extract was prepared from the crude extracts. These
were prepared by mixing the crude extract with coconut oil to make the stock
solution.
For the third treatment, a 40% concentration of the mixture was prepared
from the crude extracts. 20% of the mixture was from the crude extracts of
garlic and 20% from ginger. For the fifth treatment, a 80% concentration of the
mixture was prepared from the crude extracts. 40% of the mixture was from the
The fruits were uniformly dipped into the mixture for 2-3 min. The fruits
were air dried at room temperature. When the fruits were dried, they were
placed into containers that have openings in the sides and were covered to
Bacterial Culture
Tomato rejects were collected from the same farm samples were
Experimental Treatment
macerated ginger. The tomatoes were dipped in each of these treatments. The
interval for 15 days. Specific data to be collected are the weight, disease
The fruits’ weight was weighed at day 0 treatment through storage time
and data were recorded in every 5 days interval (Tolasa, et al., 2021).
PWL(%)
MTF was assessed by counting the no. of tomatoes that were in good
Determination of pH
The fruits were crushed, made into pulp juice, and were used to measure
the pH using a calibrated digital pH meter (Abebe, et al., 2016). The pH meter
adjustment included in. After calibration, the electrode was rinsed twice with
distilled water, immersed in tomato juice, and the pH was measured. (Zewdie,
et al., 2022)
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acid). A 200 ml Erlenmeyer flask contained tomato juice (5ml), then water (10
ml) was added to create the fruit color light, which aided in clear end point
detection. The methyl orange indicator was then added into the flask, where it
contained 2-3 drops. Filling the 50 ml burette with 0.1 N NaOH, the 0.1 N NaOH
was carefully poured in drops into the erlenmeyer flask, and in every few drops
poured, the flask was shaken from time to time to determine if there were
determination that the titration had ended. The volume of NaOH solution used
for a titration was recorded and the percent titratable acidity was determined
milliequivalent wt. of acid, i.e. citric acid in tomato = 0.06404, V2: volume of
The tomato shelf life was calculated by counting the days of the
tomatoes reaching the final stage of ripening. Collecting of the data was based
on the appearance and spoilage. (Tsegay, et al., 2013) However, the data was
only collected up to the stage where they could still remain acceptable for
determined between the maximum number of days of the treated and untreated
Before analyzing the data collected, the Shapiro-Wilk test was used to
determine if the data is normal or not. The data that was normal were analyzed
means are significantly different (Tolasa, et al., 2021). The data that was not
effects of garlic extract and ginger extract on the treated postharvest tomatoes
with the untreated ones. A post-hoc test was no longer needed to determine
which treatment differed from the rest since it is already depicted in Figures; 13,
Chapter 4
15 days with a 5-day interval. The results of the effect of the treatments
increase of the storage duration of the tomatoes. The maximum weight loss
recorded each daily interval was 34.64% (5th day: T4), 67.44% (10th day: T0),
and 84.73% (15th day: T0). The lowest percentage was observed with T2 (5th
It can be observed in Figure 13 that there was a rapid weight loss on day
5 with T4 yet it decelerated on day 10 and its weight loss became gradual until
day 15. Overall, the most rapid weight loss can be observed in T0 and T1. This
production, and loss of moisture. This can be supported by the study of Tolasa
et al. (2021), Abebe et al. (2017), Melkamu et al. (2009) in which they state that
ethylene production and loss of moisture. In general, the fastest rate of PWL is
by T1 with 25.87% increase per interval. On the other hand, the lowest rate of
ripening and slow production of ethylene. This is also observed in the study of
Haile and Safawo (2018) and it is contrary to the findings of Tolasa et al. and
Abebe et al. This would mean that on the basis of PWL, the most effective
Coconut Oil) while the least effective is T1 (Pure Garlic extract with Coconut
Oil).
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15 days with a 5-day interval. The results of the effect of the treatments
The data shown in Figure 14 indicated that the maximum PFD each daily
interval was 83.33% (fifth day: T3), and 96.67% (10th day: T2 and T3; 15th day:
T2). On the contrary, the minimum PFD perceived by T4 was recorded with the
percentages of 23.33% (5th day), 66.67% (10th day), and 86.67% (15th day)
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respectively. A low PFD suggests that the treatments are effective in reducing
Some treatments did not reach the 15th day interval due to the rapid fruit
decay. However, two treatments reached the 15th day interval, which are T2 and
T4. The treatments containing ginger were proven to be more effective than
contradicts the results of Samad, et al (2019) that had discussed that garlic was
much more effective than others. Treatments containing ginger may have been
more effective due to the fact that ethanol was used in the process of
Comparing the percentage fruit decay of the two treatments (T2 and T4)
be the most effective in the means of PFD as the treatment induced a lower
Percentage of fruit decay rapidly increased during the fifth day interval
in respect to the shelf life duration of the tomatoes.This is due to the higher rate
by the conclusions of Iqbal, et al. (2019), Bhattarai and Gautam (2006), Tsegay
considered to be normal as proven with the studies of Tsegay, et al. and Iqbal,
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et al. PFD in fruits increases and storage time of fruits decreases if the fruits
are closer to the ripened stage, compared to the fruits that are of intermediate
15 days with a 5-day interval. The results of the effect of the treatments
the 5th day interval, data collected showed a rapid decrease in marketable
29
percentage. T3 had the least marketable percentage with 23.33% (fifth day
interval) and 3.33% (10th day interval), where T3 only lasted up to the 10th day
interval. The highest percentage collected was from T4 with 76.67% (5th day
interval), 33.33% (10th day interval), and 13.33% (15th day interval). The data
of T4 has shown high marketable percentages that lasted up to the 15th day
The MTF showed a general trend of rapid decrease during the 15 days
storage period in which similar trends were observed in the PFD and PWL,
which may have been caused by the water loss of fruits which has affected its
weight and the other parameters. The low percentage of MTF of the T2 (Pure
Ginger) and T3 (20%) was due to the developments of molds, blossom end
rots, and shriveling of fruits. These factors have caused a serious problem
reduction of MTF and PWL which has been experienced by all the fruits in
experienced by Tigist, et al (2012) and Munir and Iqbal (2023). However, in the
the day interval and had less presence of microbial invasion. Throughout the
storage period, although the ginger had 3.33% on the 15th day interval, it was
visually evaluated that the pure ginger treatment had the best appearance out
of all treatments. The reason why it had a decrease of MTF was because most
of the fruits were shrivelled which contrasts to the decrease of MTF of other
ginger extracts were able to reduce the fungal spoilage of the tomato fruits
30
which supports how there was less microbial invasion in the fruits with ginger
extracts.
The high percentage of MTF coated with T4 (40% garlic and ginger) on
the 5th day interval significantly connected with its capacity to limit the
percentage of decay of tomato fruits by acting as a physical barrier for the entry
of microbes and its potential in reducing weight loss the same as discussion of
weight loss, excessive shrinkage, and spoiling typically improve the fruit
marketability.
determined during the 15th day of observation. The results of the effect
The pH level and TA of the tomatoes were collected on the 15th day of
the data that as pH level of the tomato goes higher, its TA goes lower. The data
shows that the pH level of the tomatoes ranges from 3.9 - 5.32. Highest pH
level can be observed in T3: 5.32 (40% extracts) followed by T1: 5.34 (garlic
extract). These two treatments are the only ones who exceeded pH level 5. The
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lowest pH can be observed in T2: 3.90 (ginger extract) followed by T4: 4.05
not having a trend, the tomatoes with higher pH have a lower TA. Therefore,
the pH level of the tomatoes is inversely proportional to its TA. This observation
is similar to the study of Abebe et al. (2017), and Bhattarai and Gautam (2006).
average of 4.2. The pH of fruits increases as fruits undergo ripening. This can
also be observed in the study of Banjoko et al. (2019), Melkamu et al. (2009),
and Tolasa et al. (2021). Based on our results, it is applicable in treatments T0,
treatments T2 and T4 which was also observed by the study of Olaniran et al.
(2020). The study suggests that low pH could enhance the stability of bioactive
compounds during storage, thus extending shelf life. This can be verified by
the physiological results in our study where mostly T2 and T4 have better
Shelf Life
The shelf life determines the quality and marketability of the fruits. It is
critical for the determination of its maximum storage and the marketing of fruits.
The maximum storage life of the treated and untreated tomatoes being in
reached the maximum shelf life were T2 (pure ginger) and T4 (40% ginger and
garlic extracts) which reached 15 days, followed by the T0 (pure coconut oil),
T1 (pure garlic extracts), and T3 (20% garlic and ginger extracts) which only
effective in extending the shelf life of the tomatoes. As discussed in the PFD
and MTF parameters, the extracts containing ginger were more effective in
reducing the microbial activity, moreover the fact that there was ethanol present
(2020). With the treatments exceeding the normal shelf life of tomatoes of 7
Antibacterial activity
The results show that the zone of inhibition of all the treatments is zero
(0) mm. This might be caused by the coconut oil being the solvent of all the
to coconut oil. This can be confirmed by the study of Abbas et al. (2017) and a
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a. physiological properties
Using the Shapiro-Wilk test, data collected on all days are normal
Using the Shapiro-Wilk test, data collected on the 5th and 10th
day are normal and on the 15th day is not. ANOVA showed that the data
on the 5th and 10th day has a significant difference between the
treatments. Since the data in the 15th day was not normal, Kruskal-
Using the Shapiro-Wilk test, data collected on the 5th and 10th
day are normal and on the 15th day is not. ANOVA revealed that there
5th day only. On the 10th day, the p-value resulted in 0.237 which
Since the data in the 15th day was not normal, Kruskal-Wallis was used
b. biochemical properties
was used to test the significant difference between the pH level and TA
TA of the tomatoes.
c. microbial activity
Chapter 5
Summary
The results showed that the maximum weight loss recorded was
observed in T0 while the minimum was observed in T2. The data has shown that
the maximum PFD each daily interval was observed in T2. On the contrary, the
minimum PFD was recorded in T4. T3 had the least marketable percentage
and it only lasted up to the 10th day. The data of T4 has shown the highest
marketable percentages that lasted up to the 15th day interval. The data shows
that the pH level of the tomatoes ranges from 3.9 - 5.32. Highest pH level can
be observed in T3 while the lowest pH can be observed in T2. The shelf life of
our results demonstrate that the treated tomatoes reached their maximum
ginger and garlic extracts) exhibited an extended shelf life of 15 days. For the
pectobacterium.
Conclusion
pure ginger treatment with the least amount of weight loss indicating slowest
exhibiting better appearance and reduced microbial invasion. The pH level and
titratable acidity (TA) revealed varying ripening stages and potential shelf-life
loss (PWL), percentage of fruit decay (PFD), and marketable tomato fruit
biochemical properties such as pH level and titratable acidity (TA) did not reveal
significant differences among treatments. This indicates that treatments did not
attributed to coconut oil, a common solvent in the treatments, due to its high
Recommendation
researchers interested in this field to conduct this study with a larger sample
size and more concentrations of the extracts. Also, it is recommended for future
chosen fruit for further indications and reasons of the ripening retardation
test on the treatments as ginger and coconut oil are high in antioxidants.