Date of Completion

2024

Document Type

Research Project

Degree Name

Grade 12

Keywords

Dalanghita peel essential oil, Shelf-life, Edible coating, Lakatan banana, Guar gum

Abstract

Lakatan bananas (Musa acuminata) are one of the prime products imported and exported by the Philippines all year-round; however, its short life span leads to loss in revenue. In this quantitative experimental study, the effectiveness of Dalanghita (Citrus nobilis) peel essential oil (DPEO) and Guar Gum powder as edible coating is determined in prolonging the shelf-life of Lakatan bananas (Musa acuminata) in terms of its physical, chemical, and microbiological properties. The randomized control block research design was utilized using different test concentrations to treat the Lakatan bananas (Musa acuminata). For the entirety of the five-day experiment, the treatments with lower concentrations of DPEO showed promising results on the chemical aspect of the Lakatan bananas (Musa acuminata) namely, in terms of the Titratable acidity. In contrast, unfavorable results were observed among the samples treated with the highest concentration of DPEO excluding the results from the Weight loss percentage test as there were no significant findings. To conclude, DPEO and Guar gum powder as edible coating is partially effective in prolonging the shelf-life of Lakatan bananas (Musa acuminata) in the aspect of Titratable acidity. Consequently, this research was able to open a new discussion on alternatives for edible coating using locally available fruits in the Philippines as a component.

First Advisor

Ramgie M. Bartolata

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