EXTENDING THE SHELF-LIFE OF BANANA (Musa acuminata balbasiana)

USING DIFFERENT LINING MATERIALS

A research study submitted to the Faculty of Masbate

Polytechnic and Development College Inc.

Batuila, Baleno, Masbate

In partial fulfillment of the requirements for the degree

of Bachelor of Agricultural Technology (BAT) in the

Course Subject Postharvest Technology and

Seed Technology.

RESEARCHERS

MAK JULIUS REYES JEFFREY BELLO

RICA BADILLOS MA. ISABEL SANDIG

JOANNA SEACHON JAYMAR LAURIO

NOVIE CARONGOY REMARK MAGLENTE

JOMEL MINGOY JURDAN JORGE

2023
 ACKNOWLEDGEMENT

We would like to express our sincere gratitude to all

individuals and to the institution that contributed to the

successful completion of this research study on extending the

shelf-life of bananas using different lining materials.

First and foremost, we would like to thank our Post-

Harvest Technology advisor, Ms. Shainabe Riva, for her

guidance, expertise, and unwavering support throughout the

research process. Her valuable insights and constructive

feedback have been instrumental in shaping the direction of

this study.

We extend our appreciation to the MPDCI faculty for

providing the necessary facilities and resources that

facilitated the smooth execution of this research. Their

commitment to promoting scientific inquiry and academic

excellence has been instrumental in our research endeavors.

We would also like to acknowledge the assistance and

cooperation of the banana growers and suppliers who generously

provided us with the necessary banana samples for this study.

Their willingness to collaborate and share their expertise has

greatly enriched our research process.

Additionally, we are grateful to the research team

members who actively contributed to the data collection,

analysis, and experimental procedures. Their dedication,

meticulousness, and teamwork have significantly contributed to

the reliability and validity of the study's findings.

 Next, we would like to acknowledge the support of our

families, friends, and colleagues for their understanding,

encouragement, and unwavering support throughout this research

journey. Their presence and belief in our abilities have been

a constant source of motivation and inspiration.

Although it is not possible to mention everyone

individually, we extend our heartfelt appreciation to all

those who have played a part, directly or indirectly, in the

successful completion of this research study. Your

contributions have been invaluable, and we are sincerely

grateful for your support.

Lastly, we would like to acknowledge the divine guidance

and blessings of the Almighty God throughout the course of

this research study. We are grateful for the wisdom,

inspiration, and strength that have been bestowed upon us,

enabling us to undertake this endeavor. May our findings

contribute positively to the advancement of knowledge and

bring benefit to the scientific community and society as a

whole.

The Researchers
 TABLE OF CONTENTS

TITLE PAGE

ACKNOWLEDGEMENT . . . . . . . . .

CHAPTER I

Introduction . . . . . . . . .

Objectives . . . . . . . . .

Significance of the study . . . . . . . . .

Scope and Delimitation . . . . . . . . .

Locale of the study and duration . . . . . . . . .

Definition of terms . . . . . . . . .

CHAPTER 2

Review of related literature . . . . . . . . .

CHAPTER 3

Materials and methods . . . . . . . . .

Experimental design . . . . . . . . .

Gathered Data . . . . . . . . .

CHAPTER 4

Results and discussion . . . . . . . . .

CHAPTER 5

Findings . . . . . . . . .

Summary . . . . . . . . .
Conclusion . . . . . . . . .

Recommendation . . . . . . . . .

APPENDICES . . . . . . . . .

REFERENCES . . . . . . . .

CHAPTER I

INTRODUCTION

The Latundan banana (Musa acuminate x M. balbasiana)

(AAB Group) ‘Silk’ is a triploid hybrid banana cultivar

of the AAB “Pome” group from the Philippines. It is one

of the most common banana cultivars in Southeast Asia and

the Philippines. The cultivar is named after Claude

Letondal, a French clergyman who introduced it from

India. Banana is a type of fruit from herbaceous plants

of the genus Musa. Musa species grow in a wide range of

environments and have varied human uses, ranging from the

edible bananas and plantains of the tropics to cold-hardy

fiber and ornamental plants. Latundan banana plants

typically reach a height of 10 – 13 feet. They require

full or partial sun exposure. The fruits are round-tipped

with thin yellow skin that splits once fully ripe. Banana

is a rich source of carbohydrate and vitamins.

OBJECTIVES OF THE STUDY

This research study discovered the effectiveness of

the different lining materials in preserving the shelf-

life of bananas.
Certainly aimed to,

 Discover how much can prolong the shelf-life of

bananas using different lining materials.

 Determine the impact of bananas using different

materials

SIGNIFICANCE OF THE STUDY

The researchers’ experiment on preserving bananas

using different lining materials is successful, the

agriculture students, farmers, consumers, and business

owners will benefit, because they can use this in order

to prolong the shelf life of their products before the

day of their sale.

Moreover, in this study, it will also benefit the

researchers because they will acquire new skills,

techniques, strategies, and knowledge, particularly in

preserving bananas.

SCOPE AND DELIMITATIONS

The scope of this study is to determine the

effectiveness of the different materials for the

preservation of bananas. The different materials which

are the cling wrap and freezer served as the treatment in

this study. Physical appearance was monitored by the

researchers every week.

 This study is not concerned with the other factors

that may affect the preservation of bananas like insects

and other problems that may be encountered during the

experiment.

LOCALE OF THE STUDY

This research was conducted in Masbate Polytechnic

and Development College Inc. at Batuila, Baleno Masbate

for about 30 days starting from May 7, 2023, to June 5,

2023. The data gathering ended on the said Date.

DEFINITION OF TERMS

CULTIVAR – A plant that has been produced in cultivation

by selective breeding.

Cultivars are usually designated in the style taxus

baccata ‘Variegata’.

ETHYLENE GAS – is a hydrocarbon that has a colorless,

flammable gas with a faint “Sweet and musky” odor when

pure. It is the simplest alkene.

FREEZER – A freezer is an appliance that keeps food

frozen at extremely low temperatures.

GENUS MUSA – The genus includes flowering plants

producing edible bananas and plantains.

HERBACEOUS – Of denoting, or relating to herbs.

TRIPLOID HYBRID – It had been demonstrated to contain two

sets of chromosomes from the mother species and one from

the father species.

CHAPTER II

REVIEW OF RELATED LITERATURE

FREEZER TREATMENT

According to Alicia Chaves & Noemí Zaritzky, the use

of low temperatures is an important factor for

maintaining the postharvest quality of fruits and greatly

influences the rate of deterioration. The objective of

cooling is to prolong the commercial life of perishable

products, by decreasing metabolic activity without

causing chilling or freezing injuries, reduction of

microbial growth, and water loss of the product between

others. On the other side, freezing results in improved

effects with respect to the shelf-life of fruits and

availability throughout the year, however, various

undesirable changes occur due to ice formation.

In the present chapter, pre-cooling treatments and

refrigerated storage of fruits are analyzed. The use of

controlled and modified atmosphere storage, novel

technologies (thermal treatments, UV-C irradiation,

etc.), minimally processed fruits, and the use of edible

coatings are discussed.

With reference to fruit freezing, the formation of

ice in tissues (nucleation and crystal growth, intra and

extracellular ice), initial freezing point, state

diagrams, glass transition temperature, freezing rates,

and the different equipment used for freezing are

described.

The effect of freezing rate on fruit quality,

physical and chemical modifications, nutritional

properties, and microbial stability of frozen fruits are

discussed. Preparatory operations for freezing such as

pre-treatment of fruits using sugar syrups and

dehydrofreezing are explained. Recommended packaging and

industrial freezing methods, the shelf-life of frozen

fruits, and new trends in freezing technology are also

analyzed.

According to Piyush Kumar Jha, Epameinondas Xanthakis,

Sylvie Chevallier, Vanessa Jury, Alain Le-Bail, Freezing

is an efficient and widely used method of food

preservation. However, it can also cause irreversible

damage at the cellular level which in turn degrades the

overall quality of the frozen food products. Therefore,

qualitative and quantitative methods and technologies

that will be able to evaluate with accuracy the freeze

damage are of great importance. This review paper

provides a comprehensive study of the methods that have

been used to evaluate the freeze damage in fruits and

vegetables. Further, than the principles and the

applications of those methods, the advantages and the

limitations are also being discussed.

Accoding to Pilar Cano, M. Antonia Marin, Carmen

Fuster, Freezing preservation of banana (Musa

cavendishii, var. enana) was investigated. Microwave

treatment of banana slices at 650 watts for 2 min or

immersion of whole peeled fruits in boiling water for 11

min followed by freezing at -24°C inhibited color

deterioration in the frozen product. Treatments showed

different effectiveness depending on the enzymatic system

studied [polyphenoloxidase (PPO) or peroxidase (POD)] and

banana maturity level at the processing date. Blanching

in boiling water yielded a good frozen product in which

no darkening was observed. The proper stage of ripeness

for processing of this banana cultivar was characterized

by a firmness of 1.24 kg, a pulp/skin ratio of 1.30 and a

green (70%)-yellow (30%) peel color.

 CHAPTER III

RESEARCH METHODOLOGY

This chapter presents the research design and methodology

used in the study.

MATERIALS AND METHODS

 Banana

 Freezer

 Cling Wrap

 Bowl

 Plastic with zip lock

EXPERIMENTAL CROP

A total of 15 pcs. of matured bananas were used in

the study to determine the effectiveness of extending the

shelf life of bananas using different lining materials.

The Banana was purchased from the store in the Market.

EXPERIMENTAL DESIGN AND TREATMENT

 The banana was separated and divided into 3 groups

where each group has 5pcs of Banana. The first group is

for treatment 1 which is covering the stem of the Banana

by cling wrap. The treatment 2 is using freezer by

putting the banana inside the freezer.

And one of the treatment does not use lining materials as

control

T1- 5pcs of Banana as Control

T2- 5pcs of Banana using cling wrap as lining materials

T3- 5pcs of Banana using the freezer as lining materials

GATHERED DATA

The data that has been gathered;

a. Physical appearance - this parameter has measured

the banana through its color.

b. Longevity – measures the shelf life of a banana.

c. Texture – this measured the hardness and firmness of

the banana.

d. Temperature – This parameter measured the

temperature of the banana while it’s inside the

freezer.
 CHAPTER IV

RESULTS AND DISCUSSION

The findings of this study will provide a

comprehensive understanding of preserving the shelf life

of bananas. Evaluating parameters such as visual

appearance, firmness, color retention, moisture content,

and sensory attributes will enable a thorough comparison

of the three preservation methods. The results will

highlight the advantages and limitations of the given

treatment in terms of preserving the freshness, quality,

and overall attributes of the bananas compared to the

other approaches.

(CONTROL) BANANA

On the first day of the experiment (May 7, 2023),

all the banana shows a good physical appearance and has a

yellow-green peel, just like a normal banana.

 Then on the final day of the experiment (June 5,

2023), the control bananas turned brown color and cannot

be eaten.

BEFORE AFTER

Figure 1. Control

LONGEVITY: 2 WEEKS

WEEKS PHYSICAL TEXTURE

APPEARANCE

WEEK 1 YELLOW IN COLLOR HARD

WEEK 2 BLACK DOTS SOFT

WEEK 3 HALF OF BANANA VERY SOFT

HAS BLACK SPOTS

STICKY AND

WEEK 4 DETERIORATED MOISTURING

(FREEZER)BANANA
 On the 1st day of experiment the fresh banana put

inside the freezer with the temperature of 0.4 Degrees

Celcius and after 30 days of duration the peel of the

banana turned into black color.

LONGEVITY OF THE BANANA USING FREEZER AS LINING MATERIALS

It reaches only 3 weeks of duration but despite the

black spots on the banana peel, it can still be eaten.

TREATMENT 1: FREEZER

WEEKS PHYSICAL APPEARANCE TEXTURE

WEEK 1 YELLOW IN COLOR NORMAL

WEEK 2 WITH BLACK SPOTS NORMAL

WEEK 3 HALF OF THE BANANA NORMAL

HAS ALREADY BEEN

SPOTTED WITH BLACK

SPOTS

THE WHOLE BANANA WAS

WEEK 4 FULLY COVERED WITH SUPER SMOOTH AND

 BLACK SPOT STICKY

BEFORE AFTER

LONGEVITY: 3 WEEKS

(CLING WRAP) BANANA

After 30 days duration, the banana has turned

yellow.

LONGEVITY OF THE BANANA USING CLING WRAP AS LINING

MATERIALS

It reaches the 30- day, time duration, and more days

because after the given duration the banana was still

good, it has a small black spot but it still can be

eaten.

TREATMENT 2: CLING WRAP

BEFORE AFTER

LONGEVITY:4-6 WEEKS
WEEKS PHYSICAL TEXTURE

APPEARANCE

WEEK 1 NORMAL YELLOW NORMAL

COLOR

WEEK 2 NORMAL SMOOTH

WEEK 3 SMALL BLACK DOTS SMOOTH AND SOFT

WEEK 4 A LOT OF BLACK SMOOTH AND SOFT

SPOTS

BUT CAN STILL BE

EATEN
 CHAPTER V

SUMMARY, CONCLUSION, AND RECOMMENDATION

FINDINGS

The findings on using cling wrap as a treatment for

preserving bananas reveal that this method can

effectively prolong the shelf-life of the fruit and help

maintain its freshness. When bananas are individually

wrapped with cling wrap, a protected barrier is created

that prevents air and moisture from reaching the fruit,

thus reducing the risk of spoilage.

Cling wrap tightly seals the bananas, creating the

micro environment that helps preserve their texture and

flavor. By minimizing exposure to air, the wrap inhibits

the oxidation process and slows down the enzymatic

browning, which is responsible for the darkening of the

fruit’s flesh.

SUMMARY

In summary, using cling wrap as a treatment for

preserving bananas can effectively prolong their shelf-

life and maintain their freshness. This method helps to

inhibit browning, retain moisture, and prevent the

absorption of unwanted odors. While it is not a long-term

storage solution, cling wrap provides a convenient and

practical way to extend the life of bananas and minimize

wastage.

CONCLUSION

This comparative experimental research study on

cling wrap treatment, freezer treatment, and a normal

control group will contribute valuable insights into the

optimal preservation method for extending the shelf life

of bananas. The study's findings will provide evidence-

based recommendations on the effectiveness of cling wrap

treatment as an alternative to freezer treatment and

conventional storage methods. These recommendations will

benefit farmers, distributors, and consumers seeking

efficient post-harvest management techniques, leading to

reduced wastage and increased availability of fresh,

high-quality bananas. Ultimately, this study will

contribute to the sustainable development of the fruit

industry and enhance the overall preservation practices

for bananas.

Cling wrap acts as a barrier against external odors

and flavors, preventing the bananas from absorbing

unwanted smells from the surrounding environment. This

ensures that the bananas retain their natural taste and

aroma.

RECOMMENDATION

Properly wrapped with cling wrap, bananas can be

preserved for an extended period, typically up to a week

or slightly longer, depending on the initial ripeness of

the fruit. However, it’s important to note that cling

wrap is not a long-term storage solution, and the bananas

will eventually continue to ripen in decay overtime.

APPENDICES
Please insert here your documentation BEFORE, ON, AND

AFTER GATHERING THE DATA and tables.

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