Potential of Pomelo (Citrus maxima) and Calamansi (Citrofortunella microcarpa) Leaves to

Prolong Shelf-Life of Banana (Musa paradisiaca) Fruit

Research Proposal

Presented to the Faculty

of Science Technology and Engineering

of Tubungan National High School

In Partial Fulfillment

of the Requirements for Completion

in Junior High School

Galvez, James Louise T.

Tabino, Samantha Cay T.

Talamillo Kenjie Mae V.

Tamonan, Ken Gabriel T.

Tamoy, Baby N T.

Tilasa, Ralf Jun T.

 ABSTRACT

Fruits need anti-microbial and anti-browning agent in order to prolong its shelf life. Due

to rapid ripening and rotting of banana fruits and in this time of pandemic, many people were

really affected by this situation including our banana growers. Since Philippines is the second-

biggest exporter behind Ecuador, the exports could drop nearly 40% because of border

restrictions and lockdowns. Therefore, this study aims to determine Potential of Pomelo (Citrus

maxima) and Calamansi (Citrofortunella microcarpa) Leaves to Prolong Shelf-life of Banana

(Musa paradisiaca) Fruit. Specifically it sought to find out the most effective treatment in

prolonging the shelf life of bananas. The researcher will use time and weight to determine the

change in the shelf life and weight loss of the experimental subject and will gather the data

within four (4) days interval. This study will determine the potential of pomelo and calamansi

leaves to prolong the shelf life of banana fruit. The researchers believe that this study could help

our banana growers come up with a solution that is more eco-friendly and much easier to get to

prolong the shelf life of bananas with zero chemicals used and necessary these days.
 REVIEW OF RELATED LITERATURE

Banana (Musa paradisiaca) are among the most important and appealing food crops in the

world (Arnarson, 2019). It has various varieties and usually color ranges from green to yellow. It

can be eaten raw or processed and can be used as a functional ingredient in various foods. It

contains a variety of biologically active compounds such as phenols, carotenoids, biogenic

amines and plant sterols which are very popular in diet because they bring positive impact on

humans well-being (B. Singh et al. 2016). Moreover, it has antioxidant activity and can protect

the body.

Banana plant do die after harvesting its fruit and takes around nine months to grow up

and produce fruit and then once harvested again, the plant dies (Grant, 2018). Although the plant

dies, a new born banana plant starts to develop from around the base of the parent plant.

Depending on the temperature, variety, humidity and planting habits, it usually take four(4) to

six(6) months to be able to harvest after flowering in which having a slight yellow color is a sign

when it is ripe(Gill, 2017). Right after getting the green fruit, lot of growers want to know when

and how long the banana ripens. The ripening process of bananas follows a specific pattern.

They start with green, then become yellow with a green tip, become yellow with brown spots and

finally become black or overripe depending on a variety of conditions however, usually green

bananas take approximately three to four days to ripe or visible to eat (Telesco, 2019).

The main nutrient in bananas is carbs but the carb composition changes drastically during

ripening because the starch in banana is converted to sugar during ripening, yellow bananas
contain much less resistant starch than green ones. Bananas are a rich source of carbs, which

occur mainly as sugars in ripe bananas. Its carb composition changes drastically during ripening.

Moreover, bananas have high water content. According to Food and Agriculture Organization of

the United Nation, after harvest, bananas can no longer replenish the water lost from the peel.

Therefore, if is stored under low humidity conditions, will shrink and lose weight, resulting in a

decrease in its marketable weight and visual quality.

It is understood that the main factors causing food quality decline and shortened shelf life

are fungus. Bananas are widely grown around the world. Fruit rot caused by Fusarium

verticillioides is a harmful postharvest disease (Van Hove et al.2011). In June and July 2019,

dark brown spots were observed on the skin of banana fruits and sometimes the spots will merge.

The spots are brown to dark brown in color with hollows in the center, usually surrounded by

light brown halos (H. Alkadakil et al. 2020). The said virus is considered the most important and

responsible for severe economic losses in banana-producing countries including Philippines.

These are one of the main reasons for the loss of ripe fruit in banana-consuming countries,

because the crown and fruit of bananas are decomposed during import, storage and sales.

However, do not confuse with the black spots on bananas. Black or brown spots are common on

the exterior of banana fruits that often called as bruises. These bruises mean that the fruit is ripe

and the acid inside has turned into sugar (Grant, 2017).

Therefore, it is necessary to use chemical additives as preservatives to inhibit food

spoilage caused by microorganisms and lipid oxidation processes. However, consumers are now

increasingly aware of the deficiencies of synthetic antibacterial substances and antioxidant

substances and their relationship to human health risks, which are used to extend the shelf life of

foods . Therefore, currently tends to use natural antibacterial compounds to extend the shelf life

of foods. Among them, is an antibacterial and antioxidant extracted from citrus peel, seeds, pulp

and essential oil, and is used in food.

Fruits need some anti-microbial and anti-browning agent in order to prolong its shelf life.

These agents include chlorine-based solutions, hydrogen peroxide (H2O2), peroxyacetic acid

(PAA), organic acids, and electrolyzed water (Department of Agriculture, 2013). Since this

pandemic started to get worst last 2020, many people were really affected by this situation

including our banana growers, they were concerned by the exports since it could drop by nearly

40 percent because of social distancing and lockdown measures currently in place to curb the

spread of coronavirus. Since Philippines is the second-biggest exporter of bananas behind

Ecuador, it really affected the banana growers here in the country including the Unifrutti which

is known as a producer, distributor and marketer of bananas here in our country. According to

the latest report by Philippine news outlet Business Mirror, the Philippine Statistics Authority

has disclosed a 10% drop in banana exports over the first seven months of 2020, with the export

value falling from $1.1 billion to $1 billion.

Antioxidants can effectively inhibit oxidation and extend the shelf-life of food products.

An antioxidant can be defined as a substance which prevents the reaction of various food

constituents with oxygen. This protective effect is desirable because many foods become

discolored or spoiled when oxidation takes place. A variety of synthetic antioxidants are
available, as well as natural ones, including vitamins C and E, and the bioflavonoids (Pszczola,

2001).

Pomelo and Calamansi are both citrus fruits that contains citric acid which is considered

an organic acid and is one of the agents that can help prolonging the shelf life of banana fruit.

Pomelo (Citrus maxima) is one of the most popular citrus fruits, native to the warm tropical

climate of Southeast Asia. It is considered as the largest citrus fruit, the skin is yellow or green

and has a sweet and sour taste. Since ancient time, its pulp has been used as antitoxin and

stomach medicine while its leaves is rich in antioxidants and has antifungal and antibacterial

property (Ali, 2019).

Calamansi(Citrofortunella microcarpa) leaves on the other hand has also antifungal and

antibacterial property. It contains high antioxidant content, including Phloretin-g and Vitexin

that have inhibitory effect against bacterial biofilm formation (M. Barluado et al. 2016).

Moreover, it possesses antioxidant property which was also cited in some studies indicating that

it has a high content of Vitamin C and has antioxidant properties which promotes anti-aging, hair

growth, and shelf-life prolonger.

Shelf life is the period from harvest to the final consumption stage (Sewed et al., 2006).

The shelf life of the product depends on the initial quality of the food, the allowable amount of

quality change, the current environmental conditions and the braking performance of the

packaging material, and the compatibility between the food products and packaging (Esa et al.,

2015). According to Eat by Date, the shelf life of bananas is difficult to determine, because

bananas are not sold by date, they are not used by date or the date of best use anywhere. To be
able to eat by date, we must use the date the banana was purchased. Bananas are often called

"nature's perfect food" because they contain many essential vitamins and minerals, such as

potassium, and are carefully wrapped in their own protective container (

A related study conducted by Luz Delgado and Javier Mateo showed that natural

antioxidants are an effective way to prevent or minimize food spoilage as an alternative to

chemical preservatives. Alternative processing and storage conditions such as addition of

different protectants, alteration of production techniques and modification of storage

environments were designed to maintain appropriate numbers of antioxidants in foods

throughout their shelf life.

Fruits and vegetables are fresh products with an active metabolism, perishable and with a

short shelf life. Postharvest processing of fresh produce is use as a strategy to minimize

significant losses in nutritional and quality attributes. In addition, they are essential for consumer

safety. Postharvest treatments slow down the physiological processes of fresh fruits and

vegetables, such as respiration, aging and maturity. In addition, these treatments also reduce the

incidence of pathogen invasion and microbial contamination, thus extending the shelf life of

fresh produce. A review of recent studies involving postharvest treatments aims to understand

the latest advances in current research on strategies to reduce postharvest losses of fruits and

vegetables (D. DCMCK et al.)

Banana is a common and popular subtropical fruit throughout the world. It has a short

shelf life after harvest, which makes it difficult to sell and preserve bananas in good condition.
To find a better solution, this research was carried out in 2017 at the Horticultural Laboratory of

Khulna University, Bangladesh, according to a completely randomized design (CRD)

experiment. The harvested banana fruit sabri (Musa sapientum L) was treated with different

concentrations of guava leaf and lemon extract. Untreated fruit is considering control. Under

ambient conditions, both processed and unprocessed bananas are stored in covered cartons. The

postharvest behavior of the stored fruits was observed during the two-week storage period (P.

Tabassum [Link])

The quality of fresh and processed fruits depends on postharvest handling, transportation,

and storage during harvest, and must be effectively monitored to maintain the best fruit quality at

harvest. Due to a lack of understanding of the impact of packaging materials on the shelf life and

quality of harvested banana fruits, a large part of the banana fruits has been lost. Therefore, it is

necessary that evaluate the impact of different packaging using different local materials on the

quality and shelf life of bananas. Generally, polyethylene bag can provide increased shelf life

and maintain good quality of banana fruit after harvesting. Therefore, using polyethylene bag is

important for growers wholesalers, retailers and consumers for maintaining banana quality and

longer fruit shelf life (B. Tsegaye et. al 2020).

RESEARCH QUESTIONS
1. What is the average weight loss of banana treated with different amount of pomelo and

calamansi leaves?

2. What is the significant difference in the average weight loss of banana treated with different

amount of pomelo and calamansi leaves?

3. What is the mean change in the mass of banana treated with different amount of pomelo and

calamansi leaves?

4. Is there a significant difference in the mean change in mass of banana treated with different

amount of pomelo and calamansi leaves?

HYPOTHESIS
Null Hypothesis: There is no significant difference in the average weight loss of Banana (Musa

paradisiaca) fruit when treated with different amount of pomelo (Citrus maxima) and Calamansi

(Citrofortunella microcarpa) leaves.

Alternative Hypothesis: There is a significant difference in the average weight loss of Banana

(Musa paradisiaca) fruit when treated with different amount of pomelo (Citrus maxima) and

Calamansi (Citrofortunella microcarpa) leaves.

METHODOLOGY
Experimental subject

Latundan banana of which skin color were green and free of visible physical and fungal infection

were purchased from the commercial market. Fresh banana were selected for uniform size,

shape, and colour.

Gathering treatments

We gather a 9 kilos (9,000grams) of pomelo (Citrus maxima) leaves and 9 kilos (9,000grams) of

calamansi (Citrofortunella microcarpa) leaves, without dry ones. The leaves were gathered early

in the morning to avoid its contact to the sun that could reduce its effectiveness and wash it wth

tap water to remove dirt and insects. In Treatment (A), 25% were Pomelo (Citrus maxima)

leaves and 75% were Calamansi

(Citrofortunella microcarpa) leaves, Treatment (B), 75% were Pomelo (Citrus maxima) leaves

and 25% were Calamansi (Citrofortunella microcarpa) leaves, Treatment (C) 50% were Pomelo

(Citrus maxima) leaves and 50% were Calamansi (Citrofortunella microcarpa) leaves, Treatment

(D) 100% Pomelo (Citrus maxima) leaves, Treatment (E) 100% calamansi (Citrofortunella),

Negative treatment - without Calamasi (Citrofortunella microcarpa) leaves or Pomelo (Citrus

maxima) leaves

Conducting experiment

Latundan banana fruits were washed with tap water to remove field heat, to reduce microbial

population and to get rid of soil particles on the surface of fruits. Every treatment has a 3

replication, each replication has one kilo of banana place in a small rice sack filled with pomelo

and calamansi leaves.

 Gathering data

We use time to know on how its change the shelf life of experimental subject. We also use the

weight to determine its weight loss to know its progress since we can’t open the treatment

everyday. We gather data with interval of four (4) days good for two (2) weeks.

Materials needed

 Sack

 Weighing scale

 10 kilo of calamansi leaves

 10 kilo of pomelo leaves

 18 kilo of latundan banana

 Tap water

 Clean cloth

Flow chart

Buying a ripe banana Gathering 9 kilos of pomelo (Citrus

in the market to be the maxima) leaves and 9 kilos of calamansi
experimental subject (citrofortunella microcarpa) leaves. In the
morning and wash it to remove dirt
 c

Preparing treatments with three

Gathering the Put each replicate
replicates each (A)25%75%,
weight and its with 1 kilo banana in
(B)75%-25%, (C)50%-50% ,
condition data a sack
(D&E) 100%, (Negative) 0%

SIGNIFICANCE OF THE STUDY

The result of this study is beneficial to the society, farmers and market vendors who
commonly use banana as their source of income as well to government agencies like the

Department of Agriculture and future researchers.

The use of Citrus maxima and Citrofortunella microcarpa leaves to prolong the shelf-life

of banana fruit will give new insights to the community, farmers and market vendors on how to

prolong the shelf-life of banana.

Government agencies like the Department of Agriculture would likewise welcome the

positive results from the study. Department of Agriculture Technicians can be able to integrate

this information for their extension works.

To future researchers, this study can be the basis of further studies especially in

prolonging a shelf-life of banana and other fruits.

EXPECTED OUTCOMES

This study will determine the potential of Pomelo (Citrus maxima) and Calamansi

(Citrofortunella microcarpa) leaves to prolong the shelf life of the banana fruit. Since our country
is the second biggest banana exporter behind Ecuador, we want to help our banana growers by

making a more eco-friendly and less expensive alternative in prolonging the shelf life of

bananas. Moreover, even an ordinary person who plant and harvest banana in their backyards can

benefit from this study for the reason that they will be imparted of new learnings. By pushing

this study further, it will benefit all of us because the amount of the wasted bananas will be

reduced. In addition, the chances of losses on the sale of bananas will be lessen and can’t cause

bankruptcy to our banana growers. People don’t have to worry about the spoilage of the banana

because the Pomelo and Calamansi have an antibacterial and antioxidant properties that will

prevent the banana from the bacteria that would cause a spoilage.

Moreover, we aim that this study will pursue further to help out the people in the

community especially in this time of pandemic wherein lockdowns and restrictions still exist that

causes the decomposing of banana anywhere and still the problem we encounter in making this

proposal. We were not able to meet with our group mates to work as a group and to discuss

things personally for us to understand our propose study easy. However, if this proposal will not

be accepted, another deep thinking of appropriate studies that can better the world we live in. In

addition, we have reserve research title that we can substitute from this study.

CONCLUSION

Banana has a short shelf life after harvest, which makes it difficult to sell and preserve it

in good condition. They are kind of fruits that rot easily, which is being thrown away regardless
of its number once knowing that it was already unmarketable or not visible to eat anymore.

Considering that Philippines is one of the exporters of bananas, in this time of pandemic, its

exporting delays and became hard to transfer product from one place to another which leads to

tons of bananas being left behind and disregard. Moreover, it will surely be rotten and eventually

will be thrown away in which banana growers is one of the sectors that were affected. Therefore,

the researchers deemed it necessary to conduct the study Potential of Pomelo (Citrus maxima)

and Calamansi (Citrofortunella microcarpa) Leaves to Prolong Shelf-Life of Banana (Musa

paradisiaca) fruit so that we can help our banana growers and even ordinary people come up with

an eco-friendly solution that can help prolong the shelf life of bananas with no chemicals

involved at all and is essential especially nowadays.

BIBLIOGRAPHY

M. Hassan [Link], (June 2004). Extension of Banana Shelf Life. Retreived from

[Link]
 J. Abadia et. al, (29 May 2018). Effects of postharvest treatments with chitosan and putrescine to

maintain quality and extend shelf-life of two banana cultivars. Retrieved from

[Link]

S. Ismail [Link], Chemical Properties and Shelf Life of Banana ( Musa sapientum L.) as Influenced

by Different Postharvest Treatments . Retrieved from

[Link]

C. Gardenir et. al, (June 2004). Extension of Banana Shelf life. Retrieved from

[Link]

B. Tsegaye et. al, (2004). Effect of Different Packaging Material on Shelf life and Quality of

Banana. Retrieved from [Link]

E. Castro et. al. Antibacterial and Antioxidant Activities of Three Citrus Leaves Extracts.

Retrieved from [Link]

ANNEXES

1. COST AND EXPENDITURE ANALYSIS

Item Quantity Estimated Individual Subtotal

 cost
1. Banana 18 kilos 25 450

450
TOTAL

2. TIMELINE

Date Day Activity Remarks

June 12, 2021 Saturday Distributing respective

parts of research

paper to work with

June 13, 2021 Sunday Finalizing and

revising the research

proposal
June 14, 2021 Monday Deadline of

submission of

research proposals