GUAVA(PSIDIUM GUAJAVA) AND NEEM LEAF(AZADIRACHTA

INDICA)EXTRACT AS A NATURAL PRESERVATIVE

OF NATIVE PECHAYS

A Research Proposal
Presented to the
Faculty of Senior High School Department
University of Cebu Lapu-Lapu and Mandaue Campus
Mandaue City, Philippines

In Partial Fulfillment of the Requirements

3I- Work Immersion

by
Shainna Fhaye Ibañez
Kizzy Leigh P. Olimba
Daphne P. Pino
Jane B. Uayan

May 2021
 ii

APPROVAL SHEET

This research entitled GUAVA(PSIDIUM GUAJAVA) AND NEEM

LEAF(AZADIRACHTA INDICA)EXTRACT AS A NATURAL PRESERVATIVE OF
NATIVE PECHAYSprepared and submitted by Shainna Fhaye Ibañez, Kizzy Leigh P.
Olimba, Daphne P. PinoandJane B. Uayanin partial fulfillment of the requirements for the 3I –
Work Immersion has been examined and recommended for acceptance and approval for Oral
Examination.

RESEARCH COMMITTEE

ERIKA ZANDRA LAROT

Adviser

LESTER JAN BATO STELLA MARIE NERI

Member Member

ANTHEA LEIGH ILLUT

Member

SEVERINA B. CHIN, Ed.D.

Chairman

PANEL EXAMINERS
Approved by the Committee on Oral Examination with a grade of.

ERIKA ZANDRA LAROT

Adviser

LESTER JAN BATO STELLA MARIE NERI

Member Member

ANTHEA LEIGH ILLUT

Member

SEVERINA B. CHIN, Ed..D.

Chairman

Accepted and approved in partial fulfillment of the requirements in 3I – Work

Immersion

Date of Oral Examination : May 28, 2021

SEVERINA B. CHIN, Ed..D.
Principal
 iii

ACKNOWLEDGEMENT
We express our special thanks and appreciation to all the people who made

this research possible, despite the trials that have gone our way this year, we

were able to push through more encouraged than ever because of the love

and support that you have furnished in us.

Special thanks to our research mentor Ms. Erika Zandra Larot who guided us

throughout this journey without fail, a journey filled with patience and

understanding. Being one of your students have led us to believe that we are

making a big step in making our ambition attainable. To our 3I teacher who

helped us to make our research tangible, Mr. Lester Jan Bato we highly

appreciate your mentorship and contribution to this research, without your

presence we would not be able to navigate our way through the finish line.

To our beloved institution, The University of Cebu Lapu-Lapu Mandaue we

are grateful for your involvement in this research, you have become a crucial

part in making this project come true.

Praises to our God almighty for his showers of grace and blessings

throughout this journey,

 iv

Our sincere and deepest gratitude to our parents and colleagues whose

prayers, sacrifices and hardwork was deeply felt as we finish this research.

We thank you for your understanding and compassion that will guide

throughout our future as a students and as individuals, Godspeed.

 v

ABSTRACT
Title Research : Guava (Psidium Guajava) And Neem Leaf

(Azadirachta Indica) Extract As A Natural

Preservative Of Native Pechays

Researchers : Shainna Fhaye Ibañez

Kizzy Leigh P. Olimba

Daphne P. Pino

Jane B. Uayan

Strand : STEM

School : University of Cebu – Lapu-lapu and

Mandaue

Adviser : Ms. Erika Zandra Larot and Mr. Lester Jan

Bato

Date Completed : May 2021

The nutrient value of food is almost always altered by the kind of

processing or preservation it undergoes. When foods are abundant, often

vegetables and fruits go to waste because the storage conditions become

unsustainable. To prevent that, preservatives are added to keep food fresher

for longer periods, extending its shelf life. Some artificial preservatives have
 vi

been shown to increase our risk of health issues and should be limited in our

diets. This study aims to provide a better and natural solution that is not only

safe but contributes to preserving the nutritional value of pechay and for

better production. Food preservation is the practice of treating and storing

food in such a manner that it prevents spoilage and foodborne disease while

retaining nutritional value, texture, and flavor.

To identify the effects of guava and neem leaf extract as a natural

preservative for native pechays, the researcher will administer the guava and

neem leaf extract to the native pechay for a minimum of two weeks. No

treatment for the other native pechay will be given. The two native pechays

would then be studied and examined if it has been demonstrated that the

extract's constituents have contributed to the potential to extend the native

pechay's shelf life. Guava and neem leaf extract as a natural preservative for

pechay has shown a promising data but the experiment does not conclude a

100% product efficacy due to limited use of equipment and experimental

trials, thus further study and trials should be conducted.

 vii

LIST OF TABLES AND FIGURES

Figure Title Page

1
Table Title Page
 viii

LIST OF ACRONYMS AND ABBREVIATIONS

Acronym/Abbreviations Meaning Page

 TABLE OF CONTENTS
PAGE
COVER PAGE i
APPROVAL SHEET ii
ACKNOWLEDGEMENT iii
LIST OF TABLES AND FIGURES vii
LIST OF ACRONYMS AND ABBREVIATIONS viii
TABLE OF CONTENTS

CHAPTER
1 THE PROBLEM AND ITS BACKGROUND
INTRODUCTION
Rationale of the Study
Theoretical Background
Review of Related Literature
THE PROBLEM
Statement of the Problem
Statement of the Null Hypothesis
Significance of the Study
RESEARCH METHODOLOGY
Research Design
Research Environment
Materials and Equipment
Costs and Expenses
Product Design (Internal and External)
 Procedures in Creating the Product
Experimental Design
DEFINITION OF TERMS
2 PRESENTATION, ANALYSIS AND
INTERPRETATION OF DATA
3 SUMMARY, FINDINGS, CONCLUSION AND
RECOMMENDATIONS
Summary
Findings
Conclusion
Recommendations
Proposed Capstone Project
A. Rationale
B. Objective
C. Product Design
BIBLIOGRAPHY
APPENDICES
APPENDIX A – Product Making Documentation
APPENDIX B – Product Testing Documentation
APPENDIX C – Location Map
APPENDIX D – Product Testing Results
CURRICULUM VITAE
 1

Chapter 1
THE PROBLEM AND ITS BACKGROUND
INTRODUCTION

Rationale of the Study

Millions of farmers aim to have high quality of vegetables but after the

harvest the quality of the crop could no longer be increased. The food

industry uses a variety of preservation, or processing, methods to extend the

shelf life of fruits and vegetables such that they can be consumed year-

round, and transported safely to consumers all over the world(Kalaivani, R.

et al., 2015), but the main concern it invites is that it uses chemicals which

can diminish the nutrition the pechay contains, it is our aim to provide a

better and natural solution that will contribute in preserving native pechays

for a better production. Most of our vegetable contains organic goods

typically seasonal and easily spoiled. Pechay (Brassica rapa L. cv group Pak

Choi) is an erect, biennial herb, cultivated as an annual about 15-30 cm tall

in vegetative stage. Pechay is used mainly for its immature, but fully

expanded tender leaves. Pechay are favorites by most Oriental people for it

is always available in the market anytime of the year (Jimenez, et al., 2019).

In soup and stir-fried dishes, it is used as the main ingredient. In the case of

native pechay, it has a shelf life of two-three days before it goes bad. Being a
 2

STEM student has led us to formulate a preservative containing natural and

organic ingredients in a convenient and easier way to improve its shelf life.

Our study will be conducted at the laboratory equipped with functional units

of microscopes, expeller machines, laboratory apparatus, and equipment.

Unfortunately, accessible apparatus and proper equipment are not available

in our house and we might not be able to get our desired outcome. The

researchers believe that there are public testing laboratories around the city

that provides functional apparatus. It is therefore no surprise that young

researchers can manage to achieve their studies.

There are several smooth, small light green, large to oblong ovate leaves on

Pechay. There are spiral arrangement and propagation. Pechay is the favorite

of most Oriental individuals since it is still available at any time of the year

on the market. Filipino foods such as "puchero" and "nilaga" are also an

important component (Jemenezx, et al., 2017). Since pechays are mostly one

of the main ingredients in cuisines, it also needs natural preservative to help

maintain its healthiness and freshness. By preserving food from the

deleterious effects of microbial growth and inherent decay, preservatives

improve the longevity of food. In this research, the waste of guava leaves

and neem seed extracts is used because both of them are well known to be

rich in minerals and nutrients that are essential for soil fertilization
 3

(Davidson, et al., 2013). For the fertilization method, three separate

conditions were added, one with guava leaves extracting waste, one with

neem seeds extracting waste and the other with manure as the power. At

certain measurement criteria, guava leaves and neem seed waste yield a

more positive result than manure, but statistical significance is not obtained.

It can be inferred that waste is still useful for guava leaves and neem seed

extracts and can be used as organic fertilizer (Arifin, 2017).

This study is carried out in this light-to commonly establish the effects of

guava and neem leaf extract as a natural preservative for native pechays. It

emphasizes the significance of using guava and neem leaf extract as this

natural preservative, is used to assess the possible outcome.We have

generated this product for the sole purpose of improving the shelf life of

pechay without using chemical abundant products which can cause health

complications and further artificial consumption, which makes naturally

made sprays from guava ad neem leaf extract significantrather than using

synthetic preservatives.
 4

Theoretical Background

This research study cited theories which are relevant to the present research

paper. It is composed of theories, which contain facts and information on the

research.

The classical weak-acid theory

Weak-acid preservatives such as sorbic acid or acetic acid

avoid fungal spoiling in certain foods. We show that sorbic and acetic acids

do not both inhibit cells by lowering of internal pH alone and that the

“classical weak-acid theory” must be revised. The “classical weak-acid

theory” suggests that all lipophilic acids with identical pKa values are

equally effective as preservatives, causing inhibition by diffusion of

molecular acids into the cell, dissociation, and subsequent acidification of

the cytoplasm. The molar ratio of minimum inhibitory concentrations

(MICs) (acetic: sorbic) was 58 for Paecilomyces variotii and 14

for Aspergillus phoenicis. Using flow cytometry on germinating conidia

of Aspergillus niger, acetic acid at pH 4.0 caused an immediate decline in

the mean cytoplasmic pH (pHi) falling from neutrality to ~ pH4.7 at the

MIC (80 mM). Sorbic acid also caused a rapid but far smaller drop in pHi, at

the MIC (4.5 mM); the pH remained above pH 6.3. Over 0–5 mM, a number
 5

of other weak acids caused a similar fall in cytoplasmic pH. It was

concluded that the inhibition of acetic acid though A. Niger conidia was

attributed to cytoplasmic acidification and was not inhibited by sorbic acid.

There is discussion of a potential membrane-mediated mode of action of

sorbic acid.

Janzen’s theory of microbe-macrobe competition

Although often taken for granted by consumers in modern,

developed societies, maintaining a reliable food supply has always played a

major role in the history of our species. In addressing issues of food security

and sustainability, agricultural production has garnered considerable

attention from researchers and policymakers (Godfray et al. 2010, Tilman

et al. 2011), but food spoilage, storage, and transport have received much

less attention. Food can also be consumed by other animals, notably certain

insects and rodents. However, most spoilage of food meant for human

consumption is caused by microorganisms, which effectively compete with

humans for limited and valuable food resources. Given access to unprotected

foodstuffs, bacteria and fungi rapidly colonize, increase in population, and

produce toxic and distasteful chemicals (Janzen 1977, Blackburn 2006, Pitt
 6

and Hocking 2009). Studying plant–animal interactions has been critical for

developing both ecological and evolutionary theory, although

microorganisms have, in general, received less attention by most ecologists.

Competition has long been seen as a major example of such interactions, and

it is often assumed that more closely related species are more likely to be in

competition for resources than more distantly related ones and so evolve to

minimize this competition. Janzen [5,6] was perhaps the first to realize their

active role through chemical defence of the resource they are exploiting. He

developed a much-cited theory that is based on the fact that many

vertebrates, including humans, are very sensitive to microbial spoilage of

potential foods and find such spoilage highly aversive. Janzen's argument is

if an animal consumes a microbe and the resource it is currently exploiting,

then this will be deleterious to most microbes. Hence, microbes will be

selected to make any resource they are exploiting unpalatable to larger

animals. Thus, the way in which fruits rot, seeds mold and meat spoils is

particularly effective at discouraging animal consumers such as ourselves,

because there is competition between microbes and larger animals for the

food value of these resources.

 7

THEORY OF ANTIMICROBIAL COMBINATION

Antimicrobial combinations, whether antibiotics, disinfectants or

preservatives, that shows a synergistic effect are highly sought after. In the

clinical field, combination antibiotic therapy is used in an effort to prevent

the development of resistance, it can extend the bacterial spectral spectrum,

and synergy between the antimicrobials can lead to a better clinical outcome

(Ryan et al. 1981; Paull and Marks 1987; Owens et al. 1997; Acar 2000).

With changes in quality and shelf-life, the protection of food or personal

goods can be accomplished using combined preservative effects, the so-

called 'hurdle' technology, rather than using a single measure (Gould

1995; Leistner 1995).

 8

Review of Related Literature

This chapter includes the ideas, finished research, generalization and

conclusions from previous studies that are relevant in familiarizing subjects

and topic for this present research.

An article by Chander Mohan, last August on the year of 2018

stated the recent discoveries of researchers from Nanyang Technological

University, Singapore (NTU Singapore) explains how plant-based food

preservative is more effective than the existing artificial preservatives. The

shelf-life of the fruits and vegetables is limited. Towards the value addition,

the juices, sauce, pickles etc need food preservatives extending the shelf life

of these value added fruits and vegetables, used the certain preservatives.

Artificial preservatives have been criticized for their various side effects,

including gut diseases and obesity. The food industry is finding an

alternative way in producing preservatives without using chemicals for a

much less toxicity, In spite the positive evaluations, manufacturing the

products could require further studies for it to be tangible. The growing

demand for natural food preservatives has promoted investigations on their

application for preserving perishable foods, (Chibane, et al., 2019). Plants

contain phenolics or isolated plant phenolics as natural antimicrobials in

food, it is commonly acknowledge that they have diverse sites of action at

 9

the cellular level although the exact antimicrobial mechanisms of action of

phenolic compounds are not yet fully viewed in a much widely perspective.

A research conducted by Hui-Yin Chen and Gow-Chin Yen on 2007 proved

the antioxidant activity in the extracts from the guava (psidium guajava L.).

the chromatogram they used in the research indicated that guava extracts

contained phenolic acids, such as ferulic acid, which appeared to be

responsible for their antioxidant activity. Antioxidant properties could

correlate positively with antimicrobial activity. This study briefly elaborates

theOptimization of green extraction for the recovery of bioactive compounds

from Brazilian olive crops and evaluation of its potential as a natural

preservative using a green technique and evaluate the potential of the extract

as a food additive with antioxidant and antibacterial activities. The

microwave-assisted extraction (MAE) was used to attain the olive leaves

extracts (O.L. Extracts) and it proves to be a rapid and efficient method. A

central composite rotational design was pertain to develop the MAE as a

function of pH, temperature and, irradiation time. In which the optimal

conditions for MAE were: 100 °C, 2 min, and pH 6. Under these conditions,

it is possible to obtain Antioxidant (Martiny et al.,2021).This study aims to

evaluate the potential of the olive leaves extract as a food additive with

antioxidant and antibacterial activities. Olive leaves were exploited for the
 10

green extraction of bioactive compounds and it has a great potential to use as

a natural preservative for food. A lot of studies have explored the methods of

production and the efficacy of natural plant-based products to cite an

instance a research from 2020 elaborate the benefits of essential oils which

is the extracted and distilled plant extract. Essential oils (Eos) are natural,

volatile and aromatic liquids extracted from special plants. Eos possess a

wide range of biological activities including antioxidant and anti-

inflammatory ones. Numerous Eos have the potential to be used as food

preservatives for meat and meat products, vegetables and fruits as well for

dairy products. The main problems for using Eos as food preservatives are

their safety limits marked organoleptic effects and possible contamination by

chemical products such as pesticides, (Falleh, et al., 2020).

The literatures elaborated above helps in enlightening the

obscure section of our topic, it gives us a way where in we are able to take

every opportunities to improve minor flaws of crop preservation in our case,

improving the shelf-life of perishable goods such as native pechays, using

merely materials that also comes from nature. Chemical preservatives does

not only diminish the nutrients of the crops but also induces harmful side

effects thus, implicating the need for natural plant-based preservatives as an

 11

alternative which can not only contribute to its shelf-life but could also help

in preserving the nutrients.

 12

THE PROBLEM AND ITS SCOPE

Statement of the Problem

The study will determine the efficacy of guava and neem leaf extract as a

natural preservative for native pechays.

Specifically the study will answer the following questions:

1. What are the procedures when extracting the guava and neem leaf to

formulate the desired product:

1.1What are the ingredients of the product that proves its natural

factor?

1.2What are the components of guava and neem leaf that can

contribute to its natural preserving factors?

1.3What other ingredients will be included in the product that can

increase its desired effectivity?

2. How long can the product increase the shelf life of the native pechay?

3. Was there a significant amount of time difference between the shelf

life of the native pechay before and after using the guava and neem

leaf extract on it?

4. What are the notable effects of guava and neem leaf extract in its shelf

life and quality?

 13

4.1Did the product effectively increased the shelf life of the

pechay?

4.2Was the quality of the native pechay were preserved as well?

4.3Were there any bacterial infestation after the product was used

on the native pechay as a natural preservative?

5. Based on the Findings of the study what other ingredients can be

added for the products effectiveness?

 14

Statement of Null Hypothesis

At 0.05 level of significance, the following null hypothesis will be tested:

H0: The guava and neem leaf extract has no effect on the shelf life of a
native pechay.

Significance of the Study

The study aims to benefit the following populations:

Researcher. This will allow them to have the opportunity to purchase larger

mass of any vegetables such as native pechays without the need to think

about their shelf life.

Farmers and Vendors. This will allow them to retain the texture of any

vegetable before they are shipped and consumed.

Families. Who are unable to afford commercial preservatives, this may

cause them not to purchase one, instead they may use this to prolong the

shelf life of their vegetables.

Entire population. This could be the solution in their quest for accessible,

affordable, and safer-to-use preservatives.

 15

Future researchers. The results and findings of this study, will serve as an

effective source for reliable and valuable knowledge for them.

 16

RESEARCH METHODOLOGY

This chapter briefly elaborates how will the researchers conduct the

experiment. It will describe the independent and dependent variables in the

study as well as its environment

Research Design

This is a quantitative study that used an experimental research design to

obtain appropriate information. The design is preferred because the use of

the scientific method to establish the relationship between cause and effect

between the variable that constitutes this study is concerned. The

effectiveness of guava and neem leaf extract as a natural preservative of

native pechays was measured by comparing the effects to the native pechays

without the preservative. The t-test was used to measure the acceptance or

rejection of the hypothesis of the study.

Research Environment

The study will be conducted at University of Cebu Lapu-Lapu

and Mandaue campus, located at A.C Cortes Ave, Mandaue City

Philippines. Owned by the respected Atty. Augusto W. Go.

 17

This university is equipped with the necessary materials that will help us

conduct the experimental design of our research. It has laboratories that

allows students to fully interact with the science part of their work with full

precaution and safety, In using lab materials the students will be able to ask

for assistance from the assigned working student to make the borrowing of

materials smoothly and properly to assure the safety of the students, the

proper organization and handling of the materials that will be involved in the

experiment . A full functioning library and internet room that can aid

students in doing further research regarding their study. Mentors can fully

access the institution which will contribute to the students needs and

essentials for the study.

The location is great in conducting the experimental design for this study,

which will hopefully contribute to the overall well-being of the students and

this project
 18

Location Map

C
 19

Materials

• 2 kg Pechay

• ¼ kg guava leaves

• ½ kg Neem Leaf

• tap water

Equipments

• 2 Bowls

• 1 blender

• 1 pair of gloves

• Pressure Spray Bottle

• Filter Mesh Cloth

QUANTITY UNIT PRICE PRICE

2 kg Php. 80/ 2klo. Php. 160

1 Spray Bottle Php. 50/ 1pc Php. 50

1L Php. 75.00/1L Php 75.00

2 pcs. Php. 120/ 2 pcs. Php. 240

Cost and Expenses

Table 1: Table showing cost and expenses for natural preservative

 20

Product Design
Internal
 21

External
 22

Procedures in Creating the Product

Guava leaves extract

1. In a casserole, put one-fourth (1/4) kilogram of guava leaves together with

500 ml water.

2. Then boiled within 30 minutes

3. After 30 minutes of boiling, separate the residue from the filtrate which is

the final product.

4. The latter contains essential oil rich in cineol and phytanutrients.

5. Lastly test the product in pechay for 12 days( It can be applied or used

also to any vegetables or fruits) and the result showed that the constituents of

the extract led to it being able to prolong the shelf-life of pechay.

Neem Leaves extract

1. Wash the leaves thoroughly and make sure there are no dirty particles

left.

2. Remove excess water and carefully dry with a paper towel and let dry

for a couple of minutes.

3. Place it into a clean dry glass jar with enough space for all of the

leaves to occupy
 23

4. Pour in the clean coconut oil. Make sure the leaves are filly covered

by the oil.

5. Cover the jar with its lid and let dry. It should be stored at room

temperature.

6. Open after designate time, filter the oil and place in a separate

container.
 24

EXPERIMENTAL DESIGN

The guava and neem leaf extract will be used to administer a native pechay

for a minimum of two weeks. No treatment for the other native pechay will

be given. The two native pechays would then be studied and examined if it

has been demonstrated that the extract's constituents have contributed to the

potential to extend the native pechay's shelf life.

 25

Definition of Terms

Antibacterial- Anything that destroys bacteria or suppresses their growth or

their ability to reproduce.

Antimicrobial- is any substance of natural, semisynthetic or synthetic

origin that kills or inhibits the growth of microorganisms but causes little or

no damage to the host.

Antioxidants- ) A substance that protects cells from the damage caused by

free radicals (unstable molecules made by the process of oxidation during

normal metabolism).

Aversive- causing strong dislike or disinclination.

Extracts- a preparation containing the active ingredient of a substance in

concentrated form.

Synthetic- made by chemical synthesis, especially to imitate a natural

product.
 26

CHAPTER 2

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

The data are presented in tables. In the discussions, the data are

interpreted and analyzed.

Table 1

Time of the Native Pechay to Rot in Various Factors per

week
7

0
1st week 2nd week 3rd week

Room Temperature Refrigerated

In a three-week observation, Table 1 shows the time it took for the native

pechay to decay in various conditions (refrigerated and room temperature).

The graph depicted varying levels of freshness, with one being very fresh

and seven representing rotting. The time it took for the veggies to deteriorate

differed significantly across the groups, according to the researcher. On the

first week, it showed that the refrigerated and the room temperature group
 27

has on the same level, which is level one. On the second week, refrigerated

group point on the fourth level, while room temperature group point on the

third level. On the final week, it was shown that the refrigerated group point

on the 5.7 level and the room temperature group point on the level 6.

However, it is clearly shown that the refrigerated group rots slow from first

week to the third week.

Table 2

Time of the Native Pechay to Rot in Various Groups per

week
7

0
1st week 2nd week 3rd week

Controlled group Manipulated group

In a three-week observation, Table 2 shows the time it took for the native

pechay to decay in various groups, with the control group being without the

natural preservative and the manipulated group being sprayed with the

natural preservative. The graph depicted varying levels of freshness, with

 28

one being very fresh and seven representing rotting. The time it took for the

veggies to decay was found to be significantly different. The controlled

group and the manipulated group were on the same level, which was level

one, after the first week. Controlled group point on the fifth level during the

second week, while manipulating group point on the second level. The

controlled group point on the sixth level and the room manipulated group

point on the fifth level were demonstrated in the last week. From the first to

the third week, however, it is evident that the modified group rots more

slowly than the control group.

 29

CHAPTER 3

SUMMARY, FINDINGS, CONCLUSION AND

RECOMMENDATIONS

This chapter covers the summary, findings, conclusion, and

recommendation of guava and neem leaf as natural preservative of native

pechay at University of Cebu – Lapu-Lapu andMandaue, Senior High

School Department, A.C. Cortes Ave., Looc,

Mandaue City.

SUMMARY

The study will determine the efficacy of guava and neem leaf extract as a

natural preservative for native pechays.

Specifically the study will answer the following questions:

1. What are the procedures when extracting the guava and neem leaf to

formulate the desired product:

1.1What are the ingredients of the product that proves its natural

factor?
 30

1.2What are the components of guava and neem leaf that can

contribute to its natural preserving factors?

1.3What other ingredients will be included in the product that can

increase its desired effectivity?

2. How long can the product increase the shelf life of the native pechay?

3. Was there a significant amount of time difference between the shelf

life of the native pechay before and after using the guava and neem

leaf extract on it?

4. What are the notable effects of guava and neem leaf extract in its shelf

life and quality?

4.1Did the product effectively increased the shelf life of the

pechay?

4.2Was the quality of the native pechay were preserved as well?

4.3Were there any bacterial infestation after the product was used

on the native pechay as a natural preservative?

5. Based on the Findings of the study what other ingredients can be

added for the products effectiveness?

 31

FINDINGS

1.The petchay that has been sprayed clearly indicates that its shelf life lasted

longer.

2. The distinction between sprayed and non-sprayed petchay is that sprayed

petchay lasts longer, while non-sprayed petchay decays faster.

3.The difference between refrigerated sprayed petchay and non-refrigerated

sprayed petchay is that refrigerated sprayed petchay has no odor but decays

faster, whereas non-refrigerated sprayed petchay smells bad.

CONCLUSION

Guava and neem leaves was extracted through boiling, these

medicinal plants are known to have antimicrobial properties such as

aglycone quercetine, absorbic acid carotenoids and other agents that can

fight against bacteria that causes food spoilage such as pseudomonas spp,

erwinia caratovora, etc. The experiment was comprise of two groups each

with 2 subjects, the two groups were refrigerated and the other was not, each

subject was sprayed with the product while the other was not. The

manipulated group which was the sprayed one showed positive results over
 32

the past 2 weeks of the experiment the controlled group showed an early

indication of mushy and excretion of stink fluid from the vegetable. The

product wasn’t able to extend the shelf life of the native pechay however it

delayed its supposed time of decay. Therefore, the guava and neem leaf

extracts had contributed its antimicrobial properties to the native pechay that

deemed our research successful

RECOMMENDATION

Based on the data gathered during this study, the researchers highly

recommend.

1. The product should be tested under the microscope to observe specific

activities that occurs during the experiment.

2. The guava and neem leaf extract could be more efficient with proper

boiling time and temperature.

3. Future researchers should dive deep on the acidity levels of both

guava and neem leaf to make it more effective.

 33

BIBLIOGRAPHY

Kalaivani, R. et al. (2015, February 12). PRESERVATION OF VEGETABLE

BY TRADITIONAL AND NATURAL METHODS. Researchgate.

https://www.researchgate.net/publication/319507918_PRESERVATION_O

F_VEGETABLE_BY_TRADITIONAL_AND_NATURAL_METHODS

Jimenez, E.et al.. (2019). PECHAY PRODUCTION GUIDE. Bpi.Da.Gov.

http://bpi.da.gov.ph/bpi/images/Production_guide/pdf/PECHAY%20.pdf

www.hindawi.com

Arifin, Poppy. et al(2017)Potential utilization of guava leaves and neem

seeds extraction waste as organic compost fertilizer in Temulawak

(Curcuma xanthorrhiza Roxb.) cultivation.

Int. J. Agron. Agri. Res. 11(5), 30-36.

 34

APPENDIX A

PRODUCT MAKING DOCUMENTATION

 35

APPENDIX B

PRODUCT TESTING DOCUMENTATION

 36

APPENDIX C

LOCATION
 37

APPENDIX D

PRODUCT TESTING RESULTS

 38

CURRICULUM VITAE

NAME: SHAINNA FHAYE IBAÑEZ

BIRTHDAY: JUNE 02, 2002
ADDRESS: TAWASON, MANDAUE CITY
PHONE NUMBER:09456882109
EMAIL ADDRESS: [email protected]

NAME: KIZZY LEIGH P. OLIMBA

BIRTHDAY: MARCH 28, 2002
ADDRESS: TAYUD, CONSOLACION, CEBU
PHONE NUMBER: 09456889721
EMAIL ADDRESS: [email protected]

NAME: DAPHNE P. PINO

BIRTHDAY: AUGUST 24, 2002
ADDRESS: BAGUMBAYAN 2 MARIBAGO LAPU-
LAPU CITY
PHONE NUMBER: 09398840108
EMAIL ADDRESS: [email protected]

NAME: JANE B. UAYAN

BIRTHDAY: NOVEMBER 21, 2002
ADDRESS: IBO, PAROLA, LAPU-LAPU CITY
PHONE NUMBER: 09398840108
EMAIL ADDRESS: [email protected]