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INTRODUCTION

Background of the Study Coconut tree (Cocos nucifera) is called the tree of life for it has so many uses. Its different parts such as leaves, husks, trunks, and fruit have a wide range of uses. Philippines is one of the largest producers of coconut in the world, yet some Filipinos do not know the right utilization of coconut products. One of the least utilized parts of the fruit is its meat which is the source of coconut oil. Throughout the tropical world it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine and industry. The meat of coconut when extracted produces coconut milk. Coconut milk when boiled produces coconut oil. In foods, it is used as a preservative because of a certain chemical called monolaurin. Coconut oil contains monolaurin that could be used as a microbial agent in foods. Monolaurin has been recognized as safe by the US Food and Drug Administration and is known for its antimicrobial properties. The use of monolaurin could be an effective barrier to microorganisms including Escherichia coli which causes withering of foods. (http://www.sciencedaily.com/releases/2009/09/090908103931.htm) Filipinos are fond of eating and celebrating feasts and parties which lead them to buy too much food such as fruit, meat and vegetable. However, some of these foods are not consumed and left rotten due to improper storage. Thus, the lack of efficient and 1

proper storage are some of the problems in fruit and vegetable preservation. Because of rapid deterioration of the fruits, portions of these would not be consumed. Insufficient or inferior preservation methods often lead to waste of money. Statement of the Problem This study generally aimed to find out the effect of different levels of coconut oil on the deterioration of apple (Malus domestica), orange (Citrus sinensis), and papaya (Carica papaya). Specifically, it attempted to answer the following questions:1. Which treatment was the most effective in lessening the percent

deterioration of fruits?2. Which treatment preserved the fruits for the longest period of time in

terms of color and texture?3. Which fruit was preserved for the longest period of time in terms of color

and texture? Hypotheses1. Treatment 1 was the most effective in lessening percent deterioration of fruits. 2. Treatment 1 preserved the fruits for the longest period of time in terms of

color and texture.3. Apple was preserved for the longest period of time in terms of color and

texture. 2

Significance of the Study Our country, Philippines celebrates many occasions. In line with this, we are liable of cooking many foods which sometimes not consumed and left rotten. That is why preservatives are very important for this situation. But sometimes, preservatives can cause side effects. Synthetic preservatives or additives may affect the value of food in terms of its nutritional value. In addition, they may cause migraine, headache and allergies which are mostly seen in beverages, pudding, yoghurt and chewing gum. Large and minimal consumption of these preservatives might cause organ failure, cancer and even death. In conclusion, preservatives can be good but should be consumed in minimal level. Be careful in choosing food for it may have added ingredients that are not tested and not good for the body. With these in mind, the researchers thought of making natural preservative using coconut oil found in mature coconut which can help in trapping enzymes coming out off the fruit. This research study is of great help in the production of natural preservative and in preserving some foods that are mostly not consumed.

Scope and Limitations This study focused mainly to find out the effect of different levels of coconut oil on the deterioration of apple, orange and papaya. This was limited only on the use of 3

Cocowax (a mixture of coconut oil, cooking oil and beeswax) a butter like solution that can be wiped at skin of the fruits. The test fruits (apple, orange and papaya) and the coconut were obtained from the market at same time. Apples were used as a representative for thin skin fruits; oranges were used as representative for thick skin fruits and papaya as a representative for unripe fruits. This research study was conducted at Bagong Sikat, Science City of Muoz, Nueva Ecija.

Review of Related Literature Coconut Oil Coconut oil is an odorless liquid. It is white when solid and has a typical smell of coconut if not refined and deodorized. It forms a white homogeneous mixture when beaten well in little water, otherwise, insoluble in water at room temperature. Coconut oil is edible oil that has been consumed in tropical places for thousands of years. It is produced by slowly cooking coconut milk over very low heat. This produces virgin coconut oil which is similar to the cold pressed oil. It is a functional food which provides health benefits over and beyond the basic nutrients (Dr. Mary Enig, 2004). It contains monolaurin, a microbial agent for foods. Monolaurin when used in combination with other antimicrobial agents, could be an effective barrier for microorganisms. Based on recent studies, the use of monolaurin as a nontraditional preservative in food products by combining it with commonly used antimicrobials in various concentrations had been tested on several bacterial strains including Escherichia coli and

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on

food

components

such

as

soy

protein

and

water-soluble

starch

(http://www.coconutoil.com). Monolaurin Lauric acid was first discovered as the main antiviral and antibacterial substance in human breast milk. It is a medium chain, saturated fatty acid that is also found in coconut products. Monolaurin is the glycerol ester of lauric acid and is more biologically active than lauric acid. Monolaurin, of which the precursor is lauric acid, disrupted the lipid membranes of envelope viruses and also inactivated bacteria yeast and fungi (Coconut Journal, 1995). Monolaurin disrupts the lipid bilayer of the virus preventing attachment to susceptible host cells. It binds to the lipid-protein envelope of the virus and thus inactivates it. Monolaurin inhibits the replication of viruses by interrupting the binding ability of virus to host cells and prevents uncoating of viruses necessary for replication and infection. Monolaurin can remove all measurable infectivity by directly disintegrating the viral envelope. Monolaurin binding to the viral envelope makes a virus more susceptible to host defenses. Monolaurin is a derivative of coconut that has been shown to have anti-fungal and anti-viral properties. Monolaurin is non-toxic and is effective against yeast and fungi, Staphylococcus aureus, Streptococcus agalactiae, Chlamydia trachomatis, Candida albicans, Giardia lamblia, Helicobacter pylori, gonorrhea and ringworm. Beeswax Beeswax (C15H31CO2C30H61) has been used since the beginning of the civilization. It has been found in pharaohs tombs sunken viking ships and Roman ruins. Beeswax is 5

basically the duct tape of old, with thousands of uses and indispensable. Beeswax does not go bad and has been recovered from ancient ship wrecks heated up and is still useable. Pure beeswax is solid at normal room temperature. It will have putty like consistency at above 80-90 F. Depending upon its usage it can sit in a bowl on top of hot water for a few minutes to allow it to turn into putty like consistency. To melt beeswax use a double boiler (a pot within a pot of water). This allows gentle heating which is important because beeswax can burn rendering a brown hue and loose its aroma. In melting beeswax, the temperature should not exceed 160-170 F for a long period of time. In food preservation, beeswax is used as a coating for cheese, to protect the food as it ages. Some cheese-makers have replaced it with plastic but many still used beeswax to avoid any unpleasant flavors that may result from plastic. As a food additive, beeswax is known as E901 (http://www.besswaxco.com/besswaxFacts.htm). Cooking Oil Cooking oil is edible vegetable oils, which is extracted from fats of plants or animals. Cooking oil is a mixture of saturated, monounsaturated, polyunsaturated and trans fats and is liquid at room temperature. Some of edible vegetable oils include olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking. Vegetable oil is a blend of oils from seeds and plants. It is extracted from plant sources such as corn, peanuts and soybeans. It also comes from seeds such as cotton 6

seeds, safflower seeds, rapeseeds, and sunflower seeds. Vegetable oil can also be used in recipes or consumed directly. It is often used for dressings or for marinating. It is also used for frying. It has a high smoke point and can take high heat. Some choose to use regular vegetable oil and others use waste vegetable oil as fuel for their vehicles as an alternative form of energy. Food Preservatives Preservatives are additives used to protect against decay, discoloration or spoilage of foods. Some of these preservatives are the following: Nitrites that are used in most processed meats such as lunch meats, smoked fishes, sausage, bacon, hotdogs and canned meats in order to stabilize the color of such products. High levels of nitrites in food can lead to cardiovascular collapse. Benzoic acid used in many foods and drinks, low sugar products and cereals. Meat products can temporarily inhibit the function of the digestive system and may deplete glycine levels. It is also used to preserve fruit juice. Sodium benzoate or benzoic acid has been used for the last 100 years to prevent microorganisms from growing in acidic fruits. Sulfur dioxide is a preservative known to cause bronchial problems, hypotension or low blood pressure, flushing tingling sensations or anaphylactic shock. Ascorbic acid or Vitamin C, is used to preserve the color of a fruit drink by increasing the vitamin C content, which interacts with the unwanted oxygen and improves coloration (Domini Lorena, 2010). 7

Review of Related Studies To be able to support this study, the researchers gathered some studies related to their research problem. According to Capulong C. M. et al., utilization of coconut water to produce wax can be a preservative for fruit and other foodstuff. On their study entitled Coconut Water Wax: A Breakthrough in Fruit Preservation, different fresh fruits were collected and assigned to four different treatments: T1(control)- fresh fruits without anything done; T2-fruits soaked in coconut water for ten minutes; T3-fruits covered with coconut water wax; T4- refrigerated fruits. Fruits used were oranges and other citrus varieties. To achieve the most favorable result, the prescribed procedure of making wax was exactly followed by weighing the components of the desired proportions2000:100:50 [2000 milliliters (mL) coconut water, 100 mL cooking oil, and 50grams (g) bees wax]. The components were then mixed, cooked and cooled. Results showed a significant difference in the duration of fruit freshness, with coconut water wax retaining freshness for the most numbers of days. Another study gathered by the researcher was entitled Antibacterial Interactions of Monolaurin with Commonly Used Antimicrobials and Food Components. According to this study of Zhang H. et al., coconut oil is a potential food preservative, but a high fat or low starch content may reduce its action. Monolaurin is the glycerol monester of lauric acid derived from coconut oil. It has been generally recognized as safe in the US since 1960s, but its use in the global food

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industry has been limited, with benzoates, sorbates and nitrites used more commonly. Monolaurin has seen more take up to date by the cosmetics and personal care industry. One of the barriers to monolaurin in food has been that high concentrations over 500g/mL can result in a soapy odor and taste that affects sensory acceptability. For this reason, it may be combined with other microbials to establish a series of hurdles that microorganisms could not overcome. The team from Zhejiang University in China wanted to increase understanding of its potential use and limitations in foods. They obtained monolaurin from Hangzhou Kangyuan Food Science and Technology with 99 per cent monester content. This material was tested in combination with nisin, sodium lactate, sodium dehydroacetate, calcium propionate and ethylenediamenetetraacetic acid (EDTA), against E. coli, Staphylococcus aureaus and Bacillus subtilis using microtiter plate assay. The minimum inhibitory concentrations for the monolaurin were 25g/mL against E.coli, 12.5g/mL against S.aureaus and 30g/mL. When combined with nisin, it was seen to be effective against all three of the bugs. However when used with sodium dehydroacetate or EDTA it was effective only against the E.coli and B.subtilis. Neither use with sodium lactate nor with calcium propionate showed any action against the bugs. Another study was entitled In vitro Antimicrobial properties of coconut Oil on Candida Species in Ibadan, Nigeria. According to this study of Ogbolu D. O., Oni A. A., Daini O. A. & Oloko A. P. the emergence of antimicrobial resistance, coupled with the availability of fewer antifungal agents with fungicidal actions, prompted this 9

present study to characterize Candida species in our environment and determine the effectiveness of virgin coconut oil as an antifungal on this species. In 2004, 52 recent isolates of Candida species were obtained from clinical specimens sent to the Medical Microbiology Laboratory, University College Hospital, Ibadan, Nigeria. Their susceptibilities to virgin coconut oil and fluconazole were studied by using the agar-well diffusion technique. Candida albicans was the most isolate from clinical specimens (17); others were Candida glabrata (nine), Candida tropicalis (seven), Candida parapsilosis (seven), Candida stellatoidea (six), and Candida krusei (six). C. albicans had the highest susceptibility to coconut oil (100%), with a minimum inhibitory concentration (MIC) of 25% (1:4 dilution), while fluconazole had 100% susceptibility at an MIC of 64 microg/mL (1:2 dilution). C. krusei showed the highest resistance to coconut oil with an MIC of 100 % (undiluted), while fluconazole had an MIC of > 128 microg/mL. it is noteworthy that coconut oil was active against species of Candida at 100% concentration compared to fuconazole. Coconut oil should be used in the treatment of fungal infections in view of emerging drug-resistitant Candida species Definition of Terms Anaphylaxis- exaggerated allergic reaction to a foreign protein resulting from previous exposure to it Anthocyanin- water-soluble pigments that impart to flowers and other plant parts colors ranging from violet and blue to most shades of red Cocowax- Mixture of coconut oil, cooking oil and beeswax Diarrhoea- a common digestive disorder that virtually all people will suffer at some stage during their lives 10

Enzymes- any complex chemical produced by living cells that is a biochemical catalyst Fruit Deterioration- loss of moisture in the fruits Glycerol- a sweet syrupy hygroscopic trihydroxy alcohol usually obtained by the saponification of fats Lauric Acid- a crystalline fatty acid found especially in coconut oil and used chiefly in making soaps and esters Meristem- embryonic plant tissue that is actively dividing, as found at the tip of stems and roots Phytohormones- a hormone-like substance produced by a plant Preservative- able to keep from decay or spoilage Zeatin- a naturally occurring growth promoter found in many plants, first isolated from kernels of corn

Research Paradigm

Independent VariableC

Dependent Variable

ocowax (coconut oil, cooking oil and beeswax)

Home preservative for apple, orange and papaya

Extraneous Variables Time and place of obtaining the fruits 11 Environmental conditions Amount of beeswax Amount of cooking oil

METHODOLOGY

Preparation of Materials Five matured coconuts were bought from the market. From the fruits, water was removed. Two hundred milliliters of commercially available cooking oil were bought from the market. One hundred grams of beeswax was provided by the RS Bee Farm in Kapitan Pepe Subdivision, Cabanatuan City. Twelve apples, twelve oranges, and twelve papaya were used as test fruits in the study. 12

Production of Coconut Oil Meat from each coconut was grated using a coconut shredder. The grated coconut meat was placed in a clean container and was soaked in a hot tap water. It was then squeezed to produce the coconut milk. The coconut milk was heated over a low flame and was stirred slowly to produce coconut oil. The coconut oil was stored in four different containers containing 60 mL, 120 mL, 240 mL and 480 mL. Production of Cocowax Coconut oil in each container was boiled. After boiling, 25g of beeswax and 50mL of cooking oil was added and melted over a slow flame in a gas stove. Beeswax was used not only because it does not smell bad and lasts for a long period of time but also used to solidify the solution. The melted mixture was then removed from the flame and set aside to cool and solidify at room temperature. Testing the Cocowax The fruit samples (apple, orange, papaya) were bought at the same time from the market. Each fruit type was assigned to different treatments with three replicates each. The following treatments with the ratios of coconut oil: cooking oil: beeswax were as follows: Treatment 1- 480:50:25 Treatment 2- 240:50:25 Treatment 3- 120:50:25 13

Treatment 4- 60:50:25 Control- without any preservative The fruit samples were treated with Cocowax. The whole surface of each fruit sample was covered with wax by wiping it. Coconut oil and cooking oil was measured in milliliters while beeswax in grams. Data Gathered The data gathered were the following: a. Percent deterioration The initial weight and final weight of each fruit was measured using a weighing scale and was recorded. The decrease in weight of fruits meant a decrease in its moisture which often results in withering. The percent deterioration of each fruit was obtained using the formula:

Percent deterioration =

Initial weight Final weight Initial weight

100

b. Number of days before deterioration

The number days which the fruit samples stayed fresh (in terms of moisture, texture and color) were also counted and recorded. Replicates number of days which the fruit stayed fresh were added and were divided by three to get its mean.

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c. Fruit preserved for the longest period of time Using the mean scores from the number of days before deterioration, the fruit preserved for the longest period of time was derived. The fruits in each treatment were ranked from highest to lowest. The ranks were added and the fruit which has the lowest ranked was preserved for the longest period of time.

Statistical Analysis of Data The data were arranged and analyzed using Analysis of Variance (ANOVA). The study laid out using Complete Randomized Design (CRD). Comparisons among means were done using the Duncans Multiple Range Test (DMRT) at 5% level of significance.

Preparation of Materials

Production of Coconut Oil

15

Production of Cocowax

Application of Cocowax

Data Gathering

Number of Days before deterioration Percent Deterioration

Fruit preserved for the longest period of time

Data Analysis

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Diagram of the procedures done in the study

RESULTS AND DISCUSSION

The results of the statistical test on the percentage deterioration of fruits (apple, orange and papaya) and the number of days it takes for them to deteriorate are shown in the following tables. Using the DMRT, the differences among the treatments are compared at 5% level of significance.

Percentage Deterioration Higher percentage deterioration computed means that the fruits were more deteriorated and lower percentage deterioration means that the fruits are less deteriorated these implies that the treatment with less percentage deterioration was more effective compared with the others. Table 1. Mean percentage deterioration of apples Treatments Treatment 1 Treatment 2 Treatment 3 Treatment 4 Control R1 0 2.14 -2.22 -3.44 4.29 R2 0 0 -3.7 0 3.7 R3 0 0 -3.7 0 3.7 Percent Deterioration (%) 0.00b 0.71b -3.21c -1.15b 3.90a

* Means with the same letter superscript were not significantly different at 5% level of significance, however means with different letter superscript were significantly different at 5% level of significance by Duncans Multiple Range Test.

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Table 1 shows the mean percentage deterioration of apples. ANOVA revealed no significant difference on the percentage deterioration of apples among the Treatment 1, 2 and Treatment 4; however, Treatment 3 and the control vary significantly with each other and to that of the other three treatments. This implies that Treatment 1 and Treatment 2 and 4 have an equal effect on the deterioration of apple. Table 2. Mean percentage deterioration of oranges Treatments Treatment 1 Treatment 2 Treatment 3 Treatment 4 Control R1 44 34.29 44 38.4 5.26 R2 0 0 4.76 0 5.26 R3 5.88 0 0 0 18.18 Percent Deterioration (%) 16.63a 11.43a 16.25a 12.80a 9.57a


The mean percentage deterioration of orange is presented in Table 2. The table shows no significant difference among the different levels of coconut oil in each of the treatment. This implies that in terms of percentage deterioration, whatever ratio was used in the treatments revealed no significant difference. On the other hand, since the fruit with no preservative was added has the highest score in terms of percentage deterioration, it proves that the control was more effective in lessening the percentage deterioration of orange.

Table 3. Mean percentage deterioration of papaya Treatments Treatment 1 Treatment 2 Treatment 3 Treatment 4 Control R1 R2 R3 4 1.01 5.5 4.1 11.7 6 Percent Deterioration (%) 3.54b 3.06b 6.65b 4.94b 13.40a 2.86 3.77 8.16 18 0 5.36 9.09 3.57 7.14 9.32 19.13


Table 3 shows the mean percentage deterioration of papaya on different treatments. In this table, ANOVA reveals no significant difference among the different treatments used in the study. Therefore, it implies that the different treatments that were applied on papaya have the same effect. Also, the table shows significant difference between the control and each of the treatment that was applied to papaya.

Number of days before deterioration Table 4. Mean of days before deterioration of apple Treatments Treatment 1 Treatment 2 Treatment 3 Treatment 4 Control R1 17 8 8 15 8 R2 15 15 15 15 8 R3 8 8 15 15 15 Days Before Deterioration 13.33a 10.33a 12.67a 15.00a 10.33a


The number of days before deterioration of apple is shown in Table 5. ANOVA shows no significant difference among all the treatments. It clearly shows that all the treatments have an equal effect from each other when applied to papaya. Treatment 4 was observed to be the most acceptable among all the other treatments in terms of the number of days before it was deteriorated because it has the longer number of days before deterioration.

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On the other hand, comparing Table 1 and Table 4, it was proven that when the apples were subjected to the treatments they have the same number of days before deterioration. But application of Treatment 3 showed the lowest percent deterioration. Table 5. Mean of days before deterioration of orange Treatments Treatment 1 Treatment 2 Treatment 3 Treatment 4 Control R1 17 8 17 8 17 R2 15 15 15 15 15 R3 15 15 15 15 8 Days Before Deterioration 15.67a 12.67a 15.67a 12.67a 13.33a


Table 5 shows the numbers of days before deterioration of orange. In this table, ANOVA reveals no significant difference among the fruits at the control and the other four treatments in terms of the number of days before deterioration. Therefore, it implies that the fruits are the same with the control in terms of the number of days it takes them to be deteriorated. Also, they have the same effect when applied to the skin of the oranges. It was also observed in Table 2 and Table 5 that the oranges subjected to the different treatments and control have no difference, which means whether the orange was subjected to either of the treatments, the same effect will be observed. Table 6. Mean of days before deterioration of papaya Treatments Treatment 1 Treatment 2 Treatment 3 Treatment 4 Control R1 8 8 8 8 3 20 R2 8 8 8 8 8 R3 8 8 8 8 3 Days Before Deterioration 8.00a 8.00a 8.00a 8.00a 4.67b


The number of days before deterioration of papaya is summarized in Table 6. From DMRT, the papaya samples subjected at each of the four treatments having coconut oil wax have no significant difference, meaning they have an equal effect in the number of days before the papaya was deteriorated. However, these treatments produced a significant difference when compared to that of the control. This implies that Cocowax is effective when applied to papaya compared to that of the control.

Fruit Preserved for the longest period of time Table 7. Ranked mean for the longest period of time before deterioration TREATMENTS T1 T2 FRUITS Apple Orange Papaya Apple Orange Papaya Apple Orange Papaya 21 MEAN SCORE 13.33 15.67 8 10.33 12.67 8 12.67 15.67 8 RANK 2 1 3 2 1 3 2 1 3

T3

T4 CONTROL

Apple Orange Papaya Apple Orange Papaya

15 12.67 8 10.33 13.33 4.67

1 2 3 2 1 3

Table 7 showed the ranked mean of each fruit for the longest period of time before deterioration. The table ranked the fruits when it comes to number of days before deterioration. It is observed that when the ranks of each fruits were added, apple had a score of 9, orange had a score of 6 and papaya had a score of 15, which means that the orange was preserved for the longest period of time because it has the lowest rank.

CONCLUSIONS

Based on the results, the following conclusions were formulated:

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Treatment 1 (480mL coconut oil + 50mL cooking oil + 25g beeswax) preserved the fruits for the longest period of time.

Treatment 2 (240mL coconut oil + 50mL cooking oil + 25g beeswax) was the most effective in lessening the percent deterioration of fruits.

Orange was preserved for the longest period of time.

RECOMMENDATIONS

The researchers recommended further investigations be conducted to improve this study. Specifically, the following recommendations are given:

Use of other fruits like bananas, mangoes, avocadoes, etc. as test

fruits for the study.

Application of Cocowax on vegetables. Use of other source of monolaurin like salmon oil, palm kernel oil,

goat or cows milk.

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LITERATURE CITED

Capulong, C.M., Padua, H.C., & Macapagal, J.C. (n.d.). Coconut water wax: A breakthrough in fruit preservation. Bato balani for Science and Technology, 26(4), 16-18. Friedman, P. (2002). Grolier Encyclopedia of Knowledge (p. 76). United States of America: Grolier Incorporated. Lorena, D. (2010). Buying Food or Mere Additive? Get your Moneys Worth, Buy Nourishment!. Current Events Digest, 49(5), 1-2. Zhang H., et al. (nd). Antibacterial Interactions of Monolaurin with Commonly Used Antimicrobials and Food Components. Journal of Food Science. 74(7).

INTERNET SOURCES

(http://www.sciencedaily.com/releases/2009/09/090908103931.htm) http://www.island.lk/2010/03/15/features6.html http://thaifoodandtravel.com/features/cocgood.html http://coconut-info.com http://www.autismcoach.com/Monolaurin.htm http://www.ehow.com/facts_5955180_types-fruit-preservatives.html http://www.besswaxco.com/besswaxFacts.htm http://www.coconutoil.com

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Appendix Table 1. Initial Weight of Fruits Initial Weight of Fruits (in grams)Replicate 1 Treatments Treatment 1 Treatment 2 Treatment 3 Treatment 4 Control Treatments Treatment 1 Treatment 2 Treatment 3 Treatment 4 Control Treatments Treatment 1 Treatment 2 Treatment 3 Treatment 4 Control Apple 130g 140g 135g 145g 140g Replicate 2 Apple 135g 145g 135g 140g 135g Replicate 3 Apple 140g 130g 135g 135g 135g Orange 85g 80g 95g 95g 110g Papaya 500g 495g 545g 610g 595g Orange 100g 105g 105g 115g 95g Papaya 530g 500g 495g 630g 460g Orange 125g 140g 125g 125g 95g Papaya 420g 490g 560g 420g 590g

Appendix Table 2. Final Weight of Fruits 26

Replicate 1 Treatments Treatment 1 Treatment 2 Treatment 3 Treatment 4 Control Treatments Treatment 1 Treatment 2 Treatment 3 Treatment 4 Control Treatments Treatment 1 Treatment 2 Treatment 3 Treatment 4 Control Apple 130g 137g 138g 150g 134g Replicate 2 Apple 135g 145g 140g 140g 130g Replicate 3 Apple 140g 130g 140g 135g 130g Orange 80g 80g 95g 95g 90g Papaya 480g 490g 515g 585g 525g Orange 100g 105g 100g 115g 90g Papaya 510g 500g 450g 585g 372g Orange 70g 92g 70g 77g 90g Papaya 408g 450g 530g 405g 535g

Appendix Table 3. ANOVA for Percent Deterioration of Apples Source df SS MS 27 F F .05 F-Prob

Treatment Ex. Error Total

4 10 14

81.8317 12.6345 94.4662

20.4579 1.2634 6.7674

16.19

3.48

0.0004

Appendix Table 4. ANOVA for Percent Deterioration of Oranges Source Treatment Ex. Error Total df 4 10 14 SS 112.4020 4185.5751 4297.977 MS 28.1005 418.5575 306.9984 F 0.07 F .05 3.48 F-Prob 0.9877

Appendix Table 5. ANOVA for Percent Deterioration of Papaya Source Treatment Ex. Error Total df 4 10 14 SS 211.6660 108.8345 320.5004 MS 52.9165 10.8834 22.8929 F 4.86 F .05 3.48 F-Prob 0.0195

Appendix Table 6. ANOVA for number of days before deterioration of Apples Source Treatment df 4 SS 48.6667 MS 12.1667 28 F 0.85 F .05 3.48 F-Prob 0.5248

Ex. Error Total

10 14

142.6667 191.3333

14.2667 13.6667

Appendix Table 7. ANOVA for number of days before deterioration of Oranges Source Treatment Ex. Error Total df 4 10 14 SS 28.6667 115.3333 144.0000 MS 7.1667 11.5333 10.2857 F 0.62 F .05 3.48 F-Prob 0.6597

Appendix Table 8. ANOVA for number of days before deterioration of Papaya Source Treatment Ex. Error Total df 4 10 14 SS 26.6667 16.6667 43.3333 MS 6.6667 1.6667 3.0952 F 4.00 F .05 3.48 F-Prob 0.0342

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30

Containers

Cooking oil

Coconut oil

Bees wax

Weighing scale

Matured coconuts

Materials Used in the Study

Apples

Oranges

31

Papaya

Test Fruits

32

Weighing of Fruits

33

Experimental Design

34

Production of Cocowax

35

Cocowax

36

Application of Cocowax

CURRICULUM VITAE

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Personal Data Name: Mark D. Tomenes Nickname: Mac Address: Zone 1, Sto. Tomas, San Jose City, Nueva Ecija Date of Birth: March 30, 1995 Father: Larry Tomenes Mother: Vicky Tomenes Brothers/Sisters: Mylene, Michael Hobbies: Reading books, Watching Television Favorite Subject(s): Mathematics Ambition: To become a Successful Engineer

Educational Background a. High School Muoz National High School S.Y. 2007-Present b. Elementary Sto. Tomas Elementary School S.Y. 2001-2007 c. Pre-Elementary Sto. Tomas Elementary School S.Y.1999-2000 CHSI Kindergarten S.Y. 2000-2001 Awards/Honors Received 4th Year - 4th Zonal Battle of Math-Tiniks Champion - 1st Provincial Statistics Quiz Bee First Runner up - Thinkers Club President-

MTAP Math DepEd Math Challenge - 1st Place MTAP Math DepEd Math Finals- Champion Bible Quiz Bee (School Level) 2nd Place 38

-

-

UP-One Quiz Bee- Participant IT Quiz Bee - 4th Place CBAAs Honor Circle (Essay Writing contest) - Participant

3rd Year - 1st Honor - MTAP Math Challenge Elimination - 1st Place - MTAP Math Challenge Finals Champion - Mathematician of the Year 2nd Year - 1st Honor - MTAP Math Challenge Elimination - 1st Place - MTAP Math Challenge Finals Champion - Mathematician of the Year 1st Year - 4th Honor - Mathematician of the Year Elementary - 1st Honorable Mentioned

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CURRICULUM VITAE

Personal Data Name: Jobelle M. Pablo Nickname: Jobs Address: Maligaya, Science City of Muoz, Nueva Ecija Date of Birth: May 28, 1994 Father: Ricardo M. Pablo Mother: Verlidia M. Pablo Brothers/Sisters: Freddie, Mario, Louie, Gemma, Mary Grace, Ruther, Ricardo, Joey Boy Hobbies: Watching television and reading magazines Favorite Subject(s): English Ambition: To be a successful doctor

Educational Background a. High School Muoz National High School S.Y. 2007-Present b. Elementary

Manuel L. Quezon Elementary School S.Y. 2001-2007 c. Pre-Elementary

Malayantoc Day Care Center S.Y. 2000-2001 Awards/Honors Received 4th Year-

Extemporaneous Speaking (School Level) 2nd Place 40

3rd Year - 11th Honor

2nd Year - 15th Honor 1st Year - 7th Honor Elementary - 1st Honorable Mentioned

CURRICULUM VITAE 41

Personal Data Name: Efraim A. Sagun Nickname: Dan-Dan Address: Linglingay, Science City of Muoz, Nueva Ecija Date of Birth: April 6, 1994 Father: Donato Q. Sagun Mother: Evelyn A. Sagun Brothers/Sisters: Daniel, Dianalyn, Analyn Hobbies: Reading books, watching television and playing basketball Favorite Subject(s): Mathematics and Social Studies Ambition: To be successful in any field

Educational Background a. High School Muoz National High School S.Y. 2007-present b. Elementary Linglingay Elementary School S.Y. 2001-2007 c. Pre-Elementary Santan Day Care Center S.Y. 2000-2001 Awards/Honors Received 3rd Year - 3rd Honor 2nd Year - 8th Honor 1st Year - 5th Honor Elementary - Salutatorian 42

CURRICULUM VITAE Personal Data

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Name: Benien John B. Angel Nickname: BJ Address: Bagong Sikat,Science City of Muoz, Nueva Ecija Date of Birth: September 23, 1994 Father: Ben C. Angel Mother: Venus B. Angel Brothers/Sisters: Veryl Aubrey Mae B. Angel Hobbies: Playing computer games, texting, reading books, playing basketball, and arnis Favorite Subject(s): English Ambition: to be one of the generals of Philippine army

Educational Background a. High School Muoz National High School S.Y. 2007-Present b. Elementary Science city Montessori School S.Y. 2001-2005 Precious Child Montessori S.Y. 2005-2006 Guiding Star Learning Center S.Y. 2006-2007 c. Pre-Elementary Baloc Day Care Center S.Y. 1997-1999 CHSI Kindergarten S.Y. 1999-2001

Awards/Honors Received 4th Year -

CBAA Honors Circle (Extemporaneous Speech) Champion Extemporaneous Speaking (School Level) 1st Place 44

3rd Year-

Values Organization P.R.O. English Club Organization President Class Organization Sgt. at Arms Thinkers Club P.R.O. Mr. Senior- Participant

3rd Place Arnis Competition

1st year-

3rd Place Arnis Competition

Elementary-

2nd honorable Mention

CURRICULUM VITAE 45

Personal Data Name: Fernebert L. Ganiban Nickname: Ferne, Fern, Enebet Address: Teachers Village Science City of Muoz, Nueva Ecija Date of Birth: November 5, 1994 Father: Felixberto V. Ganiban Mother: Nehemia L. Ganiban Brothers/Sisters: Femia Joy, Felbert, Fernan, Felexis, Felix, Femie Laine L. Ganiban Hobbies: Surfing the Net, Watching GMA seven, Reading, Listening to radio, sleeping, and eating Favorite Subject(s): English, Mathematics and Advanced Physics Ambition: To be mentor

Educational Background a. High School Muoz National High School S.Y. 2007-Present

b. Elementary Muoz Central School S.Y. 2001-2007 d. Pre-Elementary Little Lamb Foundational Learning Center S.Y. 2000-2001

Awards Received/Honors 46

4th Year -

CBAA Honors Circle (Essay Writing Contest) 2nd Place Extemporaneous Speaking (School Division) Champion Bible Quiz Bee Champion Essay Writing Contest 1st Place Division Schools Press Conference 2nd Place Senior Class Organization Secretary EUREKA Club Organization Sgt. at Arms Class Organization President Bible Quiz Bee(Grand Championship)- Finalist Regional Schools Press Conference- Finalist IT Summit(Power Point Presentation)- Champion

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3rd Year-

6th honor Class Organization - President

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2nd Year-

5th Honor Class Organization Presidents Filipiniana Club - Treasurer

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1st Year-

12th Honor Class organization- Treasurer

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Elementary Honorable Mention

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CURRICULUM VITAE Personal Data Name: Lara Nicole Bermudez Nickname: Nickie, Larz, Larzy Address: # 38 Isla Extension Science City of Muoz, Nueva Ecija Date of Birth: October 21, 1994 Father: Dexter Bermudez Mother: Mary Jane Bermudez Brothers/Sisters; Trisha Jade Bermudez Hobbies: texting Favorite Subject(s): English Ambition: To be a lawyer

Educational Background a. High School Muoz National High School S.Y. 2007-Present b. Elementary Muoz United Methodist Learning Center S.Y. 2001-2007 c. Pre-Elementary Muoz United Methodist Learning Center S.Y. 2000-2001 Awards Received/Honors 4th Year Division Schools Press Conference 1st Place 48

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Thinkers Club Officer Treasurer Class Organization - Treasurer

CURRICULUM VITAE

Personal Data Name: Kristine C. Macaso Nickname: Tin-tin, Tine Address: Magtanggol Science City of Muoz, Nueva Ecija Date of Birth: April 11, 1994 Father: Noel F. Macaso Mother: Marilyn C. Macaso Brothers/Sisters: Kenneth C. Macaso Hobbies: texting, watching television, eating, reading and sleeping Favorite Subject(s): Mathematics (Trigonometry), Research and English Ambition: To become a successful nurse

Educational Background a. High School Muoz National High School S.Y. 2007-Present b. Elementary Precious Child Montessori S.Y 2001-2007 c. Pre-Elementary Dep-ed Kindergarten School S.Y. 1999-2000 Little Wise Men Learning Center S.Y. 2000-2001

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Awards Received/Honors Elementary-

3rd Honorable Mention CURRICULUM VITAE

Personal Data Name: Chrisandra S. Gaston Nickname: Iya Address: # 51 Manito Avenue, Capitan Pepe Subdivision, Cabanatuan City Date of Birth: April 14, 1995 Father: Ben A. Gaston Mother: Constancia S. Gaston Brothers/Sisters: Benedict S. Gaston and Andreiline S. Gaston Hobbies: texting, watching television and surfing the net. Favorite Subject(s): Computer and Filipino Ambition: To be successful veterinarian or nurse

Educational Background a. High School Muoz National High School S.Y. 2007-Present b. Elementary College of the Immaculate Concepcion S.Y. 2001-2007 c. Pre-Elementary Kapt. Pepe Day Care Center S.Y. 2000-2001 Awards Received/Honors High School Class Organization- Secretary Filipiniana Club Officer 50

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Thinkers Club Officer Step Club Officer Champion (Paggawa ng Tula) Silver Medalist-Archery (Intramurals) Silver and Bronze Medalist- Archery (Microtel Baguio) Bronze Medalist- Archery- (CLRAA) SSG First Year Representative SSG Second Year Representative

Elementary Cultural Awardee

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