EFFICACY OF TAHONG SHELLS (Perna viridis)

AS INHIBITOR TO BANANA FRUIT

A Science Investigative Project

Presented to the Science Department
Batangas National High school
Batangas City

In partial fulfillment of the requirements

in Research

by:

Candava, Julliene Mae A.

Mercado, Jayrren Carl L.
Vallador, Cindy A.

January 2017
 CHAPTER I

THE PROBLEM AND ITS SETTING

Introduction

Consumers usually judge the quality of fresh fruits on the basis of

appearance and freshness at the same time of purchase. However, the minimal

processing operations alter the integrity of fruits bringing about the negative

effects on product quality such as browning, off-flavour development and texture

breakdown.

In addition, the presence of microorganisms on the fruit surface makes

compromise the safety of fresh-cut fruits.

One of the most common fruit that really like by the consumers is the

banana. Bananas are staple starch in many tropical countries. Banana is a name

for a fruit and also the herbaceous plants of the Genus musa. It is a native fruit to

the tropical region on Asia and Australia.

Traditionally, the edible coatings have been used in the fresh fruits

industry as a strategy to reduce the deleterious effects that minimal processing

imposes on in tack vegetables and fruits tissues. Edible coatings may contribute

to extend the shell life of fresh cut fruits by reducing the moisture and solute

migration, gas exchange, respiration and oxidation, as well as by reducing or

even suppressing psychological disorders. Edible coatings have a high potential

to carry active ingredients such as anti-browning agents, labours, nutrients,

spices and anti-microbial compounds that can extend product shelf life and

reduce the risk of pathogen growth on food surfaces.

One of these coatings is through the presence of Mussel shells, the

damaged bananas become lessen. Mussel shells serve as the inhibitor in the

damaged bananas through the chitin contents of the shell. When the fruit is

approaching full development, it is cut from the plant; it is never allowed to ripen

on the plant. After the bunch of fruit is removed, the plant that produced it is the

cut down to the ground. By proper selection and pruning of suckers, the

cultivations are kept in almost continual production of years.

Most of the time, they are transported over long distances before they

reach the market that’s why the damage in banana caused by transporting them

discouraged people from eating them. So the researchers thought of a product

that can help in inhibiting the damage in bananas. The main element used in this

project is the Perna viridis (Asian Green Mussel, also known as the Philippine

green mussel) which is an economically important mussel in the Philippines. It is

said to contain chitin, a derivative of glucose and is commonly found in the

environment. It is also proven to be useful for several medical and industrial

purposes, such as in stabilizing foods.

Conceptual Framework

Tahong shells

1 1
Kilograms 1 Kilogram 1
2
Kilograms
2

COOKING

DRYING

PULVERIZATION

TESTING

INHIBITOR TO BANANA
FRUIT
Figure 1. Conceptual Framework of the Study
 The conceptual framework above shows the different variables and the

relationship and the flow of the study. The efficacy of tahong shells in

inhibiting the damage and prolonging the shelf life of the Banana fruits was

investigated and for the study to be accomplished we undergone several

processes.

There are three set-ups of tahong shells. Set-up A contains half kilo of

tahong shells, set-up B has a kilo of the shells and the last set-up has one

and a half kilo. This set-ups were created to determine if the amount of the

sample will affect the efficacy in terms of prolonging the shelf life.

The tahong shells were all subjected for exposure to boiling water or

cooking. After cooking the subjects were all subjected for sun drying. This is

done to make the tahong shells brittle and easier to pulverize. After 24 hours

of drying the shells underwent pulverization process. When the tahong shells

were all pulverized, it will be tested using Banana fruit and from the result it

can be concluded if there’s a significant difference between the efficacy of the

set-ups.
Statement of the Problem

This research study is conducted to determine the effectiveness of mussel

shells as an inhibitor to damage in banana.

Specifically, it seeks to answer the following questions:

1. What are the properties of tahong shells that makes it as suitable as an

inhibitor to Banana fruit?

2. What processes were conducted to the tahong shells to produce an

inhibitor to Banana fruit?

3. Is there a significant difference between the efficacy of the three setups

in terms of:

3.1 Size of the damaged part

3.2 Freshness

3.3 Hardness

Scope and Limitations

The study entitled “Tahong Shells (Perna viridis) as an inhibitor to Banana

Fruit” focused only on the utilization and testing of the efficacy of the tahong

shells in terms of inhibiting the damage part and prolonging the shelf life of

the fruit. Prior study was conducted to test if cooked or fresh tahong shells is

better in inhibiting the damage in Banana fruit. From the rsult it was proven

that the cooked tahong shells did better in inhibiting the fruit. Another study
was conducted to test if the amount of cooked tahong shells would affect the

inhibition activity.

This study was limited on the use of cooked tahong shells only. Also, only

mortar and pestle to pulverized the sample.The observation was only limited

to the use of Lakatan bananas to test its efficacy.

Definition of terms

Banana. It is an elongated usually tapering tropical fruit with soft pulpy

flesh enclosed in a soft usually yellow rind.

Bivalve. A shell composed of calcium carbonate and consists of two

usually similar parts of valves. It consists of clams, oysters, mussels and

scallops which have an external covering that is a two-part hinged shell

that contains a soft-bodied invertebrate.

Chitin. It is the polysaccharide in the exoskeleton of arthropods. It is used

in industry in many processes such as in food processing include the

formation edible films and as an additive to thicken and stabilize foods and

pharmaceuticals. It also acts as a binder in dyes, fabrics, and adhesives.

Class Pelecypoda. It is derived from two Greek words pelekys meaning

hatchet and podos.

Glucose. It is a carbohydrate that is made during the process of

photosynthesis from water and carbon dioxide using energy from the

sunlight.

Inhibitor. It is a process of a substance to reduce or suppress the activity

of another substance (as an enzyme).

Inorganic Chemicals. Chemicals that are made from or containing material

that does not come from plants and animals.

Mussel Shells. Mollusks with two shells, a member of the Class

Pelecypoda and a close relative of the clam.

Perna viridis. It refers to the Asian green mussel, also known as the

Philippine green mussel.

Preservation. It is a process of keeping something in its original state or in

a good condition; to prevent from decaying.

 CHAPTER II

RELATED LITERATURE AND STUDIES

This chapter focuses on the related literature and related studies used by

the researchers as basis in conducting this study. It covers the nature of the

different materials used and also explains the significant information about the

references on this specific study.

Related Literature

Bananas

Bananas grow in hot, dump climates and thrive in rich, sandy loamy soil

that has a good drainage. The fruit originated in Asia but is now produced in

Tropics of both the Eastern and Western hemispheres. India is a leading banana

producer followed by Brazil, Ecuador, the Philippines and China. Bananas are

rich in carbohydrates. They also contain phosphorus, potassium and vitamins A

and C. People in many tropical countries use the leaves of this plant. to build

roofs for their houses and to make bags, baskets and mats. (Chancellor, 2009)

Bananas are cultivated on a large scale in all the countries mentioned.

Differences in methods of cultivation depend on the soil and climatic conditions.

Generally, bananas require deep, fertile, moist and well-drained soil and

protection from wind.

The undergrowth is cleared out. The trees are chopped down and then

fallen timber decomposes rapidly, adding to the humus content of the soil. Bits
and portions of fruit stalk that are used as seed are then planted. In the course of

humans, the young banana plants will be several feet high. Then, the new growth

of underbrush, grass and weeds are cleared away. (Encyclopedia)

According to an article entitled “The beauty of Fruits”, fruits like bananas

provide nutrients that are good for the health and help them to keep looking

young. Aside from eating them, they may directly apply these fruits to their body

to look naturally inside and out. (Vibal, 2010)

Banana contains vitamins A, B, C and E; and minerals such as potassium,

zinc, iron and manganese. This fruit has nutrients that help moisturize and tone

your skin. This study is according to the Digest Middle School.

Bananas can be used to fight intestinal disorders like ulcers. It is one of

the few fruits that ulcer patients can consume. Bananas neutralize the acidity of

gastric juices, thereby reducing ulcer irritation by coating the lining of the

stomach. Not only can bananas relieve painful ulcer systems and other intestinal

disorders, they can also promote healing.

The fruit can also be used as treatment for recent studies are showing that

potassium can help to decrease blood pressure in individuals who are potassium

deficient. Bananas are also an excellent food for people who wants to lose

weight. Bananas provide you with many benefits but in addition to all of that,

most people enjoy eating banana as well.

 The fully ripe banana produces a substance called TNF (Tumor Necrosis

Factor) which has the ability to combat abnormal cells. According to a Japanese

scientific research, banana contains TNF which has anti-cancer properties.

Tahong Shells

Mussel shells are almost always wedge shaped or asymmetrical. The

shells are usually much longer than wide. These wide shells come in two halves

that close and inside contain the mussel meat. These two halves are hinged to

open and close and stay connected in the center with a hinge. The two sides are

called "valves" and are closed by a ligament. The shells are dark colored, usually

blue or brown on the outside. Inside, a mussel show is lighter colored, silver. The

shells often have a pearl glow on the inside. Shells protect mussels from

predators and support the soft tissue found inside.(Brite, 2017)

Mussels get around with the help of a foot. This large organ pulls the

mussel through the sandy or rocky bottom of a lake, pond or stream and anchors

the animal when it's not moving. The foot advances and then pulls the shell along

behind. (Brite, 2017)

Chitin

Chitin is a major constituent of the exoskeleton, or external skeleton, of

many arthropods such as insects, spiders, and crustaceans. Exoskeletons made

of this durable and compound support and protect the delicate soft tissues of

these animals, which lack an internal skeleton. Chitin is a polysaccharide, a type

of carbohydrate that has a basic structure of a repeating chain of sugar

molecules. Chitin is analogous in structure to cellulose, the compound that

provides structural support to plant tissues. In addition to being found in

arthropod exoskeletons, chitin is also found in the cell walls of some species of

fungi. Chitin does not work alone in forming exoskeletons. It is associated with a

number of proteins, including an elastic, rubberlike substance called resilin. The

identity and nature of these proteins determines whether the exoskeleton will be

rigid, like beetle’s shell, or soft and flexible like the joints of a crab leg. Chitin also

associates with non-protein compounds, such as the calcium carbonate that is

part of the shells of crustaceans such as crabs, lobsters, and shrimp. (Anderson,

1997)

Chitin confers a number of protective benefits to animals with

exoskeletons. As well as defining the basic shape of the animal, the tough shell

that encases arthropods protects the wearer from dessication, or dehydration.

This particular function is essential to terrestrial arthropods, which may perish if

too much water is lost from their blood and body tissues. Shells also provide

effective against some predators. (Pierce, et.al, 1989)

The Swiss chemist Dr. Albert Hofmann determined the structure of chitin

in 1929. Chitin is structurally similar to cellulose, which is polysaccharide formed

by glucose units, or monomers, linked together. In chitin, one hydroxyl group

(OH) in each monomer is replaced by an acetyl amine group (COCH3NH). This

change increases the hydrogen bonding between adjacent units, making chitin

significantly stronger than cellulose.

Related Studies

According to Lee and Whitake (1995), over 50% of fruit looses occur due

to enzymatic browning. The fruit and vegetable industry is a steadily growing

sector that supplies a large amount of nutritious food eaten in the U.S.

In 2002, fruit and berry production supplied $12.8 billion in farm cash

receipts to growers. Vegetables and melon sales accounted for 12.8 billion (Kipe,

2004). Supporting these large sale numbers, 76% of families in U.S. buy fresh-

cut produce at least once a month, a commodity highly susceptible to enzymatic

browning.

Clearly, given the large amounts and values of these commodities

produced every year throughout the world. The potential for economic loss due to

enzymatic browning is significant. The large number of fruits and vegetables

produced, as well as their value in the marketplace, demonstrate why enzymatic

looses every year garner great interest in finding a widely applicable, safe and

economical means of browning inhibition. While there are a number of methods

to help prevent enzymatic browning, not all of these are useful in fresh cut fruit

and vegetables, either due to taste, safety or regulatory concerns.

In addition to fruit and vegetable looses, postharvest melanises of

crustaceans specifically lobster and shrimp, also causes severe monetary of

crustaceans, buyers will reject the products simply due to brown or black

discoloration. (Marshall, et.al, 2000)

 CHAPTER III

METHODOLOGY

This chapter provides the research method which includes the manner on

how the study was conducted. This chapter also provides the materials and

equipment used in order to conduct the experiments. It also discusses how the

researcher performed the tests.

Research Method

The study entitled “Efficacy of Tahong Shells as an inhibitor to damage in

Bananas” uses experimental method. According to Calmorin (2009),

experimental method of research provides systematic and logical method of

answering questions and objectives of the study under carefully controlled

conditions. Experiments manipulate stimuli, treatments or environmental

conditions and observe how the condition or behavior of the subject is affected or

changed.

The researchers believe that the use of experimental method is the most

suitable method for it provides the best application for setting up different

variables and relationship among the all as well as the results in the efficacy of

Tahong shells as an inhibitor to damage in Bananas.

Materials and Equipment

For the preparation of the inhibitor, three kilos of tahong shells were

collected. Mortar and pestle was prepared for the pulverization.

 For the testing nine bananas was prepared. Three bananas for each set-

up.

Procedure

For the preparation of the inhibitor three set-ups were created. The three

set-ups were all cooked. After cooking it was subjected for sun drying for 24

hours. When the tahong shells are already dried and brittle they undergone

pulverization using mortar and pestle. When the tahong shells were all

pulverized, the testing phase took place.

And for the testing phase, Lakatan banana was used. Three set-ups were

made, set-A with half-kilo of tahong, set-up B with one kilos of tahong and set-up

C with one and a half kilo of tahong. For one week the set-ups were observed

and the changes that took place were all jot down.

Inhibitor

First, the researchers collected tahong shells. Two kilos of tahong shells

was collected. Then the tahong shells was divided into two group. One will be the

cooked tahong shell ij which the researchers boiled the tahong shells before

pulverizing. And the second group was the fresh tahong shells. Both group of

tahong shells were subjected for sun drying for 24 hours. This was done to make

the tahong shells brittle for it to be easily pulverize. When the tahong shells were

already dried they were subjected for pulverization process. For process to be

done mortar and pestle were used. When the tahong shells were already in their

powder state.
Testing

For the testing of the efficacy of the inhibitor, Lakatan Bananas were used.

Bananas were firstly collected. Dozen bananas were used. Three set-ups were

created with three bananas each. Bananas in Set-up A were treated using the

cooked tkahong shells. Set-up B contains the Bananas treated with fresh tahong

shells. And Set-up C was the control group meaning the Bananas were not

coated with neither cooked nor fresh tahong shells. The set-ups were observed

for one week. The researchers take note of the changes that happened in the

set-ups in the span of the experiment.

 Flowchart

COLLECTION OF
TAHONG SHELLS

½ kg 1 kg 1½ kg

COLLECTION OF BANANAS
DRYING

PULVERIZATION
SET-UP A SET-UP B SET-UP C

COATING

OBSERVING

Figure 2: Flowchart of the experiment