Lemongrass (cymbopogon Poaceae) Extract and Ginger (Zingiber officinale

Rosc.) Extract as Edible Coating To Increase the Shelf-life of Pechay

(Brassica rapa subsp. chinensis)

Joshua Arnold Arriesgado

Enrico B. Ponce

Mr. Stephen V. Tabal

Research Adviser
 Chapter I

Introduction

A. Background of the Study

Fruits and vegetables are metabolically active, perishable fresh commodities that have
a shorter life (Sandarani, Dasayanaka & Jayasinghe, 2018). Fruits and vegetables are very
important because it is an excellent source of nutrients, minerals, vitamins and antioxidants. It
also helps you prevent diseases and it will lessen the probability of getting sick. However, as
they are perishable products that contain living tissues, the quality retention and prevention of
postharvest loss during handling, storage and retailing is critical (Asrey et al., 2008). It is
estimated that more than 20-22% of the total production of fruits is lose due to spoilage at
various post-harvest handling stages (Sandhya, 2010).

Growing vegetables has been a practice for centuries in civilized countries. Vegetables
are a very important food commodity. Aside from playing a major role in meeting our vitamin,
mineral and protein requirements, they also serve as a reliable source of income of farmers
(Torrefiel, 2006). The income derived from growing vegetables is relatively higher than other
crops, because growers can produce more crops from a small area in a very short period of
time. Pechay (Brassica napus L.) belongs to the Brassiceae family and one of the most known
vegetables in the Philippines. It is also known as one of the oldest green vegetables in Asia. It
therefore plays an important role in the Philippine economy as well as in the nutrition of the
Filipino people. Pechay is used mainly for its immature, but fully expanded tender leaves. The
succulent petioles are often the preferred part. It is used as main ingredient for soup and stir-
fried dishes. In Chinese cuisine, its green petioles and leaves are also used as garnish
(http://www.darfu4b.da.gov.ph/pechay.html).

Extending the shelf-life of pechay is essential with the fact that it is one of the expensive
vegetables in our country and the minerals and nutrients it contains with the use of lemon grass
extract and ginger extract as an edible coating.
B. Statement of the Problem

This study aims to:

1. Determine the number of days before the pechay spoil;

2. Determine the weight loss and its firmness;

3. Determine the ratio of the ginger and lemon grass extract applied to the pechay that
is effective in extending the shelf-life.

C. Hypothesis

The proponents hypothesized that the lesser amount of lemongrass extract and the
greater amount of ginger extract applied to the pechay the longer the pechay will last.

D. Significance of the Study

The findings of this study will redound to the benefit of the society considering that
fruits and veggies plays an important role in our lives. Increasing the shelf-life of pechay is
essential because it contains lots of vitamins and minerals that our body needed to fight against
diseases. Prolonging its shelf-life have a great impact not just to the people living in the
province of Lanao del Norte but also to the people in the Philippines.

E. Scope and Limitations

This study compile with the researchers of grade 11 STEM, from the month of July to
second week of August. It is all about increasing the shelf-life of pechay with the use of lemon
grass extract as an edible coating. This study limits only the weight loss and its firmness.
F. Definition of Terms

 Alternative – a choice limited to one of two or more possibilities.

 Anti-oxidant – a substance that inhibits oxidation or reactions promoted by oxygen,
peroxides, or free radicals.
 Biomaterials – a natural or synthetic material (as a metal or polymer) that is suitable for
introduction into living tissue especially as part of a medical device (as an artificial
joint).
 Commodities – raw materials or primary agricultural products that can be bought and
sold.
 Edible coatings – an environmentally friendly technology that is applied on many
products to control moisture transfer, gas exchange of oxidation process.
 Firmness – the quality of having solid, almost unyielding surface or structure.
 Living tissue – any tissue of living organism containing cells that are being replaced
when they die.
 Metabolic – the whole range of biochemical processes that occur within any living
organisms.
 Perishable – things, especially foodstuffs, likely to decay or go bad quickly
 Postharvest – the stage of crop production immediately following harvest, including
cooling, cleaning, sorting and packing.
 Preservation – the action of preserving something.
 Prolong – to make something last longer.
 Phytochemical – a chemical compound (as a beta-carotene) occurring naturally in
plants.
 Retention – the action of absorbing and continuing to hold a substance.
 Shrinkage – the act or process of becoming smaller in amount, size, or value.
 Spoilage – the process or result of decaying.
 Essential Oil - natural products obtained from plants
 Chapter II

Review of Related Literature

The main problem in fresh fruits and vegetables are turnover in the markets is softening
that cause by the natural process of maturation and water loss, this change is considered
undesirable by consumers (Conforti & Totty, 2007). Weight loss in fresh fruits and veggies
cause a short shelf life and loss of economic value, additionally, this parameter has a strong
impact on the appearance, due to shrinkage, both temperatures and storage time contributed to
increase weight loss (Kraniewska et al., 2014). The short life of fruits is an inherent drawback
of the distribution chain. A lot of transportation time for exported perishable agricultural or
tropical products is required (Kusumaningrum et al., 2015). Limited shelf-life of fruits is
caused by their distinct properties, external conditions, microbial contamination, physiological
disorders, mechanical damage, and the level of post-harvest treatment. Shelf-life is often
related to a combination of several factors (Kusumaningrum et al., 2015). Although it is
difficult to control all the factors that affect the shelf-life of fruits, minimizing the effect of
each factor on the shelf-life is technically feasible (Kusumaningrum et al., 2015). In recent
years, the increase demand of fresh foods led to the search and finding new method which
ensures to keep foods, with freshness and high quality. Increasing consumer for extended plant
materials storage duration has mobilized the food industry to search for methods to maintain
the raw material quality and protection of a wide group of food products (Alsoufi & Aziz,
2017). According to Cooper as cited by Sandarani, Dasayanaka and Jayasinghe (2018) fruits
and veggies are widely used as an excellent source of micronutrients and phytochemicals.
Habitual inclusion of fruits and veggies in the diet may prevent or reduce the risk of several
chronic diseases. Fruits and vegetables are metabolically active perishable fresh commodities
that have a shorter shelf life (Sandarani, Dasayanaka & Jayasinghe, 2018).

Edible coatings are one of the most innovative and eco-friendly strategies for extending
the shelf life of fruits and vegetables; such coatings act as barriers to gas transport and produce
similar effects to storage in a controlled atmosphere (Cerquiera et al., 2009). Edible coatings
are thin layer of material which provides a barrier to moisture, oxygen and solute movement
for the food. It can be a complete food coating or can be disposed as a continuous layer between
food components (Gol et al., 2013). Thin edible films act as barrier to external elements and
improve mechanical properties during handling and transportation. They may also serve as
food additive carriers such as anti-browning agents, colorants, flavors, nutrients, spices and
anti-microbial compounds that can extend shelf life and reduce the risk of pathogen growth on
fruit surfaces (Sheikh et al., 2013). All fruits and vegetables are harvested when they are
completely ripe, the main problem with them it continues to ripen while they are being stored
because it causes irreversible wilt and weight loss which results to shorten the shelf-life and
loss of economic and commercial value, so applying edible coatings that defined as thin layers
of biomaterials (Krasniewska, 2014). According Singh et al., as cited by Kusumaningrum et
al., (2015) it is crucial to maintain the quality of fresh fruits after harvest.

Ginger (Zingiber officinale Rosc.) belongs to the family Zingiberaceae. It originated in

South-East Asia and then used in many countries as a spice and condiment to add flavor to
food (Park and Pezzuto, 2015). Besides this, the rhizome of ginger has also been used in
traditional herbal medicine. The health-promoting perspective of ginger is attributed to its rich
phytochemistry (Shukla and Singh, 2007). Ginger has staring potential for treating a number
of ailments including degenerative disorders (arthritis and rheumatism), digestive health
(indigestion, constipation and ulcer), cardiovascular disorders (atherosclerosis and
hypertension), vomiting, diabetes mellitus, and cancer. It also has anti-inflammatory and anti-
oxidative properties for controlling the process of aging. Generation of free radicals or reactive
oxygen species The bioactive molecules of ginger like gingerols have shown antioxidant
activity in various modules (Dugasani, et al., 2010).

The genus Cymbopogon (Poaceae) is most important from the point of view of their
essential oils. Essential oils from these species are widely used in flavours, fragrances,
cosmetics, soaps, detergents and perfumery owing to their typical lemon and rose-like aroma.
Cymbopogon essential oils and constituents present therein e.g. citral, geraniol, citronellol,
citronellal and piperitone, have been known to possess impressive antibacterial, antifungal,
antiyeast, insecticidal and insect repellent activities for a long time (Ganjewala, 2009).
Essential oils are natural products obtained from plants. They were formed by varied and
complex volatile mixtures of chemical compounds, with predominance of terpene asso ciated
to aldehyde, alcohols and ketone which were deposited in various structure of the plant (Linares
et al., 2005). Lemongrass contains mainly citral (Schaneberg and Khan, 2002) and 1 to 2%
essential oil on a dry basis (Carlson et al., 2001). Essential oil and citral of lemongrass were
detected to gather at parenchyma tissue cells, specifically in the adaxial surface of leaf
mesophyll.
 Chapter III
Methodology
Phase I. Gathering of the Materials
A. Lemongrass Extract as an Edible Coating
The materials needed are 5 pieces of 500 grams of pechay, 1000 grams of lemongrass
leaves,1000 grams of ginger, 2000 ml of distilled water, knife, filter, pot, measuring cup, plastic
containers, weighing scale, tong, scotch tape, ball pen, paper tape, marker, and stopwatch.

Phase II. Extracting the Lemongrass Leaves and Ginger (Pilot Testing)
1. Prepare all the needed materials.
2. Wash the lemongrass leaves and ginger with water and drain.
3. Put 400 grams of lemongrass leaves and 400 ml of distilled water in the pot, boil it for
5 minutes, then put 300 grams of lemongrass leaves and 300 ml of distilled water in
the pot, boil it for 5 minutes, then put 200 grams of lemongrass leaves and 200 ml of
distilled water in the pot, boil it for 5 minutes, then put 100 grams of lemongrass
leaves and 100 ml of distilled water in the pot, boil it for 5 minutes.
4. After 20 minutes, remove the pot in the fire.
5. Using filter, separate the lemongrass leaves from its extract.
6. Put the lemongrass extract in a wide container enough for the pechay to fit in.
7. Slice 400 grams of ginger into small pieces.
8. Put 400 grams of ginger and 400 ml of distilled water in the pot, boil it for 5 minutes,
then put 300 grams of ginger and 300 ml of distilled water in the pot, boil it for 5
minutes, then put 200 grams of ginger and 200 ml of distilled water in the pot, boil it
for 5 minutes, then put 100 grams of ginger and 100 ml of distilled water in the pot,
boil it for 5 minutes.
9. After 20 minutes, remove the pot in the fire.
10. Using filter, separate the lemongrass leaves from its extract.
11. Put the ginger extract in a wide container enough for the pechay to fit in.
12. Let it cool and label the containers of 400 grams of lemongrass extract as Lemongrass
A, 3:1B for the 300 grams of lemongrass extract and 100 grams of ginger extract,
2:2C for the 200 grams of lemongrass extract and 200 grams of ginger extract, 1:3D
for the 100 grams of lemongrass extract and 300 grams of ginger extract, and Ginger
E for the 400 grams of ginger extract.

Phase III. Applying the Lemongrass Extract as an Edible Coating to the Broccoli (Pilot
Testing)
1. Prepare the needed materials.
2. Get the pechay and the lemongrass and ginger extract.
3. Dip the pechay one by one using a tong into the lemongrass extract for 25 seconds
and put it in a separate container.
4. Observe the changes of the pechay every 2 days.
 5. Record your results/observations until 8 days.

Phase IV. Extracting the Lemongrass Leaves (Final Testing)

1. Prepare all the needed materials.
2. Wash the lemongrass leaves and ginger with water and drain.
3. Put 400 grams of lemongrass leaves and 400 ml of distilled water in the pot, boil it for
5 minutes, then put 300 grams of lemongrass leaves and 300 ml of distilled water in
the pot, boil it for 5 minutes, then put 200 grams of lemongrass leaves and 200 ml of
distilled water in the pot, boil it for 5 minutes, then put 100 grams of lemongrass
leaves and 100 ml of distilled water in the pot, boil it for 5 minutes.
4. After 20 minutes, remove the pot in the fire.
5. Using filter, separate the lemongrass leaves from its extract.
6. Put the lemongrass extract in a wide container enough for the pechay to fit in.
7. Slice 400 grams of ginger into small pieces.
8. Do the same steps # 3 to # 6 for the ginger extract.
9. Let it cool and label the containers of 400 grams of lemongrass extract as Lemongrass
A, 3:1B for the 300 grams of lemongrass extract and 100 grams of ginger extract,
2:2C for the 200 grams of lemongrass extract and 200 grams of ginger extract, 1:3D
for the 100 grams of lemongrass extract and 300 grams of ginger extract, and Ginger
E for the 400 grams of ginger extract.

Phase V. Applying the Lemongrass Extract as an Edible Coating to the Broccoli (Final
Testing)
1. Prepare the needed materials.
2. Get the pechay and the labeled containers of lemongrass and ginger extracts.
3. Dip 5 groups of 500g of pechay in each container for 10 seconds and drain until
there’s no excess water left.
4. Put them in another container. Be sure to separate the pechay dipped in containers A,
B, C, D and E.
5. Observe the changes of the pechay every day.
6. Record your observations until it spoils.