GUAVA (PSIDIUM GUAJAVA) AND

NEEM LEAF(AZADIRACHTA INDICA)

EXTRACT AS A NATURAL
PRESERVATIVE OF NATIVE PECHAYS
Researchers’ Name:

Shainna Fhaye Ibañez

Kizzy Leigh P. Olimba
Daphne P. Pino
Jane B. Uayan
 ABSTRACT
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 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.
 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:
a) What are the ingredients of the product that proves its natural factor?
b) What are the components of guava and neem leaf that can contribute to its natural preserving factors?
c) What 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?
a. Did the product effectively increased the shelf life of the pechay?
b. Was the quality of the native pechay were preserved as well?
c. Were 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?
 PRODUCT DESIGN
INTERNAL DESIGN EXTERNAL DESIGN
 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 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
 RECOMMENDATIONS:

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.
THANK
YOU