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INTRODUCTION
In 2008, Lin and Zhao said that processed fruits and vegetables have the
most promising development portion within the nourishment retail industry. Due to
spoilage, various specialists have evaluated that up to 25 to 80% of harvested fresh fruits
and vegetables are lost. Deterioration can occur both chemical and physical, water loss,
enzymatic based and light induced colour changes (e.g. browning), oxidation, loss of
psychotropic bacteria which is a food-borne pathogen which is relevant for food safety as
the said bacteria can grow in the cooling chain and species of the family
consequences in many tropical regions in the world that is why producers put the
Elsevier said in 2008 that the use of chemicals on minimally processed fruits and
vegetables have been on less demand as the search for naturally occurring substances are
much more on the highlight to be used as alternative antimicrobials. There are several
preservation methodologies that have been presented. One of these methods of extending
In the past years, edible films and coatings have gotten large attention because of
their edges including use as edible packaging materials over synthetic or artificial films
moisture transfer, gas exchange, or oxidation processes. Edible coatings are also an
environmentally friendly technology and can generate the same effect as modified
atmosphere storage in modifying internal gas composition and it can also give an addition
protective coating to produce (Dhall,2012). They are applied directly on the food exterior
by dipping, spraying or brushing. Edible coatings are used to diminish weight loss during
transport and storage and they are also used to produce a modified atmosphere.
from chitin. Chitin is a substance that can be found in the hard-outer shells of crustaceans
such as crab, crayfish, shrimp, and lobster. This is where you can find the chitosan which
is a type of a fiber. For effective control of fruit decay, chitosan can be used for it has
year 2013, chitosan could easily form coating on fruit and vegetable, and it can lessen the
respiration rate of fruit and vegetable by adjusting the permeability of carbon dioxide and
oxygen. Though chitosan coating has a lot of edge on the preservation of fruit and
vegetable, it demonstrates a certain defect on that specific fruit or vegetable. One of the
defects is that limited inhibition to special microorganisms which can make the fruit
decay. Another defect on the use of chitosan is the poor coating structure in order to
adjust the permeability of carbon dioxide and oxygen (Jianglian and Shaoying,2013). The
chitosan was mixed with other substances so that it can be effectively applied as an edible
extracted from plants. Most of them consist of a mixture of terpenes, terpenoids and other
aromatic and aliphatic constituents (Bakalli, 2008). It is said that there has been a large
amount of interest due to the comparatively secured status, general acceptance by buyers
and the utilization for having several benefits which are functional (Chiralt et al., 2012).
By the use of machinery, essential oils are attained by the process of heating and cooling,
though they still produce the same scent and taste because of where they were originated
from. Every essential oil is rarely remarkable, it varies from different constituents of
nature's ingredients that may result from a different smell and absorption on the skin. The
properties of essential oil can have the same general class depending on what
composition is inside of a plant, it can be from plant to plant or the species of that plant.
When it comes to food trade, essential oils are mostly used to make the taste of the food
agreeable, they also acquire a natural antimicrobial that keeps the food fresh and to avoid
how to put or make use it for food preservations. Examples of these are the minimum
inhibitory concentration (MIC) the range of target organisms, the mode of action, and the
One essential oil came from Citrus bergamia also known as “Bergamot”; it is a
plant that belongs to the Rutaceae family, defined as a hybrid of bitter orange and lemon.
It is an endemic plant of the Calabria region (Italy). This fruit which is widely known as
Bergamot is mainly being used for the extraction of its essential oil which is commonly
used in perfume, cosmetics, food and confections (Calapai, 2015). It has been reported
that Bergamot Essential Oil (BEO) has both antibacterial and antifungal activity
4
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
2007). The in vitro activity of BEO against Candida spp suggests BEO’s potential role in
the topical treatment of Candida infections (Romano et al., 2005). BEO is also active
used on aromatic ingredient in cosmetics that may be applied on sun exposed skin areas,
but there are also components such as bergapten, citropten, bergamotene, and other
and has been utilized for over 1,500 years. The root vegetable known as radish belongs to
the Brassicaceae Family that is consumed all throughout the world and is considered as a
part of the human diet. Radishes have diverse varieties of skin hues, while its substance is
ordinarily white. Likewise, the flavor, size, and length of the radish have different
variations throughout the world. Roots, seeds and leaves are some of the distinctive parts
of radish that is used for restorative purposes. Radish has been utilized ethically as a
laxative, stimulant, biological process aid, appetizer, and within the treatment of
Throughout the pre-harvest and postharvest stage of the radish it’s physical and
physiological and pathological factors comes it to spoil. Perishing of radish usually occur
since it is a root crop that naturally prefers warm climate. Spring and autumn are the ideal
time for the crop to grow and at the same time it can also tolerates cold climate. The
radishes tend to have tiny tops and roots with strong smell and soft texture when it grows
5
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
during summer due to the hot temperature. Thus, production of radishes with good
Since radishes are extremely helpless to shrivelling, we need to gather them in the
cool and keep them cool and damp until the point when they can be put into cool storage
at a temperature of 0°C and a relative stickiness of 90%. Yet the issue is that not all spots
are appropriate for the radish storage that is the reason makers and customers are
concerned that the collected radish plant will most likely be unable to keep going
Consumers around the world demand for food that is in good quality, without
chemical preservatives, and an extended shelf life. Therefore, an increased effort has
been made to develop new natural preservatives and antimicrobials (Lin & Zhao, 2007).
postharvest shelf life is the use of the protective coatings. In analysis of the fact that
consumers demand for natural preservatives is increasing and there is no recent report on
the utilization of Chitosan protective coating with Bergamot Essential Oil in prolonging
coating with the help of Bergamot Essential Oil is an effective protective coating in
researchers’ goal is also to introduce an alternative method which can preserve the
quality and shelf life of fruits and vegetable. Mainly the researchers would like to answer
1. Will the protective coating delay the change of the radish color compared to
2. Will the protective coating delay preserve the usual smell radish compared
3. Will the protective coating delay the appearance of mold in the radish
The findings of this study will be a benefit of the society considering that this
research is about having Chitosan with Bergamot Oil as an edible coating in preserving
assurance and shelf-life assurance are both important factors when consumers choose the
food to utilize. The discovery of this research will be beneficial to all. It can specifically
help the producers, vendors and consumers in identifying the processes that can
contribute greatly to these crops by having an alternative way of maintaining its quality
and extending its postharvest physiology. There are crops which usually rot, earlier than
expected due to incompatible temperature and crops are often left outside the
refrigerators. The outcome can also be used as a reference for future researchers who aim
This study was conducted at Angeles University Foundation from the month of
August until March 2018-2019. It mainly identified and assessed the effectiveness of
chitosan-based gel with Bergamot Essential Oil on one specific vegetable which is a
radish. Fresh cut radishes with similar weight will be used to acquire more precise data.
The researchers stored the treated and untreated radishes inside a room temperature with
7
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
a relevant degree of 25- 30-degree celsius. Only shrimp wastes were utilized to create the
chitosan. The study was conducted with limited amount of financial resources since the
researchers are only students. The results of this study can be inferred in different ways,
and the researcher think that there will be no significant differences in the use of Chitosan
edible coating with Bergamot Essential Oil in preserving the quality and prolonging the
The method that the researchers used is the method that was introduced by
Iqbal&Hossain in 2015. There are three significant procedures that researchers did during
assurance that the experimentation would be successful since the method was already
applied as a protective coating, on the change of physiochemical parameters and shelf life
METHOD
research method that was used on this paper. Qualitative and Quantitative research was
used on this paper – description and the narrative style that was used to present the
experimental design type of research. This design means to see the effectiveness of
chitosan with bergamot oil as an edible coating to the radish. The method that was
in the method.
In this research, the variables that were used were Chitosan, Bergamot Essential
including crab, lobster, and shrimp. It was utilized for prescription and used to treat
inconveniences that kidney failure patients on dialysis often confront, including high
cholesterol, "tired blood" (iron deficiency), loss of solidarity and craving, and trouble
sleeping (insomnia). Some inquire about recommends that applying chitosan ascorbate
territory appears to encourage wound recuperating and decrease scar arrangement after
9
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
plastic surgery. It was likewise referenced that taking chitosan by mouth may diminish
elevated cholesterol, help to address frailty, and enhance physical quality, hunger, and
rest in individuals with kidney disappointment who are accepting long haul hemodialysis.
Some individuals apply chitosan straightforwardly to their gums to treat aggravation that
can lead to tooth loss (periodontitis), or bite gum that contains chitosan to forestall
Bergamot is a citrus fruit whose rind was employed for extracting bergamot
essential oil. The scientific name of bergamot is Citrus aurantium var. or Citrus
bergamia. It is a tropical plant however thrives in Europe yet. It is derived from cold
compression, as hostile the steam distillation through that several alternative essential oils
are derived. It helps mitigated depression since its elements like alpha-pinene and
secretions and thus helps to maintain correct metabolism. This helps to digest, correctly
absorb nutrients, assimilate and decompose sugar and thus reduce blood sugar. Research
conducted by the Department of Drug Sciences and Health Products of the University of
Messina, Italy, suggests that certain components of the essential bergamot oil are
antibiotic in nature and disinfectant (Delbo et al., 2015). According to research done in
2007, Bergamot essential oil is capable of inhibiting germ, virus and fungus growth. A
bergamot oil helps to reduce pain in the body. It stimulates the secretion of certain
hormones that reduce nerve pain sensitivity. It is therefore very useful for headaches,
10
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
sprains, muscle aches or any other symptoms/diseases that require a high dose of
analgesic pills. The essential oil of Bergamot is a tonic that tones the respiratory,
circulatory, digestive, excretory, and nervous system, as well as the skin and muscles. In
2009, Amantea et al. said it is also anti-congestive and is used in vaporizers to alleviate
Raphanus savitus (Radish) is a root vegetable which was first cultivated in China
years ago that has been able to pave its way to other parts of the world. It is a root
vegetable that has a lot of beneficiaries that can help your body to be healthy. Radishes
are a good source of vitamin C which is an antioxidant that prevents the damaging of
cells caused by aging, an unhealthy lifestyle, and environmental toxins and it also fights
free radicals in your body. It contains similar antioxidants found in citrus fruits and
vegetables (Akruti, 2016). These antioxidants defend the body toward oxidation reactions
which may be cancerous to the body. According to the Higdon (2005), cruciferous
vegetables contain compounds that are broken down into isothiocyanates when combined
with water. Isothiocyanates help purge the body of cancer-causing substances and
prevent tumor development. It is also proven that radish is a natural antifungal which
contains RsAFP2 that can kill a common fungus found in the human body called Candida
Along with these three main components that will be used in the researchers’
experiment, several chemicals will be used in the experiment. First on the list is Sodium
Hydroxide which is a dangerous and strongly alkaline and was utilized to make synthetic
substances and soap to refine petroleum. Chemical Equation; NaOH. A strong, caustic
alkali NaOH, utilized in the manufacture of soap, paper, detergent, and having other
11
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
numerous mechanical applications. Glycerol, a dull, sweet, thick fluid formed as a result
in soap manufacture. It was utilized as an emollient and laxative and for making
explosives and antifreeze. Acetic acid is additionally utilized in the usage or production
of pharmaceuticals. In the food industry, acetic acid in lower focus was utilized as
nourishment added to its substance, seasoning and preservative. Acetic acid regulates
food acidity. Lastly, Hydrochloric acid is likewise utilized in the creation of batteries,
photoflash bulbs, and firecrackers. The said chemical is also called as the “workhorse”
chemical for being useful in various ways, proving so, Hydrochloric acid is even used in
Pampanga. The radishes and the shrimp that was utilized came from a local market in
Pampang, Angeles City, Pampanga. The researchers monitored the experiment for seven
days and that determined the differences that occurred during the experiment.
Materials
The materials that were utilized by the researchers in completing the study differs
from each other depending on what they are supposed to be used for.
First, the researchers prepared the vegetable that was utilized during the
radishes that were cut with same shape and the same weight for accuracy that served as
the experimental variable in the study that determined the effectiveness of Chitosan with
Second, for the preparation of the Chitosan there were a lot of materials to be
considered. The most important material for the preparation of Chitosan is definitely the
shrimp. The shrimp waste served as an origin of the chitin that will eventually become
chitosan. Tap water was used to wash the shrimp waste to remove all unwanted
contaminants. The Woven Traywas used for the drying of shrimp waste. Mortar and
pestle were used to crush the shrimp waste. Next is polythene bags, this was used to store
the crushed shrimps for the shrimp partial extraction. Strainer was used as a tool for
Stirring Rod was used to stir the mixtures. The tool that the researchers will be using to
measure solute and solvents needed are measuring cup, graduated cylinder and weighing
scale. Hydrochloric Acid was used to demineralize the chitin flakes. During the
deproteinization, Sodium Hydroxide was utilized together with distilled water to be able
to make a NaOH Solution. Lastly, essential oil was used to add efficiency of the chitosan
coating.
For the making of chitosan coating, researchers used acetic acid and glycerol to
add efficiency into the chitosan. As for the experimentation process, the researchers
Procedure
The researchers applied an experimental type of research study that would study
the potency of Chitosan coating with the help of Bergamot Essential Oil in preserving
Three fresh mature radishes were collected from a local market with uniform size,
shape, color, maturity and without any signs of mechanical damage or fungal decay.
After collecting the radishes, surface preparation of the radishes where the researchers
removed all contaminants that would interfere the proper coating application and to give
a sound clean substrate, suitable for firm bonding by washing them thoroughly. After
washing the radishes, the researchers cut the first radish into six parts with uniform size
and weight. The first six radishes which were cut were the first set of samples. The
second and third radishes were also cut into six equal parts with uniform size and weight
The researchers collected shrimp head and shrimp skin from a local market in
Pampang, Angeles. The shrimp wastes were then washed with tap water and were
dried under the sun for two days. After drying the shrimp waste, it was then crushed
temperature (30±2oC) for 24 hours for partial autolysis that facilitated chemical
Isolation of chitosan was carried out using the following 3 (three) steps, namely
Demineralization of shrimp shell has been carried out with the use of 3% HCI at
ambient temperature (28±2oC) with a solid to solvent ratio 1:5 (w/v) for 16 hours.
14
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
After 16 hours, the residue was then washed and soaked in tap water until neutral pH
(28±2oC) with a solid to solvent ratio 1:5 (w/v) for 20 hours. After 20 hours, the
residue was washed and soaked in tap water until neutral pH. Then purified chitin
was dried until it was become crispy. Chitin flakes was grounded to small particle to
temperature with a solid to solvent ratio 1:10 (w/v) for 20 hours. After 20 hours, the
residue was washed until neutral pH with tap water. The resulting chitosan was then
dried for two hours at 65±50C and Bergamot Essential Oil will be added
distilled water. The solution resulted to a 0.5% chitosan solution. The researchers
added 0.5% of acetic acid and 0.5 ml of glycerol (0.25% of the weight in grams of
Essential Oil (0.25%, 0.5% and 1%) was added into three solutions.
In this procedure, three sets of samples containing six radishes were utilized
during this procedure. The chitosan edible coating that was made was applied to the 15
radishes which were cut while the three remaining cut radishes were coated. The
radishes that were coated were dipped into the coating for atleast 15 seconds. The coated
15
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
and uncoated radishes will be stored into a tupperware. The container of the radishes will
In this final procedure, the researchers observed the coated and the uncoated
radishes by its appearance, weight loss, firmness, and its smell. The researchers were able
to determine the difference between the coated and uncoated radishes. This procedure
proved whether the chitosan with bergamot essential oil coating is a really effective
protective coating in preserving the quality and prolonging the shelf life of fruits and
To evaluate the weight loss of the radishes, the weight of the radish on the day of
RESULTS
The data that were collected by the researchers pertaining to the effectiveness of the
Chitosan with Bergamot Oil based coating in preserving the quality and prolonging the
a) Color
1 2 3
1 white white white
2 white white white
3 dirty white dirty white dirty white
4 dark brown dirty white dirty white
5 dark brown dirty white dirty white
6 dark brown dirty white dirty white
7 black dirty white light yellow
8 black dark yellow dark yellow
Table 1 presents that the use of Chitosan coating enables the radish to preserve its normal
1 2 3
1 white white white
2 white white white
3 dirty white dirty white dirty white
4 brown dirty white dirty white
5 brown dirty white dirty white
6 brown light yellow dirty white
7 brown light yellow light yellow
8 brown brown yellow
17
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
Table 2 presents that the use of Chitosan with 0.25% Bergamot Oil enables the radish to
1 2 3
1 white white white
2 white white white
3 dirty white dirty white dirty white
4 dirty white dirty white dirty white
5 dirty white dirty white dirty white
6 dirty white dirty white dirty white
7 yellow light yellow dirty white
8 black yellow dark yellow
Table 3 presents that the use of Chitosan with 0.5% Bergamot Oil enables the radish to
1 2 3
1 white white white
2 white white white
3 dirty white dirty white dirty white
4 dirty white dirty white dirty white
5 dirty white light yellow dirty white
6 dirty white light yellow dirty white
7 dirty white light yellow light yellow
8 yellow yellow yellow
Table 4 presents that the use of Chitosan with 1% Bergamot Oil enables the radish to
1 2 3
1 white white white
2 white white white
3 yellow dirty white dirty white
4 yellow light yellow dirty white
5 yellow light yellow dirty white
6 yellow light yellow dirty white
7 yellow light yellow dirty white
8 brown brown dirty white
Table 5 presents that the use of commercial gelling agent enables the radish to preserve
1 2 3
1 white white white
2 light yellow dirty white dirty white
3 brown dirty white dirty white
4 dark brown yellow light yellow
5 black yellow light yellow
6 black yellow yellow
7 black dark yellow dark yellow
8 black dark yellow dark yellow
Table 6 presents that the untreated radishes shows change of color after one day of
storage, unlike the coated radishes, the uncoated radises was not able to maintain its color
.
19
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
b) Smell
1 2 3
1 usual smell usual smell usual smell
2 usual smell usual smell usual smell
3 usual smell usual smell usual smell
4 usual smell usual smell usual smell
5 unpleasant unpleasant unpleasant
6 unpleasant unpleasant unpleasant
7 unpleasant unpleasant unpleasant
8 unpleasant unpleasant unpleasant
Table 7 presents the smell of radishes with Chitosan coating applied to it. It shows that
the samples that were tested had a usual smell for four days, but the radishes started to
1 2 3
1 usual smell usual smell usual smell
2 usual smell usual smell usual smell
3 usual smell usual smell usual smell
4 usual smell usual smell usual smell
5 usual smell unpleasant usual smell
6 unpleasant unpleasant unpleasant
7 unpleasant unpleasant unpleasant
8 unpleasant unpleasant unpleasant
Table 8 presents the smell of radishes with Chitosan coating applied to it. It shows that
the two of the samples that were tested had a usual smell within five days while the
20
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
second sample started to grow an unpleasant odor on its fifth day. On the sixth day, the
1 2 3
1 usual smell usual smell usual smell
2 usual smell usual smell usual smell
3 usual smell usual smell usual smell
4 usual smell usual smell usual smell
5 usual smell usual smell usual smell
6 usual smell usual smell usual smell
7 unpleasant unpleasant unpleasant
8 unpleasant unpleasant unpleasant
Table 9 presents the smell of radishes that has a Chitosan with 0.5% Bergamot Oil
coating applied to it. It shows that the samples that were tested had a usual smell within
six day, but the radishes started to grow an unpleasant odor on its seventh day.
1 2 3
1 usual smell usual smell usual smell
2. usual smell usual smell usual smell
3 usual smell usual smell usual smell
4 usual smell usual smell usual smell
5 usual smell usual smell usual smell
6 usual smell usual smell usual smell
7 unpleasant unpleasant unpleasant
8 unpleasant unpleasant unpleasant
Table 10 presents the smell of radishes that has a Chitosan with 1% Bergamot Oil coating
applied to it. It shows that the samples that were tested had a usual smell within six day,
but the radishes started to grow an unpleasant odor on its seventh day.
21
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
1 2 3
1 usual smell usual smell usual smell
2. usual smell usual smell usual smell
3 usual smell usual smell usual smell
4 usual smell usual smell usual smell
5 usual smell usual smell usual smell
6 usual smell usual smell usual smell
7 usual smell usual smell usual smell
8 unpleasant unpleasant unpleasant
Table 11 presents the smell of radishes that has a Chitosan with 1% Bergamot Oil coating
applied to it. It shows that the samples that were tested had a usual smell within seven
day, but the radishes started to grow an unpleasant odor on its eight day.
1 2 3
1 usual smell usual smell usual smell
2. usual smell usual smell usual smell
3 usual smell usual smell usual smell
4 unpleasant unpleasant unpleasant
5 unpleasant unpleasant unpleasant
6 unpleasant unpleasant unpleasant
7 unpleasant unpleasant unpleasant
8 unpleasant unpleasant unpleasant
Table 12 presents the smell of the uncoated radishes. It shows that the samples were able
to maintain a usual smell for three days and on its fourth day the samples acquired an
unpleasant smell.
22
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
1 2 3
1 none none none
2 none none none
3 none none none
4 none none none
5 present present none
6 present present presemt
7 present present presemt
8 present present presemt
Table 13 presents that the use of Chitosan coating prevented the presence of molds into
the the first and second sample for four days while it prevented the presence of molds
into the third sample for five days . The molds started to appear only on the first and
second sample on its fifth day and only appeared on the third sample on its sixth day.
Table 14. Appearance of Coated Radish (Chitosan with 0.25% Bergamot Oil )
1 2 3
1 none none none
2 none none none
3 none none none
4 none none none
5 present none present
6 present present present
7 present present present
8 present present present
Table 14 presents that the use of Chitosan with 0.25% Bergamot Oil coating prevented
the presence of molds into the first and third sample for four days while it prevented the
23
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
presence of molds into the second sample for five days. The molds started to appear only
on the first and third sample on its fifth day and only appeared on the second sample on
Table 15. Appearance of Coated Radish (Chitosan with 0.5% Bergamot Oil )
1 2 3
1 none none none
2 none none none
3 none none none
4 none none none
5 none none none
6 present none present
7 present present present
8 present present present
Table 15 presents that the use of Chitosan with 0.5% Bergamot Oil coating was able tp
prevent the presence of molds into the first and third sample for five days while it
prevented the presence of molds into the second sample for six days. The molds started to
appear only on the first and third sample on its sixth day and only appeared on the second
1 2 3
1 none none none
2 none none none
3 none none none
4 none none none
5 none none none
6 none none none
7 none none none
8 none none none
24
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
Table 16 presents that the use of Chitosan with 1 % Bergamot Oil coating prevented the
1 2 3
1 none none none
2 none none none
3 none none none
4 none none none
5 none none none
6 none none none
7 none none none
8 none none none
Table 17 presents that the use of commercial gelling agent prevented the presence of
molds into the samples for seven days
1 2 3
1 none none none
2 present none none
3 present present present
4 present present present
5 present present present
6 present present present
7 present present present
8 present present present
Table 18 presents that uncoated radish prevented the presence of molds into the the first
sample for only one day and while it prevented the presence of molds into the second and
third sample for two days. The molds started to appear only on the first on its second day
and only appeared on the second and third sample on its third day.
25
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
d) Weight Loss
1 2 3 4 5 6 7 8
Untreated 1 14 2(12) 4(10) 6(8) 7(7) 8(6) 9(5) 12(2)
2 14 3(11) 3(11) 5(9) 6(8) 7(7) 8(6) 11(3)
3 14 3(13) 3(12) 5(9) 7(7) 7(7) 8(6) 12(2)
Chitosan 1 14 3(13) 3(11) 4(10) 6(8) 8(6) 9(5) 9(5)
2 14 2(12) 2(12) 2(12) 6(8) 7(7) 8(6) 8(6)
3 14 1(13) 1(13) 3(11) 5(9) 6(8) 6(8) 7(7)
Chitosan w/ 1 14 1(13) 1(13) 2(12) 3(11) 4(10) 4(10) 5(9)
0.25% BEO 2 14 1(13) 2(12) 2(12) 2(12) 5(9) 5(9) 6(8)
3 14 1(13) 1(13) 2(12) 3(11) 4(10) 5(9) 6(8)
Chitosan w/ 1 14 0(14) 1(13) 2(12) 2(12) 7(7) 12(2) 12(2)
0.5% BEO 2 14 0(14) 0(14) 2(12) 3(11) 4(10) 7(7) 10(4)
3 14 0(14) 1(13) 2(12) 2(12) 4(10) 6(8) 8(6)
Chitosan w/ 1 14 1(13) 1(13) 1(13) 2(12) 2(12) 3(11) 4(10)
1% BEO 2 14 0(14) 1(13) 1(13) 1(13) 2(12) 4(10) 6(8)
3 14 0(14) 0(14) 0(14) 1(13) 2(12) 3(11) 6(8)
Commercial 1 14 0(14) 1(13) 2(12) 3(11) 4(10) 4(10) 4(10)
Gelling Agent 2 14 0(14) 1(13) 2(12) 2(12) 3(11) 3(11) 6(8)
3 14 1(13) 1(13) 2(12) 3(11) 2(12) 3(11) 5(9)
Table 19 presents the weight loss in grams per day of each coated and uncoated
variables. For the last day of storage, the weight loss in grams of the uncoated variable
Statistical Treatment
order to see if the experiment results are significant. It is a statistical treatment where the
researchers were able to analyze the differences among group means in a sample. If the
p-value of the result in ANOVA Testing is significant, it means that the researchers must
use T-test with two-sample assuming unequal means to identify which of the treatments
Table 20 ANOVA Test Results for weight loss between the positive control and the
SS Df MS F P-value F crit
55.06666667 4 13.76666667 8.97826087 0.002407067 3.47805
15.33333333 10 1.533333333
70.4 14
coatings
Table 20 presents that the p-value 0.002407067 of the results for weight loss between the
Table 21. T-test Result for weight loss between the radishes with commercial gelling
Table 21 presents that the p-value 0.021311641 of the results for weight loss between the
radishes with commercial gelling agent and the radishes with chitosan coating have a
significant difference. We can interpret that Chitosan coating cannot be as effective as the
Table 22. T-test Result for weight loss between the radishes with commercial gelling
agent and radishes with Chitosan and 0.25% of Bergamot Oil coating
Table 22 presents that the p-value 0.0.391002218469803 of the results for weight loss
between the radishes with commercial gelling agent and the radishes with with 0.25%
Bergamot Oil coating have no significant difference. We can interpret that Chitosan with
0.25% Bergamot Oil coating can be as effective as the positive control which is the
Table 23. T-test Result for weight loss between the radishes with commercial gelling
agent and radishes with Chitosan with 0.5% of Bergamot Oil coating
Table 23 presents that the p-value 0.0.391002218469803 of the results for weight loss
between the radishes with commercial gelling agent and the radishes with 0.5%
Bergamot Oil coating have a significant difference. We can interpret that Chitosan with
0.5% Bergamot Oil coating cannot be as effective as the positive control which is the
Table 24. T-test Result for weight loss between the radishes with commercial gelling
agent and radishes with Chitosan and 0.5% of Bergamot Oil coating
Chitosan with 1%
commercial gelling agent Bergamot Oil coating
Mean 5 5.33333333333333
Variance 1 1.33333333333334
Observations 3 3
Df 4
P(T<=t) two-tail 0.724658636519015
Table 24 presents that the p-value 0.0.391002218469803 of the results for weight loss
between the radishes with commercial gelling agent and the radishes with 1% Bergamot
Oil coating have no significant difference. We can interpret that Chitosan with 1%
Bergamot Oil coating can be as effective as the positive control which is the commercial
gelling agent.
Table 25. ANOVA Test Results for weight loss between the negative control and the
coatings
SS df MS F P-value F crit
50.26666667 4 12.56666667 8.195652174 0.003370759 3.47805
15.33333333 10 1.533333333
65.6 14
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CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
Table 25 presents that the p-value 0.003370759 of the results for weight loss between the
Table 26. T-test Result for weight loss between the untreated radishes and radishes with
Chitosan coating
Table 26 presents that the p-value 0.287864134785968 of the results for weight loss
between the radishes with untreated radishes and the radishes with chitosan coating have
Table 27. T-test Result for weight loss between the untreated radishes and radishes with
Table 27 presents that the p-value 0.0153924380719779 of the results for weight loss
between the radishes with untreated radishes and the radishes with chitosan with 0.25%
30
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
Bergamot Oil coating have a significant difference. We can interpret that Chitosan with
0.25% Bergamot Oil coating is an effective alternative coating in preserving the quality
of radishes.
Table 28. T-test Result for weight loss between the untreated radishes and radishes with
Table 28 presents that the p-value 0.0153924380719779 of the results for weight loss
between the radishes with untreated radishes and the radishes with chitosan with 0.5%
Bergamot Oil coating have no significant difference. We can interpret that Chitosan with
0.5% Bergamot Oil coating is not an effective alternative coating in preserving the
quality of radishes.
Table 29. T-test Result for weight loss between the radishes with untreated radishes and
Table 29 presents that the p-value 0.0153924380719779 of the results for weight loss
between the radishes with untreated radishes and the radishes with chitosan with 1%
Bergamot Oil coating have a significant difference. We can interpret that Chitosan with
radishes.
32
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
SUMMARY OF FINDINGS
The statistical treatments that had been utilized by the researchers are ANOVA
Testing and T-test. The ANOVA Testing reveals that there is a significant difference
between the use of the Chitosan with Bergamot Oil coating and the positive control
which is the commercial gelling agent since the p-value 0.002407067 is less than 0.05.
The t-test revealed that the use of Chitosan coating and Chitosan with 0.05% of Bergamot
Oil is not as effective as the commercial gelling agent in preserving the quality of radish
since their p-value is greater than 0.05. While the t-test revealed that the use of Chitosan
with 0.25% of Bergamot Oil and Chitosan with 1% of Bergamot Oil is as effective as the
commercial gelling agent in preserving the quality of radish since their p-value is greater
than 0.05.
The ANOVA Testing also reveals that there is a significant difference between
the use of the Chitosan with Bergamot Oil coating and uncoated radishes since the p-
value 0.003370759 is less than 0.05. The t-test revealed that the use of Chitosan coating
and Chitosan with 0.05% of Bergamot Oil is not an effective edible coating in preserving
the quality of radish since their p-value is greater than 0.05. While the t-test revealed that
the use of Chitosan with 0.25% of Bergamot Oil and Chitosan with 1% of Bergamot Oil
is an effective edible coating in preserving the quality of radish since their p-value is
CONCLUSION
The use of Chitosan coating with Bergamot Essential Oil is effective to preserve
the quality and prolong the shelf-life of different vegetables such as radish. The p-value
33
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
of the ANOVA Test results determined that there is a significant difference between the
coatings and the positive and negative control which are the commercial gelling agent
and untreated radishes subsequently because the p-value from both test are less than 0.05.
Because of that, the researchers proceeded with the t-test of two sample mean with
unequal variances. The researchers were able to identify which of the coating served as a
radishes. The results show that Chitosan with 0.25% Bergamot Oil and Chitosan with 1%
Bergamot Oil is an effective coating. Based from the observations of the researchers in
the application of the coating, it prevented the forming of molds and spoiling of radish
later than the uncoated radishes. The radishes with coating also prevented the change of
the color for almost two days. Additionally, the smell of uncoated radishes from the
second day acquired an unpleasant smell compared to the coated radishes which were
RECOMMENDATION
Based on the findings and conclusion of the research conducted, here are several
recommendations to be considered:
2. The researchers suggest the future researchers to bring the sample in Food and Drug
Administration (FDA) and Department of Health (DOH) for further inspection if it is safe
3. The researchers advised the future researchers in considering the limitations that had occurred
a.) Fruits and vegetable that will be used will be harvested on the same day
d.) In testing the samples, use different kinds of method, not only the weight loss
35
CHITOSAN WITH BERGAMOT OIL AS A PROTECTIVE COATING TO RADISH
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