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 most 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.

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 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.
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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 preserves the fruits for the longest period of time in terms of

color and texture?

2. Which treatment is the most effective in lessening the percent deterioration of

fruits?

3. Which fruit is preserved for the longest period of time in terms of color and

texture?

Hypotheses

1. Treatment 1 preserves the fruits for the longest period of time in terms of color and

texture.

2. Treatment 1 is the most effective in lessening percent deterioration of fruits.

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

Significance of the Study

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 Filipinos are known to be fond of eating. They also like having parties and feasts with

many foods that are mostly 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 cocowax (a

mixture of coconut oil, cooking oil and bees wax) a butter like solution that can be wiped at skin

of the fruits. The sample 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

3
used as representative for thick skin fruits and papaya as a representative for unripe fruits. This

research study was conducted at Science City of Muñoz, 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). 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. It had

been tested on several bacterial strains including Escherichia coli and 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
4
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 pharaoh’s tombs sunken viking ships and Roman ruins. Beeswax is 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 ºF. 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 ºF for a long period of time.

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 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 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 marinading. 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:

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 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, 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).

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

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procedure of making wax was exactly followed by weighing the components of the desired

proportions-2000:100:50 [2000 milliliters (ml) coconut water, 100 ml cooking oil, and 50grams

(g) bees wax]. The components were then mixed, cooked and cooled. Results show 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 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

500µg/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

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ethylenediamenetetraacetic acid (EDTA), against E. coli, Staphylococcus aureaus and Bacillus

subtilis using microtiter plate assay.

The minimum inhibitory concentrations for the monolaurin were 25µg/ml against E.coli,

12.5µg/ml against S.aureaus and 30µg/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 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

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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

Coconut Wax- Mixture of coconut oil and beeswax

Diarrhoea- a common digestive disorder that virtually all people will suffer at some stage during

their lives

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

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Zeatin- a naturally occurring growth promoter found in many plants, first isolated from kernels

of corn

Research Paradigm

Dependent Variable
Independent Variable
C oconut oil wax (coconut oil,
cooking oil and beeswax) Deterioration of orange, apple
and papaya

Extraneous Variable

Time and place of obtaining the

fruits
Environmental conditions
Temperature in boiling the coconut
milk
Amount of beeswax
Amount of cooking oil

METHODOLOGY

Preparation of Materials
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 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,

Cabanatuan City. Twelve apple, twelve orange, and twelve papaya fruits were used as test fruits

in the study.

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 slow 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:

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 Treatment 1- 480:50:25

Treatment 2- 240:50:25

Treatment 3- 120:50:25

Treatment 4- 60:50:25

Control- without any preservative

The fruit samples were treated with coconut oil wax. 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 to be 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:

Initial weight – Final weight

Percent deterioration = Initial weight × 100

b. Number of days before deterioration

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 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.

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 Completely Randomized Design (CRD). Comparisons among means were done

using the Duncan’s Multiple Range Test (DMRT) at 5% level of significance.

Preparation of Materials

Production of Coconut Oil

14
 Production of CocoWax

Testing the CocoWax

Data Gathering

Number of Days before Fruit preserved for the

Amount of Moisture Loss
deterioration longest period of time

Data Analysis
15
 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 ANOVA, the differences among the treatments is compared at α = 0.05.

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 R1 R2 R3 Percent Deterioration (%)
Treatment 1 0 0 0 0.00b
Treatment 2 2.14 0 0 0.71b
Treatment 3 -2.22 -3.7 -3.7 -3.21c
Treatment 4 -3.44 0 0 -1.15b
Control 4.29 3.7 3.7 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 Duncan’s Multiple Range
Test.

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;

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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 orange

Treatments R1 R2 R3 Percent Deterioration (%)

Treatment 1 44 0 5.88 16.63a
Treatment 2 34.29 0 0 11.43a
Treatment 3 44 4.76 0 16.25a
Treatment 4 38.4 0 0 12.80a
Control 5.26 5.26 18.18 9.57a
* 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 Duncan’s Multiple Range
Test.

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 R1 R2 R3 Percent Deterioration (%)

Treatment 1 2.86 3.77 4 3.54b
Treatment 2 8.16 0 1.01 3.06b
Treatment 3 5.36 9.09 5.5 6.65b
Treatment 4 3.57 7.14 4.1 4.94b
11.7
Control 9.32 19.13 13.40a
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* 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 Duncan’s Multiple Range
Test.

17
 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 R1 R2 R3 Days Before Deterioration

Treatment 1 17 15 8 13.33a
Treatment 2 8 15 8 10.33a
Treatment 3 8 15 15 12.67a
Treatment 4 15 15 15 15.00a
Control 8 8 15 10.33a
* 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 Duncan’s Multiple Range
Test.

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.

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 R1 R2 R3 Days Before Deterioration
Treatment 1 17 18 15 15 15.67a
Treatment 2 8 15 15 12.67a
Treatment 3 17 15 15 15.67a
Treatment 4 8 15 15 12.67a
Control 17 15 8 13.33a
* 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 Duncan’s Multiple Range
Test.

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 orange. 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 R1 R2 R3 Days Before Deterioration

Treatment 1 8 8 8 8.00a
Treatment 2 8 8 8 8.00a
Treatment 3 8 8 8 8.00a
Treatment 4 8 8 8 8.00a
Control 3 8 3 4.67b
* 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 Duncan’s Multiple Range
Test.
The mean of days before deterioration of papaya is summarized in table 6. From

ANOVA, 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 coconut oil wax 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
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 TREATMENTS FRUITS MEAN SCORE RANK
Apple 13.33 2
T1 Orange 15.67 1
Papaya 8 3
Apple 10.33 2
T2 Orange 12.67 1
Papaya 8 3
Apple 12.67 2
T3 Orange 15.67 1
Papaya 8 3
Apple 15 1
T4 Orange 12.67 2
Papaya 8 3
Apple 10.33 2
CONTROL Orange 13.33 1
Papaya 4.67 3

Table 7 shows 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 are 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.

CONCLUSION

Based on the results, the following conclusions were formulated:

• Treatment 1 (480mL coconut oil + 50mL cooking oil + 25g beeswax) preserved

the fruits for the longest period of time.

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 • 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

cow’s milk.

LITERATURE CITED

21
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 you Money’s 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.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

22
 APPENDICES

Appendix Table 1. Initial Weight of Fruits

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

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Appendix Table 2. Final Weight of Fruits

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

Appendix Table 3. Analysis of Variance for Percent Deterioration of Apples

Source df SS MS F F .05 F-Prob

Treatment 4 81.8317 20.4579 16.19 3.48 0.0004

25
 Ex. Error 10 12.6345 1.2634
Total 14 94.4662 6.7674

Appendix Table 4. Analysis of Variance for Percent Deterioration of Oranges

Source df SS MS F F .05 F-Prob

Treatment 4 112.4020 28.1005 0.07 3.48 0.9877
Ex. Error 10 4185.5751 418.5575
Total 14 4297.977 306.9984

Appendix Table 5. Analysis of Variance for Percent Deterioration of APapaya

Source df SS MS F F .05 F-Prob

Treatment 4 211.6660 52.9165 4.86 3.48 0.0195
Ex. Error 10 108.8345 10.8834
Total 14 320.5004 22.8929

Appendix Table 6. Analysis of Variance for number of days before deterioration of Apples

Source df SS MS F F .05 F-Prob

Treatment 4 48.6667 12.1667 0.85 3.48 0.5248
Ex. Error 10 142.6667 14.2667
26
 Total 14 191.3333 13.6667

Appendix Table 7. Analysis of Variance for number of days before deterioration of Orange

Source df SS MS F F .05 F-Prob

Treatment 4 28.6667 7.1667 0.62 3.48 0.6597
Ex. Error 10 115.3333 11.5333
Total 14 144.0000 10.2857

Appendix Table 8. Analysis of Variance for number of days before

deterioration of Papaya

Source df SS MS F F .05 F-Prob

Treatment 4 26.6667 6.6667 4.00 3.48 0.0342
Ex. Error 10 16.6667 1.6667
Total 14 43.3333 3.0952

27
DOCUMENTATION

28
 Containers Cooking oil

Coconut oil Bees wax

Weighing scale Matured coconuts

Materials Used in the study

Papaya Orange

29
 Apple

Fruit Samples

30
Weighing of Fruits

31
Experimental Design

32
Production of CocoWax

33
CocoWax

34
 Application of CocoWax

CURRICULUM VITAE

Personal Data
Name: Mark D. Tomenes
Nickname: Mac
35
 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

Muñoz 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
- Thinker’s Club – President

3rd Year
- 1st Honor
- MTAP Math Challenge Elimination - 1st
- MTAP Math Challenge Finals – Champion
- Mathematician of the Year

2nd Year
36
 - 1st Honor
- MTAP Math Challenge Elimination - 1st
- MTAP Math Challenge Finals – Champion
- Mathematician of the Year

1st Year
- 4th Honor
- Mathematician of the Year

Elementary
- 1st Honorable Mentioned

CURRICULUM VITAE

Personal Data
Name: Jobelle M. Pablo
Nickname: Jobs
Address: Maligaya, Science City of Muñoz, Nueva Ecija
Date of Birth: May 28, 1994
37
 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

Muñoz 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

3rd Year
- 11th Honor

2nd Year
- 15th Honor

1st Year
- 7th Honor

Elementary
38
 - 1st Honorable Mentioned

CURRICULUM VITAE

Personal Data
Name: Efraim A. Sagun
Nickname: Dan-Dan
Address: Linglingay, Science City of Muñoz, Nueva Ecija
Date of Birth: April 6, 1994
Father: Donato Q. Sagun
39
 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

Muñoz 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

40
 CURRICULUM VITAE

Personal Data
Name: Benien John B. Angel
Nickname: BJ
Address: Bagong Sikat,Science City of Muñoz, 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
41
 Favorite Subject(s): English
Ambition: to be one of the generals of Philippine army

Educational Background
a. High School

Muñoz 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 Honor’s Circle (Extemporaneous Speech) – Champion

- Extemporaneous Speaking (School Level) – 1st Place

- Values Organization – P.R.O.

- English Club Organization – President

- Class Organization – Sgt. at Arms

- Thinker’s Club –P.R.O.

42
 3rd Year
- 3rd Place Arnis Competition
1st year
- 3rd Place Arnis Competition
Elementary
- 2nd honorable Mention

CURRICULUM VITAE

Personal Data
Name: Fernebert L. Ganiban
Nickname: Ferne, Fern, Enebet
Address: Teacher’s Village Science City of Muñoz, Nueva Ecija
Date of Birth: November 5, 1994
Father: Felixberto V. Ganiban
43
 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

Muñoz National High School

S.Y. 2007-Present

b. Elementary
Muñoz Central School
S.Y. 2001-2007
d. Pre-Elementary

Little Lamb Foundational Learning Center

S.Y. 2000-2001

Awards Received/Honors

4th Year

- CBAA Honor’s Circle (Essay Writing Contest) – 2nd Place

- Extemporaneous Speaking (School Division) – Champion

- Bible Quiz Bee – Champion

- Essay Writing Contest – 1st Place

- Division School’s Press Conference – 2nd Place

44
 - Senior Class Organization – Secretary

- EUREKA Club Organization – Sgt. at Arms

- Class Organization – President

3rd Year
- 6th honor
- Class Organization - President
2nd Year
- 5th Honor
- Class Organization – Presidents
- Filipiniana Club - Treasurer
1st Year
- 12th Honor
Elementary
- Honorable Mention

CURRICULUM VITAE

Personal Data

45
 Name: Lara Nicole Bermudez
Nickname: Nickie, Larz, Larzy
Address: # 38 Isla Extension Science City of Muñoz, 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

Muñoz National High School

S.Y. 2007-Present

b. Elementary
Muñoz United Methodist Learning Center
S.Y. 2001-2007
c. Pre-Elementary
Muñoz United Methodist Learning Center
S.Y. 2000-2001

Awards Received/Honors
4th Year
- Division School’s Press Conference – 1st Place
- Thinker’s Club Officer –Treasurer
- Class Organization - Treasurer

CURRICULUM VITAE

Personal Data
46
 Name: Kristine C. Macaso
Nickname: Tin-tin, Tine
Address: Magtanggol Science City of Muñoz, 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

Muñoz 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

CURRICULUM VITAE

Personal Data

47
 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

Muñoz National High School

S.Y. 2007-Present

b. Elementary
College of Immaculate Concepcion
S.Y. 2001-2007
c. Pre-Elementary
Kapt. Pepe Day Care Center
S.Y. 2000-2001

48