Republic of the Philippines

Department of Education
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OFFICE OF MUNTINLUPA CITY
TUNASAN NATIONAL HIGH SCHOOL

Malunggay (Moringa oleifera) Powder in the Preservation of

Ripe Bananas (Musa sp.)

LIFE SCIENCE TEAM CATEGORY

Official Entry to the Division Science Quest 2018

Proponents

ADRIELLE DOLLIZON
MA. JOYCE KIERREN B. CALLE
PAMELA JENN L. AMPARRO

Mr. LOUIE M. VALDEZ

Research Adviser

September 2018
 Malunggay (Moringa oleifera) Powder in the Preservation of
Ripe Bananas (Musa sp.)

Adrielle Dollizon
Ma. Joyce Kierren B. Calle
Pamela Jenn L. Amparo
Muntinlupa National High School – Tunasan Annex

ABSTRACT

The researchers aimed to determine Malunggay (Moringa oleifera)

powder’s effects on the shelf life of ripe bananas (Musa sp.). The four ripe
cultivars of bananas (Musa sp.) used in the study were Lakatan (Musa
acuminata), Latundan (Musa sapientum), Saba (Musa
acuminata × balbisiana), and Señorita (Musa acuminata). Four samples per
cultivar with a total of 16 individual samples split into two sets and 210 grams
of pulverized Malunggay (Moringa oleifera) were utilized in this study. The
powder was then lathered onto the individual samples of the second set while
the first set remained untouched. Placed away from direct sunlight and on an
open container in a room with an average temperature, the samples were all
under a qualitative organoleptic-based observation for eight working days.
Samples in the second set rotted and decayed a day after the samples in the
first set. The results obtained therefore indicated that Malunggay (Moringa
oleifera) powder has effects in lengthening the shelf life of ripe bananas
(Musa sp.).

______________________________________________________________
__

INTRODUCTION

Malunggay, known as horse-radish tree or Ben oil tree in English with

the scientific name of Moringa oleifera is rich in nutrients, helps clean turbid

water, because it acts as a flocculant that is able to precipitate suspended

particles, a source of oil and has both proven and unproven medicinal

properties. Malunggay is easy to plant and is drought resistant. It is grown all

over the Philippines as a backyard tree and is available throughout the year

(Manila Bulletin, 2018). Powder from the leaf and stem bark of Malunggay
(Moringa oleifera), which is reported to have antimicrobial properties, has

significant effects in the preservation and enhancement of the shelf life of

fresh tomatoes (E. O Irokanulo, I. L Egbezien, S. O Owa, 2015).

On the other hand, bananas, also known as Musa species, is one of

the most widely consumed fruits in the world. According to

MedicalNewsToday, an online health website, that in taking banana could

actually help on lowering blood pressure and reduces the chances of attaining

cancer and asthma. Moreover, banana (Musa sp.) grows abundantly in the

Philippines. Banana (Musa sp.) is making the entire country the second

biggest exporter of the said fruit, after Ecuador.

In line with this World Food Programme (WFP) stated that one-third of

the food in the world gets wasted. Food-borne pathogens, which spoil foods

quickly, have also been very active, resulting to its poor effects in human

health. It has also been stated in publicly published studies that the best bio

preservatives are those that come from plant extracts.

Statement of the Problem

This inquisition is centered in ascertaining the effects of powdered

Malunggay (Moringa oleifera) in the shelf life of bananas (Musa sp.). Likewise,

putting into mind poverty-stricken families that are not open to privilege of

technological needs such as refrigerators (and etc.); or those who concentrate

on lifting the fruit’s market value.

This study contended the cited questions:

1. Will the powdered malunggay be able to lengthen the shelf life of

bananas?
 2. Which species of bananas will last longer with the malunggay powder?

3. How long does it take for the bananas to rot?

HYPOTHESES

Alternative Hypotheses:

1) Malunggay (Moringa oleifera) does significantly extend the lifespan of

the following:

a. Lakatan (Musa acuminata).

b. Latundan (Musa sapientum).

c. Saba (Musa acuminata × balbisiana).

d. Señorita (Musa acuminata).

Significance of the Study

Malunggay (Moringa oleifera) is easy to plant and is drought resistant.

It is grown all over the Philippines as a backyard tree and is available

throughout the year (Manila Bulletin, 2018). With its accessibility and anti-

microbial, antiseptic potential (Caurez, 2012), the researchers conducted this

study to test Malunggay (Moringa oleifera) powder in the preservation of ripe

bananas (Musa sp.) The fruit generally ripens within 4 to 5 days after

ethylene treatment and are then sold primarily at the yellow stage of ripening.

After turning yellow, bananas become unsuitable for sale within 1 to 3 days,

so finding ways to extend banana's shelf life just 1 to 2 days could enhance

their market value (Ahmed & Palta, 2015). This research study may contribute

an idea to future researchers in creating a new and more innovative

alternative preservative derived from any abundant plant. 

Scope and Delimitation of the Study

The study was conducted from July 2018 to August 2018 under

ambient room conditions. The powder utilized was a mix of commercially

released fine Malunggay powder and home-processed shade-dried semi-fine

Malunggay powder. The results and observations made were only limited to

qualitative organoleptic properties of the samples. No laboratory testing was

done.

METHODOLOGY

Research Design

The set-ups of the study were divided into two groups. The first set-up

was the control group and the other was the experimental group. The control

group was composed of eight bananas (Musa sp.) with two for each of the

cultivars. The control group did not have Malunggay (Moringa oleifera)

powder. On the other hand, the experimental group was composed of eight

bananas (Musa sp.) with two for each of the cultivars. The set-up involves the

lathering of Malunggay (Moringa oleifera) powder onto the samples.

Procedures

Preparation of Malunggay powder

A mixture of 30 grams home-grounded dried Malunggay (M. oleifera)

leaves and 180 grams commercially released Malunggay (M. oleifera) powder

were used in this study. Leaves of Malunggay (M. oleifera) was shade-dried

for eight days, blended in a food processor and sifted through a clean fine
metal sift. The commercially released powder was purchased in an official

licensed retailer of herbal products in a public establishment in Alabang,

Muntinlupa City.

Bananas

Mixed cultivars of bananas were purchased from direct retailers in

Poblacion Public Mart and NHA Public Mart in Muntinlupa City. The cultivars

are Lakatan, Latundan, Saba and Senyorita. Records of the retailers’ indicate

that the bananas had been with them for about 24 hours 48 hours post-

harvest. The researchers took at least two hours in the selection and

preparation of the qualified bananas before initiating the experiment and

observations.

Selection of Bananas

The bananas used were ensured to be ripe and of healthy quality. They

were all bright yellows with only the slightest hints of blacks and browns. Any

bananas with bruised or softer than usual surfaces are immediately removed

from the roster.

Experimentation

The healthy bananas were handpicked, wiped with a semi damp cloth

and air-dried for a few minutes before lathering them with the Malunggay

powder. The samples were then placed on a sterile open container, and

placed away from direct sunlight in a room with the average room

temperature.
 It took full eight working days for all of the samples to decay. The first

to rot in both the control and experimental group were the Senyorita samples.

The researchers waited until the last sample (Saba bananas) reach the

decaying stage before finally ending the observation.

WITHOUT
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8
MALUNGGAY
Started to Overly
LACATAN Ripe Ripe Overripe Rotten Decaying Decayi
rot rotten
Started to Overly
SENYORITA Ripe Overripe Rotten Decaying Decaying Decayi
rot rotten
Started to Overly
LATUNDAN Ripe Ripe Overripe Rotten Decaying Decayi
rot rotten
Started to Overly
SABA Ripe Ripe Overripe Rotten Decaying Decayi
rot rotten

RESULTS AND DISCUSSION

Figure 1. Qualitative organoleptic properties of the banana (Musa sp.)

samples without Malunggay (M. oleifera) treatments

The shelf-life of the samples were thoroughly observed and taken note

of during this study. As stated in Figure 1, the results of the control set-up

states that for the first day, all of the banana (Musa sp.) samples were still

ripe. The same had gone for the second day, except for the Senyorita (Musa

acuminata) samples as it started showing signs of an overripe banana. On the

third day, all of the samples were overripe and while the Senyorita (Musa

acuminata) samples had started to show signs of rotting. On the following

day, all of the cultivars used for the study started to rot. For the fifth day, all of

the bananas (Musa sp.) were labeled rotten while Senyorita (Musa

acuminata) was overly rotten. The three cultivars were overly rotten while

Senyorita (Musa acuminata) started to decay, on the sixth day. On the last

two days, all of the samples were fully decayed.

 TYPE Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Day 8
WITH
MALUNGGAY
Started to Overly
LACATAN Ripe Ripe Ripe Overripe Rotten Decayi
rot rotten
Started to Overly
SENYORITA Ripe Ripe Overripe Rotten Decaying Decayi
rot rotten
Started to Overly
LATUNDAN Ripe Ripe Ripe Overripe Rotten Decayi
rot rotten
Started to Overly
SABA Ripe Ripe Ripe Overripe Rotten Decayi
rot rotten

Figure 2. Qualitative organoleptic properties of the banana (Musa sp.)

samples with Malunggay (M. oleifera) treatments

Figure 2 shows the samples treated with Malunggay (M. oleifera). On

the first day, all of the four banana (Musa sp.) cultivars were ripe. The same

was true for all of the samples on the following day. Next, three of the cultivars

were ripe except for the Senyorita (Musa acuminata) samples which had

already gone overripe. For the fourth day, the Senyorita (Musa acuminata)

samples had started to rot while the other cultivar samples were overripe. All

of the cultivars except for the Senyorita (Musa acuminata) samples have

started to rot. The Senyorita (Musa acuminata) samples were the only one to

be labelled as rotten on the fifth day. On the sixth day, only the Senyorita

(Musa acuminata) samples were labelled as overly rotten while the remaining

three cultivars were rotten. All of the cultivars were overly rotten and Senyorita

(Musa acuminata) was the only one left to be decaying, on the seventh day.

All of the four cultivars have already decayed by the last day.
CONCLUSIONS

Based on the experiment conducted and observed from this study, the

following conclusions were drawn:

1. Malunggay has observable effects in the shelf life of the bananas

(Musa sp.)

2. Different cultivars of bananas have different life spans

3. There are differences in the shelf life of a banana lathered with the

powder compared to a banana with no powder.

4. The gradual difference between the life spans of the control set-up to

the experimental set-up suggest that Malunggay (M. oleifera), in powdered

form, has tangible contributing effects to the lengthening of the shelf life

and preservation of the banana samples.

RECOMMENDATIONS

The conduction of further studies is recommended in order to fully

determine if Malunggay (M. oleifera) can be used as a bio preservative in

bananas or in the food industry in general. More runs are also needed to

produce more convincing results.

The researchers recommend changing the form of the Malunggay

variable from powdered to liquid/fluid. Malunggay in other states of matter

might prove to bring more effective and accurate results than its initial state.

Future studies of this project are also not recommended to rely only in

qualitative organoleptic results of the samples. Laboratory testing should be

done for more accurate results.

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Journals

Ironakulo, E. O., et. al., (Year Published). Use of Moringa oleifera in the
Preservation of Fresh Tomatoes. IOSR Journal of Agriculture and Veterinary
Science, Volume 8 (Issue 2), pp.127-132