Introduction

Background of the study

The study is devoted to the development of a Preservative capable of

extending the shelf life of post-harvest tomatoes using Lactic Acid Bacteria

Serum (LABS) to inhibit bacterial and fungal growth on tomatoes. The main

objective of the study is to determine both the creation and efficacy of a

preservative intended especially to extend the shelf life of tomatoes post-harvest.

Using the effectiveness of Lactic Acid Bacteria Serum (LABS), this preservation

method aggressively suppresses the growth of both fungi and bacteria that are

generally linked to tomato spoilage.

Using Lactic Acid Bacteria Serum's antibacterial characteristics, the study

aims to develop a new method for extending tomatoes' shelf-life post-harvest.

This novel method of preservation has the potential to significantly reduce

bacterial contamination and deterioration, which could reduce food waste issues

and preserve product quality during the transportation of the tomato supply chain.

Fungi are currently a problem for the food industry due to their ability to

degrade food and produce mycotoxins (Saladino, Luz, Manyes, Fernández-

Franzón, & Meca, 2016). Fungal contamination can occur at various stages

during cultivation, collection, transport, storage and processing (Yang et al.,

2014), resulting in economic losses for the agricultural sector, and potential
health problems in livestock and humans (Rodríguez-Carrasco, Moltó, Mañes, &

Berrada, 2014; Zain, 2011)

Bio-preservation is the use of microorganisms, as well as their metabolic

products, to prevent fungal growth and improve the food shelf life. Lactic acid

bacteria Serum (LABS) is a concoction that has beneficial microorganisms

commonly used in numerous industrial fermentation processes. They are

considered by the Food and Drug Administration (FDA) and European Union as

a microorganism Generally-regarded-as-safe (GRAS) and with Qualified

Presumption of Safety (QPS) status (Martinez, Balciunas, Converti, Cotter, &

Oliveira, 2013)
Objectives

The aim of this study is to create a preservative that can contend with the

commercial product found in the market. The following sub objectives provide the

attainment of the said objective.

1. Determine the shelf-life of tomatoes applied with:

a. With LABS (Lactic Acid Bacteria Serum).

b. Without LABS (Lactic Acid Bacteria Serum).

2. Determine the physical and chemical properties of the mangoes during the

storage period in terms of:

a. Weight (Weight loss)

b. Color

c. pH Level

d. Total Soluble Solids (TSS); and

3. Determine if there’s a significant difference on shelf-life of Tomatoes after the

treatment of applying LABS.

H0: There is no significant difference in the changes during the marketability

period of the mango in terms of weight, color, pH level, and Total Soluble Solids.

H0: The resulting preservative has no difference in marketability with the non-

preserved mangoes.

These Research Hypotheses are aimed to test the efficacy of the resulting

preservative and its use on the market.

Significance of the Study

Food-borne diseases and intoxications have serious implications for both

the economy and the general population. Even with developments in food

technology, the number of illnesses caused on by contaminated foods continues

to increase quickly. Chemical preservatives have been widely used in the food

industries throughout the last few decades. Over the past ten years, there has

been a surge in interest in natural food preservatives that are safer for both

consumers and the environment, as a number of studies have shown the link

among these chemical food preservatives and toxicological issues and diseases

(such as cancer, heart disease, neurological disorders, and allergic reactions).

Furthermore, consumers worldwide recently are more health-conscious and

choose products that use bio-preservatives rather than artificial preservatives

(Alipin and Safitri, 2016).

byproducts to prolong food shelf life, increase food safety, and preserve food

using biological agents. According to Sakaridis et al. (2014), it describes how

hostile microbial interference inhibits the growth of harmful or undesired

microorganisms by preventing them from competing for nutrients and from

producing antimicrobial metabolites like organic acids, hydrogen peroxide,

diacetyl, reuterin, bacteriocins, and other low-molecular-weight metabolites.

LABS has been extensively utilized for the past few decades to preserve cooked

and fermented meat products. A range of strains of LAB have been proven to be

efficient against pathogens and microorganisms that cause spoiling. (Bartkiene et

al., 2020, 2022; Küley et al., 2020; Zokaityte et al., 2020; Ağagündüz et al., 2021,

2022; Sharma et al., 2021; Petkova et al., 2022; Rathod et al., 2022; Trakselyte-

Rupsiene et al., 2022; Yilmaz et al., 2022a,b).

Nonetheless, there is an absence of study on the biopreservation of fresh

vegetable, and fruit products. To guarantee food safety throughout food

manufacturing, a minimal amount of processing must be used, and natural

additives are preferred. Opposing microorganisms and their antimicrobial

metabolites, as well as the application of biological control mechanisms that

cause spoilage bacteria to be inhibited, are suggested for this. Because they can

impede the growth of unwanted microbes in food items, antimicrobial chemicals

are utilized in food (Kupryś-Caruk et al., 2019).

The main objective of this research is to explore how orange peels and lemon

grass can be used as preservatives to prolong the freshness of mangoes. The study

will investigate the impact of concentrations and application methods of orange peel

and lemon grass extracts, on the shelf life and overall quality of mangoes. It's

important to note that this study solely focuses on the use of orange peels and

lemon grass extracts as preservatives without considering potential natural

additives. The experiments will be conducted within a time frame with no emphasis,

on long term storage conditions