Post-Harvest Shelf-Life Extension of Avocados Using Garlic Peel Extract as Coating
Document Types
Poster Presentation
School Name
De La Salle University
Track or Strand
Science, Technology, Engineering, and Mathematics (STEM)
Research Advisor (Last Name, First Name, Middle Initial)
Benedicto, Jody M.
Start Date
23-6-2025 10:30 AM
End Date
23-6-2025 12:00 PM
Zoom Link/ Room Assignment
5th Floor Breakout Function Room (501-503), Enrique K. Razon Jr. Hall, DLSU Laguna Campus
Abstract/Executive Summary
Avocados are one of the most easily spoiled fruits due to their distinct properties and the influence of microbial activity. To address this issue, previous studies have shown that garlic peel extract (GPE) can inhibit bacterial and fungal growth due to the presence of antimicrobial compounds such as allicin, thereby reducing spoilage and extending the shelf life of foods. Thus, this study aimed to determine the optimal GPE concentration that will maximize preservation efficacy of avocados. In this study, the preservation effects of GPE with varying concentrations (12.5%, 25%, and 50%) were evaluated over a storage period of 7 days on avocados. The study measured changes in specific quality indicators, namely color and weight loss percentage, as objective criteria for spoilage progression. The results have shown that experimental groups treated with GPE had significant differences in results compared to the control group, with avocados treated with 50% GPE yielding the best results, showcasing a reduced and more gradual change in color and weight compared to the other extract concentrations. Furthermore, statistical analyses (one-way ANOVA and Tukey's HSD test) confirmed that 50% GPE concentration resulted in the least color deviation and lowest weight loss, indicating enhanced preservation. The results of this study may provide insights into a novel method in extending the shelf life of avocados and reducing its post-harvest losses.
Keywords
avocado; garlic peel extract; preservation; weight loss; color change
Research Theme (for Paper Presentation and Poster Presentation submissions only)
Food, Nutrition, and Health (FNH)
Initial Consent for Publication
yes
Statement of Originality
yes
Post-Harvest Shelf-Life Extension of Avocados Using Garlic Peel Extract as Coating
Avocados are one of the most easily spoiled fruits due to their distinct properties and the influence of microbial activity. To address this issue, previous studies have shown that garlic peel extract (GPE) can inhibit bacterial and fungal growth due to the presence of antimicrobial compounds such as allicin, thereby reducing spoilage and extending the shelf life of foods. Thus, this study aimed to determine the optimal GPE concentration that will maximize preservation efficacy of avocados. In this study, the preservation effects of GPE with varying concentrations (12.5%, 25%, and 50%) were evaluated over a storage period of 7 days on avocados. The study measured changes in specific quality indicators, namely color and weight loss percentage, as objective criteria for spoilage progression. The results have shown that experimental groups treated with GPE had significant differences in results compared to the control group, with avocados treated with 50% GPE yielding the best results, showcasing a reduced and more gradual change in color and weight compared to the other extract concentrations. Furthermore, statistical analyses (one-way ANOVA and Tukey's HSD test) confirmed that 50% GPE concentration resulted in the least color deviation and lowest weight loss, indicating enhanced preservation. The results of this study may provide insights into a novel method in extending the shelf life of avocados and reducing its post-harvest losses.
https://animorepository.dlsu.edu.ph/conf_shsrescon/2025/poster_fnh/2
