RESEARCH PLAN

A. QUESTION OR PROBLEM BEING ADDRESS

The main objective of this study is to determine the effects of applying dried guso
on the shelf life of carabao mango.
Specifically, this study will seek to answer the following questions.
1) Will there be a significant difference in the shelf life of mangoes when dried guso
is applied compared to the mangoes without dried guso?
2) How many days will ripe mangoes last when dried guso will be applied?

B. GOALS/ EXPECTED OUTCOMES/ HYPOTHESES
The research study intends to develop a technique in increasing the shelf life of
mangoes using Dried Guso Powder to decrease the number of wasted fruits with a safe,
effective, cheaper, and also mangoes can be brought over a long distance to increase the
marketability of mangoes.
Hypotheses
H
o
: The application of dried guso will not make any significant difference in the
shelf life of mango.
H
o
: If the mango will be applied with dried guso then the shelf life of mango will
increase.

C. DESCRIPTION IN DETAIL OF METHOD AND PROCEDURES

Research Design

In this research study, Randomized Complete Block Design will be applied
wherein the mangoes will be assigned to different set-ups trough draw lots. There will be
three set-ups, for every set-up there will be three trials with three replicates, for every
replicates there will be three mangoes.

Procedure

The mango fruits and dried Guso will be used as the treatment for the experiment.
For this experiment the researchers will gather one hundred eight mango fruits and sixty
grams of dried guso powder. The mangoes should be at mature ripe stage and will be
washed using distilled water before applying the treatment. The materials will be divided
into four different set-ups. Each treatment will include three mangoes. The mangoes will
be coated with dried guso powder, the fruits will be placed in a corrugated soft board
cartons in three layers separated by soft board sheets (boxes of the same size and kind)
and will be stored at a room temperature for seven days. Mangoes will be observed and
analyzed in different parameters everyday for seven days. The weight, color, appearance
and firmness will be noted for observation.

Gathering of Materials
Newly harvested mature mangoes will be gathered from Tetuan (Nonoy Galvez)
that will undergo the hot water treatment and will be placed in corrugated boxes. Agar-
agar will be bought at Sta. Cruz Flee Market and lye will be bought at local bakery shop.

Preparation for the powdered Agar agar
Agar-agar will be bought at Sta. Cruz flee market. These will be washed thoroughly,
soak in water overnight and sun dried for a day and will be grind before applying on the
mangoes.

Preparation of Set-ups
Set-up A- the controlled set-up in which there was no application of dried guso and Lye
Set-up B- 10g of dried guso and 20ml of lye
Set-up C- 20g of dried guso and 20ml of lye
Set-up D- 30g of dried guso and 20ml of lye

Waste Disposal
After the actual experimentation and after the researcher will find out if the dried
Guso will affect in increasing the shelf life of mangoes, the area of the actual
experimentation will be cleaned after, mangoes will be kept but the rotten mangoes will
be thrown away and the four corrugated boxes will be kept.



D. BIBLIOGRAPHY
Internet
Amanullah. (2012). Prolonging shelf life of fruits. Retrieved from
http://beta.dawn.com/news/759949/prolonging-shelf-life-of-fruits.
Applications of chitosan for improvement of quality and shelf life of foods (2007).
Retrieved February 5, 2014, from http://www.ncbi.nlm.nih.gov/pubmed/17995743.
Journal Articles
Haris, N. (2013). What Are the Health Benefits of Eating Seaweed? Live Strong.
Retrieved from http://www.livestrong.com/article/18578-health-benefits-eating-
seaweed/.
Books
Opina, Oscar S. And Medina, Jose R. (2000). Integrated pest management for mango.
Mango Production Manual. Los Baos, Laguna: PCAARD, United Nations
Development Programme, pp. 55-78 (PCARRD Book Series No. 167-A/2000).
Soriano, Nora N. (2000). A guide to Food Selection, Preparation and Preservation.
Quezon City: Rex Printing Company, inc. pp. 47.
Herren, Ray V. (2007). The Science of Agriculture: A Biological Approach (Third
Edition). University of Georgia, Athens.
Faylon, Patricio S. (2006). Mango Production Manual. Laguna: PCARRD.
Research Paper

Madrigal et. al, 2011. THE EFFECT OF POWDERED SHRIMP (Metapenaeus
monoceros) SHELL COATING IN DELAYING THE RIPENING OF
TOMATOES (Solanum lycopersicum).

D.C Slaughter. (2009). Methods for Management of Ripening in Mango. Biological
and Agricultural Engineering University of California, Davis. Retrieved July 29,
2013, from http://www.mango.org/media/55737/methods_for_management_of_
ripening.pdf

Magangan et. al, 2013. Cancer Pagarus (crab) AND Penaeus monodon (shrimp)
EXOSKELETON POWDER COATING AS RIPENING INHIBITOR OF
CARABAO MANGO (Mangifera indica).