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ABSTRACT

Tomato and papaya are common to Filipino consumers. Tomatoes has


numerous types of shapes, flavors and colors while papaya is a delicate fruit with
a thin layer of skin covering it. The common belief is that salt kills bacteria, but in
fact, salt doesn’t preserve food directly. Instead, it plays an important role in a
fascinating process called, osmosis. Salt draws out the moisture from whatever
substance it comes into contact with replacing the water molecules with salt
molecules.
The proponents obtain fifteen tomatoes and ten papayas for the
investigation. Five concentrations were prepared H2O, one, two, three and four
molars of salt. We washed three different pieces of tomatoes in the mixture of
water and salt. We did the same thing but with two different pieces of papayas.
Ideally, we will take the amount of water necessary to completely cover the fruit
and after we will soak the tomato and papaya with water and salt. They will be
observed during the time they are stored. They will be checked for any
improvements or changes. Then we will be able to know the effects of salt in the
preservation of tomatoes and papayas.
Based on the findings the proponents found out that salt can extend the
shelf life of tomato and papaya. Four molars of salt may extend the shelf life of
tomatoes and four molars of salt and water may extend the shelf life of papayas.
Generally, it is recommended that in any activity involving fruit processing and
preservation, the use of salt in four molars concentration may be used or applied
for better preservation and extended shelf life time for tomatoes and papayas.