Effect of Various Antioxidants On Apple Browning


Purpose

The purpose of this experiment was to compare the color of apples when treated with antioxidants. 

I became interested in this idea when I when I read a report my sister did on Tree Top and saw how important keeping the apples fresh was to the industry.

        The information gained from this experiment could benefit apple production companies increase sales of their products.

Hypothesis

         My hypothesis was that the AS-1 solution would prevent oxidation most effectively.

I based my hypothesis on the fact that it is the most expensive as well as the fact that it is what Tree Top uses in a commercial process.


Science Fair Experiments

Experiment Design

The constants in this study were:

•    Storage temperature
•    Time exposed to oxygen
•    Type of apple 
•    Labscan EX
•    Storage containers
•    Method of preparation
•    Amount of solution 
•    Percent of solution

The manipulated variable was the antioxidant solutions used for the prevention of oxidation.

The responding variable was the color of the apples.

To measure the responding variable, I scanned the color of the apples using a Labscan EX owned by Tree Top’s technical lab.


 Materials


Procedures

 1)    Prepare solutions

        a)    Pour 1000 grams of water into a plastic pitcher

        b)    Add 30 grams of AS-1 to the pitcher

        c)    Stir until dissolved

 2)    Repeat step 1 with Ascorbic acid, Ca-Ascorbic, and citric acid

 3)    Pour 1000 grams of water into a plastic pitcher for the control
group

 4)    Core and slice 4 apples 

 5)    Treat apples immediately

          a)    Pour 5 slices of apple into the pitcher of AS-1

          b)    Stir for 2 minutes 

          c)    Remove apple slices from pitcher 

         d)    Put apple slices in plastic bag

  e)    Label plastic bag with the solution 

 6)    Quickly, repeat step 5 with each different solution (Ascorbic acid, Ca-Ascorbic, and citric  acid)

 7)    Prep machine by calibrating for pure black and pure white

        a)    Stabilize colors on the LabScan EX

        b)    Change the reading plate to 3/4 inch diameter

 8)    Test apples 

        a)    Place one apple slice over the hole in LabScan EX.

         b)    Press F3 on the keyboard 

        c)    Remove apple after the machine beeps 3 times

 9)    Repeat step 8 two more times with different slices for same solution

 10)    Repeat step 8 and 9 with each of the different solutions

 11)    Print out data sheet 

 12)    Calculate and record averages

Results

The original purpose of this experiment was to compare the color of apples when treated with antioxidants.

The results of the experiment were that AS-1 (Nature Seal) prevented browning most effectively, by the end of testing the lightness level was only on average 45.05 when it started with a lightness level of 46.31.

Conclusion

My hypothesis was that the AS-1 solution would prevent oxidation most effectively.

The results indicate that this hypothesis should be accepted, because As-1 prevented browning most effectively.

After thinking about the results of this experiment, I wonder if the starch content affected how quickly oxidation occurred. I also wondered if there are some types of apples that brown quicker than others. I also wondered if there are other solutions that prevent browning more effectively than AS-1.

If I were to conduct this project again I would test more apples more times. I would also use another method of testing to make sure it was correct.

Researched by ----- Amanda J

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