Volume 6 Number 1 Article 9 Effects of pH, temperature, and air on apple slices. A day later, the experimental slices were compared to the control slice. Observations were taken and effects were calculated to determine the consequences of the factors on the apple's color. Temperature and air influenced the apple slices to turn brown the most while pH seemed to have a smaller effect on the apple's resulting brown color. Data from this experiment indicated that the best environment for preserving the apple slices' original color was in an acidic buffer solution of pH 5, at 4 degrees C, and unexposed to air.
Apples are extremely popular for their being delicious and nutritious.
The company, Washington Apples, has recently launched a series of commercials to sell their product. When the people first bite into the deliciously tender apple, the juice from the white flesh of the apple comes rolling down the side of their mouth. After the first bite, however, the bitten apple never appears on the camera. The makers of the commercial are fully aware of the fact that apples tend to turn to brown after several bites, and the apples cannot be left unattended without their skin. As scientists, we wanted to find an environment that can preserve the apples' appealing white color for a long time, long enough so that Fuji Apples might want to show a commercial about how their apples lasts and lasts.