Abstract The purpose of this experiment was to find the characteristics of solutions which make them effective in controlling the oxidation of apples. We also wanted to know how important the amount of contact with air was to the process of apple oxidation. To arrive at that knowledge, we tested cut apple slices that were coated in solutions and left standing for twenty four hours. A set of slices were unwrapped, and a set was wrapped. Our results showed that solutions with pH levels similar to the apples were most successful as well as those solutions containing ascorbic acid, a strong antioxidant.
Apples are a common, delicious part in the lunches of students around the world.
However, one characteristic of apples sometimes makes them unappetizing. When cut and left standing for a few hours, apples turn brown and often lose their crispness. Our curiosity surrounding this question inspired us to design a lab addressing it. Oxidation, the reacting of the apple molecules to the oxygen molecules ill the air, causes apples to turn brown. The pigments apples contain contribute to the fact that the apples change color from white to brownish.