Running head: SCIENTIFIC INQUIRY FINAL

Scientific Final Inquiry Project Madeline Webb Ivy Tech Community College Central Indiana

SCIENTIFIC INQUIRY FINAL Experiment One: Question One: How does a constant light or dark environment effect the freshness of fruit? Claim One: The fruit will remain fresh for longer in a dark environment. List of Materials: 3 x Banana 3 x Peaches 3 x Strawberries Light source to stay constantly on fruit Dark area for second piece of fruit Camera Measuring tape Scales Ruler Marker Knife

Procedure: 1.) Cut open a sample piece of each fruit to compare cross-section against later test fruits. 2.) Take pictures of each cross-section. 3.) Take initial freshness measurements: weight, circumference; give a 1 to 5 score for categories of color, firmness, and scent. 4.) Label each fruit: one for light, one for dark. 5.) Place the fruit labeled LIGHT in a place of constant light, at room temperature. 6.) Place the fruit labeled DARK in a place of constant darkness (cabinet, closet), at room temperature. 7.) Take a picture at Day 0 and every two days to monitor visual changes in fruits. 8.) On Day 14, take final freshness measurements and cut open for cross-section. 9.) Compare final numbers and pictures to initial numbers and pictures for conclusions.

SCIENTIFIC INQUIRY FINAL Results:

Banana Light
Measurements Weight(g) Circumference(cm) Color Firmness Scent Initial 217.8g 14cm 5 5 1 Final 161.8g
11.5cm Change

Banana Dark
% Loss 25.7% 17.9% Initial 211.6g 13.3% 5 5 1 Final 176.8g 12% 2 3 1 Change 34.8g 1.3% 3 1 3 % Loss 16.4% 9.8%

0 1 3

56.0g 2.5cm 5 4 2

Strawberry Light
Measurements Weight(g) Circumference(cm) Color Firmness Scent Initial 48.9g 13.3cm 5 5 3 Final 19.7g 5.5cm 0 1 1 Change 29.2g 7.8cm 5 4 2 % Loss 59.7% 58.6% Initial 42.7g 12.3cm 5 5 3

Strawberry Dark
Final 23.4g 7cm 0 1 1 Change 19.3g 5.3cm 5 4 2 % Loss 45.2% 43.1%

Peach Light
Measurements Weight(g) Circumference(cm) Color Firmness Scent Initial 216.8g 24cm 5 5 1 Final 124.6g 19.1cm 1 1 0 Change 92.2g 4.9cm 4 4 1 % Loss 42.5% 20.4% Initial 190.4g 23.6cm 5 5 1

Peach Dark
Final 135.5g 20.2cm 3 3 3 Change 54.9g 3.4cm 2 2 2 % Loss 28.8% 14.4%

Conclusions: The results of our experiment with all 3 fruits show a higher percentage of weight loss and circumference loss with the fruit that was subjected to constant light. From these figures we can conclude that by storing a fruit in a dark area you can reduce the rate the fruit loses its volume, however the freshness of the fruits after the two week period was harder to tell. Using our freshness scale of smell, firmness and color we were able to conclude that the darker environment kept the fruit fresher than the light environment. After the two week testing time none of the fruits were considered to be edible any more. Strawberries were the

SCIENTIFIC INQUIRY FINAL first to show signs of mold and deterioration. From Davids comments the peach did not show signs of spoilage until about day 6 of the experiment when dark spots began to appear on the peach subjected to light and day 10 for the peach in the darker environment. So although the fruits after two weeks were no longer fresh we can see through our pictures and measurements that the darker environment was able to keep the fruit more fresh than the constant light environment proving our claim. Extra Research: Extra Research: Scientific Concepts: Photosynthesis. Light Energy and Temperature What is photosynthesis and what is its importance to fruits and vegetable growth? Photosynthesis is the process plants use to convert carbon dioxide with the help from light energy (sun) into chemical energy (sugar) to help the plant grow and use as food (Carter, 2004). Our initial thought is that if a picked fruit was put in light that perhaps this process continues and therefore it would not remain as fresh. Our thinking led us to our

claim that if you removed light from the picked fruit that it would last longer. Although our results did confirm this, further research into the area highlighted that light does not really play a role in storing already picked fruit to fruit or plants not picked. This is because once the fruit is picked it no longer goes through the process of photosynthesis and automatically starts maturing or ripening with or without a light source (Naik, 2011). What is Light Energy? Light energy can also be referred to as electromagnetic radiation. Often when we use the term light we are discussing optical light or the light that human eyes can see, however, there are multiple different electromagnetic radiation waves that are not visible to the human eye and have different characteristics (Purdue Chemistry Department, n.d.). These include

SCIENTIFIC INQUIRY FINAL radio waves, microwaves, infrared, x-ray, gamma rays. Light energy can be thought of as flowing like a wave carrying energy particles. To further define these terms particles have a definite mass and occupy space, whereas a wave has no mass and yet carries energy through

space (Blair, n.d.). As more energy is used the particles in the wave move quicker causing the wavelength to be shorter. The image below retrieved from the Purdue chemistry department demonstrates this concept:

As you can see by this image visible light makes up only a small portion of the whole light spectrum. Why does Temperature affect how quickly a fruit spoils? One characteristic which we can infer from the technical term for light electromagnetic radiation is that it is not only light that is radiated by also heat. From my research on the ripening and spoilage of fruit, placing the fruit or vegetable in a dark or light environment does not have that greater impact on how fresh the fruit will remain. The issue is that the fruit in the dark environment is not subjected to lights by-product which is heat (Gomez, 2011).

SCIENTIFIC INQUIRY FINAL With any form of energy heat is a by-product and light sources like the sun and

incandescent bulbs all radiate heat as well as light (Blair, n.d). We know that by keeping fruit and vegetables cool that it slows down the ripening process and keeps it fresher for longer. By increasing the heat, through the addition of constant light the fruit it stimulated to ripen faster and other causes of spoilage such as bacterial growth also affects this process and can speed up spoilage. What are the perfect conditions for fruit ripening? As fruits mature they produce a gas that acts as a ripening agent. Fruits need the right temperature and humidity to ripen and exposure to this gas can also increase the speed this occurs. According to Cynthia Gomez Green fruits generally take 2 weeks to ripen in an environment with a temperature of between 65 and 70 degrees Fahrenheit, or 3 to 4 weeks in 55-degree conditions (Gomez, 2011). With the addition of a constant light source creating a warmer environment for our fruit I believe it caused the fruit to ripen more quickly than the fruit not exposed to a light source.

Further Questions What effect does humidity and refrigeration have on ethylene gas production? Why do strawberries lose their freshness so quickly?

SCIENTIFIC INQUIRY FINAL Experiment Two: Question Two: How does circulating or non-circulating air affect the freshness of fruit? Claim Two: Fruit kept in a non-circulating air environment (i.e.ziploc baggy) will have a longer period of freshness. List of Materials: 3 x Banana 3 x Peaches 3 x Strawberries Zip lock bag Camera Measuring tape Scales Marker

Procedure: 1.) Take initial freshness measurements: weight, circumference; give a 1 to 5 score for categories of color, firmness, and scent. 2.) Label each fruit: one for open air, one for non-circulating air. 3.) Take initial photographs of fruit 4.) Place the fruit labeled OPEN AIR on kitchen counter, normal day light and night time darkness. 5.) Place the fruit labeled NON-CIRCULATING in a sealed ziploc bag on kitchen counter, normal day light and night time darkness. 6.) Take a picture at Day 0 and every two days to monitor visual changes in fruits. 7.) On Day 14, take final freshness measurements and cut open for cross-section. 8.) Compare final numbers and pictures to initial numbers and pictures for conclusions. Results:

Banana Open Air

Measurements Weight(g) Circumference(cm) Color Firmness Scent Initial 195.9g 12.8cm 5 5 1 Final 146.1g 11.0cm 0 1 2 Change 49.8g 1.8cm -5 -4 1 % Loss 25.4% 14.1%

Banana Non-Circulating
Initial 193.9g 12.8cm 5 5 1 Final 187.2g 12.5cm 3 3 3 Change 6.7g 0.3cm -2 -2 2 %Loss 3.5% 2.3%

SCIENTIFIC INQUIRY FINAL

Strawberry Open Air

Measurements Weight(g) Circumference(cm) Color Firmness Scent Initial 38.0g 11.0cm 5 5 3 Final 21.2g 5.0cm 1 1 0 Change 16.8g 6.0cm -4 -4 -3 % Loss 44.2% 54.5%

Strawberry Non-Circulating
Initial 38.9g 11.6cm 5 5 3 Final 37.1g 10.0cm 0 2 5 Change 1.8g 1.6cm -5 -3 2 % Loss 4.6% 13.8%

Peach Open Air

Measurements Weight(g) Circumference(cm) Color Firmness Scent Initial 190.7g 22.7cm 5 5 1 Final 142.2g 21.1cm 4 4 3 Change 48.5g 1.6cm -1 -1 2 % Loss 25.4% 7.0% Initial

Peach Non-Circulating
Final 181.5g 22.8cm 5 4 3 Change 3.8g 0.2cm 0 -1 2 % Loss 2.1% 0.9% 185.3g 23cm 5 5 1

Conclusions: From the results shown above the fruit kept best in the Ziploc bags. In terms of the strawberries that body mass and circumference remained the same but the mold production was quite substantial due to the right growing conditions for food spoilage. The banana and peach, however, can still be considered fresh. A bruised banana is not spoilt and can be used for things such as baking banana cake. The plastic bag prevents the interaction of oxygen with the fruit that causes oxidation and begins the ripening process. Volume loss was a lot less from the fruits stored in these bags compared to the fruits stored in open circulating environments. It also seems as if air had managed to enter the bags, which hints that the fruits maybe producing some form of gas.

SCIENTIFIC INQUIRY FINAL Extra Research: Scientific Concepts: Ethylene gas, Respiration/Transpiration, Oxidation Respiration All living things need to breathe to take up essential gases that allow the plant or

animal to perform specific functions. This process is called respiration and refers to the intake of oxygen (in the case of animals and humans) or carbon dioxide (in the case of plants) (McClellen, n.d.). In our experiment we noticed both air appearing in the bag as well as some moisture. This air can be a mixture of the fruit giving off oxygen due to its respiration and possibly ethylene gas. Having oxygen present can increase the rate at which the fruit spoils our fruits had the optimal temperature, moisture and oxygen to fuel mold to start growing. Transpiration/Evaporation/Condensation Transpiration refers to when plants lose moisture. If we think of perspiration in humans as the body perspiring sweat to cool and bring moisture to the surface of the skin, in fruit it is the same process but is called transpiration (McClellen, n.d.). Once the liquid is drawn to the surface it is typically evaporated (the process of turning a liquid into a gas) and moves into the surrounding air as water vapor. However if the temperature is right and this water vapour cannot escape as it is trapped the result will be the vapor reforming as a liquid via a process of condensation (). In our experiment we were able to observe this occurring as we could see a build up of moisture that had been transpired by the plant turned into a gas and then condensed to form droplets in the Ziploc baggie. As the air is cooled near the surface of the bag it produces water.

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Oxidation Air is made up of 78% nitrogen, 21% oxygen, and a 1% mixture of other gases. Oxygen is need to sustain life, however, it can also cause deterioration. Imagine rusting of metal, oxygen can also be destructive to a fruits color, vitamin content and flavor. As stated before it can fuel the growth of bacteria and mold as well as enzymes due to the oxidation of the fruit (Food and safety, n.d). Ethylene Gas There are some fruits that contain a hormone call ethylene and they will release this hormone to help them ripen and mature once they have been picked. This hormone is naturally occurring and fruits including bananas, apples and pears produce high amounts of this type of hormone(). Different fruits respond differently to the presence of Ethylene. Ethylene has no effect on humans but many experiments placing bananas and unripened tomatoes show that the ethylene production from the banana helps to increase the rate the tomato ripens in(Engineering, n.d).

SCIENTIFIC INQUIRY FINAL One bad apple spoils the bunch! This can be a problem as some fruits do not produce this gas and therefore when they are exposed to it by a high gas producing fruit like an apple it can cause them to ripen very quickly and increase the risk of spoilage(Curry, 1998). Here is a chart David found from the Engineering Tool Box site about certain fruits that produce and are sensitive to ethylene gas:
Optimal Storage Temp. Product Bananas Peaches Strawberries ( F) 56-60 31-32 32
o

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Opti ma l Humi di ty % 85-95 90-95 90-95

Sensitive to Ethylene Approx. Production Ethylene 3) Storage Life Medium High Very Low No Yes No 2-4 weeks 3-7 days

Comments

Apples Apricots Blackberries Grapes Melons, Honey Dew Nectarines Oranges Pears Plums Pumpkins Raspberries Tangerines
3)

30-40 31-32 32-33 31-32

90-95 90-95 90-95 85

High High Very Low Very Low

Yes Yes No Yes

1-12 months 1-3 weeks 2-3 days 2-8 weeks

Chill sensitive stored at 3540 F

50-55 31-32 32-35 29-31 31-32 50-55 31-32 32-35

85-95 90-95 90-95 90-95 90-95 65-70 90-95 90-95

Medium High Very Low High High No Very Low Very Low

Yes No Yes Yes Yes Yes No No 2-7 months 2-5 weeks 2-3 months 2-3 days 2-4 weeks

Products sensitive to ethylene should not be stored together with products producing ethylene.

Exposure to ethylene may soften the flesh, adding bitter taste to the product or/and accelerate ripening.

Further Questions Are there any types of packaging that can reduce transpiration/condensation? How do humidifyers in refridgeratiors work? How can we decrease the amount of ethlyene gas being produced by a fruit?

SCIENTIFIC INQUIRY FINAL Experiment Three:

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Question Three: How does the type of packaging affect the freshness of fruit? Claim Three: Fruit kept in specially made green bags will have a longer period of freshness. List of Materials: 3 x Banana 3 x Peaches 3 x Strawberries Zip lock bag Camera Measuring tape Scales Knife Marker

Procedure: 1.) Take initial freshness measurements: weight, circumference; give a 1 to 5 score for categories of color, firmness, and scent. 2.) Label each fruit: one for brown bag, one for green bag. 3.) Place the fruit labeled BROWN BAG in bag, fold over top leave on kitchen counter, normal day light and night time darkness. 4.) Place the fruit labeled GREEN BAG, in a green bag, fold over top as directions instruct, leave bag on kitchen counter, normal day light and night time darkness. 5.) Take a picture at Day 0 and every two days to monitor visual changes in fruits. 6.) On Day 14, take final freshness measurements and cut open for cross-section. 7.) Compare final numbers and pictures to initial numbers and pictures for conclusions Results:

Banana Brown Bag

Measurements Weight(g) Circumference(cm) Color Firmness Scent Initial 192.8 13.0cm 5 5 1 Final 158.8 11.5 0 1 4 Change % Loss Initial 202.0 13.5 5 5 1

Banana Green Bag

Final 198.0 13.0 4 3 3 Change %Loss

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Strawberry Brown Bag

Measurements Weight(g) Circumference(cm) Color Firmness Scent Initial 38.0 11 5 5 3 Final 17.3 4.3 0 0 1 Change 20.7 6.7 % Loss 54.5% 60.9% Initial 37 11.4 5 5 3

Strawberry Green Bag

Final 34.2 N/A 0 0 5 Change 2.8 % Loss 7.6%

Peach Brown Bag

Measurements Weight(g) Circumference(cm) Color Firmness Scent Initial 198.2 23.2 5 5 1 Final 180.2 22.1 5 3 3 Change % Loss Initial 190.3 23.4 5 5 1

Peach Green Bag

Final 190.2 23.4 5 5 3 Change % Loss

Conclusions: After our research on the effect of ethylene gas production and the ripening process of fruits we claimed that the fruit placed in the green bag would last longer. The strawberries were the most rapid to show changes. Both the green bag and the brown bag showed mold production by day two. Strawberries need refrigeration to remain fresh and this made it difficult to see which experiment worked better. The volume of the green bag was maintained more than that of the brown and from this I believe that if the strawberries were to be refrigerated that they would last longer. From Davids observations day 10 again showed the peach in the brown bag showing wrinkles due to moisture loss. The bananas also showed less browning in the green bag then in the brown bag. The plastic seems to hold in moisture maintaining the plumpness of the fruit whereas the brown bag absorbs this moisture dehydrating the fruit. Our results again support our claim that the green bag keeps the fruit fresher.

SCIENTIFIC INQUIRY FINAL Extra Research: Scientific Concepts: Ethylene gas and Zeolites The premise of the green bags success at allowing fruit to stay fresher for longer is

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that it claims to be able to break down the ethylene gas that would cause fruit to ripen or spoil faster. The ingredient or additive within the plastic of the green bags is called zeolites (Beattie, 2009). Zeolites have the ability to absorb many different gases and this is why they used this mineral in the green bags as it helps to absorb the ethylene gas being produced by the fruit or vegetable within it. A direction on the packet of the green bag was to ensure the fruit or vegetable being placed within the bag was dry. I believe this is to prevent the amount of moisture that could transpire and condense in the bag. Our experiment showed that the green bag did keep the fruits fresher for longer. Zeolites have a porous microstructure that allows it to trap different kinds of molecules like ethylene gas. The green bag draws this gas away from staying stagnant around the fruit causing it to ripen and rot. The bag captures the gas within its microstructure so that it cannot harm the fruit. Zeolites can only hold so much, so one it is saturated it can become less effective. This is another reason why the produce must be completely dry before being put into the bag, because the zeolites can also capture the water vapor causing them to become saturated more quickly (Curry, 1988). Further Questions: Do they utilize zeolites in other contains apart from green bags? What other products are zeolites used for to absorb other gases?

SCIENTIFIC INQUIRY FINAL References CDLI. (2007). Factors Affecting Reaction Rates. Retrieved March 12, 2012, from

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https://www.cdli.ca/sampleResources/chem3202/unit01_org01_ilo03/b_activity.html Curry, E.A. Dr. March 10, 1998. Ethylene in Fruit Physiology. WSU Tree Fruit Research and Extension Center. Post Harvest Network. Retrieved April 8, 21012 from http://postharvest.tfrec.wsu.edu/pages/PC98M

Decelles, P., (2002). "The pH Scale," Virtually Biology Course, Basic Chemistry Concepts, Johnson County Community College. Retrieved March 12, 2012, from http://staff.jccc.net/pdecell/chemistry/phscale.html.

Durst, R. A. (2008). "pH." Retrieved March 12, 2012, from AccessScience database.

Engineering Tool Box, The. Fruits and Vegetables-Optimum Storage Conditions. Retrieved April 8, 2012 from http://www.engineeringtoolbox.com/fruits-vegetablesstorage-conditions-d_710.html

Ewart. (n.d.). The affect of temperature on reaction rate. In Interactive Learning at ewart.org.uk. Retrieved March 12, 2012, from http://www.ewart.org.uk/science/patterns/pat1.htm

Food Safety Education. Describe why food spoils. Retrieved April 8, 2012 from http://www.foodsafetysite.com/educators/competencies/general/spoilage/spg1.html

McLellan, M.R. 2012. fruit processing. Encyclopdia Britannica. Retrieved 8 April 2012 from http://www.britannica.com/EBchecked/topic/221114/fruit-processing

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National Aeronautics and Space Administration. (2009). Reaction Rates. Retrieved March 12, 2012, from http://www.nasa.gov/pdf/544898main_PS3_Reaction_Rates_C5_Final.pdf Purchon, N. D. (2006, November 11). Rates of reaction. Retrieved March 12, 2012, from http://www.purchon.com/chemistry/rates.htm