The Effect of Storage Method and Temperature on Apple Ripening
The purpose of this experiment was to determine whether storage method and storage temperature had an effect on the ripening of apples over a five day period. To do this, combinations of ripe and unripe apples were placed into both Debbie Meyer Green Bags and regular plastic Ziploc bags. These bags were then either placed into a refrigerator at 1ºC or left at room temperature, 22ºC. After five days, an unripe apple from each bag was cut in half and endured a starch iodine test; the sample was then compared to the National Apple Ripeness Chart. Overall, the green bags did seem to reduce the maturity of the apples when compared to the plastic Ziploc bags. The apples that were placed in the refrigerator actually seemed to become more mature after five days than those that were left on the counter, although both variations were very small.
The results from this experiment had very small differences, showing that neither the Debbie Meyer Green Bags nor the cooler storage temperature had any significant effect on the maturity of an apple in comparison to Ziploc bags and room temperature. This research is relevant as people around the world need to develop a better method and/or product to preserve fruits and other produce.
Research Done By:
Shannon Barber
Lakeview High School
Shannon Watkins
Lakeview High School
Warren Consolidated Schools