PREVENTING THE BROWNING OF SLICED FRUIT
In Partial Fulfillment Of the Requirement for the Science Subject
QUIAMJOT. ANGEL ZCARINA FERNANDEZ, KIM ANGELA P. MONTEMAYOR, KYLE CLARENCE R. BATO, ZYMON ORUBIA, RACHEL STUDENT
March 2017
ABSTRACT Title
: Preventing the Browning of Sliced Fruit
Researchers
: Angel Zczrina L. Quiamjot Kim Angela P. Fernandez Rachel Orubia Kyle Clarence R. Montemayor Zymon Josh Bato
Grade & Section
: Grade 10-Carmel
Date of Completion: March 2017 This study employed the descriptive research design method in conducting research study. This was done in order to determine the main objective of the study which was to determine the Preventing the Crowning of Sliced Fruit. Specifically, the study sought to investigate if the demographic profile of the respondents. Identify significant difference between the level of Preventing the Browning of Sliced Fruit with the use of Lemon extract;
TABLE OF CONTENTS
Page TITLE PAGE ABSTRACT TABLE OF CONTENTS
i ii iii
Chapter 1 Introduction Background of the Study Statement of the Problem Hypothesis Significance of the Study Scope and Delimitation of the Study Definition of Terms 2 REVIEW OF RELATED LITERATURE AND CONCEPTUAL FRAMEWORK
1 3 4 4 7 7
8
3 METHODOLOGY Subject of the Study Procedure Statistical Treatment
12
4 Results and Discussion
13
5 Summary, Conclusion, and Recommendation
14
BIBLIOGRAPHY APPENDICES Letter and other Documents Questionnaires Curriculum Vitae
CHAPTER 1 THE PROBLEM AND ITS SETTING
Background of the Study
Preventing is about keeping something from happening or arising. It is also keeping a certain phenomena or scenario to not occur. In our everyday, preventing is not a rare thing anymore because we almost do it most of the time. For example, preventing the people we don’t want to meet or preventing to eat food we are not allowed to ingest and many more. For this lesson what we are preventing is how to avoid sliced produce from turning brown, but have you ever wondered why this produce turns brown, it is because of when a produce is cut or bruised, oxygen is introduced into the injured plant tissue. When oxygen is present in cells, polyphenol oxidase enzymes in the chloroplasts rapidly oxidize phenolic compounds naturally present in the produce tissues to o-quinones, colorless precursors to brown-colored secondary products. Many people use a lemon or citrus to keep sliced fruit like apple, or pears from browning. But it turns out a mixture of honey and water is much better and keeps your fruit fresher longer. The steps is pretty simple just soak the apple, pears, or other fruit you don’t want to turn brown for 30 seconds in a mixture of 2 tablespoons of honey and 1 cup of water. Your fruit will stay
fresh and bright for up to 8 hours, perfect if you need to slice now and serve later. (Alan Henry, 2013) In addition brown fruit is just not appealing. Even though it might not taste any different, we eat with our eyes. Children especially eat with their eyes. If they are on the edge about eating a piece of fruit, if it is brown then there is no way they will want to eat it. The great thing is there are a lot of different solutions to prevent sliced fruit from turning brown, but I chose apples as my sliced fruit because they are commonly used and definitely go brown fast. According to (Rebeccah Marsters,, 2013) there are some quick tips for us to follow on how to prevent fruit from browning. First, you need to put 2 tablespoon of honey in a container with a cup of water then put the sliced apple, pears or any other fruit that you want to prevent in turning brown. All you need to do is just wait for 5 minutes then you can see if the process that you’ve followed will work. Moreover, there are four different solutions to test the effectiveness of how a produce can be prevented from turning brown. The first option is Lemon Juice, to make a lemon juice solution you will mix 1 tablespoon of lemon juice per 1 cup of water. You can also use other citrus juices like pineapple, or orange for a different flavor. Second is Citric Acid, this is usually found by the canning supplies and is used to prevent browning in your canned goods or increase the acidity of certain foods when canning. You will
dissolve 3 tsp of citric acid in 1 cup of water. Then the third option is Soda Water, you can find this in stores and it is called Club Soda, or Soda Water. And lastly, Plain Cold Water. The criteria that was used to determine which method was the best were the appearance, flavor, and texture. The best way to prevent browning is to soak the cut fruit in a saltwater solution 1/2 teaspoon kosher salt per cup of water for 10 minutes; then drain and store until ready to use. The mild salt flavor can be rinsed off with tap water before serving the best part is that even after rinsing, the browning is still just as effectively reduced. This research is all about the observation of why do sliced produced turns brown. In this study you will know what factors affects the produce that makes its outer expose layer brown. We will also show some simple remedies to slow down the ripening of the fruits. In this study you will know the step by step on how to prevent fruit sliced. Statement of the Problem The main objective of this study is to observe the slowing down of browning of a sliced produce. 1. What is the components of the lemon to prevent the browning of a sliced fruit? 2. What makes lemon different from salt?
3. What is time period of a fruit if you soaked it in the extract of a lemon? 4. Can lemon strengthen the color of the product? 5. Can salt be the substitute to prevent the browning of a sliced fruit? General Problem 1. Can honey and lemon juice truly slow down the ripening of sliced or chopped produce? 2. Would the honey and lemon juice affect the taste of the preserved produce? Hypothesis Based on our research the extract of a lemon can prevent the browning of sliced fruit. Based on our experiment we tested the thing that can attest how it take long if we put the extract of that thing which is the lemon and salt. We also look for their difference of which one will work. We tried this two things in the different container and wait for one hour to prove which one will attain its freshness. After we wait for about an hour, we looked at those two different containers which is the lemon with apple and apple with salt and we proved that when an apple is put on saltwater, its outer surfaces will easily turn brown but when it is put into water with lemon, it does not easily turns brown but
instead stays the same for about an hour. So we proved that lemon is more effective to prevent the turning of brown of sliced fruit. Behind these experiments lies an explanation, Lemon juice helps keep the apple from browning, because it is full of ascorbic acid (Vitamin C) and it has a low (acidic) pH level. Ascorbic acid works because oxygen will react with it before it will react with the polyphenol oxidase. However, once the ascorbic acid gets used up, the oxygen will start reacting with the enzyme and browning will occur. Lemon juice's low pH level also helps prevent browning. Polyphenol oxidase works best when the pH level is between 5.0 and 7.0. However, below a pH level of 3.0, the enzyme becomes inactivated. The pH of lemon juice is in the 2.0 range, making it very effective against browning.
Significance of the study The importance of this study is to help other people on how to solve simple daily problems just like preventing sliced produced on browning. The results of this study are to give convenience and easier life style. Humans. Based on our research these people can take advantage on the results of this research because they could have another chance for them to eat fruits that has already turned brown through the use of lemon which we use, and this method is already proven, we, the people of the country are also the one who can benefit from this research.
Scope and delimitation of the study This study is limited only for those people that used to cut a fruits like an apple because it can help them to prevent the browning of their fruit and it won’t be wasted because they can still eat them. This study will examine a person who likes to cut a fruits to prevent the browning with the use of lemon, salt and calamansi. The researchers believed that this study will benefit a person who wants to prevent the browning of their unripe fruits. Definition of terms Prevention- the act of preventing; effectual hindrance. The action of stopping something from happening or arising. Browning - it is the process of turning into brown color of a certain thing. Soaked
- extremely wet; saturated.
Extract
- remove or take out, especially by effort or force.
Ripening
- become or make ripe.
Fruit
- the sweet and fleshy product of a tree or other plant that contains
seed and can be eaten as food.
Citrus
- a tree of a genus that includes citron, lemon, lime, orange, and
grapefruit. Native to Asia, citrus trees are widely cultivated in warm countries for their fruit, which has juicy flesh and a pulpy rind. Salt
- a white crystalline substance that gives seawater its characteristic
taste and is used for seasoning or preserving food. Components- a part or element of a larger whole, especially a part of a machine or vehicle. Effectiveness- the degree to which something is successful in producing a desired result; success. Fresh
- recently made or obtained; not canned, frozen, or otherwise
preserved. Not previously known or used; new or different. Benefit
- an advantage or profit gained from something. A payment or gift
made by an employer, the state, or an insurance company. Prove
- demonstrate the truth or existence of (something) by evidence
or argument. Use
- take, hold, or deploy (something) as a means of accomplishing a
purpose or achieving a result; employ. Result
- a consequence, effect, or outcome of something.
CHAPTER 2 REVIEW AND RELATED LITERATURE
Apples are one of many fruits that contain a large amount of an enzyme called polyphenol oxidase. As its name suggests, it is capable of oxidizing polyphenols, molecules that play a variety of roles in plants, from protecting against infections to giving them their pigments. Polyphenol oxydase and the polyphenols themselves are stored in separate areas of the plant's cells, but when the cells are damaged—say, by slicing open an apple or dropping and bruising it—the cells are ruptured and the enzyme comes into contact with its prey...er...I mean substrate. With the help of oxygen, which is in the air around the damaged cells, the polyphenol oxidase initiates a series of chemical reactions, transforming the polyphenols and eventually producing melanins: brown pigments. Browning of fruit is caused by three separate chemicals, including phenols, enzymes and oxygen. When an apple is cut and the inside is exposed, the cells are broken open and the phenols and enzymes begin to react with one another and with oxygen. The result is a brown chemical.
Lemon juice is the strongest edible acid available that can stop the action of the enzymes. Apples can also be coated with mayonnaise or salad dressing to block out the oxygen, which will also stop the browning process. Once added to sliced apples, the ascorbic acid, or vitamin C, in lemon juice creates a barrier between the oxygen and the polyphenol oxidase. Until the lemon juice has evaporated or been completely absorbed, the oxygen reacts with the ascorbic acid, preventing the apple from turning brown. The more acidic a substance is, the more capable it is of preventing apples from turning brown during preparation. Using the acid in lemon juice to prevent apples and other fruit from darkening is a useful aid when preparing desserts of all kinds, from pies and breads to cakes and cobblers. While the browning of fruit is not in itself harmful, it detracts from the apples' visual quality and affects their appearance. Untreated fruit may also cause a change in the consistency or flavor of a baked good or dessert, as the brown color indicates that the tissues and sugars in the apple have started breaking down, which can lead quickly to spoilage. A lot of people will tell you to squeeze some lemon juice in the water first, which acidulates it; lemon contains ascorbic acid, which not only lowers pH (along with the citric acid also found in lemons) but can also reverse the oxidation reaction through a process chemists call reduction. In my tests, I did
3 tablespoons fresh lemon juice (more or less equivalent to the juice of an average lemon) per quart of water. Several other ways to keep apples fresh and crisp during preparation involve blocking the chemical reaction that causes them to turn brown. You can soak the sliced apples in apple juice, which has the added benefit of matching their flavor, or another juice such as lime or orange. A solution of 1/2 teaspoon salt dissolved in 4 cups of water is another choice, as is just plain cold water, as long as the apples are completely submerged. While lemon juice has one of the highest concentrations of ascorbic acid. The substrates involved in these reactions are located in the vacuoles while enzymes are in the cytoplasm; the reactions can take place only if they are mixed and in the presence of oxygen. So, all phenomena (cutting, shock, loss of firmness) lead to the starting of browning reactions which induce losses or changes of flavor, odor and nutritional value (Toivonen &Brummell, 2008). To avoid this phenomenon various methods are developed. The role of these methods is either to inactivate polyphenol oxidase (PPO) or to avoid contact between the enzyme and its substrate, either by adding antioxidants or by maintaining the structural integrity of the food. In the production of fresh-cut products, the use of heat is avoided in order to prevent cooking of the product, and consequently loss of fresh-like characteristics. Several chemical preservatives can be used, depending on
what is to be prevented; often chemical preservatives are applied in the control of enzymatic browning, firmness and decay (Brecht, 1992). Preparation steps such as peeling or scrubbing, slicing, shredding, etc remove the natural protection (peel or skin) of fruits and vegetables and cause bruises, rendering them susceptible to desiccation and wilting. This also exposes internal tissues to microbes and potentially deleterious endogenous enzymes. Among the possible consequences of mechanical injuries to produce are increase in respiration rate and ethylene production, accelerated senescence and enzymatic browning (Rosen and Kader, 1989)
Conceptual Framework
Preventing the browning of sliced produce through home remedies
To avoid spoilage and it would still able to be eaten with its natural color
Chapter 3 METHODOLOGY So here are the steps on how we did our experiment on how to prevent sliced produce from turning brown. Here are the following steps. 1. Ready all the materials needed for the experiment, the produce (apple), Tupper wares or bowl, spoon, water, salt, lemon juice. 2. Chop or sliced the produce into smaller pieces. 3. Fill the bowl or Tupper wares with tap water. 4. In the first bowl of water put salt and then stir for 30 seconds to let the salt dissolve. 5. For the second bowl put pure lemon juice. 6. Now, put apple both on the first bowl and the second bowl. 7. Wait for one hour and see the difference between the two apples from each bowl.
Chapter 4 Results and Discussion
The apple slices soaked in lime (pH 2.38) and lemon (pH 2.49) juices consistently performed the best, in terms of inhibiting the browning of cut apples at all select intervals, while the slices soaked in less acidic juices were not as good in preventing browning. This was true, but for one exception. Lemon juice (pH 3.87) dipped slices performed better than white grape (pH 3.49) and apple juice(pH 3.79) dipped slices, in spite of having a lower pH than lemon juice.
Chapter 5
Summary Statement Based on the results, acidic juices of various pH were tested along with tap water to observe their effectiveness in preventing the oxidation of freshly sliced apples.
Conclusions As a result of the experiment, the following conclusions were drawn: I have proven my hypothesis such that the acidity of a lemon plays an important role in inhibiting enzymatic browning of cut apples, thus apple slices dipped in low pH juices like lemon and lime, will maintain their fresh-cut apple color longer. In the case of the apple slices dipped in lemon juice, I can also conclude that they maintain the fresh-cut apple color better than apple and white grape dipped slices due to the fact that lemon juice is known to contain high levels of the antioxidant, ascorbic acid (also known as vitamin C), than the other two. Both ascorbic and citric acids are important factors to make note of in juices, since they are anti-browning age.
Recommendation To help prevent the browning of the unripe fruits, the following recommendations are proposed: To address the problems of browning of fruit and the freshness, we the researchers encourage you to do the exact experiment that we did. You just
need to follow our procedure and used the materials that we used like lemon extract, salt or calamansi.
BIBLIOGRAPHY
https://www.reference.com/food/lemon-juice-keepfruit-turning-brown-b9e53c438028d950 http://oureverydaylife.com/lemon-juice-stop-applesbrowning-21624.html http://eujournal.org/index.php/esj/article/viewFile/196 3/1905 http://www.ifrj.upm.edu.my/23%20(05)%202016/ (7).pdf http://www.fruitandvegetable.ucdavis.edu/files/217061 .pdf http://www.seriouseats.com/2015/09/how-to-preventapple-pear-browning.html
APPENDIX CURRICULUM VITAE
QUIAMJOT, ANGEL ZCARINA L. Age: 17 years old Birthday: March 04, 2000 Birthplace: Makati City Address: Block 31 Lot 21 Phase 1 Main Road San Lorenzo South Sta. Rosa Laguna Mother: Maria Cristina L. Quiamjot Father: Ricardo S. Quiamjot Contact number: 09298043834 Secondary School: San Lorenzo Christian School Intermediate School: San Lorenzo Christian School
CURRICULUM VITAE
MONTEMAYOR, KYLE CLARENCE R. Age: 15 years old Birthday: October 10, 2001 Birthplace: Angeles City, Pampanga Address: Block 42 Lot 20 Phase 1 San Lorenzo South Mother: Regina Montemayor Father: Maximo R. Montemayor Contact number: 09055425955 Secondary School: San Lorenzo Christian School Intermediate School: San Lorenzo Christian School
CURRICULUM VITAE
BATO, ZYMON JOSH Age:16 Birthday:December 10 2000 Birthplace: Baliwag, Bulacan Address: Block 43 Lot 14 Phase 1c South San Lorenzo Sta. Rosa Laguna Mother: Maricel D. Bato Father: Michal D. Bato Contact number: 09272762416 Secondary School: Mary Immaculate Academy Intermediate School:San Lorenzo Christian School
CURRICULUM VITAE
ORUBIA, RACHEL Age: 16 years old Birthday: July 28, 2000 Birthplace: Bolo Norte Sipocot Camarines Sur Address: Block 1, Lot 2 Phase 1-A Annex Mother: Cerila Mangino Orubia Father: Rolito Bueno Contact number: 09773300433 Email Address:
[email protected] Secondary School: San Lorenzo Christian School (2016-2017) Elementary School: Bagumbayan Elementary School
CURRICULUM VITAE
FERNANDEZ, KIM ANGELA P. Age: 16 years old Birthday: January 24, 2001 Birthplace: Santa. Cruz, Laguna Address: Block 2, Lot 63 Ciudad de San Jose Santa. Rosa, Laguna Mother: Pearly P. Fernandez Father: Michael H. Fernandez Contact number: 09159385271 Secondary School: San Lorenzo Christian School (2015-2017) Elementary School: Mind Builders Academy (2011-2013)
