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Determining the Relationships between Spoilage Rate and the Dehydration of Fruit

CSEF · 2005 Microbiology

Aaron M. Patterson · Washington Academic Middle School, Sanger

Overview

Objectives/Goals To determine if dehydrating the fruits stops or inhibits spoilage rate. Methods/Materials I pick two citrus, two stone, and two other commonly eaten fruits. Then I dehydrated the fruits for the same time, but took out some slices of each fruit at different times. I used bacteria I culturated from my oral siliva. Amount of bacteria would on or around the fruit to see how long it should take for the friut to spoil. The fruits are orange, grapefruit, plum, peach, apple, and a banana. Results The two citrus fruits and the plum let off an acid to repel the bacteria. The other three fruits all encouraged or let the bacteria grow. Conclusions/Discussion The citrus fruits and the plum don't spoil as easily as other fruits without acids.

Summary statement

Determining if there is a point after dehydrating the fruits that spoilage rate would stop or inhibit.

Help received

parents helped type

Competition history

  • CSEF 2005 Microbiology · Entry J1328

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