Fruity Fermentations

Overview

Objectives/Goals My project determines how certain fruit's ripening process are affected by ethylene gas. Methods/Materials One of five different kinds of fruits,cherimoya, banana, avocado, pear, and mango, in same numbers and comparable sizes, were place in airtight bags and one were left in the open air. The fruit enclosed in the airtight bag were stored with two apples and the fruit in the open air were surrounded by multiple apples. The fruits were tested for two weeks. To test the extent of ripeness for each fruit, I cut open each fruit and applied iodine starch solution. Results My results showed that the cherimoya in the open air was most effected by the apples, but the cherimoya in the bag was least effected by the apples. However, the banana in the airtight bag was more effected by the ethylene gas than the banana in the open air. Conclusions/Discussion Except for bananas, all fruits tested ripened faster in the open air than in enclosed bags, with cherimoya showing the most effected by the ethylene gas created by the apples.

Competition history

• CSEF 2010 Plant Biology · Entry J2031

Resources

• CSEF project summary ↗

Related projects

Closest projects by meaning, across every fair and year in the corpus.

Browse more like this

• All Plant Sciences projects
• CSEF Plant Sciences projects
• Every CSEF 2010 project