Red vs. Green Apples

Overview

Objectives/Goals The purpose of this project was to determine whether or not an unripened fruit can be ripened faster by apples when they are stored together. Another goal was to see if either green or red apples work best to ripen bananas. Methods/Materials Green and red apples, brown paper bags, grid, green bananas. In this test, green unripened bananas were stored in brown paper bags together with red or green apples. Also, there was another group where the bananas were not stored with anything. Percent of green, yellow and brown was measured over course of seven days. Results Green or red apples were stored with bananas and over a course of seven days the amounts of green, yellow and brown were counted. After 2 days, the bananas stored with green apples had twice as much yellow as the group stored with nothing, while the bananas stored with red apples had 1.5 times as much yellow as the group stored with nothing. Conclusions/Discussion After measuring the color of bananas after 0,2,5 and 7 days, the apples stored with green apples ripened the bananas double as fast as the control group, while the bananas with red apples ripened the banana 1.5 times as fast. It is concluded that apples have an effect on the ripening time of bananas and that green apples ripen fruit faster than red apples.

Competition history

• CSEF 2018 Plant Biology · Entry J1918

Resources

• CSEF project summary ↗

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