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Unit 6 NS415 Lab.docx

Unit 6 NS415 Lab.docx - Running head BROWNING OF FRUIT 1...

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Running head: BROWNING OF FRUIT 1 The Browning Effect on Apples Brenna Hummel NS415: Food Science with Lab Kaplan University March 11, 2018
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BROWNING OF FRUIT 2 Introduction The objective of this lab was to see what different ways we could reverse the browning effects of fruits or vegetables. The browning effects comes from enzymatic browning which is according to four university students from de Los Lagos Enzymatic browning is caused by structural damage to the fruit tissue and is originated by enzymes, such as the polyphenol oxidase (ppo) and phenolic substrates, which react to each other, producing darker pigments (brown) on the surface (Quevedo, R; Pedreschi, F; Bastias, J.M.; Diaz, O; August 2015). Enzymatic browning occurs when fruit cells are cut or when temperature are not controlled. The enzymatic brown can have contributed to loss of harvest as much as 50% (Food-Info.net August 2014). Apples naturally turn brown (oxidize) after they re sliced. While apples that turn brown are safe to eat, they don t look and taste their freshest. An easy way to prevent or slow oxidation is by dipping sliced apples into a solution that is one part citrus juice and three parts waters. (Washington Apple commission, 2017) Science Principles were: 1) Which treatment worked best for retarding of browning on fruit or vegetable. Materials and Methods 1. Slice a banana, pear, apple, or avocado and divide it into six lots. (I chose an apple) 2. Treat the six lots as indicated below.
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