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Fruit Browning Lab Report

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Abstract: People in today’s society want to buy readily sliced apples to eat for their convenience. However, as fruits are left exposed to the air, the process of fruit browning will occur making the fruit change into an unappealing brown. In order to prevent the browning development, tested a few compounds to see which would most efficiently inhibit polyphenol oxidases, a tetramer that is responsible for the emergence of dark pigments within fruits. To test the compounds, we have set up tests that would involve catechol to be oxidized and see which inhibition reaction is better than which compound. After the tests, we extracted samples and input them into a spectrophotometer to check their values at an OD of 420 nm. Compounds B, C, D, E, …show more content…

The x-axis shows the number of drops of catechol that would be added to the solutions. According to the data, compound A once again would be the best candidate to be the best inhibitor. We know this because the graph displays really low numbers of OD 420 values. This shows that there is little benzoquinone present unlike the other compounds. There is a drastic and visible difference the more drops of catechol we added to the solution. Compound A remains constantly low while the other compounds either remain high or steadily grow, compound …show more content…

Compound D is also effective but only at low concentrations of catechol being present. The graph shows that for compound A, the OD 420 values are not as significant as the other compounds. The values are consistently low which means that there is little presence of benzoquinone. If there is little benzoquinone present, then that would mean the browning process has been slowed down dramatically or halted. Which also means that the inhibitor has successfully done its job of inhibiting the oxidization process. The inhibitor in compound A would be more beneficial for the food industry to use. Because the compound A is able to inhibit the oxidation process, that would mean that the browning process of the fruit would slow down. Consumers would rather purchase something that is appealing to their senses which of course would be a fruit that is not browning. Food industries might not want to use the most effective inhibitor because they know that there is a number of individuals out there who are afraid of genetically modified organisms. They would rather eat something organic than something that has been chemically modified which to them is against nature’s

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