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Does Skin Thickness Decrease Fruit Spoilage Rate?

based on 14 ratings
Author: Sofia PC

Grade Level: 4th - 6th: Type: Food Science

Objective:

In this experiment, we will see if skin thickness decreases fruit spoilage rate.

Research Questions:

Does the thickness of the peel of the orange also affect its juiciness?

Many fruits have a peel or a skin, sometimes also called a rind. The peel protects the fruit during its growth period and while it is being transported to the market. In this experiment, we'll compare different kinds of oranges to see how important thickness is to slowing spoilage.

Materials:

  • Navel Oranges (Thick Skin)
  • Valencia Oranges (Medium-Thin Skin)
  • Mandarin Oranges (Very thick Skin)
  • Pen/paper for notes

Experimental Procedure:

  1. The oranges you pick should be the same age and freshness. You should bring them home on the same day.
  2. Set the different oranges on a table.
  3. Observe what happens to the oranges daily and see which one seems to decompose the fastest.
  4. Note the skin thickness.
  5. Record your results.
  6. You may want to conduct different trials for accuracy.

Suggested Chart 

 

Day 1
Day 2
Day 3
Day 4
Day 5
Navel

 

 

 

 

 

Valencia

 

 

 

 

 

Mandarin

 

 

 

 

 

 

Terms/Concepts: Oranges; Fruits; Fruit spoilage/ decomposition; Fruit Skin/Peel

References:

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