Does Skin Thickness Decrease Fruit Spoilage Rate?

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Updated on Oct 29, 2013

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:

Sofia PC is currently a college student with a deep interest in science who is aspiring to become a writer. She writes about all sorts of things across all subjects including, but not limited to; science, crafts, and fashion. She hopes to become a good writer so she can share her thoughts and experiences with the world and future generations.

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