1. Introduction

1. Introduction

1.1 Background Research

Food preservation is essential for ensuring that people can store food for long periods of time while keeping the nutritional value and taste of the food. Food preservation can be observed in many daily activities related to food, such as tidbits, snacks, and salted food products. In our supermarkets, food is kept chilled to prevent bacteria from growing on the food and contaminating it, and people use things like vacuum bags to prevent the food from coming into contact with air and causing the food to rot.

However, not all food preservation methods employed are safe. Studies have shown that some fruit and vegetable produce, although they seem to be perfect and shiny, behind the scenes, these products are laced with harmful chemicals to preserve the food and keep its bright look for longer than usual. Long-term consumption of these products containing chemicals such as synthetic dye and wax can pose health hazards to the average consumer.

Hence, we need a way to preserve food where long-term consumption of the food will not affect the consumer. In this experiment, we will be using inexpensive common household condiments such as salt and sugar, which allows even low-income families to utilize them to preserve their own produce. Consequently, one of our primary goals is to determine if coating food with small amounts of dissolved household condiments would serve as an equally effective alternative to preserve food.

By proving that it is possible to use simple kitchen condiments such as salt and sugar to preserve apples or other food, the research and results of this experiment could be used in various diverse aspects. This experiment's results can aid the search for a compromise for the controversy related to the use of chemicals in fruit for preservation. In this modern age, chemicals such as diphenylamine have been used to prevent oxidation. Diphenylamine poses a danger as it has the potential to damage one's liver. Thus, using less harmful kitchen condiments can improve the well-being of those who use them. Using kitchen chemicals that are more affordable for low-income families, we can help improve lives one by one. These common condiments will not just work for apples only but other fruits and vegetables. This is why we believe that this experiment's results can positively impact the food production industry and reduce food wastage.

1.2 Research Questions 


The following are our research question:

What is the effect of different kitchen chemicals on the browning of apples? 

1.3 Hypothesis

Distilled water is the best in preventing apples from turning brown.

I came to this hypothesis because distilled water may  prevent the oxygen in the surrounding air from coming into contact with open apple skin.  

1.3.1 Independent Variables 

The independent variable is the amount of kitchen condiments in each beaker. 

1.3.2 Dependent Variables 

The dependent variables are the apple cubes.  

1.3.3 Constants 

The constants in this experiment are duration the apple cubes are placed in open air before measuring their RGB value.