5. Conclusion

 5. Conclusions 

We can conclude that certain household condiments can serve as an alternative to artificial chemicals and food processors, however, there are also some household condiments that may not only have no effect on the oxidation of the apple, but some condiments may in fact accelerate the process of oxidation on the apple. 

5.1 Practical Applications 

From this experiment, people could use this method, which is submerging apple slices into distilled water, in order to prevent the apple slice from turning brown. If we prevent apple slices from turning brown, we could prevent food wastage. This is because people tend to dispose of apples that turn brown. When oxidation is prevented, they will consume the apple reducing food wastage. When oxidation is prevented, people will be able to live healthier. Currently, companies use chemicals to preserve apples. One such example is diphenylamine, which may affect your bladder and overexposure may damage your liver. Using this method, people can preserve apples while at the same time remain healthy. 

5.2 Areas for further study

Now that we found out that distilled water is effective in preventing apples from turning brown, we want to further reduce food wastage. We want to see if we could submerge other fruits in distilled water and see if they do not turn brown. For example, we want to use apricots, pears, bananas, grapes  to prevent enzymatic browning.