How Can We Slow Down The Oxidation Of Fruits

Oxidation in the apple is when we leave the apple out so the chemicals in the air would change the chemicals in the apple by reacting with them. The oxidation occurs because the molecules in the apple combine with the molecules of oxygen in the air.


We cut the apple in 9 pieces and put the apple in salt water,sugar water,lemon juice and regular water and putting one piece of apple in the plastic and leaving the one out in the open. Oxidation was use in the experiment because we were testing to see which one would brown faster and which one would appear appetizing for longer.We can identify when Oxidation occurs is when you see the apple becoming a whole different apple.Looking brown and feeling soft.


In the lab Antioxidant works by fruits use these phytochemicals to protect themselves against the stress caused by intense sunlight and harsh growing conditions. What was slowing the browning of the apple was the ones that was placed in liquid instead of the lemon juice because the lemon juice was cleaning the apple. People would want to use Antioxidants because antioxidants is protection the fruit and people when they eat the apple.