A Longitudinal Study Observing the Effectiveness of Conventional Preserving Methods through Mold Coverage and Rotting in Apple Slices

Authors

  • Armaan Kara
  • Dean Wang
  • Richard Tsai

Abstract

Throwing out old, rotten fruits are thought to cost the average person upwards of $500 per
year, often exacerbated due to lack of using effective preservation methods. 1 Currently, a lack
of conclusive research exists within this area, as most research on fruit rotting or decay has
been observed in habitats outside of pedestrian homes. 2 To remedy this lack of knowledge,
the paper investigates fruit rotting by preserving apple slices in the kitchen with the following
conventional methods: salted, vacuum sealed, boiled and unaltered for control. Four-day
interval observations were used over a total of nine days, holding a consistent refrigerator
temperature without significant alterations in placement of the samples within the fridge,
allowing us to adequately observe the level of rotting and microorganism mould growth on
the apple slices. Overall, the results show a statistically significant ( p < 0.05) increase in
mould growth in the salted group ( M = 76.7, SD = 15.28) when compared to the other
groups, while the three other treatment group’s mould growth and fruit rotting efficacy were
observed to not be significantly different ( p > 0.05). In addition, while no conclusive method
of fruit preservation is shown to be the most optimal in this study, several limitations are
identified, emphasized, and addressed, and future directions in furthering this study are
discussed.

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Published

2021-07-22

Issue

Section

Articles