Effect of Different Edible Solutions on Apple Enzymatic Browning


  • Nicholas Suzuki


The Importance of fruit and vegetable consumption has been known for generations as
expressions like “an apple a day keeps the doctor away” continue to be passed down. However,
new insights into the importance of proper food storage and preservation methods has been on
the rise. Not only has it been shown to be important in terms of vitamin intake, but over 50% of
certain subsets of produce go to waste due to their unappealing browning when exposed to air
(Gritzer, 2019). This study investigates this concept by analyzing the rate at which apples
undergo enzymatic browning when coated in different edible solutions. Apples contain an
enzyme known as polyphenol oxidases, and when these enzymes come in contact with oxygen,
they interact with different phenol groups and eventually form brown polymers (Moon et al.,
2020). These are responsible for the unappetizing brown stains on exposed or bruised apples. In
order to stop this process from happening, there are many routes of intervention and thus, 4
different treatments (water, vinegar, milk and lemon juice) have been selected to determine how
common household solutions can be used to increase the shelf life of fruits and vegetables.
Through this study, it is also intended to encourage future research on the topic, such that new
innovative ideas for food preservation are explored. This study showed that the most acidic and
antioxidant containing solution was the most successful at slowing down the progression of the
enzymatic browning when the apples were exposed to air. Results were confirmed by performing
a one-way analysis of variance statistical, and the findings indicated that lemon juice proved to
be the superior treatment