5. The Rotting Test
Introduction
The rotting test determines how long it takes for each fruit and vegetable used in these experiments to start rotting. From the very first day the fruit/vegetable is cut from its parent plant, it starts losing its freshness. Each day, several changes in the fruit/vegetable's texture and shape are observed. This experiment was done with all four fruits and vegetables so that we could compare the differences in time and the different observations. Prior to the experiment, the products were disinfected with a dilute bleach solution, since bleach kills bacteria found on the skins of the fruits and vegetables.
Apparatus and Materials
Different fruits to be tested
1â…Ÿ2 tsp household bleach
Tap water
Measuring cylinder
Water basin
Method
A. Preparing the Disinfectant Solution
1. 1L of tap water was measured using a measuring cylinder and transferred to a water basin.
2. Since bleach is very corrosive, only 1â…Ÿ2 tsp of household bleach was added to the water in order to have a dilute disinfecting solution.
B. Disinfecting the Fruits and Vegetables
Note: For each type of fruit and vegetable, a local and a foreign product test was carried out.
1. Each fruit and vegetable was washed thoroughly in the disinfectant solution in order to remove any dirt and bacteria present on the skins.
C. The Rotting Test
1. After disinfecting, each fruit and vegetable was laid to stand on a clean surface for 30 days.
2. A photograph of each fruit and vegetable was taken every day in order to show day-by-day observations.
