Running Head: SCIENTIFIC INQUIRY ABOUT APPLES

Scientific Inquiry of Apples

Melinda Dwyer, Gabrielle Nicholson, and Erika Guidry
Ivy Tech Community College

Scientific Inquiry Round 1

Question:
What happens to a GMO, Not GMO, and an organic apple when cut in half and
introduced to oxygen for a period of 7 days.
Claim:
The GMO apple will brown the least but they will all brown.
Materials:

2 Organic Apples (Red Delicious)

2 Genetically Modified (GMO) Apples (Red Delicious)
2 Not Genetically Modified Apples (Red Delicious)
Cutting Board
Knife
3 Zip Lock Bags
Ruler
Paper Towels
Stopwatch
Black Sharpie
Camera

SCIENTIFIC INQUIRY ABOUT APPLES

Procedures:
1. Place the cutting board on a flat surface
2. Place one genetically modified apple on the cutting board with the stem side up.
3. Have one person cut the apple in half through the center.
4. Have the same person cut the other GMO apple in half through the center
5. Write GMO on the skin of each half of the apples with a sharpie.
6. Place the GMO apples on a paper towel.
7. Place one organic apple on the cutting board with the stem side up.
8. Have one person cut the apple in half through the center.
9. Have the same person cut the other organic apple in half through the center
10. Write O on the skin of each half of the apples with a sharpie.
11. Place the Organic apples on a paper towel.
12. Place one not genetically modified apple on the cutting board with the stem side up.
13. Have one person cut the apple in half through the center.
14. Have the same person cut the other not GMO apple in half through the center
15. Write NGMO on the skin of each half of the apples with a sharpie.
16. Place the not genetically modified apples on a paper towel.
17. Carefully measure the apples width and record.
18. Taste the extra slices of apples and observe and record your data
19. Observe and Record Observations every 5 minutes for 30 minutes.
20. Take pictures at the beginning and every 5 minutes for a total of 6 pictures. We took
pictures individually of the apples and as a group to compare differences.
21. Download pictures to record observations.
22. Place apples on counter exposed to the open air for a week
23. After one week observe and record your observations
24. Attempt to cut off the brown parts of the apple halfs
25. Observe and record data
26. If you would like to attempt to taste the freshest apple feel free! We did!
27. Discard remaining apples.
Data/ Evidence:
Measurements of Apples
Type of Apple

Size of slice

Size of slice

Size of slice

Average size of

Genetically

of apple
3 in.

of apple
2 15/16 in.

of apple
2 15/16 in.

slice of apple
2 23/24 in.

2 3/8 in.

2 3/8 in.

2 3/8 in.

2 3/8 in.

Modified Red
Delicious Apple
Not Genetically
Modified Red

SCIENTIFIC INQUIRY ABOUT APPLES

Delicious Apple
Organic Red

2 3/4 in.

2 7/8 in.

2 11/16 in.

2 37/48

Delicious Apple
Observations:
Day 1
Type of Apple
Genetically Modified Apple

2 group members thought the apple was juicy

and sweeter than other apples and was the
best.

Not Genetically Modified Apple

Really mushy, bland and no one liked the

taste of the apple

Organic Apple

.
Mushy- 2 group members
One group member thought it taste the best
out of the three

Day 7
Type of Apple
Genetically Modified Apple
Started to brown right away, but not as much.
After a week, they had a little bit more
browning but not as much. Tastes good and
juicy after a week of browning and exposed to
air
Not Genetically Modified Apple
Moldy, mushy and refused to even attempt to
taste
When cutting into one of the Not GMO

SCIENTIFIC INQUIRY ABOUT APPLES

apples that had less mold the inside was

Organic Apple

eatable
Moldy on the outside after being out for a
week, when cut in half again the inside was
fresh and tasted fresh.

Pictures of apples
First Cut/ 0 minutes
5 minutes
10 minutes
15 minutes
20 minutes
25 minutes
30 minutes
7 days later

See Gabbys phone

(unable to download
See Gabbys phone
(unable to download
See Gabbys phone
(unable to download
See Gabbys phone
(unable to download
See Gabbys phone
(unable to download
See Gabbys phone
(unable to download
See Gabbys phone
(unable to download
See Gabbys phone
(unable to download
See Gabbys phone
(unable to download

at this time)
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Conclusion:
For our claim we stated that the apples would turn brown. That claim was supported.
The apples did turn brown. We also claimed that the GMO would brown the least of all three
types of apples. That claim was not supported. We have concluded that both the Organic Apples
and the Genetically Modified Apples browned the less. The Not Genetically Modified Apples
faired the worse.
Research:
The apples turned brown because they were exposed to oxygen. The Genetically
modified apples did not turn brown as much because they have a kill gene in them to prevent the

SCIENTIFIC INQUIRY ABOUT APPLES

browning. The organic apples also did not turn brown much because I believe they also have the
kill gene in them.
The kill gene in apples were approved by the FDA for consumption in 2015 (Nosowitz,
2015). The kill gene is extra copies of genes that the apple already possessed. According to
Charles, these genes normally create an enzyme called polyphenol oxidase, which is responsible
for the chemical reaction that causes browning (Charles, 2014). It began with two types of GMO
apples: they look just like regular produce! Except they wont brown after you cut them. Arctic
Apple, is the brand name for the two varieties of apple that have been approved (Nosowitz,
2015). They are Granny Smith or a Golden Delicious versions. Genetically modified (GMO)
apples been modified to remove the enzyme, polyphenol oxidase, that turns an apple brown after
its been exposed to oxygen in the air (Nosowitz, 2015). Neal Carter, president of Okanagan
Specialty Fruits, in British Columbia, Canada, and his company has created the new, nonbrowning, "Arctic" apples (Charles, 2014). Today, there are many more types of GMO apples.
During our scientific inquiry we used Red Delicious apples.
Why do the apples brown when they are exposed to the air? The apple begins to
decompose. This has to do with the enzyme, polyphenol oxidase, referred to above. The
browning of the apple is called the oxidation of apples or the enzymatic browning of apples. The
inner part of the apple turns brown when it is exposed to a water-oxygen combination. An apple
can also turn brown when it is exposed to mold, fungi and bacteria. Also, when apples are
damaged phenols and enzymes are released. These chemicals start the process of oxidation or the
change of the appearance, texture and taste of the apples (How to Keep Apples From Turning
Brown | Food Pyramid, 2015).
Scientific Inquiry Round 2
Question:

SCIENTIFIC INQUIRY ABOUT APPLES

Which storage preservation method (Tupperware, green bags, or glad cling wrap) will
keep the GMO apple the freshest over a period of time
Claim:
The Cling Wrap will keep the GMO apple the freshest.
Materials:

2 organic apples
Cutting board
Chopper or knife
Ruler
Paper towels
Stopwatch
Black sharpie
Debbie Meyers storage Green Bags
Tupperware storage container (Snapware)
Glad Cling Wrap
Refrigerator

Procedures:
1. Place the cutting board on a flat surface
2. Place on GMO apple on the cutting board stem side up
3. Have on person cut the apple in half through the center
4. Place the second GMO apple on the cutting board stem side up
5. Have one person cut the apple in half through the center
6. Label the apple halfs 1,2 and 3
7. Carefully measure the width of the apples and record
8. Take a picture of each apple half
9. Place one half of an apple in the Tupperware
10. Place another half apple in the Green Bag
11. Place the last apple half in the cling wrap
12. Take the temperature of the refrigerator (37 degrees Fahrenheit)
13. Place the apples in the refrigerator crisper
14. Every 5 minutes for the next 30 minutes observe and record data
15. Take pictures at the beginning and every 5 minutes for a total of 6 pictures. We took
pictures individually of the apples and as a group to compare differences.
16. Download pictures to record observations.
17. After one week observe and record your observations
18. Attempt to cut half a slice of apple
19. Observe and record data
20. If you would like to attempt to taste the freshest apple feel free!

SCIENTIFIC INQUIRY ABOUT APPLES

21. Discard all apples

Data/ Evidence:
Apple sizes
Type of Apple
Genetically Modified Apple Glad Wrap

slice of apple
3 in.

Genetically Modified Apple Green Bag

3 in.

Genetically Modified Apple Tupperware

3 in.

(Snapware)
Observations:
Type of Apple
Genetically Modified Apple Glad Wrap

Browned a little, somewhat soft, Shrunk in

size by 1/8 of an in.
After being cut open it was a little brown,
juicy

Genetically Modified Apple Green Bag

Less browning than the glad wrap, dry,

Shrunk in size by 1/8 of an in.
After being cut open the apple looked fresh
and was juicy

Genetically Modified Apple Tupperware

Less browning than the glad wrap, moist, was

still cold after being transported to school
from the crisper,
Shrunk in size by 1/8 of an in.
After being cut open the apples looked fresh
and was juicy

Pictures of apples

SCIENTIFIC INQUIRY ABOUT APPLES

First Cut/ 0 minutes

5 minutes

10 minutes

15 minutes

20 minutes

SCIENTIFIC INQUIRY ABOUT APPLES

25 minutes

30 minutes

7 days later

Conclusion:
For our claim we stated that the Glad Cling Wrap would preserve the apples the best.
That claim was not supported. After a week of being stored in the various storage methods our
claim was proven wrong. We have concluded that the best preservation method between the
items tested is the Snapware container. The other methods did good but the Snapware was the
best.
Research:

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10

The oxygen makes up about 20% of the gas in air and it is an extremely reactive gas
(UCSB Science Line, 2015). If the outer skin of an apple is damaged, the cells in the pulp

release enzymes which react with oxygen to oxidize the damaged cells and form a protective
layer against infection. That makes sense to why the apple under the browning was protected
and edible.
During our 2nd round of inquiry we placed the apples in the various forms of storage
methods in the refrigerator. The cooler environment did have an effect on the apples. The
reason the refrigerator helped slow down browning of the apples is because those enzymes
discussed earlier slow down when they get cold. According to UCSB Science Line, all chemical
reactions run slower at low temperatures, so putting apples in the fridge slows the browning
despite the presence of oxygen (UCSB ScienceLine, 2015). They also say that the fridge slows
the metabolic reactions of bacteria, thus making food take much longer to go spoil (UCSB
ScienceLine, 2015). Bolz also came to the same conclusion that cold temperatures interfere with
the growth of microorganisms that harm food, such as bacteria, mold, and yeast (Bolz, 2009).
So why did the Snapware work the best. Because, it sealed the oxygen from entering the
food (Does Snapware Really Work?, n.d.). It also kept the food cooler for longer. But, what
about the Green Bags? The Green Bags did help but my question is why? After researching
Debbie Meyers storage Green Bags. I found out that the bags contain zeolite. Zeolites are
natural volcanic minerals that are created when volcanoes erupt and molten lava and thick ash
flow into the sea. According to the website Zeo Health, zeolites have the rare distinction of
being one of the few negatively-charged minerals found in nature (What is ZEOLITE?, 2012).
The mineral possess a very unique structure with large vacant spaces or cages (What is
ZEOLITE?, 2012). The negative charge combined with this structure allows for large, positively

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11

charged ions that create the browning, to be pulled into the Zeolite cage and trapped (What is
ZEOLITE?, 2012).
Ethylene is an odorless, harmless and tasteless gas that is released from apples after
they're picked (Barnes, 2013). All fruits and vegetables produce it, but some foods produce it in
greater quantities. The gas speeds up the ripening process (Barnes, 2013). Trapping this gas in
with the zeolite mineral is what the Green Bags claim to do. They state that trapping these gases
will preserve the food.
Scientific Inquiry Round 3

Question:
What liquid solution (lemon water, salt water, honey water, fruit fresh, or eat cleaner)
would preserve apples the best?
Claim:
I believe that lemon water will work better than the others.
Materials:

Eat Cleaner Wash

Fruit Fresh
Water
Honey
Salt
2 lemons
4 red delicious apples
Cutting board
Chopper or knife
5 bowls
Measuring cups
Measuring spoons
pH strips

SCIENTIFIC INQUIRY ABOUT APPLES

Ruler
5 Greenbags

Procedures:
1. Put one cup of water into a bowl
2. Place the cutting board on a flat surface
3. Place lemon on the cutting board
4. Cut the lemon in half
5. Test the pH level of the lemon.
6. Squeeze out one table spoon of lemon juice
7. Combine lemon juice to the 1 cup of water
8. Stir contents in the bowl and then set aside
9. Get out another bowl
10. Measure out four cups of water in a bowl
11. Measure out teaspoon of salt and combine with the water
12. Stir contents in the bowl and set aside
13. Get out another bowl
14. Measure out one cup of water into the bowl
15. Measure out two tablespoon of honey and combine with the water
16. Stir contents in the bowl and set aside
17. Get two additional bowls and set aside for later use
18. Get out Eat Cleaner product set aside for future use
19. Get out the Fruit Fresh product set aside for future use.
20. Place one GMO red delicious apple on the cutting board stem side up
21. Have one person cut the apple into eight equal slices
22. Test the pH level of the apple.
23. Place the second GMO red delicious apple on the cutting board stem side up
24. Have one person cut the apple in eight equal slices.
25. Place the third GMO Red Delicious apple on the cutting board stem side up.
26. Have one person cut the apple into eight equal slices.
27. Place the fourth GMO Red Delicious apple on the cutting board stem side up.
28. Have one person cut the apple into eight equal slices.
29. Place eight slices of apple into the lemon water mixture.
30. Place eight slices of apple into the salt water mixture.
31. Place eight slices of apple into the honey and water mixture.
32. Place eight slices of apple into one of the empty bowls.
33. Spray the apples that are in the empty bowl with the Eat Cleaner Wash (10 sprays).
34. Mix up the apples and the Eat Cleaner Wash.
35. Place eight slices of apple into the remaining empty bowl.
36. Sprinkle the apples with the Fruit Fresh product.
37. Mix up the apples and the Fruit Fresh product
38. Take pictures of all five bowls.
39. Let the apples sit for 2 minutes in the four designated bowls
40. Label one Green Bag, lemon and water
41. Label another Green Bag, salt and water

12

SCIENTIFIC INQUIRY ABOUT APPLES

42. Label a third Green Bag, honey and water

43. Label the fourth Green Bag, Eat Cleaner
44. Label the fifth Green Bag, Fruit Fresh
45. Taste a slice of an apple from each bowl to see if there is an initial change in taste.
46. Record observations.
47. Drain liquid from the bowl with apples and lemon water
48. Test the pH level of the apples.
49. Place the eight slices of apples into a Green Bag labeled lemon and water and tie bag
closed.
50. Drain the liquid from the bowl with apples & salt water
51. Test the pH level of the apples.
52. Place the eight slices of apples into the Green Bag labeled salt and water and tie bag
closed.
53. Drain the liquid from the bowl with apples and honey water
54. Test the pH level of the apples.
55. Place the eight slices of apples into a green bag labeled honey and water and tie bag
closed.
56. Rinse the eight slices of apples from the Eat Cleaner bowl.
57. Test the pH level of the apples.
58. Place the eight slices of apples into the Green Bag labeled Eat Cleaner and tie the bag
closed.
59. Place the eight slices from the Fruit Fresh bowl into the Green Bag labeled Fruit Fresh
and tie the bag closed.
60. Take the temperature of the refrigerator (37 degrees Fahrenheit)
61. Place the apples in the refrigerator crisper
62. Record the data of the pH levels
63. Take pictures at the end of the week
64. Download pictures to record observations.
65. After one week observe and record your observations
66. Attempt to cut half a slice of apple
67. Observe and record data
68. If you would like to attempt to taste the freshest apple feel free!
69. Discard all apples
Data/ Evidence:
Pictures of apples
First placed in bowls 0 minutes

13

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14

First placed in Green Bags in Crisper

pH levels

After 7 days

See Gabbys phone (unable to download at

this time)

Observations
Type of preservation method
Lemon Water
Salt Water
Honey Water

After soaking for 2 minutes

Nice, fresh, a little lemon taste.
Yuck, a salty taste

After 7 days
Slimy & brown
Brown, Dry taste, look

Yummy a honey taste.

dirty,
Favorite! Pink on them
from skin, better flavor
Crispy

Eat Cleaner
Fruit Fresh

No change in taste.

Really brown, has a

A slight sweet taste.

really good taste

PINK! But still has a
good taste to it

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Conclusion:
For our claim we stated that the lemon and water mixture would preserve the apples the
longest. That claim is not supported. After a week of being stored in the liquid preservations our
claim was proven wrong. We have concluded that the best preservation liquid method for apples
is honey water. But, we all agreed that a preservation liquid method is not necessary. We had
similar results with apples in a Green Bag with no added liquid solution (Round 2).
Research:
During this scientific inquiry we wanted to test the claim that lemon water helps stop the
browning process. We thought maybe liquid solutions would coat the apples flesh and protect
the cells from reacting like the skin on the apple does. I knew a lemons pH level was probably
different from an apples pH level. I really believed by changing the pH balance on the apples
flesh we could preserve the apples longer. According to Dunn-Merritt, low pH readings (below
7.0) are considered acidic, while higher readings (above 7.0) are considered alkaline (DunnMerritt, February 2). I found out that both lemons and apples are acids, but alkaline producing
(Dunn-Merritt, February 2). Some of the benefits of the alkaline producing foods include

increased energy, mental clarity, reduce joint stiffness and muscle pain (Dunn-Merritt, February
2). But, we were unsuccessful in doing so. Waters pH level is 7 (Helmenstine, 2015). Apples
pH levels are between 3.3 - 3.9 and lemons are between 2.2 - 2.4 (U.S. Food and Drug
Administration, 2015). Other than for health reasons I did not find any resources to support
changing the pH levels would preserve the food. Even though Rivera, Seu, Rose, & Shiver say,
The reaction can be slowed or prevented by inactivating the enzyme with heat (cooking),
reducing the pH on the surface of the fruit (by adding lemon juice or another acids), reducing the
reaction rate by storing the fruit in the refrigerator, reducing the amount of available oxygen (by

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16

putting cut fruit under water or vacuum packing it), or by adding certain preservative chemicals
(like sulfur dioxide) (Rivera, Seu, Rose, & Shiver, n.d.).
I conclude there were many factors that do help preserve apples. I believe the colder the
better. The temperature does have an effect on the sliced apples. I believe the best storage
method is in a tupperware container like, Snapware. But, I also believe the Green Bags may help
by trapping the Ethylene gas. But I am not sure it impacts it as much as the company would like.
But, it is cool science interacting with science. And finally, like I mentioned at the beginning of
this paper the extra genes known as the gene kill has the greatest impact on the browning of the
apples. The gene kill also had an impact on the size of the apples. Stop the browning and a
larger portion. Sounds great right, or does genetically modifying our apples and other natural
foods bring a risk we shouldnt take?

Reference Page
Barnes, L. (2013, October 25). How to Keep Fruits and Veggies Fresh. Retrieved April 19, 2016,
from http://www.sparkpeople.com/resource/nutrition_articles.asp?id=1103
Bolz, B. (2009, October 06). Why We Refrigerate Fruits and Vegetables | A Moment of Science Indiana Public Media. Retrieved April 19, 2016, from
http://indianapublicmedia.org/amomentofscience/refrigerate-fruits-vegetables/

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Charles, D. (2014, January 08). This GMO Apple Won't Brown. Will That Sour The Fruit's Image?
Retrieved March 22, 2016, from http://www.npr.org/sections/thesalt/2014/01/08/260782518/thisgmo-apple-wont-brown-will-that-sour-the-fruits-image

Does Snapware Really Work? (n.d.). Retrieved April 18, 2016, from
http://doesitreallywork.org/snapware-review/
Dunn-Merritt, S. (February 2). What is Alkaline and Why is it Important? [Web log post]. Retrieved
March 22, 2016, from http://drsheiland.com/what-is-alkaline-and-why-is-it-important

Food and Foodstuff - pH Values. (n.d.). Retrieved April 17, 2016, from
http://www.engineeringtoolbox.com/food-ph-d_403.html
Helmenstine, A. (2015, November 30). What Does pH Stand For? Retrieved April 17, 2016,
from http://chemistry.about.com/od/ph/f/What-Does-Ph-Stand-For.htm
How to Keep Apples From Turning Brown | Food Pyramid. (2015). Retrieved March 22, 2016, from
http://www.foodpyramid.com/how-to-keep-apples-from-turning-brown/
Nosowitz, D. (2015, March 25). FDA Approves GMO Apples And Potatoes - Modern Farmer. Retrieved
March 22, 2016, from http://modernfarmer.com/2015/03/fda-approves-gmo-apples-and-potatoes/
Rivera, J., Seu, L., Rose, J., & Shiver, A. (n.d.). What factors affect the oxidation of apples? Retrieved
April 17, 2016, from http://www.seplessons.org/node/1690

Lehman, S. (n.d.). Serving Sizes for 18 Fruits and Vegetables. Retrieved April 17, 2016, from
http://nutrition.about.com/od/fruitsandvegetables/ss/Fruit-and-Vegetables-What-is-aProper-Serving-Size.htm#step7
What is ZEOLITE? (2012). Retrieved April 19, 2016, from
http://www.zeohealth.com/whatiszeo.html

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UCSB Science Line. (2015). Retrieved March 22, 2016, from http://scienceline.ucsb.edu/getkey.php?
key=64
U.S. Food and Drug Administration. (2015, May 20). Retrieved March 22, 2016, from
http://www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/ucm1225
61.htm