Blanching And Browning Of Apples Essay

1421 words - 6 pages

QuestionsFor the rapid peroxidase test on the potato. Was there a difference between the uncut, cut, and scratched flesh? Please explain the reasons for any differences observed.The results of the rapid peroxidise test were; the uncut potato took 10 seconds to brown, the cut potato took 5 seconds to brown, while the scratched and cut potato took 2 seconds to brown. Both cut potatoes went a convincing brown colour, but the uncut potato did not. The uncut potato had only little bits of brown compared to large patches on the other samples.The outer layers of the potato are tougher and act as a barrier to outside influences that could brown the potato. The further in to the potato you get, the more vulnerable it is to oxidative damage. The scratched potato exposed the most layers (larger surface area to volume ratio) and cut deeper in, so therefore it was more at risk of oxidative damage. It is therefore better to only cut potatoes when you are about to use them.QuestionsWhich treatments deactivated the polyphenol oxidase enzymes in the apple most effectively according to the rapid Peroxidase test? Which apple treatments had the least colour formation (browning) after standing 30-60mins?The most effective treatments for deactivating the polyphenol oxidase enzymes in the apple were: 0.2% L-ascorbic acid for 3 minutes (v); 0.3% Na metabisulphite for 3 minutes (vi); 1% Citric Acid for 3 minutes (vii); 0.3% MBS then 1% Citric acid for 3minutes (viii); and the steam tunnel for185 seconds, at 100 oC.(ix) The longer it takes for the rapid Peroxidase test to turn a treatment sample brown, the more effective the treatment is. Standing the apple treatments for an hour (60 minutes) after they are treated, and then observing brown colour formation is also a good test of how good a treatment is.Treatment (ix) was the most effective because the Rapid Peroxidase test took 10 minutes, and even then there only very, very slight colour. Blanching inactivates enzymes and kills bacteria. The steam tunnel treatment didnt have any colour formation after standing for an hour.The next best treatment number was (viii). It took 2 minutes 10 seconds for the rapid Peroxidase test to turn this treatment sample brown. It also wasnt affected by standing for an hour.Treatments (v), (vi), and (vii) were quite equally effective, and won the prize of the third best treatments. They all went brown in the Peroxidase test at around 1 ½ minutes. Treatment five went slightly brown after standing for an hour, so it failed that test, but the other 2 treatments had no colour formation.No treatment is perfect, and the fruit will eventually undergo enzymatic browning no matter which treatment you use. Fruit has to go bad eventually. These treatments can however, stall the enzymatic browning from occurring.QuestionsUsing literature briefly describe how each of the 9 treatments controlled the browning of the apple slices, relate this information to your observations for the...

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