MATERIALS/APPARATUS

Fresh fruit/vegetable, 1% ascorbic acid, 1% citric acid, 1% acetic acid, 2% acetic acid, beaker or
cup, paper towel, tong, glove, knife, stopwatch or timer
PROCEDURE
1. One piece of fruit/vegetable was sliced same size into 6 parts.
2. An untreated fruit/vegetable slice was placed on a paper towel. The towel was labeled
CONTROL.
3. Another fruit/vegetable slice was dipped into one of the test solutions (1% ascorbic acid) for
10 minutes using gloves or tongs, it was placed on paper towel and the towel was labeled with
the name of the solution.
4. The glove or tongs was rinsed and the same procedures for the other solutions (1% citric acid,
1% acetic acid, 2% acetic acid) were repeated.
5. One fruit/vegetable slice was soaked in water for 10 minutes, was placed it on a paper towel
and the towel was labeled Water Soak.
6. The time and level of browning was noted in data table. The slices were observed every 10
minutes for 2 hours and the observations was recorded.