Explanation of expected results:

The aim of the experiment is to find out if bruised fruit spoil faster than regular fruit. If the results
indicate that. The fruits that were bruised should spoil faster. There are a number of factors that would
explain this.

When a fruit is bruised, the protective outer layer is damaged, making it more susceptible to
bacteria and other microorganisms that can accelerate the spoiling process. The bruised are creates an
entry point for these microorganisms causing the fruit to spoil faster. Additionally, the bruised area may
also release enzymes that speed up the spoilage of the fruit. Browning is to be expected on bruised fruit
also. When bruised, the enzymes within the fruit come into contact with oxygen in the air causing an
enzymatic reaction causing the bruised area of the fruit to take on a brown appearance.

The bruised fruit can also give off unpleasant odors due to the microbial activities and chemical
changes. As the fruit deteriorates, bacteria, molds, and yeast thrive in this environment breaking down
the fruit’s organic matter releasing byproducts that produce foul smells. Fermentation, a common
spoilage process, can yield pungent odors as the yeast turn the sugars into alcohol and other
compounds. These are evidence to prove that bruised fruit spoil faster than regular fruit.Also when fruit
spoils it decreases in weight and the texture changes.

Assumptions :

It can be assumed that the fruit in the experiment is fresh

Sources of Error:

1. Environmental Factors: Even when attempting to control storage conditions, variations in

temperature, humidity, and light exposure can affect the rate of fruit spoilage.
2. Inaccurate Measurement: Errors in measuring spoilage-related parameters

Precautions:

1. Controlled Environment: Maintain consistent and controlled storage conditions, such as

temperature and humidity, throughout the experiment.
2. Standardized Bruising: Standardize the size, location, and severity of bruises on fruits in the
experimental group to ensure uniformity.
3. Accurate Measurement: Use precise measuring instruments and techniques to minimize
measurement errors when recording spoilage-related data.
4. Sterile Handling: Practice good hygiene and use sterile equipment to reduce the risk of
contamination by microorganisms during the experiment.

Limitations:

1. Findings from the experiment may be specific to the type of fruit used and may not necessarily
apply to all fruits.
Expected conclusion:

It can be concludes that bruised fruits spoil faster.