Group 2 Mrs.

Sittieainah Pandao
Grade 9 - Yakal

The Impact of Citric Acid on Fruits and Air Exposure We

Have at Home

The fact that it also takes days to deliver the fruits, but when they're fresh and straight out
stored in the refrigerator, they only last for days until they get rotten, or even only hours,
depending on the fruit. Citric acid is an important natural compound that has been known since
the late 18th century. The pioneering Swedish-German chemist Carl Wilhelm Scheele isolated it
from lemon juice in 1784. Citric acid is a weak organic acid that occurs naturally in produce,
such as citrus fruits. It is used in food, cosmetics, and cleaning products. It is a naturally
occurring antioxidant. People use it as a food flavoring and preservative. In addition to wines,
these include dehydrated or dried fruits and vegetables, fruit juices, acid pickles, syrups, and
semi-processed fruit products, however, some of these chemicals have multiple health risks.
Charles Dowing is the father of pomology. Pomology is a branch of botany that is
concerned with the study of fruits and their cultivation. Pomologists are experts who study and
cultivate different varieties of fruit. They explore the fascinating world of fruits through a unique
presentation of extraordinary images and experiments, such as using acid from around the world,
accompanied by a lively explanatory text. In the 1920s and 1930s, Dr. Albert Szent-Györgyi, a
Hungarian professor of medicinal chemistry, made some very important discoveries that helped
us to understand basic nutrition. While conducting a series of early experiments on citrus plants,
he found that plant browning could be caused by peroxidase, a plant enzyme that is active during
oxidation. By adding citrus juice to peroxidase, the browning process could be stopped. In his
experiments, he isolated a substance called hexuronic acid that he thought was active within
citrus juice. Fruit turns brown when exposed to air because a reaction happens when a cut piece
of fruit is exposed to oxygen. This is called enzymatic browning. The name enzymatic browning
comes from the fact that an enzyme located in the fruit reacts with oxygen from the air to turn
the fruit brown. They are used on fruits to enhance coloration and freshness. A fresh harvest of
fruit from the farm straight to home without any chemicals applied, the fruit won’t last as long as
the ones they bought from the store. The chemicals that are applied or injected into the fruits
make them last longer for the stores that are selling them. We want to conduct this experiment to
test if citric acid makes the fruit last longer.

In this experiment, we will separate a group of fruits that will be treated with citric acid
and another group that will not be treated. We will carefully monitor both groups over a period
of time to observe any differences in their freshness and longevity. By comparing the two
groups, we aim to determine if citric acid can effectively delay the browning process and extend
the shelf life of fresh fruits. The results of this experiment will provide valuable insights for both
farmers and consumers looking for natural ways to preserve the freshness of their produce
differences in their freshness and longevity. By comparing the two groups, we aim to determine
if citric acid can effectively
Group 2 Mrs. Sittieainah Pandao
Grade 9 - Yakal

delay the browning process and extend the shelf life of fresh fruits. The results of this experiment
will provide valuable insights for both farmers and consumers looking for natural ways to
preserve the freshness of their produce.