Enzymatic Browning of Fruits

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Enzymatic Browning of Fruits

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NS415 Unit 7 Food Science Lab Report

Lab Report Information
Your Full Name:  
Lab Title: Enzymatic Browning of Fruits
Unit Number: Unit 7

 

NOTE: Be sure to download the Unit 7 Lab Assignment Rubric for this Food Science Lab Report and reference it carefully as you complete this document. The points and criteria for grading are explained in the grading rubric.

 

Introduction
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Hypothesis
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Materials and Methods
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Results
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Photos of my food lab:

 

 

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Charts for my food lab:

 

 

 

 Insert chart(s) here.

 

 

FRUIT TREATMENT TYPE OBSERVATION OF BROWNING DESCRIPTION EXPLAIN  REASONING FOR CHANGES THAT OCCURRED
Apple Air    
Apple Lemon Juice    
Apple Lemon Lime Soda    
Apple Salt    
Apple Blanching    

 

 

 

 

 

 

 

 

 

 

 

Discussion
 

1. Describe the process of enzymatic browning. Please include the chemical reaction of

enzymatic browning with a discussion of the process.

2. List prevention treatments of enzymatic browning and why is each one effective.

3. Discuss why fruits brown when bruised, even when the skin is intact.

4. Why is it that bananas mixed with cubed oranges in a fruit cup do not turn brown?

5. A catering company must set up a cheese & fruit tray for a party. The fruit that will be sliced is Red Delicious apples. Which treatment would work the best for keeping the fruit from turning brown during the party and why?

 

 

 

 

 

 

 

 

Conclusion
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References
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