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Video Upload (Mar 3, 2021 at 11:16 AM).MOVPROBLEM STATEMENT
PROBLEM STATEMENT
Which fruits have a longer shelf life; organic fruits or non-organic fruits?
HYPOTHESIS
HYPOTHESIS
If I place non-organic berries at room temperature and do the same with organic berries, then the non-organic berries will rot slower than organic berries.
MATERIALS
MATERIALS
Materials
· Blackberries (organic and non-organic) same brand (Driscoll’s- product of Mexico) and packaged in clear plastic containers.
· Strawberries (organic and non-organic) same brand (Wish Farms-Product of USA) and packaged in clear plastic containers.
· Raspberries (organic and non-organic) same brand (Sunny Fruit- product of Mexico) and packaged in clear plastic containers.
· Three trays (one tray for each trial)
· Black Marker: for labeling trays
PROCEDURES
PROCEDURES
Procedure
1: Draw a line dividing the tray in half.
2: Label both sides of the tray, one side for “organic” and the other for “non-organic”.
3: Place one of each unwashed berry (Blackberry, Strawberry, and Raspberry) in their respective sides.
4: Label each tray with first date of experiment.
5: Place the three uncovered trays with its berries and leave them on top of the kitchen counter at room temperature.
6: Take photos every day of all trays.
7: Every day observe changes in the berries and document. If possible, observe at same time every day. Make sure to compare organic with non-organic berries.
VARIABLES
VARIABLES
Variables
- Independent Variable:
1: organic berries
2: non-organic berries
- Dependent Variable:
1: Shelf life will vary depending on organic vs non-organic
- Constant Variable:
1: Use same brand for each of the berries
2: Use same room temperature for all the berries
DATA
DATA
Experiment: Comparing organic to non-organic berries
Day 1 Observations:
Room Temperature – Trial 1
All organic and non-organic berries look fresh. The organic strawberry is lighter in color than the non-organic strawberry. Not sure if this means that the non-organic strawberry is riper.
Day 2 Observations:
Room Temperature – Trial 1
Both organic and non-organic berries look the same as each other. I don’t see a big difference between the two categories, only thing is the non-organic strawberry is darker in color. It’s beginning to show some signs of damage before the organic strawberry.
Day 3 Observations:
Room Temperature – Trial 1
The Non-organic strawberry is showing more signs of damage compared to organic strawberry, but no mold. I believe this could be because I started my experiment with a riper non-organic strawberry. Both organic and non-organic blackberries are same, none showing mold. Both raspberries still look good, no mold.
Day 4 Observations:
Room Temperature – Trial 1
The organic strawberry shows less damage than the non-organic strawberry. Neither one showing mold. Both organic and non-organic blackberries look same (no mold). As for the raspberries both non-organic and organic look like they are drying up (no mold).
Day 5 Observations:
Room Temperature – Trial 1
I noticed that the organic strawberry is now showing signs of mold whereas the non-organic is showing signs of damage, but no mold yet. The organic blackberry seems to be less dried up than the non-organic (no mold). Both organic and non-organic raspberries look like deflated balloons, there is not much of a difference between them.
Day 6 Observations:
Room Temperature – Trial 1
The organic strawberry has more mold than the non-organic strawberry. The blackberries both organic and non-organic look deflated but no signs of mold. The organic and non-organic raspberries look the same both showing damage and little mold.
Day 7 Observations:
Room Temperature – Trial 1
The organic strawberry has a lot more mold than the non-organic one. The organic blackberry has less damage (little mold) than the non-organic blackberry has more mold. The raspberries both organic and non-organic have the same amount of damage and both showing mold.
Experiment: Comparing organic to non-organic berries
Day 1 Observations:
Room Temperature – Trial 2
All organic and non-organic berries look fresh.
Day 2 Observations:
Room Temperature – Trial 2
Both organic and non-organic again look the same. I don’t see a significant difference between the two categories.
Day 3 Observations:
Room Temperature – Trial 2
The organic strawberry looks more damaged than the non-organic strawberry. The organic and non-organic blackberries are the same, no damages. The organic raspberry is showing a small sign of damage, but not big change.
Day 4 Observations:
Room Temperature – Trial 2
The organic strawberry is getting mold on the corner while the non-organic strawberry shows some damage. The organic blackberry is showing more signs of drying than the non-organic. The organic raspberry is showing more damage than the non-organic one (but no mold in either one).
Day 5 Observations:
Room Temperature – Trial 2
The organic strawberry has mold while the non-organic strawberry is showing some signs of damage but no mold. The non-organic blackberry looks a lot better than the organic blackberry, which is showing some signs of shrinking. The raspberries both look like deflated balloons but the none have mold.
Day 6 Observations:
Room Temperature – Trial 2
The organic strawberry has mold all over. The non-organic strawberry has damage but no mold. The organic blackberry is shrinking and the non-organic is looking better. Both raspberries are showing signs of damages and some mold. But the non-organic raspberry is shrinking more.
Day 7 Observations:
Room Temperature – Trial 2
The organic strawberry has mold all over. The non-organic strawberry is not showing signs of mold but it’s damaged. Both blackberries have mold. Both the organic and non-organic raspberries are showing signs of mold but the non-organic raspberry looks more deflated and dried.
Experiment: Comparing organic to non-organic berries
Day 1 Observations:
Room Temperature – Trial 3
All organic and non-organic berries look fresh. The organic strawberry is darker in color than the non-organic strawberry. Not sure if this means that the organic strawberry is riper.
Day 2 Observations:
Room Temperature – Trial 3
I’m noticing that the Organic strawberry is starting to look more ripen than the non-organic strawberry. Both blackberries look the same. I do notice that the color of the organic raspberry is lighter than the color in the non-organic raspberry. This could mean that the non-organic raspberry is riper.
Day 3 Observations:
Room Temperature – Trial 3
The organic strawberry shows more damage as compared to the non-organic strawberry. Both organic blackberries look good. The non-organic raspberry is beginning to show a small sign of damage, but not big change. Maybe the non-organic raspberry started the experiment being riper than the organic raspberry.
Day 4 Observations:
Room Temperature – Trial 3
The organic strawberry has a lot of mold while the non-organic strawberry is showing some damage but no mold. The blackberries both organic and non-organic look the same (no mold). The organic raspberry looks better than the non-organic raspberry, which looks deflated and a bit shriveled up.
Day 5 Observations:
Room Temperature – Trial 3
The organic strawberry has a lot of mold while the non-organic strawberry has none. The blackberries both organic and non-organic are showing signs of drying up. But the non-organic has some damage (no mold in either one). The organic looks better than the non-organic raspberry, which looks dry and shriveled up (no mold).
Day 6 Observations:
Room Temperature – Trial 3
The organic strawberry has mold all over. The non-organic strawberry has a bit of mold but not as much as the non-organic. The blackberries both organic and non-organic are showing signs of drying up. But the non-organic has some damage (no mold in either one). The organic raspberry looks better than the non-organic, which is starting to show some mold.
Day 7 Observations:
Room Temperature – Trial 3
The organic strawberry is badly damaged with mold everywhere. The non-organic strawberry is showing some mold. Both organic blackberry and non-organic blackberries are damaged and becoming moldy. The organic raspberry looks better than the non-organic, which is starting to show some mold.
RESULTS
RESULTS
In my hypothesis, I predicted that non-organic berries would rot slower than the organic berries. After I performed my experiment three times, I learned that my hypothesis is not supported. In two out of my three trials, organic berries were slower to rot than the non-organic berries.
CONCLUSION
CONCLUSION
Conclusion
Which fruits have a longer shelf life; organic fruits or non-organic fruits? My hypothesis was that non-organic berries will rot slower than organic berries. I based my hypothesis on the idea that chemicals and preservatives used in non-organic berries will slow down the rotting process. After performing my experiment three times, I learned that my hypothesis is not supported. In two out of my three trials, organic berries were slower to rot than the non-organic berries because of the results of my experiment, I wonder if I would have gotten the same results had I placed the berries in the refrigerator instead of leaving them out on top of my kitchen counter.
ABSTRACT
ABSTRACT
Abstract
My science experiment was to test which berries would have a longer shelf life; organic berries or non-organic berries. I decided to test this out since when I go to the store I always see organic and non-organic fruits and I wondered what the difference was. In my hypothesis, I predicted that non-organic berries would rot slower than the organic berries. After I performed my experiment three times, I learned that my hypothesis is not supported. In two out of my three trials, organic berries were slower to rot than the non-organic berries. What might have made my hypothesis incorrect is how the berries were handled or how long they were on the shelf before I bought them. During my research, I learned that many scientists say that my hypothesis is correct because non-organic berries are treated with more chemicals to make them last longer.
To start my experiment, I put a non-organic strawberry, blackberry, and raspberry on one side of a tray and an organic strawberry, blackberry, and raspberry on the other side of the same tray, and left them out at room temperature on top of my kitchen counter. I did this with two more trays for a total of three trays. Each tray represented a trial. For the next six days, I took pictures of each tray and I noted what I saw in each trial. I noticed that in the first and third trials the strawberries were the first to grow mold. In all three trials, the organic strawberries rot the fastest around day four or five. My berries were kept outside of the refrigerator at all times. I assume that they would have lasted longer in the refrigerator.
One possible reason for the results of my experiment could be due to how the berries were handled, and packaged. Also how long it took for them to get to the store, and when they made it to the store, how they were stored. I guess there is no easy answer when it comes to answering the question, will organic or non-organic berries have a longer shelf life. Experts say that we should ask ourselves what causes rot and how we can prevent it. In my research, I learned that experts recommend we buy our fruits more often in a short period of time in order to prevent food rot . They also recommend that we buy fresh fruits from a local farm , if we have one near us.
I could use the information I have learned in my everyday life so I can predict what day my organic strawberries will no longer be edible. With this information, I concluded that if I would like to enjoy organic strawberries, I would need to eat them before day four. I also learned while doing research that non-organic fruits and berries carry more chemicals that are bad for us. If possible, buy organic fruits. I would recommend doing so. Overall, I am a bit disappointed my hypothesis was incorrect but I learned a lot and had fun doing the experiment.
APPLICATION
APPLICATION
I could use the information I have learned in my everyday life so I can predict what day my organic strawberries will no longer be edible. With this information, I concluded that if I would like to enjoy organic strawberries, I would need to eat them before day four. I also learned while doing research that non-organic fruits and berries carry more chemicals that are bad for us. If possible, buy organic fruits. I would recommend doing so.
BIBLIOGRAPHY
BIBLIOGRAPHY
Name: Why Does Organic Food Spoil Faster Than Non-organic?
https://www.organicnet.co/en/magazine/why-does-organic-food-spoil-faster-than-non-organic-ones
Company: OrganicNet
Name: Why Does Organic Spoil Faster
Company: Market Basket
Name: Does Organic Produce Spoil Faster than Conventional?
https://www.organicauthority.com/eco-chic-table/does-organic-produce-spoil-faster-than-conventional
Company: Organic Authority (OA)
ACKNOWLEDGEMENTS
ACKNOWLEDGEMENTS
I want to thank my mother who helped a lot during this project.
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