Fruits Gone Bad? Discover Enzymatic Browning

1 review

Here's how.

Active Time

45 minutes to 1 hour

Total Project Time

45 minutes to 1 hour

Key Concepts

Biochemistry, Enzymes, Food

https://www.youtube.com/watch?v=_Ofev8WsEkM

Introduction

Have you ever wondered why apple slices turn brown once you cut them or why a yellow banana gets dark spots over time? Both of these phenomena have the same cause: enzymatic browning triggered by an enzyme called polyphenol oxidase (PPO). In this activity you will find out how this enzyme works by turning a banana from yellow to brown in just a matter of seconds. Then you will explore how you can keep your apple slices looking fresh!

Credits

Svenja Lohner, PhD, Science Buddies

This activity is not appropriate for use as a science fair project. Good science fair projects have a stronger focus on controlling variables, taking accurate measurements, and analyzing data. To find a science fair project that is just right for you, browse our library of over 1,200 Science Fair Project Ideas or use the Topic Selection Wizard to get a personalized project recommendation.

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