Introduction: Do Bananas Rot Faster in Refrigerators?
By: Mansour Alzamil
Class 7-B
Step 1: The Problem
When bananas turn black they are not edible to eat but if it was a bit black it is edible, so my problem now is that Does a banana stay fresh in a refrigerator longer than in room temperature?
Step 2: My Hypothesis
My Hypothesis is that the banana in the refrigerator will stay fresh longer than the banana in room temperature.
Step 3: Variables
Dependent Variable: Banana
Independent Variable: Refrigerator
Controlled variable: temperature
Step 4: My Background Research
I researched if all of my materials are Dependent, Independent, or Controlled variables. And researched if bananas stay fresh in the refrigerator for a long period of time.
Step 5: Materials I Used
- 2 Banana
- Refrigerator
- temperature
Step 6: Procedure - Day 1
First, I brought
two bananas and placed one in the refrigerator in 7 c, and the other one was placed on a table in room temperature (25 c).
First day (April 7th, 2020): both of the bananas were fresh.
Step 7: Procedure - Day 2
The second day (April 8th, 2020): after one day: there was immediate reaction on the banana that was in the refrigerator. It started to turn black and darker, but the banana that was in room temp was still fresh.
Step 8: Procedure - Day 3
The third day (April 9th, 2020): the banana that was in the refrigerator had a bruise like shape that is formed by a chemical called ethylene, because we placed the banana on a shelf in the refrigerator. It was too cold for the banana because it grows in hot climates, but the banana that was outside the refrigerator had a couple of dots.
Step 9: Procedure - Day 4
The fourth and last day (April 10th, 2020): the banana that was in the refrigerator was almost black and the insides had many dark parts especially the tips of the banana. However, the banana that was outside the refrigerator had few black dots, and the inside was still fresh.
Step 10: Data
The Room temp Banana:
In the first day it was still yellow and fresh, the second day it was still yellow and fresh, the third day it began to have a bit change of colors, and the last day it had tiny dots and the insides was still fresh.
The Refrigerated Banana:
In the first day it was fresh and yellow, the second day it began to get darker, the third day it was very black, the last day it was almost black and the insides were dark
Step 11: Data Analyses
In the first day the banana that was in the refrigerator was still fresh just like the banana in room temp.
In the second day there was a reaction on the banana in the refrigerator but no reaction on the banana in room temp.
In the third day the banana in the refrigerator had many black spots that almost covered all of the banana but unlike the banana in room temp there was still no reaction on it.
In the last day the banana that was in the refrigerator was almost entirely covered in black spots and its insides was dark all around it. But the banana in room temp in began to have tiny black dots.
that if you put a banana on a refrigerator shelf it will rot faster.
Step 12: Results
The banana inside the refrigerator was in a cold environment which the enzymes that enable them to ripen are inhibited, and as those enzymes become inactive which cause cell damage.
The banana outside the refrigerator was in a warmer place which made the bananas feel like it is almost in the right habitat.
Step 13: Conclusion
It turns out that my hypotheses was wrong. Because the bananas are supposed to be in warm or hot climates, were the enzymes are forming correctly and not breaking down which can cause cell damage.
Step 14: Application
The importance of this research is to know whether or not the refrigerator is suitable to keep any type of food in good eatable condition for a long period of time.
It can be applied in practice by using different temperature.
Step 15: Evaluation
I improved and used research skill because I researched about how did the banana turned black and more.
