A Science Project for Fruit Ripening

Temperature

• A higher temperature causes fruit to ripen faster. To demonstrate this, set out numerous fruits for ripening. All fruits should be of the same type and ripeness to properly compare their ripening processes. Set one piece of fruit on a windowsill so that it receives direct sunlight. Place additional pieces of fruit in locations of the room that experience different temperatures from the windowsill, such as in a dark corner or bookshelf. Compare the ripening process of each fruit over the course of several days.

Atmospheric Conditions

• Aside from temperature, other atmospheric conditions affect the ripening process of fruit. Increased oxygen content and humidity in the air has the effect of speeding up ripening. To demonstrate this, place one piece of fruit in an airtight container, such as a Mason jar. Place another piece of fruit in a deflated airtight bag. Finally, leave one piece of fruit out in the open air. Compare the ripening stages of each fruit. The exposed fruit will ripen fastest, while the jarred fruit will ripen slightly faster than the bagged fruit due to the increased oxygen content in the jar.

Preservatives

• Preservatives fight off the oxidation effects that air has on fruit, thus prolonging the ripening process. Coat the skin of one piece of fruit in a chemical preservative, such as ascorbic acid. Leave a second piece of fruit untreated. Place the two pieces of fruit directly beside each other so they experience the same external conditions. Monitor the ripening process of the treated fruit compared with the untreated fruit to observe the effect of the chemical preservative.

Refrigeration

• Refrigeration affects all atmospheric conditions, including temperature and humidity. The ripening process of a refrigerated fruit is thus affected more dramatically when compared with a fruit at room temperature. Place one piece of fruit under refrigeration and leave a second piece close by the refrigerator. Compare the stages of ripeness each fruit experiences. You will notice that the refrigerated fruit not only ripens more slowly, but also retains more of its moisture. This demonstrates the effect of a controlled environment on fruit ripening compared with the natural ripening process.