Aside from keeping the apple in an oxygen free container, I think soaking the apple in a salt water solution will stop the apple from browning the most after 48 hours compared to the other methods (plain water, lemon juice, honey and baking soda). From best to worst salt water, honey, lemon juice, baking soda and then plain water

1. https://www.thekitchn.com/skills-showdown-how-to-keep-apples-from-browning-23244847

2. Once apples are cut and exposed to air they begin to brown due to oxidation

3. The only way to stop oxidation is to create a barrier between the cut fruit and the air

4. Acids can form citric juice which is commonly used to slow the reaction

5. Tested a total of 8 methods:

   • Untreated - 1/10 - browned within 15 mins
   • Lemon-lime soda - 6/10 - 3 hours - in bag 6 hours
   • Citric acid - 4/10 - Full 12 hours - terribly tart/sour (even hours after being rinsed) - worked for looks, but not good for eating
   • Lemon water - 3/10 - Stayed fresher when sealed in a bag than on the plate - 2 hour mark - in bag - unbrowned 3 hours
   • Plain water - 8/10 - 6 hours sealed - in bowl with water 4 hours
   • Salt water - 10/10 - 12 hours - did not taste salty
   • Honey water - 9.5/10 - 12 hours - both in bag and plate
   • Lemon juice - 5/10 - 7 hours - still sour but not as bad as citric acid

6. https://www.seriouseats.com/how-to-prevent-apple-pear-browning

7. Apples contain a large amount an enzyme called polyphenol oxidase

   • These enzymes protect from infection and give pigments
   • Stored in separate areas of the plant and when cells are damaged (e.g. cut open, dropped or bruised) the cells are ruptured
   • The enzyme comes into contact with oxygen
   • With help of oxygen (air around the damaged cell - e.g. cut apple) the enzyme initiates a series of chemical reactions and turns the area brown
   • This is called “Enzymatic Browning”
     • Can affect flavour, scent and nutritional value
8. Most solutions involve blocking oxygen in one way or another, reversing the oxidation reaction, changing the pH environment or exposing the produce to high or low temperatures
9. Summary - Soak the apples in salt water solution for 10 mins, drain - 

10. Methods tested:

    • Water - submerge to reduce oxygen exposure
    • Lemon juice
    • Critic acid
    • Salt water
      • Sodium chloride can interfere with oxidation
      • Best method to not impact taste and texture
    • Cooking apples:
      • High heat shuts down the oxidation but makes the apple very soft

11. https://thinkbluemarble.com/learning-galaxy/activity-lab/the-apple-mystery-a-fun-oxidation-experiment-for-kids/ - Acidic items slow down the reaction

12. Baking soda is alkaline which can speed up the browning process

Controlled  

1. Environment - All apples will be kept at the same temperature with same exposure to light
2. Amount of apple - All apples will be around 11-12 grams 
3. Type of apple - All apples will be Ambrosia                      
4. Amount of substance used - 1 tbps
5. Amount and temp. of water used - 5 tbsp - room temperature

Manipulated

1. The substance used in the method to coat the apple
2. The amount of exposure of the apple to air

Responding

1. The amount the apple browns
2. The amount the apple changes texture

1. Wash and core apples
2. Cut apple to get into 18 equal slices 
   1. 3 slices per method
   2. 11-12 grams per slice
   3. Use multiple apples if necessary
3. Mix 5 tbsp with 1 tbsp with substance:
   1. Control group - 5 tbsp water
   2. Lemon juice - 1 tbsp lemon juice - 5 tbsp water
   3. Salt water - 1 tbsp salt - 5 tbsp water
   4. Baking soda - 1 tbsp Baking soda - 5 tbsp water
   5. Honey - 1 tbsp Honey - 5 tbsp water
   6. Vacuum seal - 5 tbsp water
4. Put 3 apple slices into each bowl of solution and stir thoroughly
5. All apples to soak for 1 hour
6. Take out the apple slice and pat dry with a paper towel
7. Put the three slices spread out on a plate
8. Check every 2-4 hours for the first 24 hours, once around 24 hours and again after 48 hours have passed

The vacuum seal was clearly the winner and kept the apple from browning, changing texture and drying out.  Why? Since the vacuum seal prevented any oxygen from getting to the apple, the polyphenol oxidase (enzyme) could not react and therefore the process of enzymatic browning did not occur. Of the other 5 methods tested I was wrong and salt water was not the best method of keeping the apple from browning for the longest period of time. The winner for the apples exposed to the air was honey water then salt water, lemon juice, plain water and then the baking soda.

The vacuum seal was clearly the most effective preservation method in this experiment. It significantly slowed down the browning process, keeping the apple looking fresh much longer than the other samples. In addition, the vacuum seal helped maintain the apple’s original texture and prevented it from drying out, showing that limiting air exposure makes a major difference in preserving quality.

The vacuum seal was clearly the winner and kept the apple from browning, changing texture and drying out.  Why? Since the vacuum seal prevented any oxygen from getting to the apple, the polyphenol oxidase (enzyme) could not react and therefore the process of enzymatic browning did not occur. Of the other 5 methods tested I was wrong and salt water was not the best method of keeping the apple from browning for the longest period of time. The winner for the apples exposed to the air was honey water then salt water, lemon juice, plain water and then the baking soda.

my project will help the World by teaching people the best way to stop apples from browning. By putting them in an airlock bag and or a vacuum seal, so that when parents pack their kids lunches or their kids pack them lunches they should they can know that they can pack apples in the ziplock bag without worrying that these apples were Brown.I will share this information via social media and or the internet or YouTube.

I would have soaked the apples for a shorter period of time. Because they were soaked too long, the apples became mushier. As a result, they browned faster.

https://www.thekitchn.com/skills-showdown-how-to-keep-apples-from-browning-23244847 and https://www.seriouseats.com/how-to-prevent-apple-pear-browning and finaly https://thinkbluemarble.com/learning-galaxy/activity-lab/the-apple-mystery-a-fun-oxidation-experiment-for-kids/

I would like to acknowledge my mom, and my dad, and my brother Ross, and my rabbit Bobby, and my grandma, and my grandpa, and my Auntie T and my uncle Lane, and my cousin Kylen, and my auntie Marina, and my Uncle Tom, and my auntie Lydia, and my Gung Gung, and my poh poh, and my cousin Caleb, and my cousin Cole, and my Cousin Bailey,thank you for pushing me all the way and supporting me and watching me and helping me present and study and congratulating me when I got into City side I really appreciate all of your guys's help hard work and emotional support thank you.