Results

Result L*,a*,b Colour Measurment Mean Std

Apple wedge 82.5 -4.19 27.62 82.24 -4.69 26.58 35.0 39.3

Pear wedge 80.53 -2.88 11.64 82.83 -2.79 13.85 30.5 40.2

Apple Slice 78.73 -4.92 27.84 77.65 -4.85 23.86 33.1 37.6

Pear Slice 78.98 -3.78 13.87 77.74 -3.21 16.38 30.0 38.4

Result Sample Control Colour Measurment after 2hrs Mean Std

Apple wedge 76.68 -2.03 32.94 75.31 -2.66 31.74 35.3 35.1

Pear wedge 79.24 -3.18 15.66 78.1 -3.05 17.6 30.7 38.2

Apple Slice 76.08 -2.42 30.36 79.01 2.93 28.82 34.8 36.1

Pear Slice -75.81 -2.46 17.65 78 -2.54 19.13 30.9 36.8

Result Lime Colour Measurment after 2hrs Mean Std

Apple wedge 83.57 -4.61 22.79 84.03 -4.76 24.75 34.3 40.4

Pear wedge 84 2.99 14.03 83.25 -3.29 12.7 32.3 40.3

Apple Slice 81.62 -4.91 27.51 81.37 -5.73 28.51 34.7 39.2

Pear Slice 80.46 -3.27 13.57 80.93 -3.42 12.75 30.2 39.8

Result Salt Colour Measurment after 2hrs Mean Std

Apple wedge 81.87 -4.93 24.96 81.21 4.71 24.05 33.7 39.3

Pear wedge 82.34 -2.53 12.64 82.77 -2.03 14.3 31.2 40.4

Apple Slice 79.32 -5.08 28.41 79.73 -4.77 29.07 34.4 38.0

Pear Slice 82.43 -3.39 13.91 82.15 -3.81 13.52 30.8 40.6

Result Cling wrap Colour Measurment after 2hrs Mean Std

Apple wedge 79.77 -2.72 33.26 80.93 -3.47 28.71 36.1 37.6

Pear wedge 78.02 -2.35 16.68 79.94 -2.99 16.34 30.9 38.2

Apple Slice 78.55 -3.81 31.68 78.79 -3.48 32.59 35.7 36.9

Pear Slice 76.61 -2.14 21.18 79.41 -2.75 18.25 31.8 37.2

Result zip Lock back Colour Measurment after 2hrs Mean Std

Apple wedge 79.34 -2.57 30.12 79.63 -3.8 26.98 35.0 37.3

Pear wedge 80.9 -2.72 13.05 79.89 -2.74 15.71 30.7 39.3

Apple Slice 76.32 -2.02 33.13 76.88 -3.56 33.65 35.7 35.6

Pear Slice 76.32 -2.02 33.13 76.88 -3.56 33.65 35.7 35.6

Question 4 - How did salt affect the extent of browning in both fruit types, and explain why?

1.The students should explain their results that support the answer - 2 marks

2.Should properly give the scientific reason - 3 marks

Question 5 - Which solution is the most suitable solution to preserve the quality of apples and pears and explain why?

1.Mention of the most suited method - 2 marks

2.Justifying the choice with results - 4 marks

3.Giving scientific explanations - 4 marks

Question 6- Did covering of fruit pieces prevent the browning and why? So, what advise can you give a company that manufacture RTE products based on your results?

1.The students should explain their results that support the answer - 2 marks

2.Should properly give the scientific reason - 3 marks