Science Fair “Save Those Strawberries!”

1. Science Fair“Save Those Strawberries!”

2. Purpose/Problem Statement The purpose of this project is to discover which way of storing strawberries works the best. The reason I chose this project is because,with the economy, everyone is trying to save money. Wether it is on gas, groceries, or even strawberries. So I wanted to find the best way to keep your strawberries fresh over a three day period, so that I can share my results everyone can use them.

3. Hypothesis If the life of strawberries that were boiled stay fresh longer, then people will have a way to prolong the life of fresh fruit.

4. Review of Literature • During the summer I always look forward to a nice big bowl of strawberries by the pool. But when I go to eat them, they are covered in mold! You’ll probably think to yourself, how did this happen? In this year’s science fair I will investigate and experiment on which way to store strawberries works the best. I will have to choose the temperatures and time of the environment to see, in which one, the strawberries will stay the most fresh. 4

5. Review of Literature • The process, in which strawberries mold, is caused by a fungi called Boytris Cinerea, also known as Gray Mold. Basically, this fungus sleeps on the strawberry and when humidity or moister is applied to the fungus it forms as a yucky looking mold. Gray Mold is always in the environment and usually effects the dead or decaying part of the berry. Sometimes it even starts on the dead leaves.

6. Review of Literature • When you are growing strawberries Gray Mold usually forms on the part of the berry that touches the soil or dirt. Boytris Cinerea can be found in greenhouses as well as very wet or humid fields. When first taking site of the mold it appears as light brown and is located in a soft spot. When the strawberries are placed in moist or humid weather the mold will spread and eventually cover the entire berry. Next, the fruit will dry out and is no longer soft and fuzzy, it is now firm and the color is black. 6

7. Review of Literature • These days families all around the country are always trying to save money. Especially on fruits and vegetables. It’s very important to help keep these fruits fresh so that families can save more money. Some ways to prevent this is to put the strawberries in a cool dry environment and pull of any dead leaves. Also if you put them in a container toss out any dead or decayed berries.

8. Review of Literature • So, now you know why your strawberries get moldy, some facts about the fungus that causes it and some ways to prevent it, you can enjoy your strawberries. The results of my experiment may reveal more ways to extend the life of strawberries and prevent or eliminate gray mold from occurring. 8

9. Research • Strawberries are a great source of vitamins.  They are loaded with Vitamin C, fiber, folate, and antioxidants.When choosing which strawberries to buy in the store, pick those that are medium-sized, firm, deep red, with green caps attached.  Once picked, strawberries do not ripen, so never purchase them if unripe. Strawberries should be washed right before eating to remove dirt and fertilizers.  Hold them under cool water and gently rub them.  Do not use soap and do not scrub them.Strawberries should be eaten within a day or two after purchase.  

10. Research • Strawberries are grown in areas of North America with warm climates.  California grows over 1 billion pounds or 83% of America's strawberries. • Strawberries should be eaten within a day or two after purchase.  Store them in the refrigerator or they can be frozen for up to a year.  Remove any spoiled or crushed strawberries since they can cause cause the other fruit to spoil.  Store them in the refrigerator or they can be frozen for up to a year.  Remove any spoiled or crushed strawberries since they can cause cause the other fruit to spoil.

11. Materials • Pot and Stove that can heat up to 140 degrees Fahrenheit • Thermometer • Pencil • Plastic containers with lids • Camera • Research notebook for observations and notes • Black Sharpie to label the boxes • Stopwatch

12. Procedure 1. Place approximately three strawberries in each container. 2. Put the lid on box #1. 3. Boil water in pot until 120 degrees Fahrenheit. 4. Place three strawberries in and let them sit for 45 seconds then take them out and put them in box #2. 5. Place three more strawberries in the pot for 3 minutes then put them in box #3 6. Boil water in pot until 140 degrees fahrenheit. 7. Place three strawberries in the pot for 45 seconds then place in box #4. 8. Put all boxes next to each other and let sit for three days.

13. Variables • Dependent Variable: How rotted would the strawberries become. • Independent Variable: The temperature and amount of time. • Constant: The time the strawberries were left out and the type of strawberries.

14. Graphs/Charts/Pictures

15. Box 1 Day 1

16. Box 1 Day 3

17. Box 2 Day 1

18. Box 2 Day 3

19. Box 3 Day 1

20. Box 3 Day 3

21. Box 4 Day 1

22. Box 4 Day 3 22

23. Analysis • Since Box number 4 (higher temperature water) rotted the most and box number 2 stayed fresh, submerging them in water for no hotter than 120 degrees and no longer than 45 seconds produces the freshest strawberries. When you submerge strawberries in water for 140 degrees for 45 seconds it completely rots your strawberries. In matter of fact you would be better off not doing anything to the berries. 23

24. Conclusion • After my research and experimenting were completed, I have concluded that when you boil strawberries at the temperature 120 degrees fahrenheit and let them sit for approximately 45 seconds the strawberries result looking fresh and firm. When leaving sit for three days with no treatment the strawberries rot slightly. 24

25. References • Sturgill,Sarah, and Kim Carter. “Strawberries.” West Virginia University, May 2010. Web. 13 Oct. 2011. http://www.ext.wvu.edu/r/download/65954 • “The Vegetarian Produce Storage Guide | Storing Fruits and Vegetables.” Vegetarian Times - Great Food, Good Health, Smart Living. 2011. Web. 13 Oct. 2011 http://www.vegetarintimes.com/resources/produce_storage_guide/ • Harris,Linda. “Strawberries: Safe Methods to store, preserve, and enjoy.” University of California at Davis, 2007. Web. 13 Oct. 2011. http://www.ucanr.org/freepubs/docs/8256.pdf