Conclusion
In conclusion, our results were able to confirm our hypothesis. In our hypothesis, we predicted that if the apple, pear, and avocado cubes are soaked into the salt and water solution, then it will brown the least according to the colour chart because salt interferes with the fruit’s oxidation and therefore reduces the oxygen that gets to it. Based on our results, we were able to see that the salt water solution delayed enzymatic browning the most and in the results of the pears, it had caused no change in the shade of brown even after 6 hours. As there are many factors that affect the rates of enzymatic browning; such as concentrations of both active polyphenoloxidase and phenolic compounds present, the pH, and the temperature, we cannot confidently confirm the results of our data. For future experimentation, it would be more accurate if we expanded on the variety liquids on the pH scale, fruits composed of different phenolic amounts, and testing with binary mixtures in different concentrations.