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Which material is best for storing fresh food and vegetables? - Coggle…

- - - - Glass Air tight Jars
      - Silicon containers
      - Plastic zip lock bags
      - Cotton Pouch
      - Paper bag
- - - - Qualitative measurements Gibson, n.d)
        
        Signs of decay- Observers are to look for any presence of mold, rot, wilting or bacterial breakdown visually on the fruit or vegetable
        
        Colour uniformity- Checking if the the produce has visibly maintained its original colour, and whether if this is uniform throughout, or if there are any sections of discolouration.
        
        Crispiniess - Conducting a snap test, and whether it snaps cleanly or bend like rubber in comparison to the original produce.
        
        Surface texture - Describing the exterior feel, whether it is dry and clean or unnaturally waxy, covered in a slimy film (an indicator of bacterial breakdown)
        
        Aroma - Describe the odour of the produce, and whether it still possesses its characteristic smell or detecting any hints of sourness or musty odour, a sign of mold.
      - Quantitative measurements (Postharvest, n.d)
        
        Firmness- Penetrometers used for measuring the firmness of relatively homogenous fruits or vegetables. This value can also be compared against the initial fruit or vegetable to measure the amount it has reduced.
        
        Colour- Chromameter can be utilised to record the reflected spectrum of light in terms of its hue, lightness and chroma. This result can then be used to compare against the value of the original fruit or vegetable before storage.
        
        Sugars - Sugars are generally considered more important in fruit than in vegetables. However, many vegetables do contain significant amounts of sugars and these contribute to their flavour.. Over time, sugar content in produce can reduce. A refractometer can measure the percentage of soluble solids and the difference in value between the original produce and the produce after storage.
        
        Weight - Calculating the initial weight in comparison to the final weight after storage can identify how much the produce has shrunk, an indicator of the quality of the produce in various storage methods.
- - - - Refrigerator
      - Shelf under room temperature
- - - - In order to conduct an effective and efficient experiment to explore the investigation of: "Which material is best for storing fresh food and vegetables", the produce that would be utilised for observation would have to exhibit rapid, highly visible, and distinctly measurable qualitative changes within a short timeframe. Using long-storage or low-respiration fruits and vegetables would have thick protective skins or dormant metabolisms designed to last for months and keep fresh, making them inefficient for a short-term experimental test. Furthermore, it would also have to be optimal specimens to conduct the quantitative measurements are some of the equipment require specific shapes or densities for a more accurate result.
        
        Ideal Vegetables
        
        Cucumber
        
        Ideal Fruits
        
        Tomatoes