Student Project - Enzymes and their activity . . . in fruits and vegetables

This is a SAPS student project starter, for Biology students studying A-levels, Scottish Highers and IB who are planning their independent investigation or extended project. It contains ideas for investigations on a topic, and outlines of the scientific techniques needed for these investigations.

Have you cut open a freshly picked apple (or newly dug potato) and seen how quickly it goes brown? Then compare this with an apple or potato stored for several weeks. Which do you think goes brown more quickly? In the process of ripening, followed by senescence or spoilage, the activity of a range of different enzymes may change and indeed may be different in different fruits or vegetables. This offers possibilities for a wide range of enzyme-based investigations.

Download the full project information from the link on the right.