Agnes T Subramanian Grade IX Centennial High School, Ellicott City Does the pH Of Asian Herbs Extract Have Any Have Role In The Prevention Of Browning Of Cut Apples And Potatoes Mentor : Dr. Subramanian, T USDA, Beltsville, MD

Oxidation (browning) is a biochemical reaction that occurs when vegetables are cut and kept outside in air. PPO – Polyphenol oxidase -Apricots, apples, pears, bananas, grapes, vegetables (potatoes, mushrooms, lettuce) -Seafood (shrimps, spiny lobsters and crabs). -It is believed that enzymatic browning is responsible for up to 50% of all losses during fruit and vegetable production ( WHAT IS BROWNING?

GLANCE AT FOOD WASTAGE

Solution to the problem? Remove Oxygen Remove Polyphenols Kill Enzyme Or Suppress enzymatic reaction by freezing Food Industries use chemical preservatives such as ascorbate, sodium bisulfate and citric acid that affects our health in the long run Natural alternative??. That is our attempt in our project……… SOLUTIONS TO BROWNING?

Many herbs are being used in both in healthcare and cooking Citric acids are useful in keeping food afresh (Low pH) Asian Herbs are acidic or basic? Hypothesis: Lower the pH of the Asian herbs and other extracts higher the preventive power of oxidation of vegetables and fruits. WHY ASIAN HERBS AND PH?

Apples (18), potatoes (18), cumin seeds (150g), cinnamon sticks (150g), green cardamom (150g), fennel seeds (150g), ajwain (150g), black pepper whole(150g), whole cloves(150g), pure water, (240mL), lemon extract (240mL), orange extract (240mL), lime extract (240mL), ginger juice (150g), 12 jar that can hold up to 400mL, Digital HM pH meter Digital HM pH meter Asian Herbs MATERIALS AND INSTRUMENTS

EXPERIMENTAL, OBSERVATION AND DATA COLLECTION - DONE