What happens to the weight of an apple as it rots?

Answer 1

Hi Sarah K.,

You could approach this as a theoretical query -- but why not do a practical test? GO FOR IT! If you're taking the weight of the apple by difference, such as (you) climbing on a scale with or without the apple, you might need to do several apples together to ensure enough mass to measure reliably. If, on the other hand, you have complete access to a triple-beam balance at school, why not do the experiment yourself, preferably on several apples (each in its own spillproof tray)? Variables you might want to consider are: temperature, humidity, damage to the apple, initial waxing (yes, commercial fruit may be waxed!), etc.

Make sure you take enough kinds of data to ensure making a memorable report, eventually! For example, some apples may desiccate without rotting (especially if they have substantial tannins initially), some may mold, some may liquify internally, etc.

If, on the other hand, your tastes (so to speak, you aren't going to be eating your subject fruit?) run towards science fair projects, you might want to consider coupling this sort of a test with various pre-treatments of the apple -- beach, peroxide, alcohol, etc. dips -- to classify the effectiveness of such treatments on sterilization of the apple surface, and the consequences of that.

Very timely, what with coronavirus, etc.! There are of course commercial treatments - fungicides, etc. -- employed variously for this.

-- Cheers, -- Mr. d.. P.S. I'd love to hear how this comes out, if you do experiment.