Another idea that my group had for the proposal was involving the decomposition of fruit. There were a few topics within this umbrella topic that really interested me and I want to hopefully have the rest of the class look at it. One idea was to test organic versus non-organic and see if the decomposition rates between the two were different. I work at whole foods so this would be particularly interesting to look at and see if paying the extra money for organic will actually get you a product that lasts longer. I kind of feel like organic products will actually have a shorter shelf life just because they aren’t allowed to have any additives or herbicides applied to them. Another thing we wanted to look at was if the origin of the fruit mattered to shelf life. Does my avocado last longer if it is from Mexico or California? I think that this answer might be found within the composition of soil, if that even has any affect on shelf life at all. And even if the soil is different will the fruit that is produced by the plant in that soil be so drastically different that it will decompose faster than another fruit of the same variety. Another thing that we wanted to test was if the size of the fruit had any affect on how fast or slow it decomposed. In my opinion this project has many easy divided sub projects that would be easily testable by the class.
Recent comments