Food Preservation Part 2

This morning we took our strawberries out of their preservatives. We made observations about what we notices (saw, smelt, felt, tasted) and came to the conclusion that the strawberry that lasted the best was the control that had nothing to preserve it.

Here are some photos of what our strawberries looked like after four days of sitting in their preservatives. Some smelt as bad as they looked.

This was the control (had no preservative) it looked ok from the outside but had a brown spot inside it.

This was water. The strawberry had lost some colour and the water had mould floating on it. 

 The salt had dehydrated the strawberry and it was small and hard. 

This was vinegar. The vinegar made the strawberry pink and softer. 

Sugar made the strawberry dryer, but it didn't smell good. 

The oil made the strawberry bigger, and much mushier than it was. Some of the strawberry juice came out and sat in the oil like red bubbles. 

This is what we noticed with each strawberry: