The Relationship Between Wounding Mandarins and Its pH Values

The Effect of Respiration Rate on pH Values of Mandarins

Abstract

Globally, mandarin is one of the most popular fruits which has a huge consumption each year. Some research shows that the world production of mandarin oranges was nearly 35.4 million tonnes in 2019. There were modern studies have already demonstrated that the pH levels and acids in fruits can affect their sour taste. Owing to the inspiration, our study aims to investigate how wounding affects the pH values of mandarins. Thanks to the current investigations, it was hypothesized that the pH values might increase as the mandarins experience physical wounds. We threw, squeezed, dropped, rolled, rotated and blew the mandarins and the pH values were recorded. This topic relates closely to our lives and it’s applicable which can be operated practically. If the pH values could be increased as we implement physical damage, maybe we could apply the same strategy to all the mandarins and even other fruits to make them taste better before we eat them.

Biographies

Jellia Ma:

Jellia Ma is an undergraduate student in UBC and wish to major in Statistics. Jellia enjoys finding out interesting patterns and conclusion by calculating and analyzing data models. She is focusing on studying how the physical stimulations affect the pH values of mandarins in VANT149 project to seek the methods for improving fruits’ sweetness.

Yiting Sun:

Yiting Sun is an undergraduate student in UBC who hoping to study Earth and Ocean science. Yiting is a big Lego fan and likes exploring mysteries and all kinds of puzzles. Yiting is studying the effects of physical stimulations to mandarins for her VANT 149 project because she is a citrus lover and hopes everyone can get good taste mandarins.