FOLIO BIOLOGY: Pickled Fruit (Form 3 2021)

BERDISIPLIN BERILMU BERAMAL

PROJECT-BASED LEARNING (BIOLOGY)
FORM 3, SEMESTER 2

MRSM KUBANG PASU, KEDAH

2021

MOVEMENT
OF SUBSTANCES

ACROSS
PLASMA
MEMBRANE:

PICKLED
FRUIT

Name : AFEEF HAMIZAN BIN MOHD HUZAIZI

Class : 304 AL-FARABI

Matrix No. : KP190106

Teacher : MS. SUMAIYAH

Date : 27th MAY 2021

LIST OF
CONTENTS

APPRECIATION TEXT 1

INTRODUCTION 2-3

OBJECTIVES 4

LIST OF MATERIALS & APPARATUS 5

PROCEDURES 6-7

SAFETY PRECAUTION 8

ESTIMATED BUDGET 9

RESULTS 10-11

DISCUSSION 12-15

CONCLUSION 16

REFERENCE LIST 17

APPRECIATION
TEXT

Assalamualaikum.
In the name of Allah, the most gracious and the most merciful, irst

and foremost. I would like to extend my deepest praise to Allah S.W.T.
who has given me the patient, strength, determination, and courage to
implement this task.

First of all, thanks to my Biology teacher, Ms. Sumaiyah for being
such an excellent guidance for us while we were doing this task. She had
given us an appropriate example and knowledge to make us understand
more about this project. Next, I also appreciate the school authority for
giving us permission to carry out this project work.

Then, I offer my gratitude to my parents and family who gave their
full support either by giving me a lot of encouragement for keeping me
with this task and by supporting the inancial use to pay all the costs
required to complete this project.

Lastly, I would like to thank to all my friends for sharing a decent
amount of information to me that is bene icial and helpful.

1

INTRODUCTION

Malaysian fruit and vegetable markets were impacted negatively
by the spread of the deadly coronavirus, at the beginning of March 2020.
Due to the closure of restaurants, bars, shopping malls and wet markets
during MCO, the demand of fresh fruits and vegetables had dropped
signi icantly.

Fresh fruits and vegetables that are not delivered or harvested
due to drop in demand are found piling up or left to rot in farms and
other harvesting centers.

As a result of this problem, a project was devised to offset the pile
up of unsold produce and making sure the unsold fruits and vegetables
do not go to waste. One way to do this is by applying the concept of
osmosis to make fruits and vegetables last longer. Also known as the
proses of making pickles, it has been used for many years as a form to
preserve leftover fruits and vegetables.

Pickled fruits and vegetables still possess many of the vitamins
and antioxidants found in their raw forms and not to mention, they are
delicious too.

Pickles are fairly safe products for small-scale manufacturers to
make. When preserved properly they carry a low risk of food poisoning
and have a long shelf life. Pickles can be made using relatively simple
equipment that is readily available in most places. Pickles can be
prepared from a variety of fruits and vegetables depending on what is
available. By varying the proportions of fruit and vegetables and the
amount of spice added, a range of products can easily be made.

2

WHAT ARE PICKLES?
According to Wikipedia, pickle can be de ined as a relish consisting

of vegetables or fruit preserved in vinegar or brine. Pickled fruit refers to
fruit that has been pickled. Pickling is the process of food preservation by
either anaerobic fermentation in brine or immersion in vinegar.
(Woodroof & Luh, 1986).

Pickles are usually made from a mixture of vegetables and fruit.
They are eaten as a savory, spicy accompaniment to a meal. Pickles are
preserved by a combination of increased acidity (reduced pH), added salt,
reduced moisture and added spices.

According to Whats4Eats website, there are two main methods for
pickling foods, a quick way, and a long way The quick way to pickle is to
marinate food in a seasoned vinegar solution while the long method is by
fermentation by using a salty brine. (Brad Harvey, 2021)

Many types of fruit are pickled. Some examples include peaches,
apples, pears, grapes, tomato and olives. Pickled fruits can be kept for
about 5 to 6 months in a jar.

3

OBJECTIVES

To understand the concept of the movement of substances
across a plasma membrane in living organisms.
To identify the main functions of the cell membrane
To understand the concept of diffusion, facilitate diffusion
transport and investigate what happens during osmosis and
how isotonic, hypertonic and hypotonic solutions.
To ful ill the requirements of Project Based Learning (PBL)

4

LIST OF MATERIALS
& APPARATUS

MATERIALS

3 tablespoons of salt
3 tablespoons of sugar
1 tablespoon of lime stone paste
Warm water
2 unripe mangoes

APPARATUS

1 container
1 plate
1 cutting board
1 cutting knife
1 tablespoon

Sugar Salt Vinegar

Container

Mangoes Cutting Board

Spoon Knife

5

PROCEDURES

12

First, wash the mangoes in clean water. Then, cut the mangoes into
Fruit should be as fresh as possible and uniform-sized pieces or
slightly under-ripe. Damaged, bruised or slices.

infected fruits should not be used.

34

Next, put the mangoes in a After 48 hours, pour out all the
container illed with vinegar and solution from the container.

salt solution. Leave it at room
temperature for 48 hours.

6

56

Prepare sugar solution in hot water Then, pour in the sugar solution
until it is fully dissolved. into the container, same level

Cool it to room temperature irst as the mangoes. Leave the mixture for
before moving on to the next step. 1 day in the refrigerator.

Sugar is added to increase the
rate of fermentation and to make the

product sweeter.

Finally, the pickled mangoes are ready
to be served.

7

SAFETY
PRECAUTION

Select fresh, irm mangoes free of spoilage.
Use only recipes with tested proportions of ingredients.
Use a dry spoon so pickles may remain edible for a long amount of time.
Use hot water to dissolve the sugar completely.
Use closed container (must have a lid to prevent foreign substances).
Make sure the mangoes are fully submerged to ensure the effectiveness
of the pickling process.

8

ESTIMATED
BUDGET

NO. ITEMS PRICE
1. 1 pack of sugar (1 kg/pack) RM 3.00
2. 1 pack of salt (450 g/pack) RM 1.00
3. 1 bottle of vinegar (330ml/bottle) RM 1.50
4. 2 mangoes RM 3.00
5. 1 container (1200 ml) RM 1.35
RM 9.85
TOTAL

9

RESULT

After 24 hours of submerging the mango slices in the mixture of
vinegar and salt solution, we can see the bubbles have been produced in
the container as shown the picture above. That will prove that there is a
reaction has been occurred between the mangoes and the solution.
Fermentation begins as soon as a brine is formed. It can be seen by
bubbles of carbon dioxide gas that are given off by the bacteria. It is
completed when no more bubbles appear. (Food and Agriculture
Organization of the United Nations)

From my observation after 48 hours, the water content of the solution
increased. This means that the mango has undergone the plasmolysis
process. This is because salt is hypertonic towards the mango cells and
will cause the mango to undergo plasmolysis where water will diffuse
out of the vacuoles by osmosis. Osmosis occurs because the mixture of
the solution has higher concentration than the water inside the mango
slices.

10

RESULT

The picture shows that there are changes in colour, texture, smell and
taste of the mango slices after 48 hours of submerging in the mixture of
vinegar and salt solution.
When the pickling process is applied to the mangoes, its fermentable
carbohydrate reserve is turned into acid, its colour changes from bright
green to olive or yellow-green, and its tissue becomes translucent.
(Singh & Desrosier)
From my observation, the mango slices changes its colours from bright
green to yellow-green, the taste is more sour and salty, the texture
become soft with a sharp-sour smell.

The picture above shows the inal result of the pickling process. The
pickled mango slices taste is sour-sweet and it turns out to be crunchy.
They are ready to be eaten.

11

DISCUSSION

This experiment of mango pickling is to study on the movement of
substances across plasma membrane. The process occurred obviously
in this experiment is osmosis.
According to Comprehensive Biomaterials II, 2017, osmosis can be
de ined as the spontaneous movement or diffusion of solvent molecules
through a semi-permeable membrane from a lower concentration
solution to a higher-concentration solution. (Mastropietro & Omidian,
2017)

The reason why I chose unripe mangoes is because ripe mangoes are
soft and full of water. This may cause the mango unable to be pickled as
there is too much water content.
A liquid full of salt or sugar is called a hypertonic solution. The mango
slices are placed in the hypertonic solution. There's way more solute in
the solution than the inside of the cells of the mango slices, this will
cause a difference in water potential between the solution and the
inside of the cells of the mango slices.
As we learned before, water will move from an area of high water
potential to an area of low water potential. So, water will move out of the
cells of the mango slices causing them to lose water molecules via
osmosis.

12

DISCUSSION

Cell vacuole and cytoplasm shrink. Plasma membrane moves away
from cell wall and the cell becomes laccid. Unlike animal cells, plant cells
does not shrink because the cell wall is present. This process is known as
plasmolysis. (Jariah Khalib, Sudani Sudin, Rodiah Abd Wahid, Noor
Haniyatie Ibrahim & Tan, 2021)

Most microorganisms cannot survive without water, this means that
it cannot live inside the pickle because its water content has been reduced
or removed. This is why pickling is an incredibly ef icient may to preserve
food.

13

DISCUSSION

1. State the process that takes place for pickling food / fruit / vegetable.
The process that takes place for pickling food / fruit / vegetable is
osmosis.
2. Explain the process mentioned in Question 1.
Osmosis is a process where the diffusion of water molecules from a
region of higher water potential (dilute solution) to a region of
lower water potential (concerntrated solution), through a
partially permeable plasma membrane.
3. What is the function of salt and sugar in the pickling process?
The function of salt and sugar in the pickling process is to reduce
the water content so that the bacteria cannot multiply and hence
salt acts as a preservative.
4. Apart from salt and sugar, name another ingredient used for the
pickling process and explain why the ingredient is used?
Vinegar. Vinegar is used in pickling to provide tangy and sour taste
to the desired stuff. It is acidic in nature, so it prevents several
microorganisms from growing and its pH maintains the
temperature needed, as well as stingy taste in pickles.

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DISCUSSION

5. Pineapple pickle is prepared by soaking slices of pineapple in a
concentrated sugar solution. State two advantages and disadvantages
of this method compared to keeping fresh pineapple.

The advantages are sugar can prevent bacteria from multiplying
due to the reduction of water content in the slices of pineapple and
can be preserved. The disadvantages are the slices of pineapple
will experience a change in taste and alter the nutritional value.

6. A housewife added excess sodium nitrate and phosphate fertilizer to
the soil of her chili plants. After 3 days, she found her chili plants
withered and died.

I. Explain what happened to the plant after fertilizer is added?

Soil fertilisation will increase solute concentration and makes
ground water hypertonic to cell sap of roots. This causes water to
diffuse out from root cell sap into soil by osmosis and results water
loss from cells. Cells become laccid and causes the plant to wilt.

II. What should the housewife do before adding the fertilizer to the
soil to prevent the plant from withering?

The housewife should add water into the soil solution so that the
soil’s water potential is high and becomes hypotonic. This will
cause the plant to receive water molecules because the plant’s
water potential is low. This would prevent the plant from
withering due to the water molecules diffusing into its plant cells.

15

CONCLUSION

The project was exciting and I learnt a lot of knowledge after I
accomplished this project. It was a wonderful learning experience. I
found that biology is especially useful in our daily life. I have learnt the
importance of perseverance as time will be inverted to ensure the
completion and excellence of this project.

Moreover, I realized the importance of being thankful and
appreciative when completing the task. This is because I can apply
biological knowledge in daily life and appreciate the beauty of biology.
This project is a training stage for me to prepare ourselves for the
demands of our future undertaking in the university and work life.

I hope you will accept our project happily which we have with a
calm and hardworking mind and sincere heart.

16

REFERENCES

1. Woodroof, J.G.; Luh, B.S. (1986). Commercial Fruit Processing.
Springer Netherlands. pp. 521–. ISBN 978-94-011-7385-8.

2. Pickled fruit(n.d.) Wikipedia. https://en.wikipedia.org/wiki/Pickled_fruit
3. Cells and Diffusion(n.d) Transport In And Out Of Cells. http://www2.

estrellamountain.edu/faculty/farabee/biobk/biobooktransp.html
4. Jariah Khalib, Sudani Sudin, Rodiah Abd Wahid, Noor Haniyatie Ibrahim &

Tan, M. H., (2021). Focus SPM KSSM Form 4 5 Biology. Selangor:
Penerbitan Pelangi Sdn. Bhd.
5. Mary Jones & Geoff Jones (2014). Cambridge IGCSE Biology Coursebook,
Third edition. United Kingdoms: Cambridge University Press
6. Wong, B. (n.d.) Biology Folio Report 2020 Pickled Food 1c. any lip. https:
//any lip.com/dhljc/ptir/
7. Bhagwat, M. (2017) Preserving Food or Other Perishable Items in
Vinegar or Brine is Called Pickle. Quora. https://www.quora.com/
Can-you-give-reasons-why-salt-and-sugar-are-used-to-preserve-pickles
8. McGeary Organics. (2021) Test Soil Before Adding Fertilizer. https://
www.mcgearyorganics.com/test-soil-adding-fertilizer
9. Singh, R. Paul and Desrosier, Norman Wilfred (Invalid Date). Food preservation.
Encyclopedia Britannica. https://www.britannica.com/topic/food-
preservation
10. Osmosis (n.d.) 10upon10. https://10upon10.com/class12/12phychem/
chemistry-solutions-12.html
11. Preservation by High Osmotic Pressure (n.d.) BrainKart.

https://www.brainkart.com/article/Preservation-by-High-Osmotic-
Pressure_33483/
12. Chen P. W. (n.d.) The Science of Pickling. Petrosains. https://petrosains.com.my/
wonderblog/the-science-of-pickling/

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