The hypothesis was that red delicious apples would have a greater amount of sugar content change than granny smith and golden delicious apples over time when removed from cold storage.

You will label cups for each apple type, slice the apples, run them through a juicer, collect the juice, put three drops of each apples juice on a refractometer, and record the sugar content.

You will need a refractometer, ripe granny smith apples, ripe golden delicious apples, ripe red delicious apples, a fruit juicer, pipettes, three ounce cups, a marker, a sharp knife, and a box of Kleenex.

The results showed that all of the apples started around 12* brix, but the golden delicious apples increased the most (to 12.93* brix). The red delicious apples decreased at first then increased (to 11.9067* brix). The granny smith apples decreased, then increased, then decreased (to 11.0267* brix).

This science project is interesting because it shows how different types of apples can change in sugar content over time when taken out of cold storage.

Experiment variations to consider include testing different types of apples, testing different temperatures of cold storage, and testing different amounts of time out of cold storage.