This experiment requires five ripe apples, one rotten apple, a sewing needle, a piece of string and rubbing alcohol. Sterilize the needle by dipping it in alcohol, then stick it in the rotten apple. Immediately stick the needle into one of the ripe apples and tie a string around it's stem for identification. Sterilize the needle again, and stick it in another ripe apple which will be the control. Leave both apples out on a counter and record results over the next week, noting if either apple shows signs of bacteria from the infected needle.
Buy three green bananas and an apple. Leave one banana out on the counter. Placing another banana in a sealed plastic bag. Place the third in a paper bag with the apple, closing out all light. Observe all three bananas on the counter for 24 hours, making notes and recording any results every six to eight hours. The ethylene gas from the apple should speed up ripening for the banana in the paper bag. Record results for presentation.
Purchase three unripe avocados for this project. Leave one avocado out on the counter as the control. Place one in a paper bag filled with flour and the third will be heated in the microwave. Leave avocados in the bag and on the counter, monitoring results and recording progress ever 12 hours. The microwaved avocado should be heated slowly in 15 second increments, noting any changes until it cannot be heated any longer. Gather results for presentation.
Create four testing groups with a variety of fruits such as kiwi, bananas, apples and pears. Leave two groups, containing one fruit each, uncovered on the counter for three days. One of these is the control and will not be moved. The other should be placed in sunlight if applicable. Another group should be placed in the refrigerator in a sealed paper bag. Place the last group in a plastic bag outside. Monitor and record results every 12 hours, noting any changes in appearance over the course of the experiment.