I am doing an experiment on preservation of peas.
The first notable change to the peas over a period of one week is that they have changed colour from bright green to a dull colour... Why is this so?
The only test tube which did not have peas which changed colour was the one which was kept at 4 degrees Celcius in a fridge, so it probably has some relation to temperature...
N.B.: I know that the bacteria reproduce and could use the pea as their source of food, but how do they have any relation to the colour of the pea? I also put the tag "bacteria" and "thermodynamics" as I couldn't find any other related tags.