It is my experience that any apple will rot faster if it's been frozen. Sometimes apples are kept too close to freezing in transit and do accidentally freeze as do other fruits..even bananas, plums and peaches are frequently found in only a surface ripened condition due to this. This is the same as "on tree" freezer which renders the fruit useless.
The trick is in picking the apple...Pick apples that are bright colored and have as few blemishes as possible..Any soft spots at all should be avoided..Immediately refrigerate at a temp approx 36 degrees F for longer keeping...
If allowed test the fruit before purchase...cut in half and observe...If there is an uneven ripening or premature over rippening 'under an apparently evenly ripe exterior my advice is to pass and look further...Outdoor markets direct from the farms and never frozen are best...Take home and store at room temp in brown grocery bags for even rippening if you purchase green fruit.
An additional note is that fruits are always in better quality in season..Try buying canned off season if there is a shortage of good quality available.....Hope this helps
When kept in the same conditions, generally an apple will rot faster than a carrot. This is because an apple has more moisture and sugar than a carrot, and these substances support the growth of microorganisms that increase decomposition speed.
They both rot at the same speed if under the same conditions....
Apple will rot first, especially if slightly bruised. An orange is protected somewhat by the thick skin.
regular apple
a banana will rot first
penis
green
To mummy pears and mummy apples.
Definitely with nothing on them. Lemon juice is used to preserve
A banana would rot faster because it is softer and attracts dirt and germs faster.
cow milk rots faster
Apples ripen faster in a bag compared to on a paper towel because the ethylene gas released by the apples is trapped in the enclosed environment of the bag, which accelerates the ripening process. Placing apples on a paper towel can help absorb excess moisture and prevent them from bruising, but it does not speed up the ripening process.
No. Apples and pears have to be fermented for a long period of time to have enough alcoholic content to make a large bovine like a cow drunk. And even then it would take a lot of fermented apples and pears to be able to make a cow drunk. But fresh apples and pears? No, not a chance. Fresh apples and pears have very little to no alcohol in them anyway.
Jelly rots faster because the jelly contains fresh fruit.
you oaf. of course a banana rots after 5 days.... EVERYONE KNOWS THAT!!
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The worms that you find in apples, pears and Asian pears are either apple maggots or coddling moth larvae
In Cockney rhyming slang - apples means 'stairs'.Read more at:apples-rhyming-slang
A pear is the same price as three apples. He would buy 9 pears and 9 apples.