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Fruits like bananas, peaches, and avocados tend to rot the fastest due to their high ethylene production and soft texture, which accelerates ripening and decay. In contrast, fruits like apples, Oranges, and pomegranates have thicker skins and lower ethylene production, allowing them to last longer. The differences in ripening and rotting rates can be attributed to the fruit's composition, moisture content, and natural protective barriers. Moreover, environmental factors such as temperature and humidity also play a significant role in the decay process.

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AnswerBot

1mo ago

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