Why do fruit rot?

Answer 1

Most fruit ripening is regulated by the gas Ethylene, this is produced by the fruit as it ripens and acts as a catalyst speeding up the ripening process.

If the Ethylene is not removed quickly the fruit becomes overripe and then starts to rot. Bear in mind that this is the normal process in nature, fruit are supposed to rot and release the seed (if the fruit is not eaten by something first).

Ethylene can be used to assist the ripening of certain fruits, for example if you have a bunch of green banana's, put them in a bag with an already ripe banana, this will initiate and speed the ripening process.

When fruit are shipped long distances (for example when they are exported), they are often shipped unripened or "green", the air is normally removed form the shipping container and replaced with Carbon dioxide which is inert, this prevents Ethylene production in the container from ruining the fruit before they arrive. On arrival they simply add Ethylene to get the ripening process started.

Fruit bowls that do not have holes in the base can cause fruit to rot quickly, the Ethylene is released by the fruit and is "trapped" at the bottom of the bowl, this causes the fruit at the bottom to become over ripe and rot.

Answer 2

bacteria and/or fungus starts to grow on the food and in the process of feeding on the item breaks it down, which is rot. The spores or bacteria are always present except in pasteurized foods or an item that has just been cook to a internal temperature of 141 for at least 20 minutes, but since many of these microorganisms are air born it does not last.

Answer 3

Plants naturally produce compound known as ethylene to be used as a hormone. It stimulates growth and ripening, but also causes death and decay. Notice that placing fruit or vegetables in a bag hastens rot; this is due to the accumulation and re-absorption of ethylene.

Answer 4

Fruit rots for two reasons. First, the fruit has been picked from the plant and cannot sustain itself for long after being picked, so it goes bad. It is also eaten away by microbes, bacteria, and fungus that cause it to rot.

Answer 5

It spoils for two reasons

1) when air gets at it, it oxidizes and its quality diminishes.

2) bacteria from the air land on the food and begin to grow, this causes an unpleasant smell, bad taste, the food discolors and becomes dangerous to eat.

Food can also spoil due to the growth of microbes indigenous to the food. For example: Milk will spoil because pasteurization does not sterilize the milk. Eventually, the microbiological load will make the milk inedible.

Foods can also contain enzymes which will break down the structure. The ripening of fruit is related to enzymes. Most foods spoil due to microbiological growth. Molds, yeast and/or bacteria can sour food, change the appearance and texture and make the food generally unappetizing and undesirable.

Answer 6

Fruit rots because it is a living thing that has a life expectancy. Fruit rots because other organisms decompose the fruit so that it can safely return to the soil and provide nutrients to the other organisms in the environment.

Answer 7

Fruit rot occurs due to the growth of fungi and bacteria on the fruit's surface, which break down the fruit's tissues. Factors like high humidity, warm temperatures, damaged fruit skin, and improper storage conditions can contribute to fruit rot. Once the fruit's defenses are compromised, it becomes vulnerable to decay-causing microorganisms.

Answer 8

they have different factors than each other also soft fruit rot quicker than others

Answer 9

the emissions they give off after they turn ripe fungi and bacteria