Comments on: Why is my fruit rotting while it's unripe?

Question: Why is my fruit rotting while it's unripe?

TungstenChef — Tue, 21 Sep 2004 04:03:45 -0800

Why is my fruit rotting while it's unripe?
This just started happening this year when I moved to Arizona. Softer fruits (peaches, mangoes, tomatoes and the like) are turning moldy/rotten in a matter of 2-3 days. If I eat the side that isn't rotten, it's still hard and unripe. Do I have some strain of super bacteria infesting my domicile?

By: mattr

mattr — Tue, 21 Sep 2004 06:43:44 -0800

Do you keep bananas with the fruit you mention?

There is evidence that storing bananas with other fruit will cause the other fruit to ripen earlier (scroll down to storage)...maybe this is your problem?

By: bshort

bshort — Tue, 21 Sep 2004 07:17:41 -0800

And on a side note, keeping apples with other fruit will cause the other fruit to ripen faster, especially if it's in a sealed or semi-sealed container.

By: TungstenChef

TungstenChef — Tue, 21 Sep 2004 07:27:44 -0800

Unfortunately that's not it. I know all about ethylene ripening, and the damned part of it is that they aren't ripe when they rot. Also, this happens regardless of if I have bananas or apples near, and they fruit are stored in an open wooden bowl.

By: bachelor#3

bachelor#3 — Tue, 21 Sep 2004 07:34:35 -0800

For what it's worth, mangos, peaches, and tomatoes also produce ethylene gas.

Out of curiousity, have you tried storing a piece of fruit in the fridge? Does it go bad as quickly?

By: hazyjane

hazyjane — Tue, 21 Sep 2004 07:35:42 -0800

Are you buying all your fruit from the same place?

My guess is that it's due to the fruit being treated or stored improperly during the shipping process. This happens to me sometimes when I buy fruit at the discount grocery store near me rather than from the farmer's market. Is it possible you could try buying your fruit from a place where it's more likely to be fresher and less treated?

By: Mo Nickels

Mo Nickels — Tue, 21 Sep 2004 09:11:41 -0800

This is usually caused by the food being over-refrigerated or even frozen. The cells of the fruit have exploded, usually from ice crystals forming in them. This leaves them vulnerable to rot.