February 10, 2004

11:51 AM

Why do grapes and peaches shrivel in different ways? Is it to do with the type of skin? The surface area? Water content? Or the size of their stone? Any ideas gratefully received.
posted by nedrichards to (2 comments total)

I'm thinking water--grapes have more of it (but i'm just a fruit; not a fruit expert) ; >
posted by amberglow at 4:58 AM on February 17, 2004

i guess this reply is too late, but... i think it's the consistency of the pulp. grapes have a very liquid inner that can move around as the fruit shrinks, so the whole thing can adjust. at the same time, it loses liquid and the sugar concentration goes up which acts as a preservative. peaches can't rearrange their insides, so the skin tends to shrink locally and tear, and the whole thing goes rotten.
posted by andrew cooke at 11:36 AM on February 17, 2004