|How does temperature affect the time the apple
will take to be rotten?|
|Question Date: 2018-10-16|
Fruits and vegetables
alive, but after harvesting can no longer
receive nutrients from their parent plant; they
must rely on stored reserves to live. The
temperature of the storage environment affects how
quickly apples respire ("breathe"). Lower
temperatures reduce this
respiration rate and the time to ripen
(and subsequently over-ripen) is increased.
Lower temperatures also inhibit the growth of
fungi and bacteria which may degrade or spoil
Heat speeds up most chemical reactions.
The 'rule of thumb' is that the chemical reaction
will be twice as fast when the temperature
increases 10 degrees. Those are degrees C
Molds and bacteria grow faster when the
temperature is warmer, so warm fruit will rot
In general, I would say that an apple will
rot faster in warmer temperatures.
Rotting is the result of bacteria and fungi
growing in the food, as well as a
series of chemical processes which occur after the
fruit is picked. All of these
processes are generally slowed down when it is
cold. This is why refrigerators are so good at
keeping food fresh for longer! If the apple is
very hot it may be
too hot for bacteria to grow, however this will
likely cause the apple to become
mushy and soft as the fruit cooks.
Click Here to return to the search form.