Microbes and oxygen, mostly. If an apple
falls and its skin breaks, oxygen in the air will
turn the apple brown. Tiny microbes also eat
the apples, especially where the skin is
broken. It takes energy to keep things healthy and
whole, and the apple is not getting energy from
its tree after it falls, or even when it is ready
Bruising or browning of an apple does not mean
that the apple is rotting. The most common
reason that apples rot is due to fungi and molds
that use the apple for food to grow. If an
apple becomes bruised or punctured it can expose
the apple’s interior to fungi. The fungi release
molecules known as enzymes that break apart the
apple cell tissue to expose the apple’s nutrients,
and the fungi uses these nutrients to grow.
Keeping apples in a cool, dry environment can
help prevent rotting because fungi and mold
usually grow in a warm and humid environment.
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