Rotting of Fruits and Vegetables: What makes fruits and vegetables rot? | Why Do Fruits and Vegetables Go Bad (2024)

Phew! What's that smell? It happens sometimes when you open the door of your refrigerator and see fruits and vegetables become stale and rotten after a week or so. We usually blame it on the vendor for selling us the old stocked-up fruits and vegetables. Some of the primary culprits are air, moisture, light, temperature, and microbial growth. All food items should be stored in right manner so as to retain their inherent properties. Read on to know where and how to store your produce.

Some of the primary culprits are air, moisture, light, temperature, and microbial growth. Most fruits and vegetables spoil easily because of damage caused by microorganisms. Microorganisms such as bacteria, yeast and molds need water and nutrients for growth, energy and reproduction. With an average water content of 90 percent or more, fruits and veggies grow on the outside of food or within the holes or cracks and spoil quickly.

When fruits and vegetables exposed to light, their outer layers start to spoil in a process known as photodegradation that causes discoloration, loss of flavor, vitamins, and proteins.

The typical signs of decaying are bruises, blemishes, discoloration, mold and slimy patches or an unpleasant odor or taste.

Storing fruits and vegetables in the right manner has a significant impact on their shelf life. Refrigerating is the best way for slowing down respiration but do not store them inside airtight containers or store wet. As lack of respiration will speed decay. Onions, garlic and potatoes are best stored in a cool, dry and dark place. Some vegetables should be stored together like apples and apricots with spinach or other leafy greens as they emit ethylene gas, which speeds up ripening. Except for herbs and lettuce, you can store all other fruits and vegetables on sheet trays in the freezer for a few days.

Temperature also plays an important role in food spoilage. In order to increase their shelf life, fruits and vegetables should be stored at the right temperature. Extremes of hot and cold temperature can accelerate spoilage. If you freeze your fresh produce, the water inside plant cells forms ice crystals, which expand and rupture the cell walls and often cause discoloration and slimy texture and appearance.

Most fruits and vegetables can be stored for a few days at average refrigerator temperatures from 35 to 40 degrees Fahrenheit, but on the other hand some fruits and vegetables like bananas, lemons, squash and tomatoes should be stored at temperatures lower than 50 degrees.

- Use perforated plastic bags to store the produce.

- Brown paper bags can also be used.

- Wrapping veggies and fruits in paper towels.

- Store them in air-tight containers.

- Peas should be stored in plastic bags.

- Broccoli and cauliflower should be kept in separate drawers in the refrigerator away from other products.

- Do not keep cucumbers in the fridge for more than three days.

- Wrap your leafy green vegetables like kale, spinach and broccoli in paper towels or paper and put them inside the plastic bags.

- Add washed and dried herbs in a plastic bag, with a paper towel inside the bag to absorb extra moisture.

- Mushrooms and okra should be stored unwashed in paper bags.

- Keep sliced melons in the fridge.

- Citrus fruits should be stored in a mesh bag in the refrigerator.

- Cherries and grapes should be kept unwashed in plastic air-tight containers or plastic bags.

- Potatoes, grapefruit, limes, winter squashes,sweet potatoes,lemons, onions, garlic and oranges should be stored at room temperature.

- Storing plums, raw mangoes, peaches and pears in brown bag ripes them at room temperature. And, then the ripe ones can be stored in the fridge.