What causes fruit deterioration?

Several factors contribute to fruit deterioration. Here are the most common ones:

Enzymes: Fruits produce natural enzymes that break down their tissues. These enzymes become active when the fruit is injured or ripe.

Microorganisms: Fungi, bacteria, and yeasts can cause fruit to rot and spoil. They enter the fruit through cracks, insect bites, or other injuries.

Ethylene gas: Ethylene is a plant hormone that regulates ripening. High levels of ethylene can accelerate the ripening process and lead to over-ripening, making fruits more susceptible to deterioration.

Harvest and storage conditions: Improper harvesting, storage temperature, and humidity can also contribute to faster deterioration. Fruits should be harvested at the right stage of maturity, stored at appropriate temperatures, and kept in well-ventilated conditions to minimize deterioration.

Physical damage: Mechanical damage during harvesting, transportation, or handling can create entry points for microorganisms, leading to faster spoilage.

Weather conditions: Extreme weather conditions, such as high temperatures, can accelerate the deterioration process.

Pest infestations: Insects and birds can feed on fruits, causing direct damage and creating openings for microorganisms to enter.