Can you stop fruit from rotting?

1. Refrigeration: Keeping fruit in a refrigerator slows down the ripening process and prevents the growth of microorganisms that cause rotting.

2. Controlled Atmosphere (CA) Storage: CA storage involves regulating the levels of oxygen, carbon dioxide, and nitrogen in the storage environment to slow down ripening and reduce decay.

3. Modified Atmosphere Packaging (MAP): MAP is a packaging technique where the natural air inside the package is replaced with a modified gas mixture, typically a combination of oxygen, carbon dioxide, and nitrogen, to extend the shelf life of the fruit.

4. Antimicrobial Coatings: Edible coatings or films containing antimicrobial agents can be applied to the surface of the fruit to inhibit the growth of microorganisms.

5. Irradiation: Irradiation is a process that exposes fruit to ionizing radiation to kill bacteria, yeasts, and molds that cause spoilage.

6. Hot Water Treatment: Submerging fruit in hot water for a short duration can help control pathogens and delay ripening.

7. Chemical Treatments: Some fruits can be treated with chemicals approved for food safety to inhibit the growth of microorganisms.

8. Proper Handling and Storage: Avoiding physical damage, maintaining proper temperature and humidity during transportation and storage, and minimizing exposure to ethylene gas (a plant hormone that accelerates ripening) can help prevent rotting.

9. Ethylene Absorbers: Ethylene absorbers, such as potassium permanganate or activated carbon, can be placed in the storage area to remove ethylene gas and slow down ripening.

10. Careful Selection: Choosing fruits that are firm, unblemished, and free from signs of spoilage at the time of purchase can help prevent premature rotting.