What happens when fruit goes bad?

When fruit goes bad, it undergoes a process called spoilage, which involves a series of physical and chemical changes. Here's what typically happens when fruit spoils:

1. Visual Changes:

- The fruit's skin or surface may become discolored, showing signs of browning, yellowing, or darkening.

- Bruises or soft spots may appear on the fruit.

- The skin may shrivel or become wrinkled as it loses moisture.

2. Texture Changes:

- The texture of the fruit may become soft, mushy, or mealy as the cell walls break down.

- Overripe fruit may develop a slimy texture due to the breakdown of pectin, a compound that helps hold the fruit's structure.

3. Flavor Changes:

- The fruit's flavor may become bland or off-putting.

- As the fruit ripens, the levels of natural sugars increase, but overripe fruit may develop an unpleasant sour or bitter taste due to the breakdown of other compounds.

4. Odor Changes:

- Spoiled fruit releases a distinctive unpleasant odor.

- The smell may be caused by the production of volatile compounds, such as ethanol (alcohol) and organic acids, which are byproducts of microbial growth or chemical reactions within the fruit.

5. Microbial Growth:

- As the fruit spoils, microorganisms, such as bacteria, yeasts, and molds, start to grow on its surface and penetrate the flesh.

- These microorganisms feed on the fruit's sugars and nutrients, contributing to the breakdown of its tissues and the production of unpleasant odors and flavors.

6. Nutritional Value:

- The nutritional value of spoiled fruit decreases as the nutrients are broken down or lost during the spoilage process.

- Vitamins, minerals, and antioxidants may degrade or become less bioavailable over time.

It's important to note that the rate of spoilage can vary depending on the type of fruit, its storage conditions (e.g., temperature and humidity), and the presence of any damage or bruising. Some fruits, like bananas, ripen quickly, while others, like citrus fruits, may have a longer shelf life. Proper storage and handling practices can help slow down the spoilage process and extend the shelf life of fruits.