Discolored areas may indicate spoilage of fruits or vegetables.
Fruits and vegetables rot once they can no longer sustain their biological processes. Even fruits and vegetables still attached to their life-support systems or trees of vines can "go bad" if fungi or pests attack and compromise the outer skin. Harvested fruits and vegetables rot more quickly if handled or stored improperly. FoodService warns that in some cases, spoiled foods can develop pathogens capable of causing food poisoning in people who eat them. Does this Spark an idea?
Natural Processes
In a way, picking a fruit or vegetable off the vine or tree begins the spoilage process. Once the fruit or vegetable has no connection to the living plant it cannot repair its cells or defend its tissues against natural deterioration, according to Food Hygiene Essentials. Rot then occurs when the outer membrane that preserves and protects the inner part of a fruit or vegetable suffers damage. The damage allows outside elements to enter the food, breaking down cell integrity and causing the fruit or vegetable to change its texture, smell, appearance or taste as it deteriorates.
Infestation
While fruits and vegetables deteriorate naturally, predatory microorganisms like fungi can speed this process. According to FoodService, these strains of mold or yeast bacteria release enzymes to eat away at fruits or vegetables while growing on them. Some manufacturers encourage a certain controlled amount of bacterial "aging" in foods to give them a distinctive flavor. Beer makers, for instance, add yeast to barley to create a kind of controlled rot called fermentation to produce alcohol, according to the Birmingham Beverage Company.
Contributing Factors
Any process that weakens or breaches the outer walls of the fruit or vegetable can speed deterioration, according to FoodService. Foods that endure rough packing or shipping may receive bruises or other damage that allow oxygen or microorganisms inside. Fruits or vegetables exposed to insects or other pests may suffer spoilage. Extremes of temperature during storage may also encourage rot.
Symptoms
Different kinds of deterioration present different signs. According to MadSci Network, mold appears as a gray, white, green or blue area on the surfaces or interiors of foods. Mold may also have a fuzzy texture. Deteriorated fruits and vegetables may develop a slimy feel. Any fruit or vegetable that smells or tastes "off" has probably spoiled. Avoid eating such items, whether or not they show any visible signs of rot.
Prevention
Food manufacturers, sellers and purchasers can take steps to reduce the chances that their fruits and vegetables will rot. Producers of canned or processed fruits and vegetables include preservative agents that can discourage rot and extend the shelf life of these foods. To keep unprocessed fruits and vegetables fresh, manufacturers, distributors and sellers must keep them in a temperature-controlled area free of pests, and must throw out any fruits and vegetables that display signs of rot. Follow the same practices at home.
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