unit 5 quiz 3 Dried fruits like peaches, cranberries, or bananas can last many months, compared to the fresh version. Considerin
g this difference in time, what conclusion can be made about the water that is usually found in fresh fruit? A. The water found inside the fruit slows down the natural decomposition. B. The water acts to preserve the fruit by killing any microbes on the surface. C. The water provides an environment for microbes to break down the fruit. D. The water itself is breaking down the fruit, causing it to rot faster.
The water provides an environment for microbes to break down the fruit.
Microorganisms such as bacteria, yeast and molds need water and nutrients for growth, energy and duplication.
<h3>What causes fruit to rot faster?</h3>
Some of the prior culprits are air, moisture, light, temperature, and microbial growth. Most fruits and vegetables harm easily because of damage caused by microorganisms.
Microorganisms such as bacteria, yeast and molds need water and nutrients for growth, energy and duplication.
Some of the preliminary culprits are air, moisture, light, temperature, and microbial growth. When two or more of these culprits get concurrently, they can accelerate the spoiling strategy even further.
The rotting of fruit is a chemical reaction. This is because when fruit spoils, an enzymatic response occurs.
An enzymatic reaction is defined as "the transformation of one molecule to another". Because an enzymatic response causes molecules to modify when rotting, rotting is a chemical reaction.
