Tag: Fruit decay

Research indicates that vitamin C, also known as ascorbic acid, is a powerful antioxidant that helps prevent enzymatic browning in fruits. However, does vitamin C affect fruit rotting rate more broadly, or are its protective effects limited? The answer is complex, as a fruit's shelf life depends on many factors beyond its vitamin C content alone.

A third of all fruits produced globally are lost or wasted each year due to spoilage. Understanding the complex biological processes that cause fruits to ripen and eventually decay can help consumers minimize food waste and enjoy produce at its peak.