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It’s a terrible feeling to go to the grocery store, pick out your favorite kind of fruit, and take it home only to find it a day or two later before you’ve even had a chance to enjoy it. This common problem not only prevents you from enjoying your favorite fruit, but it also wastes your money!
Which Fruit Molds The Fastest
Why does fruit rot so quickly? Mold thrives with plenty of water and oxygen, so fruit mold usually depends on the fruit’s water content, how old the fruit is, and how you store it. For example, berries are sometimes the quickest fruit to mold because they have a very high water content.
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To learn more about how to make your fruit last a little longer, we spoke with Rachel Fine, RDN and founder of To The Pointe Nutrition. Here’s her advice on the best way to prevent certain types of fruit from turning brown too quickly. Then for some healthy eating tips, check out 4 Best Fruits to Slow Down the Aging Process.
Berries like blackberries, strawberries, and raspberries can be some of the fastest fruits to go moldy—and sometimes the most expensive to buy, which makes this extremely frustrating. Fortunately, Fine has a solution to delay this process.
“To combat this, first rinse the berries in their container under cold running water. Then rinse the berries again, this time in a solution of one part white vinegar and four parts water.”
Another common fruit that can go bad very quickly, especially if you buy them in bulk, is bananas. And often we bring bananas home and stick them in a fruit bowl or tray on our kitchen counter, but Fine suggests changing where and how you store them.6254a4d1642c605c54bf1cab17d50f1e
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“Ethylene is produced from bananas, and increases the rate of spoilage, so to combat this, hang bananas to encourage air flow and prevent ethylene emissions from being concentrated in one area.”
If you still find that your fruit is going bad before you finish it all, you can buy less at a time and buy more a few times. Or, if this is too difficult with your schedule, you can try frozen fruit instead.
Samantha was born and raised in Orlando, Florida and now works as a writer in Brooklyn, NY. Read more about Samantha What foods go rancid the fastest? Do plants grow better with soothing music? What if you poured milk on a plant? Will he die?
These were some of the questions tackled by classes at Blue Ridge during the school’s first science fair.
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A class of 3rd, 4th and 5th graders chose from a list of subjects and left.
“They were testable topics that you could check off over time,” said third-grade teacher Laure Asters of a list of potential projects.
When everything was done, the students displayed their projects and the rest of the students stood around looking at their work and asking questions. The science projects were judged by neutral judges, such as Dalton High teacher Cheryl Suits, reader Amanda Weeks, and assistant principal Dr. Judged by Alan Martineaux. The winners were announced at May Family Night and all received medals for their performances.
Fourth grader Eric Jimenez decided to do a project to see if plants die when given nothing but water. Jimenez gave one plant water, one milk, another juice and the last soda. After 12 days, he noticed that the soda and juice plants didn’t look so good, but the water and milk did.
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Third-grader Abraham Cruz put out three types of food — a tomato, a piece of raw chicken and a sandwich — to see which got the most votes. Cruz was surprised when most of the ants went to the tomato.
With her project, fifth-grader Jennifer Acosta discovered that three of her foods—bananas, cheese and bread—didn’t have time to mold before other items.
“Nothing happened to the bread, the banana rotted, and the cheese just turned mushy and hard,” she said. While some types of mold can produce harmful toxins, other types are used to make a variety of foods, including some cheeses.
It is usually visible to the human eye when it grows on food, and it changes the appearance of the food. Food can become soft and discolored, while the mold itself has a fluffy, fuzzy or dusty texture.
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It produces spores that give it its color, which is usually green, white, black, or gray. Mold food also has a very distinctive taste, a bit like wet dirt. Moldy food can also smell “off”.
Even if mold is only visible on the surface, its roots can be deep in the food. Mold needs moist, warm organic matter to grow, so food is often the perfect environment.
Thousands of different types of mold exist and are found almost everywhere in the environment. You can say that mold is nature’s way of recycling.
The main purpose of common food preservation techniques, such as pickling, freezing and drying, is to prevent mold growth as well as food spoilage microbes.
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Summary: Mold is a type of fungus found everywhere in nature. It changes the appearance, taste and texture of the food it grows on and causes it to decay.
Fresh foods with high water content are particularly susceptible. On the other hand, preservatives reduce the chance of mold growth, as well as the growth of microorganisms (
Mold doesn’t just grow in the food in your home. It can also grow during the food production process, including growing, harvesting, storage or processing (
Most molds require oxygen to survive, so they generally do not thrive where oxygen is limited. However, mold can easily grow on foods packed in airtight packaging after opening.
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Most molds also need moisture to survive, but a specific type called xerophilic mold can sometimes grow in dry, sugar-rich environments. Xerophilic molds can sometimes be found on chocolate, dried fruit, and baked goods (
It’s not just mold that can live in and on your food. Invisible bacteria can grow with it.
The bacteria can cause foodborne illnesses, with symptoms such as nausea, diarrhea and vomiting. The severity of these diseases depends on the type of bacteria, the amount ingested and the health of the individual (1, 6).
Summary: Most foods can grow mold. Foods that are most likely to grow mold are fresh with high water content. These include fruits, vegetables, bread and cheese. Most molds need moisture, but some can thrive in dry and sugary foods.
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Soft food has a high moisture content, so mold can easily grow under its surface, which can be difficult to detect. Bacteria can also grow with it.
Mold on hard foods like hard cheese is easy to remove. Cut off only the moldy part. Generally, hard or dense foods cannot be easily penetrated by mold.
However, if the food is completely covered in mold, you should throw it away. Also, if you find mold, don’t smell it, as this can cause breathing problems.
When removing mold from food, cut at least 1 inch (2.5 cm) around and below the mold. Also, be careful not to touch the mold with the knife.
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Summary: Soft foods with high moisture content are more likely to grow mold. You can cut mold from hard or solid foods.
Blue cheese, Gorgonzola, Brie and Camembert (
The strain used to make this cheese is safe to eat because it does not produce harmful mycotoxins. The conditions where they live in cheese are not suitable for the production of mycotoxins (
, which is used to ferment soybeans to make soy sauce. It is also used to make vinegar as well as fermented beverages, including the Japanese drink sake (
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It is important to note that even if certain molds are added to certain foods during production to achieve certain effects, the same mold can still spoil other products.
Used to make blue cheese, but it causes spoilage if it grows into fresh or grated cheese (
Summary: Food companies especially use molds to make cheese, soy sauce, vinegar, and fermented beverages. These molds are safe to eat as long as they are eaten as part of food and do not contaminate other foods.
Mold can produce toxic chemicals called mycotoxins. These can cause illness and even death, depending on the amount consumed, the length of exposure, and the person’s age and health (
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Acute toxicity includes gastrointestinal symptoms such as vomiting and diarrhea, as well as acute liver disease. Long-term low levels of mycotoxins can suppress the immune system and
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