Is there any truth to the expression, "one rotten apple spoils the whole barrel"? You bet. Because once an apple is rotten or has physical damage, (ie a bruise), it produces ethylene, which in turn leads to a slightly increased internal temperature causing a breakdown of chlorophyll and the synthesis of other pigments. The starch in the fruit is converted to simple sugars and at the same time, pectin, a component of fiber that cements the cell walls together, begins to disintegrate thereby softening the tissue. Once this happens, it starts a chain reaction, stimulating the process in other apples.
This ripening and/or spoiling is usually undesired. Unless, of course, you want to ripen bananas. How? Well, put a green banana in a bag with a ripe, cut-up apple and watch what happens. Tada! The banana will turn yellow. This ripening process can also be carried out commercially, where easily perishable and long distance-travelling produce such as bananas and tomatoes, can be picked before they are ripe and then treated with ethylene gas on route to their destination.
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