{"id":23292,"date":"2026-09-28T12:39:23","date_gmt":"2026-09-28T10:39:23","guid":{"rendered":"https:\/\/danubagarden.hu\/?p=23292"},"modified":"2026-09-28T12:43:50","modified_gmt":"2026-09-28T10:43:50","slug":"microbacrol-4","status":"publish","type":"post","link":"https:\/\/danubagarden.hu\/en\/mikrobakrol-4\/","title":{"rendered":"Chapter 4"},"content":{"rendered":"

Why do tomatoes go off, and why does mould appear on strawberries?<\/h2>\n\n\n\n

Many people think that spoilage and the growth of mould only begin after harvesting. In fact, however, fruit and vegetables are constantly changing whilst still on the plant, and these changes create increasingly favourable conditions for microbes.<\/p>\n\n\n\n

From ripening<\/strong> As this process progresses, the fruit\u2019s outer protective layer gradually thins, and the skin and waxy coating become less effective at preventing microorganisms from adhering to and penetrating the fruit. Meanwhile, the plant\u2019s natural defence system also gradually weakens: the levels of numerous antimicrobial and insect-repellent compounds decrease.<\/p>\n\n\n\n

These also include substances that may be toxic to humans in larger quantities, such as solanine in nightshades or the bitter compounds found in certain plants.<\/p>\n\n\n\n

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\"Mouldy<\/figure>\n<\/div>\n\n\n\n
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At the same time the sugar content of the fruit increases, whilst its acid content decreases<\/strong>, whilst the tissues become increasingly softer. These changes result in a more pleasant taste and a better eating experience for us \u2013 whilst providing increasingly favourable living conditions for bacteria and fungi.<\/p>\n\n\n\n

The greatest danger, however, is posed by the injuries<\/strong> . Following a crack, insect damage or impact, the plant cells\u201e nutrients become directly accessible. The damaged surface is a veritable \u201dfeast\u2019 for decay-causing bacteria and fungi, which is why the infection can spread extremely rapidly in such cases.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Strawberries, peaches and tomatoes are particularly susceptible to this, as microorganisms can multiply rapidly on them due to their thin skins and soft flesh.<\/p>\n\n\n\n

\ud83d\udc9a mould<\/strong> It is not only a problem because it causes an unpleasant taste, a musty smell or a mouldy coating. Some species can also produce mycotoxins that are harmful to health.<\/p>\n\n\n\n

Occurring on apples Penicillium<\/em> Some species, for example, produce patulin, whilst other moulds may produce ochratoxin or other toxic compounds. These are heat-stable compounds, which means that cooking or baking does not always break them down completely.<\/p>\n<\/div>\n\n\n\n

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\"Mouldy<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Gardening tip<\/strong><\/h2>\n\n\n\n

If for a longer period of time<\/strong> If we want to store our harvest, we should always choose vegetables and fruit that are undamaged, healthy and not overripe.<\/p>\n\n\n\n