Why does a bruised apple rot so quickly?!


Question: Why does a bruised apple rot so quickly?
Answers:

When the apple absorbs whatever force caused it to bruise, many of the cells inside were smashed and broken. Those cells can't continue functioning and so they start to rot faster than the cells that are intact.

Any places where air can get past the apple's skin will also rot faster because the chemicals begin to oxidize and bacteria can get in.
Every apple is going to rot because it's not connected to the tree anymore. Shortly after it's plucked it starts to slowly decompose.



I think it is because the apple now has a point of weakness so oxygen needed for decomposition processes to take place is now abundantly supplied compared to before the bruising




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