The expert explains: How to prevent fruit from mixing with compost?

Important to know: A fruit “live” when picked – meaning the withering process continues. And this is precisely the difficulty of storage: This natural phenomenon can lead to a number of physiological diseases in fruit. “These diseases cause browning of the flesh or skin and core of the fruit,” he explains. “If that happens, the fruit will spoil.” There is a difference between a spoiled fruit and a rotten fruit: If the fruit turns brown it will spoil, if there is fungus (mold) it will rot.

Ripe fruit in the store

Whether a fruit is now edible or not can be seen from the outside. But how do you know when a fruit is ripe? They talk about harvest maturity on the producer side. It is determined by measuring various indicators: fruit firmness, acidity, sugar content and starch content. The so-called “readiness to consume” is a highly subjective term that is closely linked to each individual’s taste preferences. “If we want to please the majority of consumers, we assume a fruit is ripe when the balance between sugar and acidity is reached,” explains Christen.

It’s also a matter of consistency – the fruit should not be too hard or too soft. Again, it’s all a matter of taste: some like crispy pears, while others prefer softer ones.

When we say “ripe for sale,” we mean the ripeness of the fruit that should be in the store. If the fruits were harvested later when they were ripe, they would have already been spoiled by the time they arrived – or on the way there. Another reason that drives farmers to pick the unripe fruit is the so-called Drosophila suzukii, a midge introduced in Asia. “It’s more harmful than the mosquitoes that swarm in our kitchens because they pierce the fruit while it’s on the tree,” says Christen. If the fruits are picked early, the insect is prevented from laying eggs there.

Only buy the pears individually

But if the fruit is in the store, and then at home, the question arises of how to store it. Danilo Christen says: “First of all, it depends on what genre it is. Apricots naturally have a much shorter shelf life than apples.” You can buy apples by the kilo. “Pears should always be bought piecemeal, as they are more difficult to store at home.”

The correct storage temperature is also important: Fruits from our region can be stored in the refrigerator at 4 degrees for two days to four weeks.

Cut out the brown spots and discard the mushrooms

Another important point for good fruit preservation: avoid storing species together. This is because fruits naturally produce ethylene, a gas that is responsible for their aging, especially losing their firmness. For example, this is the case with bananas. A very ripe banana can be placed next to bananas that are still green to speed up the ripening process.

According to Danilo Christen, although aging the fruit can slightly change the taste, it has no effect on our health. Brown areas can be simply cut off. The situation is different with a fungal infestation: “Because even if you remove the visible rot, there is still a risk that the filaments of the fungus promote the growth of certain toxins.” Therefore: It is better to throw away rotten fruits.