/oss/taxonomy/term/195/all en /oss/article/general-science/rotten-apple-really-does-spoil-barrel <p>A rotten apple spoils the whole barrel. That’s not just an old adage. It’s a scientific fact. And it all has to do with ethylene, a gas produced internally by the fruit to stimulate ripening. Basically, ethylene is a plant hormone. Our word “hormone” derives from the Greek “hormon” meaning “to set in motion,” and that is just what ethylene does. It sets in motion a large number of enzymatic processes that are in general responsible for ripening.</p> Thu, 21 Oct 2021 18:26:55 +0000 Joe Schwarcz PhD 8905 at /oss /oss/article/nutrition-you-asked/can-one-rotten-apple-really-spoil-whole-barrel <p>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.</p> Tue, 03 Dec 2019 20:49:43 +0000 Joe Schwarcz PhD 8026 at /oss