When food is slaughtered or harvested, its animal or plant tissue begins to decay. Without these tissues, microorganisms, such as molds, yeasts and spoilage bacteria, eat away at foods and cause the spoiling process. Oth... More » Food Food Storage Food Spoilage

Apples, along with other types of fruit, begin to die the moment they are picked from the tree because they stop receiving vital nutrients, water and oxygen from the tree. The cells in apples break down and eventually di... More » Food Food Facts Fruits & Veggies

Dry rot is a wood condition that is caused by fungus. According to, dry rot occurs from too much moisture. Typically, wood that has dry rot is brittle and weak. More » Home & Garden Home Maintenance
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A common cause of tomatoes rotting before they ripen is blossom end rot. This is caused by calcium deficiency in the plant, but watering, either from nature or from the gardener, is most commonly to blame rather than the... More » Food Food Storage Food Spoilage

Tissue culture is a biological research process that involves transferring tissue fragments from a plant or animal to an artificial environment wherein the fragments continue to survive and function, according to Encyclo... More » Science Biology Cells

Food safety temperatures may refer to the minimum required temperatures for cooking, storing and reheating various types of food, in order to avoid the growth of illness-causing bacteria. The temperature at which these b... More » Food Food Storage Food Spoilage

Common agents of food spoilage and deterioration include temperature, light, moisture, microbial growth and oxygen. Certain oxidizing enzymes that occur naturally in food can also cause degradation. Food that is spoiled ... More » Food Food Storage Food Spoilage