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Why do ripe fruits - especially when canned - smell bad?
In article .com,
Bill Penrose wrote: On Jun 10, 8:46 am, Radium wrote: ...In addition, the answer is nothing close to what "Bill Penrose" [the goofball] claimed. You mean you *know* the answer? Then why the question? When fruits ripen, one of several mechanisms of autolysis set in. Enzymes are cut loose that begin the breaking down process of the fruit. In most berries, the 'purpose' is to attract birds or other animals that will eat the berries and distribute the seeds. Many fruits work this way, too. Bananas are a good example. They don't turn black because of bacteria or mold, but because enzymes start breaking down the fruit from inside. Only later do bacteria, molds, and yeasts get in the picture. Some berries become so fermented that birds have been observed to get drunk. The products of autolysis include alcohols and esters, but they're different for every kind of fruit, depending on the enzymes present. Now what happens in canning? The enzymes would be killed by the heat, so any breakdown would have to be nonenzymatic, ie, esters decomposing to alcohols and acids, etc. Sulfur compounds to smaller and more volatile sulfur compounds, etc. By the way, my mother once worked in a fruit packing plant. She would never eat canned fruits or vegetables again because of the practices she saw there. Okay, there's your answer. It is also true that food companies go to some lengths to prevent these processes, so don't rule out the brain tumor hypothesis either. DB A nice scientific explanation. If that does not satisfy him, nothing will. Well done! Now, care to expound on the fruit canning practices that turned your mom off? I'm intrigued! -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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