William R. Watt wrote:

> "kr_gentner" ) writes:
>> What makes peaches mold on the inside?
>
> The way I read it is the ripening of fruit is the breakdown of pectin
> molecules into sugar molecules (pectose to fructose). Pectin is what makes
> fruit (and jams and jelly) firm. So the fruit gets softer and softer and
> sweeter and seeter until it turns to mush. It changes colour at the same time.
> So "rotten" fruit is really not rotted. Rot is decomposition due to mould
> fungus eating the fibres, eg rotting wood. I'd say if it isn't fuzzy it's
> not mould. Well, peaches are already fuzzy but not that kind of fuzz.

And here I was going to say it's because they grow inside out....

B/