"William R. Watt" > wrote in message
...
>
> "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.
>
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It's definitely mold and it's on the inside around the pit. I can even
smell it.

Kathy