Why do vegetables, fruits and plants get damaged severe cold
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Most fruits and vegetables go bad because of damage caused by microorganisms such as bacteria and mold, enzymatic processes or bruising.
Microorganisms speed produce deterioration through structural decay. Microorganisms such as bacteria and molds release their own enzymes as they grow, speeding up the spoiling process.
Enzymes, which occur naturally in live fruits and vegetables, are part of the natural aging process. Enzymatic browning leads to discoloration and later, spoilage. Bruising physically alters the exterior of your fruits and vegetables, which trigger enzymatic reactions.
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Most of the vegetables and fruits gets damaged in summer day due to presence of bacteria in atmosphere.
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