Which organism is typically responsible for fruit spoilage?

Mold is typically responsible for fruit spoilage due to its ability to thrive in moist environments and break down organic matter. Various species of mold can grow on fruits, especially when they are damaged or overripe, leading to a range of spoilage symptoms such as discoloration, texture changes, and unpleasant odors. Molds can produce enzymes that degrade the fruit's tissues, allowing for further decay and the potential release of mycotoxins, which can pose health risks.

While bacteria and yeast can also contribute to fruit spoilage—bacteria often cause rot and fermentation, and yeast can cause fermentation leading to alcohol production—molds are most commonly observed as the visible agents of decay on the surface of spoiled fruits. Viruses, on the other hand, do not directly cause spoilage in the same way as molds, bacteria, or yeast; they typically infect the plant during growth, leading to potential issues such as reduced quality or yield before the fruit is harvested. Thus, in terms of visible spoilage during storage and handling, mold takes precedence.