question: Why does fruit start to stink so much when it becomes rotten?
comment: Because when fruit decomposes it grows bacteria that eat away at it and release different gases, stuff like CO2 methane and hydrogen sulfide
passages: It takes longer than a year for fruits to reach maturity. The fruit first shows signs of ripening by its bottommost scales becoming yellowed. As it ripens, the starch that was stored in the green fruit is converted to sugar, giving it its sweet flavor. This mechanism is comparable to how banana fruits ripen. The strong odor the fruit produces becomes noticeable when it is half-ripe. As time passes and the fruit continues to ripen, the odor becomes stronger. After it becomes fully ripe, however, the scent deteriorates quickly.
   Section::::Hosts and Symptoms.
  
  One of the most well-known diseases caused by "Ceratocystis paradoxa" is Black rot or stem-end rot of pineapple, but it can also infect tropical fruit plants such as banana and coconuts as well as sugarcane. The pathogen infects the fruits through wounds or other openings after harvest has already happened and the fruit is fresh. This is because the time to processing takes too long.
   Section::::Release variations.
   BULLET::::- The run-out groove of the early Alternative Tentacles pressings as well as early Cherry Red pressings includes the text "Well?? Who "are" the Brain Police???" - a reference to the song "Who Are the Brain Police?" by The Mothers of Invention.
  
  Section::::"Fresh Fruit for Rotting Eyeballs".
   Extensive necrosis of fruits that resemble in premature dropping is called shelling.
  
  Section::::Necroses.:Necrosis in woody tissues.
  
  Necrosis of woody tissue often brings about various types of die-back symptoms. Dieback is the extensive necrosis of a shoot from its tip downwards.
  
  Restricted necrosis of the bark and cortical tissue of stems and roots is termed as a canker. In cankers, necrotic tissue in the sunken lesions is sharply limited, usually by a callus from adjacent healthy tissue.
   Avocados, guavas and mangoes develop pock-like lesions or soft circular patches resembling hail damage. The fruit does not rot but can be disfigured, and many affected mango fruits drop. Pecans are also involved in fruit drop when attacked in the early stages, and when attacked later, the kernels may have black stains which render them valueless.
  
  Section::::Ecology.
   Also known as fatal wilt, bronze leaf wilt, lethal yellowing, and Coronie wilt, this disease of coconut is caused by "Phytomonas staheli". This is an acute wilt, and begins at the leaves of the tree, moving down the plant towards the root. As such, the first symptoms to appear are yellowing of the leaf tips, followed by yellowing of new leaves. As unripe fruits begin to fall prematurely, rotting of the root begins. After 10 weeks, the plant dies, and a foul odor arises due to secondary infection by bacteria and fungi. At first, it was believed that the disease was isolated to the east coast of South America, but in fact occurred in Colombia and Ecuador as well.
   Section::::Disease cycle.
   Section::::Environment.
   Section::::Root rot.:Occurrence.
   Section::::Sixteen ton weight.
   Section::::Life as a plant pathogen – "Bot rot" of apple.
  
  White rot, or "Bot rot", of apple is one of the many plant diseases that have been attributed to "B. dothidea". Recent analysis has confirmed the presence of "B. dothidea", along with other "Botryosphaeria" species, on "Malus sp.". Cankers and other dead wood and bark tissue, as well as mummified fruit (fruit infected by the pathogen and remaining in the orchard) serve as sources of primary and secondary inoculum.
   Section::::Control.
   Soft rots are those where the pathogen breaks down the host cell walls, resulting in the exudation of juices from the infected tissue. The organ becomes mushy or pulpy and a foul smell often develops due to colonization by secondary invaders. Many fungi and bacteria cause soft rots on several fruits and vegetables. Species of the fungus, "Rhizopus" and bacterium "Erwinia" are two such commonly found pathogens causing soft rots.
   Section::::Disease cycle.
   Fruit that is bruised and/or damage and is kept in unsanitary and high humidity conditions are especially susceptible to this disease. Once infected, the fruit begins to form brown/black lesions. Over time, the lesions become soft, water rot spots making the fruit unappetizing and inedible. In extreme cases, the rot can be so severe that the skin, flesh and core of the fruit breaks down completely and proceeds to leak of out the shell surrounding once healthy fruit. When infection occurs out in the field, brown lesions can develop in wet weather where leaves rub together in the wind. In dry weather, white, paper spots with margins develop. Plants are usually stunted, produce an unusual foul odor, show a soft base rot of the stem and young leaves, and drop their fruit prematurely.
   Section::::Hosts & symptoms.
   Other, much rarer sources of infection (about every decade in the US) include garlic or herbs stored covered in oil without acidification, chili peppers, improperly handled baked potatoes wrapped in aluminum foil, tomatoes, and home-canned or fermented fish.
  
  When canning or preserving food at home, attention should be paid to hygiene, pressure, temperature, refrigeration and storage. When making home preserves, only acidic fruit such as apples, pears, stone fruits and berries should be bottled. Tropical fruit and tomatoes are low in acidity and must have some acidity added before they are bottled.
   Section::::In agriculture.
   There are a variety of hosts including but not limited to; banana, beans, cabbage, carrot, cassava, coffee, corn, cotton, onion, other crucifers, pepper, potato, sweet potato and tomato. "Pandanus conoideus" and karuka ("Pandanus julianettii") get bacterial soft rot and necrosis on the leaves from "Pectobacterium carotovorum" subsp. "carotovorum". For each host there are different symptoms displayed. Most symptoms are along the lines of watery and soft decay of the tissue. Cabbage and crucifers' symptoms start where the tissue makes contact with the soil. Often there is a change in color and in the case of a carrot, the whole taproot can be decayed leaving just the epidermis. Sweet potatoes show clear lesions that grow rapidly leaving a recognizable watery and soft, oozy tissue where only the peel remains intact.
   The cankers of white rot appear similar to those of black rot, caused by "Diplodia seriata" (formerly "B. obtusa"). Girdling of limbs by cankers can result in yellowing ("chlorosis") of leaves on affected branches in the spring. While the precise time of fruit infection is unclear, symptoms of fruit rot appear approximately four to six weeks before harvest. The name "white rot" comes from the light brown color of the surface of affected red-skinned apples.
  
  Section::::Classification and characteristics.
   In addition to this, brown rot has been shown to be of serious economic importance even though it has been harder to estimate. Brown rot can cause detrimental losses to stone fruits in very wet seasons during flowering or immediately pre-harvest. Brown rot mostly occurs on maturing fruit close to harvest. Moreover, these losses may occur to fruit after postharvest. For example, post harvest decay of fruits have been approximated to be about 9% loss during transporting and marketing just in the US.
  
  Section::::Environment.
   The most common signs of stink bug damage are pitting and scarring of the fruit, leaf destruction, and a mealy texture to the harvested fruits and vegetables. In most cases, the signs of stink bug damage makes the plant unsuitable for sale in the market, as the insides are usually rotten. In field crops such as corn and soybeans, the damage may not be as evident as the damage seen in fruit plants. When stink bugs feed on corn, they go through the husk before eating the kernels, hiding the damage until the husks are removed during harvesting. The same damage is seen in soybeans, as the stink bug goes through the seed pods to acquire the juices of the seeds. One visual cue of stink-bug damage to soybean crops is the "stay green" effect, where damaged soybean plants stay green late into season, while other plants in the field die off normally. One can usually tell that a field of crops is infected because stink bugs are known for the "edge effect", in which they tend to infest crops 30–40 ft from the edge of the field. Farmers who suspect having stink bugs in their crops should contact their respective departments of agriculture for information on how to manage the infestation and possible ways to prevent future incidences.
   In 2014, the album became the subject of a book, released in the UK, U.S., Brazil, Finland and Germany, written by author Alex Ogg.
  
  Section::::Reception.
   Sapromyophiles, on the other hand, normally visit dead animals or dung. They are attracted to flowers which mimic the odor of such objects. The plant provides them with no reward and they leave quickly unless it has traps to slow them down. Such plants are far less common than myophilous ones.
  
  Section::::Biotic.:Bird pollination (ornithophily).
  