Apples and Pears under Synchrotron

A group of scientists in Belgium is crazy enough to put apples and pears under synchrotron, trying to see inside the fruits and understand why pears rot faster than apples.

They found that pears have a micro-channel structure between cells, whereas apples have irregular cavities. After the fruits are picked, the cells rely on respiration to keep themselves healthy, and that needs oxygen. With highly structured and watery micro-channels, pears have less oxygen supply into the core and thus rot faster.

So the verdict is, a higher oxygen pressure in pear storage can keep pears fresh. But most of the pears in supermarkets in this country are as hard as rocks. They always need to be "matured" for as long as a week at home before a knife can cut them.