Since peppers have a relatively fragile skin, you might think that you’d be prone to swift spoilage. You’d be wrong. They contain a particular gene that prevents their cell structure from breaking down and spoiling. In fact, bananas in Ghana were modified to include this gene to stop from them spoiling before they were exported to other countries, says Shelke. In addition, peppers have a very turgid cell structure, and the cells hold on to their moisture very well. “This is why when you bite into a pepper there’s a very distinct crunch.” Interestingly, cucumbers also have a similarly turgid cell structure, yet they are often the first vegetables to grow moldy and spoil. According to Shelke, “cucumbers in the wild actually last much longer that cultivated varieties. For some reason the breeding programs used to grow commercial cucumbers have somehow taken away their robustness, and they become mushy and moldy very quickly.”
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