Both fruits and vegetables give off ethylene gas as they ripen (or break). This natural occurrence, is self perpetuating, in that the more gas that is given off in a given area, the more gas surrounding fruits and vegetables will create. Depending on the conditions such as air flow, heat, and diversity of produce will be the overall determining factors. In most controlled tests fruit will deteriorate faster than most non leafy vegetables. But it all in all it matters what fruits versus what vegetables, and the tests control standards.
To see a chart of which fruits and vegetables release the most ethylene , the stuff that accelerates breaking, go to the related link below.
http://agraconew.com
if they are in a room temperature for too long
if they are bruised from being dropped or hit
a lot of bugs, amount of sun
ANS 2 - Being kept in polyethlene bags is bad for vegetables in general, particularly mushrooms, green beans and tomatoes. As soon as I bring any of these home,they are stored in brown paper bags.
fruits fruits; their high sugar content oxidizes faster than that of vegetables
coke
The stuff that makes the banana Brown wants to make the fruit more brown but it fails
"rot" for example: Vegetables easily rot
It will rot faster on the counter
I find that wet strawberries do rot faster.
Blueberries rot faster on the counter.
an egg would rot faster
It rots faster in the light.
Chocolate milk will rot faster then white milk
Under the same conditions, a strawberry will rot much faster than an apple.
I am pretty sure bananas will ripen and/ or rot faster if they are contained in something such as a brown bag.