What common factor contributes most to vegetable spoilage?

The common factor that contributes most to vegetable spoilage is the presence of bacteria. Bacteria are microorganisms that thrive in various environments, and they can decompose organic matter, including vegetables. When vegetables are stored, they can be contaminated with bacteria from the soil, water, or handling. These bacteria can cause decay by breaking down the cellular structure of the vegetables, leading to spoilage manifested as softening, discoloration, and off-odors.

While temperature fluctuations, insufficient oxygen, and high light exposure can also influence the spoilage of vegetables, they often act as secondary factors that may create favorable conditions for bacterial growth. For example, fluctuations in temperature can stress the vegetables, making them more vulnerable to bacterial invasion. Insufficient oxygen may lead to anaerobic bacteria flourishing, which can also cause spoilage, but the root cause of spoilage in many cases is the direct action of bacteria. High light exposure can lead to photodegradation in some vegetables but is generally not a primary factor in spoilage compared to bacterial activity.