Difference in mold types on the bread and the apple

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Bread containing no preservatives and apple slices were placed in 10 bags. 5 of these bags were kept in a windowsill for sun exposure, while the other 5 were placed inside a dark cabinet. Each contained a small amount of a different substance -- nothing (control), water, lemon juice, vinegar, and a sugar water mixture. Which bag is likely to begin mold growth the quickest, from both the dark environment and the light?

a. What might account for a difference in mold types on the bread and the apple, even though they are in the same baggie?

b. How would changing the type of bread (e.g. fresh from a bakery, no preservatives vs. prepackages with preservatives) affect the results?

Reference no: EM132556111

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