Was cutting up some peppers from the store today, and about half of them had spots of brown seeds, verging on black. I assume that's fungus starting?
Are there any non-fungus causes of darkening?
I threw the affected ones out just because they didn't seem particularly appetizing any more, but I'm wondering if it was an overreaction or not.
Are there any non-fungus causes of darkening?
I threw the affected ones out just because they didn't seem particularly appetizing any more, but I'm wondering if it was an overreaction or not.