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Mexican scientists recently discovered that a yeast can inhibit the growth of bacteria that cause decay on apple peels, thereby prolonging the shelf life of apples. According to the report of Mexico’s “reform newspaperâ€, the main threat to the newly-picked apples comes from the Penicillium genus apple inulin, which can cause the apples to rot. Scientists at the Autonomous University of Querétaro, Mexico, have discovered a new type of yeast that can replace chemicals and control the proliferation of bacteria on apple skin. According to the scientist Sanchez, who is engaged in this research, the apple only needs to be soaked in water containing such yeast to extend its shelf life.