I took a sample from the inside of a ripe avocado. The inside of the avocado was green and had no discolouration or brown spots when I initially cut it open and it was ready to eat. I chose an avocado because once you open an avocado they tend to go brown in colour pretty quickly so I was curious if I took a sample while it was green how quickly it would turn brown and if any fungal growth would occur in the process. I expect some fungal growth because with time avocados can get moldy but not as much as if the avocado was older.
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