食腐动物和细菌的攻击、化学性腐烂，以及侵蚀和其他地质作用的破坏，导致无法保存的可能性非常大。
Attack by scavengers and bacteria, chemical decay, and destruction by erosion and other geologic agencies make the odds against preservation very high.
有些真菌具有致癌作用，可以从腐烂部分通过果汁向未腐烂部分扩散。
Some fungi have a carcinogenic effect, through the fruit from decay and rot is not part of the spread.
生姜、食盐、乳酸能协同抑制引起食品发霉腐烂微生物的繁殖以及对“腌菜”有协同防腐作用。
Ginger, table salt and lactic acid can concurrently inhibit the growth of microorganisms which cause food to go moldy and rotten, and have combined antiseptic effect on cucumbers.
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