Fruits tend to spoil more slowly when kept dry because moisture is one of the key factors that promote the growth of microorganisms like bacteria and fungi, which are responsible for the spoilage of fruits. When fruits are exposed to moisture, it creates an environment conducive to the proliferation of these microorganisms, leading to mold, rot, and spoilage.
By keeping fruits dry, you reduce the water content in their immediate environment, making it less favorable for microorganisms to thrive. This is why you often find that fruits stored in dry conditions have a longer shelf life compared to those exposed to moisture or humidity. Additionally, dry storage can also help prevent the growth of molds and the spread of pathogens that thrive in damp conditions, contributing to the preservation of the fruits.