Rotsschillen

Rotsschillen is a Dutch term that may be used to describe a decay-related phenomenon affecting outer shells or skins of organic products. The expression is not a standardized term in national or international scientific literature, and its meaning can vary by region, sector, or individual usage. In many cases, it conveys both the presence of rot and the shedding or deterioration of a protective layer.

Possible interpretations include: in fruits and vegetables, rotsschillen can refer to rind or skin that becomes discolored, mushy, or detached because of postharvest decay; in nuts and seeds, the shell may rot or crack, exposing the kernel; in timber or root crops, outer bark or periderm may peel away due to fungal rot or moisture-related damage.

Causes and prevention: Rotsschillen often results from fungal or bacterial pathogens, warm or humid storage, or physical damage that provides entry points. Prevention focuses on sanitation, careful handling, rapid use or processing of perishable products, and storage under appropriate temperature and humidity. In practice, precise observation (color, texture, odor) and species-specific terms improve clarity.

Usage and interpretation: Because it is not a fixed technical term, rotsschillen should be defined in context when used in writing or communication. When possible, replace it with specific terms such as rot, decay, rind rot, or peel detachment, and describe the observed symptoms to avoid ambiguity.