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The carrots we buy from a supermarkets spoil very fast, albeit giving many consumers a false sense of preservability due to their structural rigidity. The answer extends to many other vegetables many of us eat:

carrots- wikimedia
Larsinio (2006)- wikimedia, public domain, DOR 27/09/2012

The question is, why do well aerated carrots spoil in the matter of days, at room temperature?

Things to consider: a tuberous rhizome with rough and segmented skin / oxygen levels / levels of aeration / relatively high sugar content / differences in immediate microbiome / lack of possible synergies which the earth provides...the majority of antibiotics is extracted from soil microorganisms {1},{2}....

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Remember that tubers are designed for a relatively anaerobic environment. My guess is that what you are seeing is related to that. Oxidation perhaps? Aerobic bacteria gone wild? –  terdon Sep 27 '12 at 11:18
I think carrot keeps long time in refrigerator. Why store it at room temp when optimal storing condition is refrigerator ? –  Andrei Sep 27 '12 at 20:01
@Andrei Initially I wanted to explain that in the post as well and include storage conditions. But I consider it best to just ask one question at a time. Regardless, did you have consistently success w. long-term fridge storage? –  Lo Sauer Sep 28 '12 at 5:35
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