Yes, because the higher water levels present in fresh vegetables make it easier for fungal spores to grow on them. This is why drying was once a popular method of preserving food.
Yes if the vegetable itself does.they are picked at natural state then washed and flash frozen.actually are higher in vitamins because they are frozen immediately as opposed to going thru a longer canning process.the longer they are removed from stem without preserving they continually lose potency.
The recommended vegetable steam times for optimal cooking results vary depending on the type of vegetable. Generally, most vegetables should be steamed for about 5-10 minutes, but denser vegetables like potatoes may require longer steaming times. It's important to check the doneness of the vegetables with a fork or knife to ensure they are cooked to your desired level of tenderness.
There is no magic rule about how long it takes for vegetables to spoil. That will depend on many things, including # Which vegetable # Growing conditions # Harvesting methods # Handling post-harvest # Handling in distribution channel # Handling after purchase Potatoes generally last longer than tomatoes. Dry onions usually last longer than spring onions. Sweet corn might not 'spoil' but is not as good after a few days. Some vegetables require refrigeration, others do better without.
Fruits and vegetables exposed to the air always loose some moisture to their surrounding environment through evaporation. While still on the tree/vine, that moisture is replenished by the plant, and the fruit or vegetable maintains a healthy equilibrium. After the fruit/vegetable is picked, it no longer has a source of water to replace the moisture lost to evaporation, and it therefore become dry.
All plants photosynthesis. The fruits and vegetables we eat were once part of a plant. Those plants photosynthesized, however when the fruit drops off the tree or a vegetable is pulled out of the ground, it no longer photosynthesizes (but the remaining plant, if any, continues to photosynthesize).
Most vegetables will retain their eating quality and nutritive value longer when refrigerated.
fruits
there are some liquid selling in the market to keep the tender which sliced fruits and vegetable's to keep the fresh even several month's. peoples in home are used to keep the sliced fruits by put in the vinegar and leave it at the refrigerator.
Yes. Heat can destroy nutrients in all vegetables. The only vegetable, also known as a fruit, that does not loose nutrients is tomatoes. The longer the vegetables are cooked, the more nutrients are lost. The nutrients are lost through the water its steamed in, and the steam itself. Raw is best, but if you must cook them, cook until slightly tender, where some nutrients are still there.
Dehydrated vegetables do not rot as fast as fresh vegetables. In fact, if you do not take a dehydrated vegetable out from its original container, it can even last up to several years! However, once the dehydrated vegetable is removed from its original storage bin and exposed to air, it will then be prone to mold and mildew.This is why you must always keep your dehydrated vegetables in air-tight containers, such as Ziploc bags. This will ensure that the moisture in them will not increase quite as rapidly.Dehydrated vegetables contain very little moisture, usually less than 5%. This amount of moisture is not enough for mold and mildew so they are not attracted to these vegetables. But because dehydrated vegetables have very little moisture in them, it could take a bit longer to prepare them for cooking, as you would have to rehydrate them first to some extent before you can use them.
They spray there vegetable with water to keep them crisp. So when you get a carrot it makes that crack.
It is a Vegetable!!!! and has the same roots as a sweet potato would have but longer.