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Vegetable processing is the preparation of vegetables for human use

Vegetables are a broad category of plants that are used as food. They are perishable when fresh but may be kept using a variety of processing processes. They are high in certain minerals and vitamins and are frequently the primary source of nutritional fiber. Vegetable consumption has risen substantially as people have grown more health-conscious. Because fresh vegetables are perishable, international commerce in vegetables is primarily limited to processed versions.  Vegetables are divided into the root (e.g., potatoes and carrots), stem (asparagus and celery), leaf (lettuce and spinach), immature flower bud (broccoli and brussels sprouts), and fruit (tomatoes and cucumbers). The structure, size, shape, and stiffness of individual cells vary depending on the kind of vegetable. Fresh market shelf life and processing need significantly altered as well.

Plant cells contain rigid cell walls held together by polysaccharides such as cellulose, hemicellulose, and pectin. When vegetables are taken from the fields, the cells go into senescence or aging since they no longer receive nutritional inputs from the soils and the air. Softening or loss of texture is the most apparent structural alteration in senescent vegetables. Natural enzymatic reactions that degrade plant cell walls cause softening. Cellulase, pectinase, hemicellulase, proteinase, and other enzymes are all involved in the senescence stage. After these enzymes split apart the cells, chemical oxidation processes occur, resulting in off-flavors and nutritional value loss in the veggies. Damaged cells are also considerably more vulnerable to microbial assault, which leads to faster deterioration. Furthermore, even if the veggies are packaged or bagged, the plant cells continue to respire or break down carbs for energy. Respiration causes quality degradation, eventually rendering the goods unfit for human consumption.

This article is curated by Prittle Prattle News

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