Because of the varied growing and harvesting seasons of different vegetables at different locations, the availability of fresh vegetables differs greatly in different parts of the world. Processing can transform vegetables from perishable produce into stable foods with long shelf lives and thereby aid in the global transportation and distribution of many varieties of vegetables. The goal of processing is to deter microbial spoilage and natural physiological deterioration of the plant cells. Generally, the techniques include blanching, dehydrating, canning, freezing, fermenting and pickling, and irradiating.
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