MARKET FORMS OF VEGETABLES

• Fresh vegetables - vegetables that have undergone little or no processing from the time they were Fresh harvested to the time they were marketed or sold.
• Frozen vegetables - commercially packaged in platic bags or cardboard frozen boxes. Typically, vegetables are frozen within hours of harvest, but they undergo several steps that ensure their quality before the actual freezing process.
• Dried vegetables -  Drying or dehydrating preserves vegetables and prolongs their shelf life. Removing water from vegetables inhibits the growth of bacteria, yeasts and molds that can otherwise promote spoilage and rot in vegetables.
• Canned vegetables - it last longer and are more convenient to use. Before vegetables are canned, they undergo some form of processing. Heat is first applied to the vegetables to kill any harmful microorganisms before they are sealed in airtight containers such as cans or jars