MARKET FORMS OF

VEGETABLES & STOR

E VEGETABLES
Presentation by: Ms. Zang
MARKET FORMS OF
VEGETABLES
Vegetables are parts of plants that are consumed
by humans or other animals as food. The
original meaning is still commonly used and is
applied to plants collectively to refer to all edible
plant matter, including the flowers, fruits, stems,
leaves, roots, and seeds. It may exclude foods
derived from some plants that are fruits, flowers,
nuts, and cereal grains, but include some fruits
such us tomatoes and courgettes, flowers such as
broccoli, and seeds such us pulses.
FRESH
• Fresh vegetables are vegetables that have undergone little or no
processing from the time they were harvested to the time they were
marketed or sold. In general, they remain in the same state as when
they were harvested. Fresh vegetables and fruit as well are often
referred to as produce and are typically sold in markets, grocery
stores, supermarkets, and roadside stalls, as well as in famer's
markets and at vegetable farms. Some fresh vegetables, like salad
greens are sold in plastic bags, boxes, and other containers in
stores.
FROZEN
• Frozen vegetables are commercially packaged in plastic bags or
cardboard boxes. Typically, vegetables are frozen within hours of harvest,
but they undergo several steps that ensure their quality before the actual
freezing process. First, they are washed thoroughly to remove any dirt and
debris, as well as any chemicals that have been used such as pesticides and
fertilizers. Then, they are often blanched or cooked quickly in boiling
water, and then shocked in ice water to stop the cooking process. The
vegetables are then sorted and inspected, so as to get rid of any vegetables
that are not fit for consumption. Lastly, they are packaged and shipped off
to wholesalers and distributors, as well as supermarkets and grocery
stores.
DRIED
• 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. Dried vegetables
sold in markets and groceries are dehydrated using
different methods such as freeze drying, drum drying, air
drying, and sun drying.
CANNED
• Like freezing and drying, canning is a method of food preservation.
It helps make vegetables last longer. Also, like the other two
methods, canning makes cooking with vegetables easier and more
convenient, as using canned vegetables instead of fresh ones
eliminates several steps in food preparation.
• Before vegetables or any other food are canned, they undergo some
form of processing. Heat is first applied to the vegetables to kill any
harmful microorganism before they are sealed in airtight
containers such as cans or jars. The canned items are then heated
STORE VEGETABLES
(How to Store Vegetables Properly)
Vegetables are important sources of many
nutrients needed by our body. It helps us to
maintain good health and may protect us
from different diseases. Storing vegetables
properly is very important to keep them
fresh, safe to eat and free from harmful
bacteria that may cause food borne
illnesses. And also, we can enjoy it's variety
of flavors and textures for storing
vegetables in the right way.
Fresh Vegetables
1.Potatoes and onions are stored at cool temperature (50-65 F) in a dry,
dark place.
2. Othere Vegetables must be refrigerated. To prevent drying, they should be
kept covered or wrapped.
3. Peeled and cut vegetables should be covered or wrapped, and use quickly to
prevent spoilage.
4. Potatoes, eggplants and other vegetables that brown when cut should be
treated with an acid or blanched them to inactive the enzyme that cause
browning. Raw, cut potatoes are held in cold water for a short time.
5. Store all fresh vegetables for a short time.
Frozen Vegetables
1.Store at 0 F (-18 C) or colder in original
container until ready for use.
2. Do not refreeze thawed vegetables.
Dried Vegetables
1.Store in a cool (less than 75 F) dry, well-
ventilated place.
2. Keep well sealed and off the floor.
Canned Vegetables
1.Keep in cool dry place, away from sunlight and
of the floor.
2. Discard cans that show signs of damage
(swollen, badly dented rusted cans).
Let's Do Seatwork!
Directions: Identify the market forms you
see in the picture.
Guide Question:
1.What are the different market forms of vegetables?
2. Why do we need to be familiar with the different
market forms of vegetables?
3. What market forms you commonly use at home in
buying vegetables?
GOOD JOB EVERYONE!
THANKYOU FOR YOUR
COOPERATION AND
PARTICIPATION TODAY!
I HOPE I MADE YOU ALL
SMILE AND LAUGH TODAY!