why cutting of vegetables and fruits are preferred after washing
Answers
because of virus in air which enter into vegetables and fruits
Vegetables are subjected to several preliminary operations before processing and after harvesting. As a result of peeling, grating and shredding, produce will change from a relatively stable product with a shelf life of several weeks or months to a perishable one with a shelf life as short as 1-3 days at chill temperatures. The major preliminary operations include:
Washing: Root vegetables are washed first to remove all field dirt and to allow inspection.
Inspection: Vegetables are inspected for quality to comply with consumer demands.
Selection: Vegetables are selected and graded on a basis of firmness, cleanness, size, weight, colour, shape, maturity, mechanical damage, foreign matter, disease, and insects. This operation can be done manually, or by employing a variety of separation machines to separate and discard unfit produce.