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Drying, salting, cold storage, freezing, bottling and canning are methods used to preserve vegetables and fruit. If foods are kept for a few days in the air, they spoil because of the action of yeasts, bacteria and other types of microorganisms. Food preserving methods destroy these organisms or prevent their re – entry or slow down their growth.
Bottling
Types of Microorganisms
The Action of Yeasts
Methods of Fruit and Vegetables Preservation