Storage

Many root and non-root vegetables that grow underground can be stored through winter in a root cellar or other similarly cool, dark and dry place to prevent mold, greening and sprouting. Care should be taken in understanding the properties and vulnerabilities of the particular roots to be stored. These vegetables can last through to early spring and be nearly as nutritious as when fresh.

During storage, leafy vegetables lose moisture and vitamin C degrades rapidly. They should be stored for as short a time as possible in a cool place, in a container or plastic bag.



Fruit:

Seedlessness is an important feature of some fruits of commerce - Variations in fruit structures largely depend on the mode of dispersal of the seeds they contain - Many hundreds of fruits, including fleshy fruits like apple, peach, pear, kiwifruit, watermelon and mango are commercially valuable as human food, eaten both fresh and as jams, marmalade and other preserves - Fruits are generally high in fiber and vitamin C - Because fruits have been such a major part of the human diet, different cultures have developed many different uses for various fruits that they do not depend on as being edible.