I mean that I learned how veggies are forced into longer shelf life while at work for a health food distributor.
Most of your veggies are probably grown here, the food basket of the world, central CA. If they go bad quickly, that could be because of transport time. They're misted here, too. Otherwise they'd dry out. You'll notice waxed fruits and veggies aren't misted. Your potatoes might be younger than the leftovers we get, but I guarantee they're treated with something to prevent sprouting.
This conversation started because you guys were trying to figure out why cabbage juice rotted instead of fermenting. I still think inadequate enzymes could be the reason. You'll notice they rot, but don't grow. Bean sprouts is the best example. If you grow your own sprouts, they continue to grow until you eat them. Store bought sprouts wilt and die, but never grow. Just turn brown and mushy. They don't even green up if placed in the sun.
Starris
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----- Original Message -----
From: breathedeepnow
Hi. What do you mean, please, by "I only know about it from work."?
Such is not the case where I live. Here in Illinois, potatoes do not
have inner brown spots, and here the only store that does not use a
water misting system on its vegetables---one that operates about once
every 60 seconds---has lettuce and other vegetables that indeed become
wilted within a very short time.
