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also turned up nothing. That is strange. Where did you hear or read
about the phenomenon of supposed spraying of store bought vegetables
with a "chlorine-like enzyme inhibitor" please?

I only know about it from work. Our organic veggies wilted and went bad in hours to days because we didn't use it. Grocery stores sell veggies two weeks old that still look fresh . . . look how long lettuce lasts, for example. It's still good a week or more after you buy it. I remember lettuce turning yellow and soft on the second day before it was treated. As for potatoes, they might be as much as two YEARS old when you buy them. You can see their age when the sprouts grow inwards instead of out and there is a brown speckled spot inside.

Starris

Starris,

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. I do not shop in that store, in fact,
because the vegetables are so often dried out and wilted. If stores
had a way of spraying vegetables with something to keep them from
wilting, they would not be going to the expense of using an electronic
water spray system to keep them fresh. And if the process of spraying
vegetables with a chlorine-like enzyme destroyer was as widespread as
you say, I have to think there would be information on the internet
about it. There is none that I can see.

Elliot

Starris,

I can also say that when my wife and I have grown lettuce, or peppers
or tomatoes or kale in our home garden, that those vegetables, when
washed, dried and kept refrigerated, have easily stayed crisp and fresh
for a week or more.

Elliot

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

Is your water chlorinated? I don't wash home grown vegetables before refrigerating because they last longer if I don't.

Please don't refrigerate tomatoes. It ruins the flavor.

Starris

I want to thank you for this information on the vegetables and
sprouts. I will never again buy sprouts. I can grow my own so easily
I will certainly do it from now on. This is so sad that they have to
ruin everything for us.
We have become so lazy we don't raise our own vegetables any more.

Starris, why would a cabbage sprout?

And once bean sprouts are taken out of the growing medium, and any
water is removed from them, they will stop growing.

But enough of this. This thread could go on for a very long time. I
hope at some point you can email me some information about this
supposed spraying of vegetables. I certainly know that non-organic
carrots will sprout, as will pineapples, avocados, potatoes and onions.
But cabbage or lettuce or any other plant that has been cut away from
its main stem, of course it will not sprout.