?STUDIES ON REHYDRATION OF VEGETABLES
Keywords:
Dehydration, Rehydration, Vegetable.Abstract
Rehydrationcapacitiesofcabbage,potato,turnipandonion,whendehydratedat37°C tovariouslevelsofhydration,
were studied. None of the vegetables, dehydrated toany degree,exhibited 100%rehydration.The greater thedegree of
dehydration, theJesscomplete wasthedegree of rehydration, There seems to exist a critical point during dehydration
of each vegetable beyond which a significantlossin rehydrationcapacityisapparent.These points forcabbage, potato,
turnip andonion were respectively43,31,63 and45% oftheirfreshweight.Dehydrationtomore than40% of thefresh
weight inactivated the reducing enzyme of respiring system. Reasons for the failure of dehydrated tissue to regain the
original weight have been discussed in terms of events that affect the structure and function of cellular components.
