DIFFUSION AND OSMOSIS
Question [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
Detailed explanation-1: -When produce is sprayed with water, the concentration of water outside the produce is greater than the water inside the vegetables. Gradually water would diffuse inside the cells through osmosis, making the produce fuller and less wilted. If they are not sprayed with water, they will shrink in size.
Detailed explanation-2: -Through osmosis, water moves across an organism’s surface or membrane toward the saltier environment. Vegetables such as carrots and celery are crisp largely because of water (fresh water) trapped within them. So, if a carrot is placed in very salty water, it will be less salty than the water around it.
Detailed explanation-3: -This process-osmosis-creates turgor pressure and is what keeps vegetables firm and crisp. However, too much water can lead to splitting. Vegetables stay crisp and firm because water inside the cells is under pressure and pushes out against the cell walls and membranes.
Detailed explanation-4: -Why do grocery stores spray vegetables with water hypertonic? spraying water over green leafy vegetables and fruits keeps them hydrated. hypertonic outside will make the inside fresh again when water diffuses.