**4. Methods of processing and preserving the vegetable**

Due to the different growing and harvesting seasons of different vegetables at different locations, the production, availability, and consumption of fresh vegetables are as diverse as there are different cultures and people in the different parts of the world. The main reason for processing is to prolong the shelf life through the prevention of microbial spoilage and natural physiological deterioration of the plant cells [9, 11].

According to [10] processing and preserving are essential keys for foods product in order to avoid spoilage of such items. Some methods of processing and preserving vegetables can be:

