one of these things that i heard some time ago, that in the larger
supermarkets vegetables that can still sprout or show signs of growth
after picking are treated to stop this from happening. eg.,. onions &
garlic can sprout long after they have been picked, potatoes will bud
etc.,. but in the larger supermarkets you never see this taking place,
i was told that this sort of produce was fumigated or dipped in
something to prevent this happening. does anyone have any further
information on this process?
aparently this is done to cut shrinkage losses as their is buyer
resistance to buying produce that is growing.
'it works for me it could work for you,'
"in the end ya' gotta do what ya' gotta do" but consider others and the environment