"len gardener" wrote in message
...
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.

About a year ago I had to update my spray ticket, and something similar was
mentioned but they no longer do it, so we were told.
Apparently now there are strict tests for chemicals in meat and produce, so
basically that put an end to it.
You know, it was kinda strange, it was almost as if our teacher was totally
against chemical use, suggesting when using roundup a weed only needs a
light mist of it to die (not so true in practice), yet he strongly defended
buying food that had chemicals used on them and that it's 100% safe.
Sorry, getting a little off topic there, but yeah, it's a practice no longer
used "apparently".

Andrew
tia

len
--
happy gardening
'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
http://home.dnet.aunz.com/gardnlen/