Why should fresh vegetables be cut right before use and not a day ahead of time stored in water?

There are several reasons why it's better to cut fresh vegetables right before use rather than a day ahead of time and store them in water:

1. Loss of Nutrients: Cutting vegetables exposes them to air, which can lead to the loss of nutrients. Some nutrients, such as vitamin C, are particularly susceptible to oxidation and can degrade quickly. By cutting vegetables right before use, you minimize the time they are exposed to air and retain more of their nutritional value.

2. Browning and Discoloration: Many vegetables, such as apples, potatoes, and avocados, tend to brown or discolor when cut and exposed to air. This is due to the enzymatic reactions that occur when the plant cells are damaged. Cutting vegetables ahead of time and storing them in water can accelerate this process and make them look unappetizing.

3. Loss of Texture: Storing cut vegetables in water can cause them to lose their crispness and texture. The water can leach out some of the soluble components, making the vegetables soft and limp. For the best flavor and texture, it's recommended to cut vegetables just before adding them to your dish.

4. Bacterial Growth: Cut vegetables provide a moist environment that can encourage the growth of bacteria. Leaving cut vegetables in water for an extended period increases the risk of bacterial contamination, especially if the water is not changed regularly. For food safety, it's better to cut vegetables shortly before cooking or consuming them.

5. Flavor Dilution: Storing cut vegetables in water can cause them to lose their natural flavors and become bland. The water can dilute the soluble flavor compounds, resulting in less flavorful vegetables. Cutting vegetables right before use preserves their concentrated flavor and enhances the overall taste of your dishes.

Overall, cutting fresh vegetables just before use is the best practice to retain their nutritional value, minimize browning, preserve their texture, reduce the risk of bacterial growth, and maintain their natural flavors.