Vegetables are easily perishable because of their high content of?

Here's why:

* High water content: Vegetables are mostly water, typically around 80-95%. This makes them susceptible to spoilage due to:

* Microbial growth: Bacteria and fungi thrive in moist environments, leading to decay and mold.

* Enzymatic activity: Enzymes within the vegetables break down their structure, leading to softening, discoloration, and loss of flavor.

* Oxidation: Exposure to air can cause oxidation, leading to browning and loss of nutrients.

While other factors like sugars and vitamins also play a role, the high water content is the primary reason for their short shelf life.