Pigments and Nutrients during Vegetable Drying Processes, Dried Products Storage, and Their Associated Color Changes

Drying increases the shelf life of vegetables signicantly. However, drying also reduces the content of valuable components (e.g., vitamin C, pigments, and polyphenols) substantially. Simultaneously, the content of, mostly unwanted, reaction products further increases degradation within the product, and thus reduces the nutritional value and the achievable shelf life.