List and describe three processing techniques commonly used to extend the shelf life of vegetables.

Irradiation: Process uses ionizing radiation to sterilize food. Destroys bacteria, parasites and insects. Does not affect the taste and texture of foods  

Canning: Raw vegetables are cleaned and placed in sealed containers, the subjected to high heat  

Freezing: Almost as convenient as canned. Severely inhibits the growth of microorganisms that cause spoilage. IFQ (individually quick-frozen)  

Drying: This dramatically alters the flavor, texture and appearance of vegetables. Loss of moisture when drying concentrates the flavors and sugars in the plant. Greatly extends self-life of vegetables