Correct Answer: water

Solution : The correct option is water.

Vegetables are perishable due to their high water content. Water accounts for around 90% of the weight of most vegetables. Because of the high water content, vegetables are vulnerable to degradation by bacteria and other microbes. Vegetables are still alive and respire when harvested, which means they require oxygen and create carbon dioxide and water vapour. Vegetables may lose moisture and get wilted as a result of this respiration process. Furthermore, the high water content of vegetables provides an ideal habitat for the development of germs. Bacteria proliferate quickly in warm, wet environments like those found in vegetables.