Conventionally hot air dried vegetables often wilt, shrivel, brown and lose their original shape and size characteristics and, thereby, consumer appeal. Such vegetables also take long time to reconstitute in warm/hot water. The novel treatment developed ensures stabilization of color besides marked improvements in texture and re-hydration ratio of such vegetables. The vegetables which are more susceptible to changes in color and structural integrity at the alter of dehydration and the quality of which have been improved with the help of such an additive treatment include carrot, cabbage, cauliflower, French beans, bitter gourd, ivy gourd, brinjal among others.
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