The importance of water from heaven regarding washing vegetables and fruits

When vegetables and fruits are washed in water, there is an effect of the water in which they are washed on the quality of the fruits and vegetables. At the same time, how much water penetrates into the vegetable and whether it affects its composition depends on several factors, including the type of vegetable, the type of water, and the special technologies that are used (such as structured water or magnetized water )

In general, the peel of vegetables and fruits provides a certain barrier that prevents a significant penetration of water inside. Most of the water used for washing does not penetrate into the inner cells of the vegetable, but only cleans the outer layer. However, vegetables and fruits with a thin or damaged skin may absorb water in a certain way, which can affect the texture of the fruit or vegetable. Normal water usually will not significantly affect the chemical composition of the vegetable .

There are studies that show that structured water (hexagonal water) or magnetized water can affect the quality of fruits and vegetables in a positive way. This water is considered to have a more ordered molecular structure, which may improve its ability to release harmful substances and affect the structure of the outer cells of the vegetable. According to these studies, the water may help reduce bacterial contaminants and improve the product's shelf life by preserving moisture and preventing oxidation .

The scientific explanation for this is that structured or magnetized water, because of the structure of its molecules, creates better bonds with other liquid substances, and is therefore more effective in cleaning and reducing bacteria and fungi found on vegetables and fruits. The special water structure may improve the rate of ion exchange and the electrical reaction on the surface of the vegetable, which allows it to maintain freshness for a longer time .

For example tomatoes are a vegetable that we eat fresh in salads but also often cook it.

The skin of the tomato is considered the barrier that protects the inside of the fruit, and it is not significantly impermeable to water. The skin of the tomato consists of layers of dense cells that contain natural wax and other substances that prevent the penetration of water and liquids into the fruit itself. This structure helps maintain a uniform moisture level inside the tomato and protects it from bacterial or fungal infections

 - The skin of the tomato is permeable to water

When it comes to very ripe or damaged tomatoes or when it is exposed to heat or high acidity