Food appearance, palatability, and texture must be considered in accessing quality of preserved food. Because,

- Food appearance and presentation is just as essential to the success of a dish as its taste and flavour. The way the food looks on the plate is what tempts our eyes and makes you want to taste it.

- More palatable foods reduce the effects of such cues upon satiation causing a larger food intake. In contrast, unpalatability of certain foods can serve as a deterrent from feeding on those foods in the future.

- Texture is important in determining the eating quality of foods and can have a strong influence on food intake and nutrition.

Answer:

Preserving food extends the life of products, promotes environmental sustainability, reduces costs when people purchase canning products in bulk and raises awareness of different types of fruits and vegetables. Preserved food lasts longer than fresh produce, refrigerated items and frozen goods.

Explanation:

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