shriveled

Shiveled (or shriveled) describes a state of reduced size and moisture, often accompanied by wrinkles or a dry, withered appearance. It can refer to objects that have lost water, such as plant parts or fruit, as well as to tissue that has dried out or aged. The term is used both as an adjective and as a past tense verb form, with shriveling or shrivellage used in related senses. British usage typically writes shrivelled, while American usage favors shriveled.

Causes and contexts include dehydration from heat, drought, or low humidity; prolonged storage without adequate moisture; and physical damage that accelerates moisture loss. In plants, loss of turgor pressure can lead to wilting and eventual shriveling of leaves, stems, or fruits. Aging, disease, or environmental stress can contribute to a shriveled appearance in botanical tissues and harvested produce.

Biologically, shriveling involves cellular water loss. In plant cells, reduced water content lowers turgor pressure, causing tissues to become flaccid and wrinkled. If dehydration continues, cells may undergo plasmolysis and structural integrity can decline. Seeds may become shriveled when desiccation exceeds optimal levels, which can affect viability and germination.

In food and agriculture, shrinkage and shriveling are common during drying, dehydration, or improper storage. Some dried products intentionally exhibit a shriveled texture, such as raisins, while in fresh produce shriveling signals quality loss. Moisture management and handling practices aim to minimize unwanted shriveling in harvests and storage.

See also: dehydration, withering, desiccation.