Why do some vegetables lose water when salt is applied to them?

Explanation

When salt is applied to vegetables, it dissolves and creates a solution with a more negative water potential. This results in a water potential gradient where the internal water potential of the vegetable cells, being less negative, causes water to move out of the cells into the external environment to reach equilibrium. In simpler words due to the presence of salt the solute potential on the surface of the vegetable increases while the water potential decreases as compared to the inside, due to watch water moves out of the cell to the surface.