The correct answer is option 'C' - Summers.

Explanation:
Vegetables have a high water content, and when exposed to warm temperatures, they tend to lose moisture quickly. Summers are characterized by high temperatures, low humidity, and increased evaporation rates. These conditions create an ideal environment for vegetables to dry quickly. Let's explore this further:

1. High Temperatures:
During the summer season, the temperature tends to be higher compared to other seasons. High temperatures accelerate the process of evaporation, causing the moisture in the vegetables to evaporate more rapidly. As a result, vegetables dry out quickly.

2. Low Humidity:
Humidity refers to the amount of moisture present in the air. During summers, the humidity levels are generally lower compared to other seasons. When the air is dry, it absorbs moisture from any available source, including vegetables. As a result, the vegetables lose their moisture content more rapidly.

3. Increased Evaporation Rates:
Evaporation is the process by which a liquid, in this case, water, turns into a vapor and dissipates into the atmosphere. During summers, the increased temperature and low humidity lead to higher evaporation rates. This means that the moisture present in vegetables evaporates at a faster rate, causing them to dry quickly.

4. Lack of Rainfall:
Summers are typically associated with a decrease in rainfall. Without sufficient rainfall, the vegetables do not receive additional moisture, and any existing moisture in them tends to evaporate quickly. The lack of rainfall further contributes to the vegetables drying out rapidly.

In conclusion, the combination of high temperatures, low humidity, increased evaporation rates, and lack of rainfall during summers creates an environment where vegetables dry quickly.

The vegetables dry, s quickly in summers because the summer season is very hot and in summer the hot sun,s shiny ,brightness and hotness make them moisture and evaproate and they become rotten or dry.