Why was scurvy so common on ships in the 18th century?

Scurvy was common on ships in the 18th century due to long voyages that often lasted several months without access to fresh fruits and vegetables, which are vital sources of vitamin C. Sailors primarily consumed preserved foods like hardtack and salted meats, which lacked essential nutrients. The lack of vitamin C led to the deterioration of connective tissues, causing symptoms like fatigue, bleeding gums, and eventually severe health issues. Awareness of the disease's connection to diet grew slowly, and it wasn't until the 18th century that solutions like citrus fruits were implemented to combat it.