Question

pickles are often preserved in high salt concentration. How does this prevent microbial growth on pickles​

Answer 1

When we pickle pieces of vegetables/ raw fruits, the added Common salt takes out the water present in them (due to Osmosis) and dries the pieces. In the absence of water, bacteria can not multiply and hence salt acts as a preservative.

Answer 2

Answer:

Explanation:

When we pickle pieces of vegetables/ raw fruits, the added Common salt takes out the water present in them (due to Osmosis) and dries the pieces. In the absence of water, bacteria can not multiply and hence salt acts as a preservation