Question

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Q. Riya’s grandmother always dries vegetable in the sun before making pickles with the vegetable’s. How does drying help vegetables?

Answer 1

Answer:

Fruits and vegetables are initially dried thoroughly before making pickles to get rid of the water content in them because this can cause them to decay or get spoilt. After this, salt is added in high concentration to the pickles to act as a preserving agent and to inhibit undesirable microbial activity.

Answer 2

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Drying is the simple process of dehydrating foods until there is not enough moisture to support microbial activity. Drying removes the water needed by bacteria, yeasts, and molds need to grow. If adequately dried and properly stored, dehydrated foods are shelf stable.

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