Question

Raw mangoes can be preserved by salting and pickling. How are these two methods of preservation different?​

Answer 1

Answer:

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Explanation:

Raw mangoes required for pickling are available only during a short period of 3-4 months of cropping season. This necessitates preservation of these raw mangoes for extended period for pickle production round the year. Traditionally mango pieces are stored by dry salting process.

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Answer 2

Answer:

Preservation of fruits and Vegetables by fermentation and pickling is one of the oldest methods practiced throughout the world. In India, pickling is done on a commercial scale and has become one of the major food industries in recent years

Among various types of pickles produced mango pickles are in great demand both for domestic and international market.The feasibility of process for commercial adoption has been successfully tested in pickle industry. A high economic return is envisaged by the adoption of this process which significantly reduces the microbiological spoilage, eliminates the problem of softening resulting in machines and ensures good retention of colour, flavour and texture in finished pickles. The potential benefit of this process can be realized in the reduction of spoilage during storage of slices and also in the production of pickles with uniform quality.