Question

To study the rate of fermentation of fruits and vegetables juices

Answer 1

The most reported fermented fruits and vegetables are categorized as follows.(i)Root vegetables: carrots, turnips, beetroot, radishes, celeriac, and sweet potato [72].(ii)Vegetable fruits: cucumbers, olives, tomatoes, peppers, okra, and green peas [27].(iii)Vegetables juices: carrot, turnips, tomato pulp, onion, sweet ...

Answer 2

the rate of fermentation depends on the concentration of salt.
As whether the concentration of salt present in fruits and vegetables juices