What is the reason that mangoes kept at room temperature spoil quickly while we can store the pickle of mangoes for years?
Answers
Explanation:
Citric and malic acid at concentrations present in the unripe fruits partially inhibited its growth and increasing concentrations of glucose and fructose had a stimulatory effect. The mold was able to utilize starch. The levels ofpectin lyase, cellulase, amylase and invertase increased upon infection
Answer:
Mangoes get spoiled due to the presence of moisture in them. One of the ways to preserve some of these items for a longer period is pickling process, which was invented many centuries ago.
“Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar".
While making pickle, the items are often sun-dried, treated with salt / sugar / vinegar and allowed to ferment. The high amount of salt/sugar in the pickle, and lack of moisture makes them last for several months.