Question

which one of the following is used for preserving fruit. à. tartaric acid b.lactic acid. c.benzoic acid. d.nitric acid​

Answer 1

Answer:

lactic acid

Explanation:

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Answer 2

Answer:

For preserving fruits lactic acid is used.

Explanation:

• The use of naturally available antimicrobial preservatives is the most valuable and simplest biological technique to keep or enhance the safety, palatability, nutrition and shelf-life of vegetables and fruits.
• The easiest and the most suitable way for increasing the consumption of fresh-like vegetables and fruits.

• The process is called lactic acid fermentation.
• It is a bio-preservation method for half-finished and finished foods.
• It is important biotechnology for maintaining and improving sensory, shelf-life properties, nutritional values of fruits and vegetables.
• Three technology options for lactic acid fermentation are

1. autochthonous lactic acid bacteria
2. spontaneous fermentation
3. by starter cultures, these are added to the raw vegetables.

• For ages, microorganisms have been used to produce and for food preservation through a process called fermentation.
• Fermentation is adopted in many ways depending on the properties of the available raw materials.
• Food produced by traditional methods is very popular among consumers, using organic than preservatives.

Hence, lactic acid is used to preserve fruits and vegetables to improve their shelf-life, nutrients and freshness.