Question

Why Sugar syrup and salt prevent in mango pickle. give reason ?please give me answers

Answer 1

Answer:

When we pickle pieces of vegetables/ raw fruits, the added Common salt takes out the water present in them (due to Osmosis) and dries the pieces. In the absence of water, bacteria can not multiply and hence salt acts as a preservative.

Sugar too is hygroscopic, and binds the water, leaving very little water in free form. This thick and viscous form of sugar blocks out all the oxygen, making it impossible for the microorganisms to thrive or even survive.

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