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CITATION Mas19 /L 1033

This document describes an experiment on pickling fruits and vegetables. The introduction discusses food preservation and pickling as a method of preservation using salt and acid to prevent spoilage. The objective is to study the purpose of each step in making pickles and identify the function of each ingredient. The procedure involves preparing pickle solutions with salt, vinegar, water and sugar, then preparing the fruits and vegetables by washing, cutting, and soaking them in the pickle solution or hot water. The references provide additional information on the pickling process and its use in food preservation.

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Fadhlin Sakinah
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258 views

CITATION Mas19 /L 1033

This document describes an experiment on pickling fruits and vegetables. The introduction discusses food preservation and pickling as a method of preservation using salt and acid to prevent spoilage. The objective is to study the purpose of each step in making pickles and identify the function of each ingredient. The procedure involves preparing pickle solutions with salt, vinegar, water and sugar, then preparing the fruits and vegetables by washing, cutting, and soaking them in the pickle solution or hot water. The references provide additional information on the pickling process and its use in food preservation.

Uploaded by

Fadhlin Sakinah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Experiment 2: PICKLING OF FRUIT AND VEGETABLES

Introduction

Food preservation plays an important role in order to prevent food from getting spoil.
Food spoilage may be defined as any change that renders food unfit for human consumption.
These changes may be caused by various factors, including contamination by microorganisms,
infestation by insects, or degradation by endogenous enzymes [ CITATION Mas19 \l 1033 ]. Pickling
is one of the ways of food preservation and it as a possible way of preserving the foods
especially seasonal foods. Pickling is one of the most well-known methods in preserving foods.
It is categorized as food preservation under fermentation method as it has quite similar procedure
in performing it [ CITATION Sci161 \l 1033 ]. Variety of foods can be preserved using this method
and the most popular food being pickled are vegetables and fruits

Pickling uses the preservative qualities of salt which combined with the preservatives
qualities of acid, such as acetic acid which is vinegar. Pickling might flavor the preserved food in
a variety of ways depending on the ingredients used in the process. Foods might be soaked or
marinated or even boiled in such a mixture to infuse them with the pickling solution before being
stored in airtight containers [ CITATION Bri141 \l 1033 ] . Pickling was primary means of preserving
vegetables, although salt could be used as well. Fruits, typically much wetter than vegetables,
were commonly preserved by drying methods and laid out in the sun or by sealing them up in
honey. For this experiment, the food samples used were young ginger, green chilies and
kedondong. In pickling, acid solutions are used to remove oxides from the surface of the metal.
In addition, other substances on the surface of the metal will be removed, in whole or in part, and
will therefore be present in the waste stream [ CITATION Exp15 \l 1033 ].

The advantages of pickling are food preservation of pickling prevents spoilage and
greatly extends shelf life. Pickling is admired because it is an easy method to preserve food and
helps in slowing down the decaying process so that the food can be kept longer. It can be done
by adding salt, sugar, spices, brine or vinegar to the food that are desired to be pickled. Vinegar
is the famous medium for pickling [ CITATION Bio16 \l 1033 ]. It is suitable as the vinegar itself are
in high acidity along with the acid forms from the food itself helps in controlling and preventing
the growth of microorganisms or bacteria present in the food.
Objective

1. To study the purpose of each step involved in the making fruits and vegetables pickle.
2. To identify the function of each ingredient.

Procedure

(A) Preparation of pickle solution

1. Weigh all ingredients according to the Table 1.

Ingredients/cost items Formulation 1 Formulation 2

Salts 57g 57g


Vinegar 900g 900g
Water 480g 480g
Sugar 363g 363g
Citric acid 0g 0g
TOTAL 1800g 1800g

Table 1: Ingredient and cost in production of fruits and vegetable pickle

2. Dried ingredients were dissolved in water on a slow heating. Stirred continuously.


3. Vinegar were added, stir and stop heating.

(B) Preparation of fruits and vegetables

1. The fresh green chilies were prepared by remove the stalk and washed thoroughly
using tap water.
2. Kedondong and young ginger were cut into small pieces the initial mass of both
samples was recorded.
3. The green chilies were cutting into pieces and the initial mass of green chilies was
recorded.
4. Fresh green chilies were placed into the plastic container and the hot water was
prepared using a heater.
5. The hot water was poured into the glass jar and let stand for about 20
seconds for sterilized process.
6. Kedondong and young ginger were placed into the plastic container and CaCO3
solution was soaked into the samples.
7. Each plastic container was labeled.
8. Color, pH solution and total soluble solids of the pickle solution were recorded.

Reference

Biotecharticles. (2016). Pickling process. Preserving foods.

Brittanica. (2014). Pickled fruits and vegetables. Preservation.

Direct, S. (2016). Pickling technique. Process of preserving.

Exploratorium. (2015). What is Pickling. Pickling process.

MasterClass. (2019). Pickling . Food preservation.

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