RESULT AND DISCUSSION

Test Data
SAMPLE DATA

Replicate 1

Replicate 2
Initial

32 %

32 %

BRIX (%,Sugar Content)

Final
18 %

15.4 %
Initial

1.99

1.99

pH

Final
3.23

3.30
Initial

23.22 %

26.74 %
24.98 %

Moisture Content (% M)

Final
26.31 %

27.69 %
27 %
Initial

Colour determination

bright orange
Final
Pale orange

Preservation aspect
The aim of this food processing is to ensure the students are familiar with
pickling procedure for vegetables and fruits and also able to reproduce other
pickle by the sme technique. Preservation aspect that observed here is the
maintaining content and the nutritional value or extending the lifespan of food
by either anaerobic fermentation in brine or immersion in pickle solution
(water,salt,sugar and vinegar) which is called as pickling. Pickling is a method of
preserving food in an edible anti-microbial liquid especially for vegetables and
fruits.