Brining preservation of vegetables | India Science, Technology & Innovation - ISTI Portal

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Brining preservation of vegetables

Implementing Organization

ICAR-Indian Institute of Horticultural Research

Indian Institute of Horticultural Research (IIHR)

About

Vegetables are preserved by a simple fermentation process. The prepared vegetables are brined using 2.0-2.5 percent equilibrated salt solution containing additives in a definite pack-out ratio. Fermentation is carried out using natural flora/pure culture of selected lactic acid bacteria for 2-3 weeks. The fermented vegetables having a pH of 3.2 to 3.5 with nearly 0.8 to 1.0% lactic acid is packed and processed by standard methods.

Related Research

Quick Information

Area of Research

Agricultural Sciences

Focus Area

Agriculture

Status

completed

Patent No.

NA

Output in Numbers

Research Paper

00

Technologies (If Any)

00

PhD Produced

N/A

Startup (If Any)

00

Patents

Filed :00

Grant :00