Technologies
Title: | Brining preservation of vegetables |
Area: | Agricultural Sciences |
Sub Area: | Food preservation |
Focus Area: | Agriculture |
Developing Agency: | Indian Institute of Horticultural Research (IIHR), Bengaluru |
Technology Readiness Index: | Technology developed |
Email: | director.iihr@icar.gov.in |
| Website Link : | https://iihr.res.in/brining-preservation-vegetables |
Brief Description
Description : | 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. |