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Brining Preservation of vegetables.
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| Application / Use: | Fermented vegetables like carrot, capsicum, cucumber, cabbage and bitter gourd are useful as salad items and also in vegetable pickle production | |
| Input Needed: | Seeds of the variety • Vegetables (Carrot, capsicum, cucumbers, cabbage and bitter gourd) • Salt solution containing additives. • Starker culture of selected lactic acid bacteria • Plastic/Fiber glass drums of desirable capacity for fermentation. • Plastic/glass bottles for packing. |
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| Output Capacity: | A batch type fermentation process can be carried out with 10 to 100 kg vegetables. The fermented vegetable is ready after 3-4 weeks of fermentation period. | |
| Specific Benefits: | - | |
| Unit Cost: | - | |
| 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. The fermented vegetable retains good colour, texture and overall quality. Fermentation results in the development of unique flavour and renders the vegetable microbiologically stable for six months under ambient storage conditions. | |
| Developed By: | Mr. E.R.Suresh., Principal Scientist (Microbiology), Division of Post Harvest Technology IIHR, Hessaraghatta, Bangalore-89. | |
| Contact Person: | Director, Indian Institute of Horticultural Research, Hessaraghatta Lake (PO), Bangalore- 560 089 Ph: 080-28466420-42 Fax: 080-28466291 E-mail address : director@iihr.ernet.in | |
| Institute: | IIHR, Bangalore | |