Discussion

In the making of fruits and vegetable pickles there were a few objectives of this experiment
which were to explain the purpose of each step involved in the making fruits and vegetable
pickles. Other than that it is toghj explain the funcghjtion of each ingredient and to reproduce
the pickle with the same techjghjque. ghj

Pickling is the method jto preserve food. Food preservation can be defined as the science
which deals with the methods of preventionjgh of decay or spoilage of food. Thus, allowing it
to be store in a fit condition for future use. (Reddy, Feb 2016)

There were a few steps involghjgving in the making of jhgjed by using knife peeling to
remove unwanted material such as the skin of the jg is to improve eating suitability of food
and for future processing. The fruits had bjgjgeejghn soaked in calcium carbonate solution
(CaCO3) for 15 minutes to improve pickles firmness (Nummers, august 2006). After 15
minutes, the fruits had been rinses by using tagjp water. The excess calcium carbonate
solution must be removing to produce safe gj. Sugar is added to increase the rate of
fermentation or to make the product sweeter (nations). After that,jgh the colour, pH, moisture
content and total soluble solid of the pickle solution were recorded before treatment and after
four days.

As the resultjghjghjghj from table 1 shows that the initial reading for the pH is lower than the
final reading. In theoretical, the pH for initial reading should jgh higher than the final reading
which means the initial process are in alkaline solutioghjgn and after four days the solution
are in acidic solution. This happened due to some errors. For the total soluble solid (TSS) and
the moisture content, the result shows that the initighjal rhjeading is higher than the final
reading. This is because of the osmosis process that occurs between the pickle solution and
the fruits. Osmosis proses are the movement of water molecules through a selectively
permeable membrane. Water will move from an area of high solute concentration to an area
of low solute concentration. This process does not require any energy. It is occur naturally
and goes until equilibrium is achieved. Diffjhjhgjghjghjgjusion is the movement of solute,
like salts or dissolved sugars from an area of high solute concentration to an area of low
solute concentration. In pickling water will be extracted from the fruits and vegetable by
osmosis. Meanwhile diffusion will cause the fruits and vegetable to enrich itself with solutes
in the brining solution. (coucquyt, 20 February 2014). From the appendix figure 1 and figure
2 shows the different colour of solution before treatment and after four days. In figure 1 the
colour of the solution is cloudy compared to the colour of solution in figure 2, where in figure
2 the colour of the solution is clear. This is because of the presence of vinegar as an acid
solution that changed the dark colour of liquid to clejhjhgjghjghjhgjghar liquid. Pickles do
not require any colorant because their natural colour is acceptable. However, to create a
standardized product and overcome the effect of processes such as bleaching, manufacturers
often add colour. To inhibit colour changes in pickles, sulphur dioxide is
gjghjghjghjghjghadded.
There was little possible error in the making of pickle. First is shrivelling. Shrivelling
happens in very sweet or sour pickles. It causes from using too concentrated of salt, sugar and
vinegar solution. Therefore, measure ingredients carefully when preparing the solution to
avoid from shrivelling. The other error is off colour pickles, pickles may turn dark for several
reasons. The most common cause is using water with too many minerals, especially iron. To
avoid off colour of pickles, do not use iron or brass utensils when preparing pickles.