Title

PBL BIOLOGY FORM 4 PICKLED FOOD – (PICKLED APPLE)

Content
No. Title Page
1. Introduction 1
2. Explanation 2
3. Procedure 2
4. Apparatus and materials 2
5. Precaution steps 2
6. Cost of the project 3
7. Pictures 3-4
8. Conclusion 5

Introduction
Pickling is the process of preserving or extending the shelf life of food by either
anaerobic fermentation in brine or immersion in vinegar. The pickling
procedure typically affects the food's texture, taste and flavour. The resulting
food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Foods
that are pickled include vegetables, fruits, meats, fish, dairy and eggs.
A distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill
most bacteria. Pickling can preserve perishable foods for months.
Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or
cloves, are often added. If the food contains sufficient moisture, a pickling
brine may be produced simply by adding dry salt. For example, sauerkraut and
Korean kimchi are produced by salting the vegetables to draw out excess
water. Natural fermentation at room temperature, by lactic acid bacteria,
produces the required acidity. Other pickles are made by placing vegetables in
vinegar. Like the canning process, pickling (which includes fermentation) does
not require that the food be completely sterile before it is sealed. The acidity
or salinity of the solution, the temperature of fermentation, and the exclusion
of oxygen determine which microorganisms dominate, and determine the
flavour of the end product.
Explanation
Based on the product I have done, food such as fruits and vegetables can be
preserved using pickling process. Pickling is the process of using an acidic brine
to preserve a food. Acidic brines are made with either salty water, sugar water,
lemon juice, or vinegar. The acidic brine will make the solution outside the
food hypertonic to the cells of the food. Water diffuses out of the food by
osmosis. The cells of the food lose water and this prevents the growth of
microorganisms. At the same time, microorganisms also lose water by osmosis
to the surrounding solution. The microorganisms will eventually die. So, the
food will not spoil and can last longer.

Procedure
1. An apple, vinegar, water, sugar, a bowl and a glass jar were prepared to
do a pickled apple.
2. The apple was diced and put into a bowl.
3. One cup of 50ml of vinegar was poured into the glass jar.
4. Three teaspoons of sugar were poured in to the glass jar.
5. One cup of 200ml of water was poured into the glass jar.
6. The mixture was stirred until well-mixed.
7. The apple cubes were put into the glass jar and the lid was tightly closed.
8. The pickled apples were stored in a glass jar and kept inside chiller
overnight.

Apparatus and materials

Apple, vinegar, water, sugar, bowl, glass jar, teaspoon, cup, knife and cutting
board.

Precaution steps
1. Always be sure to start off with a clean jar.
2. We must use the knife carefully when dicing the apple.
3. We should measure the ingredients we need before start to do a pickled
apple.
Cost of the project
Materials Quantity Price (RM)

Apple 1 5.12

Sandhurst Italian Red Wine 250ml 10.00

Vinegar
Sugar 1 pack 2.85

Glass jar 1 7.90

Total price 25.87

Pictures

Dice the apple on the cutting board.

Pour three teaspoons of sugar into the glass jar.

Pour a cup of 200ml of water into the glass jar.

Stir the mixture until well-mixed.

Put apple cubes into the glass jar.

This is the pickled apple after two day,

the pickled apple was done!
Conclusion
This project was conducted to learn the purpose of each step involved in
making fruit pickle and studying the function of each ingredient. The acidic
brine will make the solution outside the apple hypertonic to the cells of the
apple. Water will diffuse out of the apple by osmosis. The cells of the apple
lose water and this prevents the growth of microorganisms. So, the apple will
not spoil. In conclusion, the shelf life of the pickled food can be prolonged as
the appropriate amount of acidic brine placed in fermented pickles with the
additional acetic acid to extend the shelf life of pickled apple. Besides, the
pickling process are also very good for our health. The pickling process draws
water from the produce leaving them packed full of vitamin and nutrient
concentrations. Pickled food also has high concentrations of Vitamin K, A, C,
potassium, and calcium.

YouTube link
https://youtu.be/8AYxnFr5k8g