You are on page 1of 11




   
 

c 



˜  
‘ Preservation of fruits and vegetables in a steeping solution involving permissible

chemical preservatives and other food additives is one of the non-thermal,


alternate processing technology which is cheap and easy to operate.

‘ This intermediate technology is easy to follow, economical, saves valuable

nutrients, utilizes market surplus, promotes horticulture and gives boost to the
preservation industry, benefits the consumers, and provides returns to the
growers.

‘ Steeped products can be utilized further for making various value added products.


   
 
‘ ½ruits and vegetables can be preserved
safely in a chemical solution that checks
enzymatic, oxidative and microbial
spoilage in the preserved material
‘ Any container can be used for storing the
steeped material.
‘ The raw material is prepared, washed and
drained before preserving it in a chemical
solution.
‘ To safeguard the contents against any loss
of moisture or escape of free SO2, the
container should be sealed tightly.
‘ The preserved material should be stored
in a cool dry place for the later use.
Select raw vegetables

Prepare the raw material by peeling, cutting and washing

½ill the prepared material in clean glass jar

Prepare chemical solution on potable water using 3% salt, 8% glacial acetic acid & 0.2
% potassium metabisulphite

½ill the chemical solution up to the brim in glass jars containing fruit and vegetables

Maintain the ratio to solution 1:1.5. close the jars tightly and store them in a
cool and dry place

Wash vegetables thoroughly before use for culinary


purpose.
   


 


‘ Õontainer should be thoroughly cleaned with hot water before use.

‘ Prepared material should be packed up to the neck and submerged in the solution to

check oxidative changes during storage.

‘ Each time after removing a portion of the preserved material from the container, it

is better to fill-up the empty space immediately with more solution and again seal
the container, as usual.

‘ Store the containers away from direct sunlight.


ë  

 

‘ The method of preservation is very simple and cheap.

‘ Õompared to canning or bottling where heat sterilization is essential, the vegetable

or fruit in this method does not suffer much loss of texture even if it is blanched.

‘ Unlike canning, addition of artificial color is not needed for preserving peas by this

method.

‘ SO2 present in potassium metabisulphite helps to retain vitamin Õ content of the

material.
Õ

‘ This low cost technology can be used for bulk packing in glut season for retail-off

season sale in the market.

‘ Preserved material can be stored for 6-8 months at an ambient temperature and

beyond one year, at low temperature.

‘ The method can be used on a commercial scale.



!   
‘ ˜t can be used for culinary purpose or for

pickle and chutney industry.

‘ pickle and salads can be used straight-way

after removing them from the solution.

‘ ½reshening or removal of salt or acidity can

be done quickly by using warm water


instead of cold water.

‘ ½or the preparation of chutney, pickle,

soup,sauce etc., there is no need of washing


the steeped material.


  
!  !
½  
Ñ
w 
Ñ
   

Ñ
   
Ñ
 
 


 
 
Ñ
Õ

Ñ
      
  !


!" 
Ñ
½    # $ 
Ñ
     
Ñ
 
    
Ñ
% $