Chemical preservation of vegetables at room and low temperatures

Sethi, V.; Anand, J.C.

Indian Journal of Agricultural Sciences 52(8): 536-539

1982


ISSN/ISBN: 0019-5022
Accession: 004938941

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Abstract
Among the different food additives studied for vegetable preservation, a mixture of 1.2% lactic acid and acetic acid (4:3) along with 5% salt and 0.1% potassium metabisulfite showed the best results during steeping preservation. There was browning and softening of the material with sodium benzoate preservative. Low-temperature storage was better than room-temperature storage for retention of color, texture and nutrients.