Question : Why do pickles last longer?
Option 1: Only beneficial bacteria can grow in the pickle.
Option 2: The water content of the pickle protects the pickle from spoilage.
Option 3: Pickle is prepared in a vacuum so that no harmful bacteria can grow on it.
Option 4: Bacterial and fungal cells get plasmolysed in high salt concentrations of pickle.
Correct Answer: Bacterial and fungal cells get plasmolysed in high salt concentrations of pickle.
Solution : The correct answer is Bacterial and fungal cells get plasmolysed in high salt concentrations of pickle .
Food preservatives prevent the spoilage of food due to microbial growth. Salt and oil do not allow moisture and air to enter the material, and hence, bacteria cannot thrive on them. In this way, pickles last longer. The shelf life of the pickle is increased by adding common salt (NaCl), which diminishes the survival of microorganisms and bacteria.
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