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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 9, Special Issue 4 (2020)

Production characterization and preservation of beetroot lemon by pickling

Author(s):

Khandekar SA, Kamble PS and Badarkhe VG

Abstract:
The pickle is a good taste food items now-a-days. India has become a hub for producing a different variety of pickled food items. This review paper describes the methods for the production and characterization of pickled food items. Pickling of food items allows the formation of lactic acid bacteria which are very important for the process of fermentation. Thus, physical conditions like temperature, humidity, acidity and pH should be maintained to keep the pickles safe. The variation in environmental condition leads to microbial growth. Different types of pathogenic bacteria grow at different levels of pH and acidity.

Pages: 103-106  |  708 Views  294 Downloads

How to cite this article:
Khandekar SA, Kamble PS and Badarkhe VG. Production characterization and preservation of beetroot lemon by pickling. J Pharmacogn Phytochem 2020;9(4S):103-106.