Studies on steeping preservation of bittergourd in acidified brine solution

摘要

Three varieties of bittergourd viz., 'Small Green', 'Long Green' and 'Co 1' were preserved at room temperature by steeping in soak solutions containing (a) 2.0% salt, 0.5% acetic acid and 200 ppm of SO_2 and (b) 2.0% salt, 1.0% acetic acid and 200 ppm of SO_2. During the 90 days of storage, significant reductions in ascorbic acid, chlorophyll and bitter principle were noticed in the steeped samples. The penetration of salt and acid reached over 80 and 68%, respectively. of the total penetration, which occurred steadily from the 15th day of storage. The treated bittergourd samples were microbiologically safe and also found to be suitable for the preparations of different South Indian dishes.