Question

Explain the role of salt in the preservation of horticultural produce.

Answer 1

Preservative Action: Salt acts as a preservative due to its ability to inhibit microbial growth.
High Osmotic Pressure: Salt creates a high osmotic pressure, which draws moisture from the microbial cells, leading to plasmolysis and cell death.
Dehydration: It also helps in dehydrating food and microorganisms.
Formation of chloride ions: Salt ionizes to yield chloride ions, which are harmful to microorganisms.
Reduces Oxygen solubility: It reduces the solubility of oxygen in water, which in turn sensitizes the cells against CO2.