Vol. 12, Issue 5 (2023)

Author(s):
Salnamchi J Sangma and Ch. Basanti Devi

Abstract:
The oldest and least expensive method of preserving vegetables, meat, fish, and other foods while retaining a good portion of their nutritional value is brining or salting. Most of the water in the vegetable is absorbed by the salt making it for microbes to survive. Vegetables preserved in brine have a longer shelf life owing to the combined action of the salt and the acid by fermentation. The current study was initiated in order to standardize the recipes for several brining solutions for tender jackfruit and plantain flowers that are readily available locally while also examining shelf life of the vegetables after brining. This study's practical application is to prevent jackfruit and plantain flower waste and spoilage. This will enable suitable brine solution for the trial vegetable without using chemical preservatives and will open up the prospect of further research in this area. In regions where only class-one preservatives are available, they can nevertheless be utilized to preserve food even though they do not produce desirable effects. There are few research studies available, therefore it is recommended that more studies be conducted in the future.