LOW COST PRESERVATION OF VEGETABLES

LOW COST PRESERVATION OF VEGETABLES

DESCRIPTION

Vegetables like cabbage, cauliflower, green papaya, bean, pea, carrot, turnip, radish, pumpkin etc, can be preserved by this technique up to a period of about three months without much alteration in the nutritive value of the produce.

WORKING

Wash the vegetables thoroughly in clean water. Remove blemishes, rotten part, if any. Shred the vegetables, preferably with a stainless steel knife. Weigh 2 kg. finely (1/8" to 1/16" thick) shredded cabbage and keep it in a clean plastic sheet or container and mix it with 2 kg shredded vegetables (almost any type of vegetables may be used except potato, sweet potato etc.). The proportion of cabbage may be more but not less than 50%. Cabbage contains desirable lactic acid bacteria and the nutrients which help in fermentation. (When cabbages are not available, radishes or cucumbers may serve the same purpose).

Add 22.5 gm of salt (NaCI) per KB of shredded vegetables. Mix thoroughly for 3 to 5 minutes. Put the mixture is plastic/earthen/wooden buckets. (Wax lining is necessary for-earthen and wooden vats). Press vegetable mix with hand so that brine can come up at the top of the vegetables.

Cover the container with a plastic sheet (200 gauge) which touches the surface of vegetables to avoid contact with air. Pour water (which must not mix with the vegetables) at the top of plastic sheet so that adequate pressure on the vegetables is ensured. Fasten the bucket with a thread around the neck so that the entire system becomes almost air-light.

PRECAUTIONS

l	Keep the bucket in a safe place. Don't open the cover of the bucket. This will spoil the product. Vegetables can be kept in this way for a period of about three months.
l	Once it is opened, the materials should be consumed on the same day. If it is not possible special presentation techniques like heat processing (bottling), refrigeration or addition of preservatives may be applied to preserve it for longer period of storage for marketing.
l	Vegetables get sour by fermentation. If the product is too sour it may be washed thoroughly in water/hot water to make it free from acid and salt. Boil the vegetables and cook with spices to suit individual taste.

ADVANTAGE

Fermented juice in the vat is also nutritionally sound. This has a characteristic odour and is rich in vitamins B and C. The liquid has mild laxative effect. Heat the juice for a few minutes after adding a little sugar and spices and use as a soft drink. It is also a good appetizer.

SOURCE

Department of Food Technology and Biochemical Engineering, Jadavpur University, Calcutta- 700 032