Processing of Horticultural Crops

Exercise

Practical 27 - Preparation of Fruit Pickle

Aim: To prepare pickle from different fruits.

Theory: The preservation of food in common salt (NaCl) or in vinegar or edible oil with the addition of spices and condiments is known as pickling. It is one of the most ancient /oldest methods for preservation of fruits and vegetables. Salt, vinegar, edible oil or lactic acid act as preservative in pickle making. Several kinds of pickles are sold in the Indian market. Mango pickle ranks first followed by lime, lemon, mushroom, galgal, aonla, jackfruit and karonda pickles.

Brining: For pickling, unripe fruits (like mango) after preparation (peeling, slicing) are mixed with salt or brine for its later use in pickle preparation.

Raw material, ingredients and utensils required

1. Mango, lime, lemon, galgal, aonla, jackfruit, karonda etc pickles are most common.
2. Stainless steel peeling/cutting knives.
3. Utensils for cooking and mixing, ladle, glass jars, diesel or LPG/bhatti etc
4. The recipe (for 1kg fruit) for preparation of pickle from different fruits is given in Table 27.1

Table 27.1 Recipe for preparation of pickle from different fruits (basis 1 kg prepared fruit)

Ingredients	Mango in oil	Lime in salt	Mushroom	Aonla in oil
Salt, g	150	200	100	150
Cardamom, Turmeric, Red chillies, g (each)	30	15	5	10
Clove, No’s	8	5	5	5
Vinegar or Acetic acid, ml	-	-	100 (4.0)	-
Aniseed powder, cumin, fenugreek, black pepper, g (each)	25	10	5	30
Mustard oil, ml	250	250	250	250

Procedure for preparation of pickle:

The pickle from different fruits can be prepared by using the steps as given in flow sheet (Fig 27.1 and 27.2) and discussed as under:

Procedure for preparation of mango pickle

1. Wash the mature green mango fruits.
2. Cut into 4 equal pieces length wise (depending upon fruit size) and remove the kernel.
3. Dip the mango slices in 2% salt solution to prevent browning.
4. Drain off the water and dry the slices in shade for 4-5 hours (Mango slices preserved in brine can also be used).
5. Heat the oil, cool and mix spices in a little quantity of oil.
6. Mix the fruit slices with spices thoroughly.
7. Fill mango slices in glass jars and keep the covered jars in sun for a week.
8. Shake the jar at least 2-3 times during drying.
9. Press the mango slices to remove the air, add remaining oil to cover the mango slices.
10. Store the pickle in cool and dry place at ambient temperature.
11. Similarly prepare Jackfruit pickle by following flowsheet in Figure 27.2.

FPO specifications for pickles

a) Pickles in vinegar

Drained liquid (vinegar) - not more than one third of total content
Acidity of vinegar as acetic acid - Not less than 2%
Alum - Not permitted
Added colour - Not permitted
Fermentation test - Negative

b) Pickles in brine or in citrus juice

Acidity as citric acid - Not less than 1.2%
Salt - Not less than 12%
Preservatives – Sulphur dioxide - Not more than 100 ppm
Benzoic acid - Not more than 250 ppm
Total ash - Not more than 3%
Acid insoluble ash - Not more than 0.3%

c) Oil pickles
Drained weight - Not more than 60.0%
Preservatives - Sulphur dioxide - Not more than 100 ppm
Benzoic acid - Not more than 250 ppm
Oil - Mustard, ground nut, sesame oil
Salt content - Should not be less than 12%.