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GK QUESTION#4013

Why do pickles last longer?

  1. AThe water content of the pickle protects the pickle from spoilage.
  2. BBacterial and fungal cells get plasmolysed in high salt concentration of pickle.Correct answer
  3. CPickle is prepared in a vacuum so that no harmful bacteria can grow on it.
  4. DOnly beneficial bacteria can grow in the pickle.
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Answer

B. Bacterial and fungal cells get plasmolysed in high salt concentration of pickle.

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Explanation

High salt makes the surroundings hypertonic and lowers water activity. Water leaves susceptible microbial cells, potentially causing plasmolysis and inhibiting growth. Acid, oil and processing may also contribute to pickle preservation, and salt-tolerant organisms can still grow under some conditions.

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