By the end of this lesson, you'll solve:
"Why does pickle last for months but fresh fruit rots in days? The science is fascinating!"
Why Preserve Food?
Food spoils because of microorganisms (bacteria, fungi, yeast), enzymes, and oxidation. Preservation methods work by stopping or slowing these agents of spoilage.
Key Points
- 1Microorganisms need moisture, warmth, and nutrients to grow
- 2Preservation removes one or more of these conditions
- 3Seasonal foods (mangoes, tomatoes) can be enjoyed year-round through preservation
- 4Prevents food wastage — India wastes ~40% of fresh produce due to poor storage
Pro Tip
Your grandmother's mango pickle recipe is actually applied food science!
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