Difficulty: Easy
Correct Answer: All of these
Explanation:
Introduction / Context:
Shriveling is a texture defect that reduces the market appeal of pickled vegetables. It is a consequence of osmotic imbalances created by formulation errors. Understanding how different solutes cause water loss from plant tissues allows preventative adjustments in brine design and processing steps.
Given Data / Assumptions:
Concept / Approach:
When the external solution is hypertonic (high solute), water leaves the vegetable cells, causing plasmolysis and visible shrinkage or wrinkling. This applies to strong salt brines, concentrated syrups, and highly acidic vinegars. Proper stepwise equilibration (e.g., staged brining) minimizes drastic osmotic shocks and preserves texture.
Step-by-Step Solution:
Relate tonicity to water flux: hypertonic outside → water exits cells.Apply to salt: high NaCl brine draws water rapidly from tissues.Apply to sugar: concentrated syrup similarly dehydrates cells.Apply to acid: strong acetate solutions raise osmolarity and can denature cell wall components.Conclude that any overly strong solution listed can cause shriveling; hence, select the inclusive option.
Verification / Alternative check:
Industrial practice uses graduated brining and balanced formulations to avoid rapid water loss. Texture modifiers like calcium salts can reinforce pectin structure but do not substitute for correct osmotic control.
Why Other Options Are Wrong:
Common Pitfalls:
Blaming microbial enzymes alone; overlooking the dominant role of osmotic gradients in early processing steps.
Final Answer:
All of these.
Discussion & Comments