Efficacy of Preservatives on the Shelf Life and Quality of Green Chilli Pickle

The study was conducted to note down the efficacy of preservatives on the shelf life and quality of green chilli pickle. Observation was recorded for a period of one year in order to see the change in colour, flavor, texture and appearance of fungus. Sensory evaluation was done in order to see the acceptability of the product. In the first treatment, chilli pickle was prepared with 5 per cent salt, spices and 10 per cent mustard oil and stored in sterilized bottle. In the second treatment, chilli pickle was prepared with 8 per cent salt, spices and 20 per cent mustard oil and stored in sterilized bottle. In the third treatment, it was prepared with 9 per cent salt, spices and 25 per cent mustard oil and vinegar (10%) and stored in sterilized bottle. In the fourth treatment, chilli pickle was prepared with 10 per cent salt, spices, 30 per cent mustard oil and 0.15 per cent acetic acid and in the fifth treatment; it was prepared with vinegar cured chilli, 10 per cent salt, spices, 35 per cent mustard oil. The result showed that 5^th treatment was the best method for extending the shelf life and also for improving the quality of the product.