Effect of Processing Techniques on Quality and Acceptability of Bitter Brinjal Pickle

The present study aimed at the formulation of organoleptic accepted bitter brinjal pickle. Commonly used preservatives vinegar, acetic acid, salt and oil were added at different ratios to study the shelf life for a period of one year and also changes in colour, flavor, texture and appearance of fungus. The results showed that bitter brinjal pickle stored successfully for 45 d at ambient temperature (26 ± 4◦ C) without any significant change in the quality attribute after incorporation of vinegar as a common preservative. The result showed that preservation of bitter brinjal with vinegar was the best method for extending the shelf life and to retard microbial load.