Why do pickles last longer?
Show answer & explanation
Correct answer: D
Explanation
The correct answer is option 4 i.e. Bacterial and fungal cells get plasmolysed in high salt concentration of pickle.
Pickles last longer primarily because bacterial and fungal cells get plasmolysed in the high salt concentration of the pickle. The high salt content creates an environment where harmful bacteria cannot thrive, while beneficial bacteria that can tolerate this environment help preserve the pickle. Additionally, the acidic environment (from vinegar or fermentation) further inhibits spoilage. This combination of salt and acid effectively extends the shelf life of pickles.