Preservation of vegetables by microbial activity and radiation

Two locally-produced seasonal vegetables, carrot and patol, were preserved in brine, with and without radiation, with marked changes in their properties as foods and their microbiology. The treated vegetables could be preserved, at optimum salt and irradiation levels, for up to 60 days without becoming unacceptable in terms of appearance, texture, flavour and taste. The optimum salt concentrations for preservation of carrot and patol were 2% (w/v) and 3% (w/v), respectively. The microbial load initially showed an upward trend and then declined after 5 to 10 days of storage. Lactic acid bacteria predominated in treated vegetables.