A student in Trinidad investigates why pickled mangoes have a longer shelf life than fresh mangoes. Which factor BEST explains this preservation effect?

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Question

A student in Trinidad investigates why pickled mangoes have a longer shelf life than fresh mangoes. Which factor BEST explains this preservation effect?

Accepted Answer

The vinegar creates a low pH environment that inhibits bacterial growth — Award 1 mark for identifying that the acidic conditions (low pH) created by vinegar prevent most bacteria from multiplying. B is incorrect — vinegar does not compete with bacteria for nutrients. C is incorrect — pickling does not create anaerobic conditions. D is incorrect — pickling preserves food but does not sterilise it completely.

Answer

The vinegar provides nutrients that compete with bacteria

Answer

The mangoes become sterile after pickling

Answer

The pickling process removes all oxygen from the jar

Answer

The vinegar creates a low pH environment that inhibits bacterial growth

One real Food and Nutrition question.No signup. 30 seconds.

One real Food and Nutrition question.
No signup. 30 seconds.