Assessment of sensory and storage life for determining the quality of bitter brinjal pickle

This study was conducted with five sample and five treatments in order to see the efficacy of preservatives on the shelf life and sensorial quality of bitter brinjal pickle. Observation was done 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, bitter brinjal pickle was prepared with 5% salt, spices and 10% mustard oil and stored in sterialized bottle. In the second treatment, bitter brinjal pickle was prepared with 8% salt, spices and 20% mustard oil and stored in sterialized bottle. In the third treatment, it was prepared with 9% salt, spices and 25% mustard oil and vinegar (10%) and stored in sterialized bottle. In the fourth treatment, bitter brinjal pickle was prepared with 10% salt, spices, 30% mustard oil and 0.15% acetic acid and in the fifth treatment, it was prepared with vinegar-cured bitter brinjal 10% salt, spices, 35% mustard oil. The result showed that 5th treatment is the best method for extending the shelf life and also for improving the quality of the product.