ABSTRACT
Foods such as fruits and vegetables are highly perishable and most of them are not available throughout the year, which needs their preservation to consume in all the seasons along avoiding their wastage. Specific type of treatment is essential for preservation. Method of preservation requires retardation of the growth of microbes which are leading cause of food spoilage without deteriorating the nutrients. Foods, safe from the microbes are not only said to be preserved, their shelf life in terms of nutrients is also primary. Preservation cannot improve the original quality of food but can retain the original nutrients along optimised ripeness of the foods can be achieved.
