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Effect of Salt Concentration on the Preparation and Quality of Lemon Pickle

(Nimki)

Article in Himalayan Journal of Science and Technology · December 2021

DOI: 10.3126/hijost.v5i01.42143

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 Himalayan Journal of Science and Technology, Vol. (2021) 20-25

Himalayan Journal of Science and Technology

Original Article doi: [Link]

Effect of Salt Concentration on the Preparation and Quality of Lemon Pickle (Nimki)
a
Anubha Acharya and bMahalaxmi Pradhananga *
a
Department of Food Technology, Sunsari Technical College, Dharan, Nepal
b
Department of Food Quality Control, Central Campus of Technology, TU, Dharan, Nepal

*Corresponding email: [Link]@[Link]

Abstract Article Info
The main aim was to study the effect of dry salting (0, 5, 10, 15, and 20% by weight) on Article history:
the quality of lemon pickle. The samples were analyzed for microbial profile (Yeast, mold)
Received date: 01 October 2021
and chemical characteristics at 15 days intervals till 90 days and the organoleptic quality
Accepted date: 23 December 2021
of the product was evaluated after 90 days of storage. The data were statistically analyzed
using two-way ANOVA (no blocking) at a 5% level of significance results showed that
titratable acidity decreased with storage time till 60 days and remained constant thereafter
at all levels of salt concentrations; Vitamin C remained fairly constant at all levels of salt Keywords:
concentrations over the storage periods whereas it decreased steadily during storage in the Preservation
control sample (i.e. 0%); Mold count was nil at 15 days for all the level of salt except Pickles
control and 5% concentration and Yeast count increased with storage time regardless of Lemon
the salt% used in a lemon pickle. The optimized salt concentration for the preservation of Salt

lemon was found to be 15% salt which was the best product through sensory evaluation
with the least microbial load and having appreciable sensory attributes and good vitamin
C retention.

room temperature for weeks or months before it is

1. Introduction
used. The flavor is mildly tart but intensely lemony
Pickling—using food additives, i.e., highly makes it antibacterial. In India, the lemon is used in
concentrated salt and solution; is a well-known method Indian traditional medicines Siddha Medicine and
for preserving foods including vegetables that has been Ayurveda (Mohanapriya et al., 2013).
used for thousands of years and remains in use today.
Undoubtedly, the most unambiguous role of pickling Foods with low pH values usually are not spoiled
for human nutrition is to make the nutrients naturally by bacteria but are spoilt by yeast and molds. Food with
present in the original food materials more palatable high acidity would therefore tend to be more stable
while also preserving their quality (McFeeters, 1988). microbiologically than neutral food. Salt increases
A pickling process is an ancient form that helps in the osmotic pressure and hence causes plasmolysis of cells.
effective preservation and restoration of natural The percentage of salt necessary to inhibit microbial
bioactive compounds and antioxidant capacities of growth or harm the cell varies with the type of
fruits and vegetables (Sayin & Alkan, 2015). The juice microorganism and salt dehydrates food by drawing
of the lemon (Citrus limon) is rich in vitamin C and out water and tying up moisture as it dehydrates
contains smaller amounts of B vitamin (B1, B2, and microbial cells and it ionizes to yield the chlorine ion,
niacin) (Helali et al., 2008). Pickling is an affordable which is harmful to the organism (Frazier and
and practical method of preserving lemons for longer Westhoff, 2002). Salt has been known to improve the
use during the off-season and is a condiment also palatability and acceptability of food. Sodium chloride
known as "country lemon" and leems. Diced, even reduces the sourness of acids (Kalia and Sood,
quartered, halved, or whole, lemons are pickled in a 1996). Dhingra et al., (2008) reviewed that osmotic
brine solution and dry salt; occasionally spices are dehydration of fruits and vegetables has the potential
included as well. The pickle is allowed to ferment at to extend their shelf life.

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 Acharya and Pradhananga/HiJOST Vol. 5 (2021), 20-25

The objectives of this study were to identify the 3. Results and Discussion
concentration of salt and its effect on the preservation 3.1 Physical and Chemical composition of fresh
of lemon would affect the physicochemical, lemon
microbiological, and organoleptic qualities of pickles
during storage. This helps to preserve lemon as a pickle The average diameter of the lemon was 2.3 cm and
the average weight of the lemon was found to be 34.3
for the long term with its chemical parameters like
acidity and vitamin C. g. The chemical composition of fresh lemon is
presented in Table 1.
Thus, this work will prove to be beneficial to those
producers who need a scientifically effective but Table 1: Chemical composition of fresh lemon
technically simple and less costly method, to
commercialize the production of lemon pickles. Components Values (wet basis)

2. Materials and Method Titrable acidity 5.07(0.005)

Lemon was brought from the Inaruwa market Ascorbic acid (vitamin C) 35.34(0.057)
situated in the eastern part of Nepal. The fresh bright *values are means of triplicate determinations; figures
yellow was brought to Sunsari Technical College in the parentheses are the standard deviation.
laboratory by loosely packing in polyethylene bags.
In the present study, the fresh lemon had lower
Common salt used was purchased from Nepal Salt (5.07%) titratable acidity than that was reported by
Trading Corporation. The flow chart for the
Sindhu and khatkar (2018). Ascorbic acid content was
optimization of the salt concentration to get the best 35.34 mg/100ml lower than that stated by Bansal and
quality lemon pickle is shown in Figure 1.
Dhawan (1993) i.e. 46.60 mg/100ml. Minor
Fresh lemon differences in the results of this study might be due to
the differences in equipment used, methods, and
Scrubbing the surface layer of lemon (to reduce
differences in environmental conditions in which the
bitterness)
crop was cultivated (Sindhu and khatkar, 2018).
Washing in tap water and aeration for a while
3.2 Chemical analysis
Raw material analysis (acidity and Vitamin C) 3.2.1 Titrable acidity
Dry salting (0, 5, 10, 15, and 20% by weight) Citrus foods have citric acid as the dominant acid.
Increasing acidity decreases the pH but the relationship
Analysis at 15 days interval till 90 days
is not truly linear in the case of acidity in foods because
[microbial load (mold, yeast) and chemical analysis organic acids show weak dissociation.
(titrable acidity, vitamin C)]
organoleptic properties of lemon pickle were done
salt concentration (%)
after 90 days
0 5 10 15 20
7

Figure 1: Flow chart of optimization of salt concentration 6

Titrable acidity

for the preservation of lemon 5

4

2.1 Analytical procedures 3

2
Titrable acidity and Sensory evaluation of lemon 1
pickle were determined as per Ranganna (1986). Mold 0
15 30 45 60 75 90
count as per Aneja (2005). The experimental data were
Days
analyzed using Two-Ways ANOVA with no blocking
Figure 2: Changes on Titrable acidity of a lemon pickle
and with replication using Genstat Discovery Edition. during storage
The difference between the data was compared using
Least Significance Difference (LSD) method at a 5% Over the storage period (90 days), the final acidity
level of confidence. for 0, 5, 10, 15, and 20 salt added products were

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 Acharya and Pradhananga/HiJOST Vol. 5 (2021), 20-25

0.009±0, 2.323±0, 2.814±0, 2.744±0, and 2.899±0 % increased. At the final preservation time (90 days), the
respectively as shown in figure 2. From ANOVA it was final vitamin C of the sample for 0%, 5%, 10%, 15%,
found that there was a significant effect (p≤0.05) from and 20% were 1±0, 16±0.05, 36±0.015, 36±0.05, and
the 15th day to the 30th day on the entire salt %, whereas 40±0.025 respectively as shown in figure 3. There was
no significant difference was found after the 30th day a gradual decline of vitamin C on 5% salt concentration
for 5% and 10% salt concentration. On the 15th day, the and Vitamin C was highly reduced in the 0% sample.
sample of 5% and 10% salt concentrations sustained From ANOVA, it was found that there was a
the natural titrable acidity of the fresh lemon, and then significant effect (p≤0.05) at 0% and 5% salt
the titrable acidity decreased as shown in figure 2. At concentration on the 15th day whereas no significant
salt concentrations, 0%, 5%, and 10% the acidity was difference was found on the rest of the sample. At salt
decreased as the day increased on the experimental concentration (15%), the final vitamin C of the sample
days. At 20% and 15% salt concentration the acidity for 15, 30, 45, 60, 75, and 90 were 36±0.05, 34±0.017,
decreased from its initial value on the 30th day but after 36±0.07, 36±0.02, 36±0.057, and 36±0.011
onward acidity slightly increased till 90 days. As the respectively. At salt concentration (20%), the final
salt concentration increased from 0% to 5% the acidity vitamin C of the sample for 15, 30, 45, 60, 75, and 90
of the sample also increased, but after 5% the readings were 36±0.01, 40±0.05, 40±0.025, 40±0.02, 40±0.057,
remained constant on the experimental days. Reduction and 40±0.015 respectively. After 45 days for the entire
in acidity in citrus juice could be attributed to chemical sample, there were no significant changes in the
interaction between organic constituents of juice Vitamin C content. There was good retention of
induced by temperature and action of enzymes during vitamin C in samples 10%, 15%, and 20% salt
storage (Sindhu and khatkar, 2018). concentration in all the experimental days, this shows
that the addition of salt preserve the vitamin C over the
3.2.2 Vitamin C content
storage days. The apparent increase in Vitamin C in the
L-ascorbic acid is a water-soluble vitamin. It is product could be due to greater loss of water to that of
present in nearly all fruits and vegetables. It is solute uptake.
synthesized by all higher plants. Certain molds are
known to synthesize this vitamin. Among animals In a study, Sulfites and metabisulfites of sodium or
guinea pigs, primates, and man are unable to synthesize potassium are added to fruit juices as potential sources
this vitamin. In humans, this inability is due to the lack of sulfur dioxide, which acts as an antimicrobial agent
of L-gulano oxidase, an enzyme needed for the and also stabilizes ascorbic acid. A study showed that
synthesis of this vitamin. The amount of vitamin C in sodium-benzoate with different concentrations on
some common fruits and vegetables (in mg/100ml) is orange juice results revealed that fresh orange juice
amala 600, lemon 39, orange juice 64, tomato 29, and with sodium benzoate without the additions of sugar
cabbage 55 (Dhingra et. al., 2008). could be useable for up to 30 days (Shahnawaz et al.,
2013). In another study, retention of ascorbic acid
salt concentration (%) content in lemon juice (Citrus limon) was the highest
0 5 10 15 20 in samples preserved with potassium metabisulphite
45
during 90 days of storage and untreated lemon juice
40 cannot be stored for more than a week at room
35
Vitamin C
(mg/100g)

30 temperature (Sindhu and khatkar, 2018). In salt

25
20 concentrations, 10%, 15%, and 20%, the vitamin C of
15
10
the sample was increased as the preservation time
5 increased by 15 days. But at 0% and 5% salt
0
15 30 45 60 75 90 concentration, the vitamin C content of the sample
Days decreased every 15 days interval. From ANOVA it was
Figure 3: Changes in Vitamin C of a lemon pickle during
found that there was a significant effect (p≤0.05) at
storage 20% salt concentration on every experimental day. At
10%, 15%, and 20% there was good retention of
Over the storage period (90 days) the vitamin C of vitamin C and found to be the highest.
the sample was increased as the salt concentration was
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 Acharya and Pradhananga/HiJOST Vol. 5 (2021), 20-25

3.3 Microbial analysis 3.3.2 Yeast count

The microbial analysis was done for yeast and mold For the storage period (for 90 days), yeast count
count. decreased as the salt concentration increased for every
3.3.1 Mold count 15 days interval of time as shown in figure 5. Control
sample (i.e. 0% salt concentration) data was not
The large and diverse group of microscopic
included in the sample as it was too many to count
foodborne yeasts and molds (fungi) includes several
(TMTC). For salt concentration, 0%, 5%, 10%, 15%,
hundred species. The ability of these organisms to
and 20%; yeast count increased as the preservation
attack many foods is due to enlarging part to their
time increased for every 15 days of the interval of time.
relatively versatile environmental requirements.
Although the majority of yeast and molds are obligate salt concentration (%)
aerobes (which require free oxygen for growth), their 5 10 15 20

acid/alkaline requirement for growth is quite broad,

6000
ranging from pH 2 to above pH 9. Their temperature
5000
range (10-350c) is also broad, with a few species

yeast count
(cfu/ml)
4000
capable of growth below or above this range. Moisture 3000
requirements of foodborne molds are relatively low; 2000

most species can grow at a water activity of 0.85 or 1000

less, although yeast generally requires a higher water 0

15 30 45 60 75 90
activity. Days

salt concentration (%) Figure 5: Changes on yeast count of a lemon pickle during
storage
5 10 15 20
35 At the final salt concentration (20%), the final yeast
30 count for 15, 30, 45, 60, 75, and 90 days were 0,
mold count

25
(cfu/ml)

20 14±0.577, 28±0.577, 56±0.577, 112±0.577, and

15 224±0.577 respectively. At the final preservation time
10
( 90 days), yeast count 5%, 10%, 15%, and 20%
5
0 were 5568±0.577, 960±0.577, 352±0.577, and
15 30 45 60 75 90 224±0.577 respectively which was the lowest among
Days the sample. From ANOVA it was found that there was
Figure 4: Changes on Mold count of a lemon pickle during a significant effect (p≤0.05) between the sample and
storage for 5% salt concentration after the 60th day.

At preservation times 15, 30, 45, 60, 75, and 90 the 3.4 Effect of salt on sensory characteristics of lemon
mold count for each sample goes on decreased as the pickle
salt concentration increased as shown in figure 4. At Finally, after 90 days of preservation sensory
0% salt concentration there was the highest mold parameters were evaluated and the result obtained is as
growth which was too many to count (TMTC) and it follows. Here sensory evaluation was performed only
was not included in the graph. On the 15th day for 5% with four samples as shown in figure 6. The control
salt concentration, there was high mold growth and sample i.e. 0% salt was rejected as the sample was
decreased after the 15th day and no mold growth was contaminated with mold and yeast. The color score was
observed after 30 days onward; at 15 days of interval. found to be for samples A (5%), B (10%), C (15%), and
But for salt concentrations, 10%, 15%, and 20% no D (20%) are 4, 5.6, 8, and 7.5 respectively. Statistical
growth of mold was observed in 15, 30, 45, 60, 75, and analysis showed that salt content had a significant
90 days of preservation. From ANOVA it was found (p≤0.05) effect on the color preference of lemon
that there was a significant effect (p≤0.05) between the pickles. LSD indicated that the highest color score 8
samples. was for lemon pickle prepared by using 15% dry salt of
all the salt concentrations studied followed by sample

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 Acharya and Pradhananga/HiJOST Vol. 5 (2021), 20-25

D. The texture score were found to be for sample A control sample (i.e. 0%). During the storage period, the
(5%), B (10%), C (15%) and D (20%) are 3.5, 6.2, 8 addition of salt more than 10% help to control mold
and 7.4 respectively. The flavor score was found to be growth as it was observed at 0% and 5% salt. and Yeast
for samples A (5%), B (10%), C (15%), and D (20%) count increased with storage time regardless of the
are 3, 5.4, 7.5, and 6.8 respectively. The overall salt% used in a lemon pickle. The result showed that
acceptability score was found to be for samples A 15% dry salt for the preservation of lemon was found
(5%), B (10%), C (15%), and D (20%) are 3, 5.6, 8.2, to be the best product; this optimization was based on
and 7 respectively. microbial load reduction and sensory attributes for
A B C D consumer appeal.
10
cd cd cd c Acknowledgments
9 cd cd
8 cd d
We are very much indebted to our parents for their
sensory score

7 b b
b b
6
a constant encouragement, love, and inspiration
5 a a
4
a throughout the work. Without their moral support, this
3
2 work would never have seen the light of day. We are
1 grateful to Mr. Som Raj Shrestha and my daughter
0
colour texture flavour overall Samaira Shrestha for their co-operation and help
sensory attributes throughout the paperwork.
Figure 6: Average sensory score of the different parameters Conflicts of Interest
of lemon pickle
The authors report no conflicts of interest for this
Finally on analyzing the overall acceptability, as work.
seen in Figure 6, sample C (15% dry salt) has the
Funding
highest mean score. This is due to the proper
combination of salt thus enhancing the sensory appeal. No funding resource.
The addition of salt in dry or in brine form is known to References
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including fruits and vegetables. Sodium chloride even
Plant Pathology, and Biotechnology. New Age
reduces the sourness of acids (Kalia and Sood, 1996).
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Dhingra, D., Singh, J., Patil, R.T. and Uppal, D.S.
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7
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