Correct Answer - Option 2 : Nectar
Sulfur dioxide is a chemical preservative (class II preservative) used in preserving Nectars, fruits and vegetables, wines, and fruit juices.
- Sulfur dioxide is used in the treatment of fruits and vegetables after dehydration to extend shelf life.
- It prevents the growth of undesirable microorganisms during winemaking.
- Cut fruits are treated with sulfur dioxide to prevent enzymatic browning.
- Sulfur dioxide prevents the growth of bacteria and yeasts
Sulphur dioxide is employed as a preservative in the following forms:
- Gas (SO2 - E220)
- The sodium or potassium bisulfites (NaHSO3 - E222 or KHSO3)
- Sulfites (Na2SO3 - E221 or K2SO3 - E225)
- Metabisulphite (Na2S2O5 - E223 or K2S2O5 - E224)
The disadvantage of using sulfur dioxide is it leaves an undesirable taste in the mouth and when used it depletes the amount of Vitamin B1 in food.
- Preservation of milk is done by various processes like pasteurization, UHT, HTST, etc. A proper combination of time and temperature is given to destroy the microorganisms.
- Cheese is made from pasteurized milk and is ripened using suitable bacterial or yeast culture. For the preservation of cheese, the storage of cheese is done by controlling the temperature and humidity of the environment where the cheese is being stored.
- Papad is preserved by either drying or extrusion method. Due to this, they have very low water activity which is undesirable for microbial growth.