Class 5 EVS Chapter 4: Mangoes Round the Year

Why Do We Preserve Food?

Fresh food like mangoes, tomatoes, and green leafy vegetables spoil quickly because of moisture, air, and tiny microorganisms called bacteria and fungi that grow on them. When food is available in plenty during its season (like mangoes in summer), people cannot eat it all at once, and it would go to waste if not stored properly.

Food preservation means treating food in a special way so that these microorganisms cannot grow on it, allowing it to be eaten weeks or even months later. Our grandmothers and great-grandmothers developed many clever, low-cost methods using natural ingredients like salt, sugar, oil, and sunlight — long before refrigerators were invented. These traditional methods are still used today alongside modern techniques because they are cheap, chemical-free, and give food a special taste that many people love, such as the tangy flavour of mango pickle.

Common Methods of Preserving Food

Drying (Sun-drying)

Removing water from food using sunlight so bacteria cannot grow. Used for papad, vadi, dried fish, and raisins (dried grapes).

Pickling

Preserving fruits/vegetables in oil, salt, vinegar, or spices which prevent microorganisms from growing. Mango pickle (aam ka achaar) is a classic example.

Using Sugar

High sugar concentration stops bacteria from growing by drawing out water from them. Used to make jams, murabbas, and squashes.

Using Salt

Salt also removes water from food and creates an environment where bacteria cannot survive. Used for pickles and salted fish.

Refrigeration

Storing food at low temperature slows down the growth of bacteria and fungi, keeping food fresh for a few days to weeks.

Boiling and Canning

Food is boiled to kill germs, then sealed in air-tight cans or bottles so no new germs can enter, e.g., canned fruit juices.

How Mango Pickle Is Traditionally Made

1. Step 1: Selecting Raw Mangoes — Raw, unripe (green) mangoes are chosen because they are firm and have a sour taste that suits pickling. They are washed and cut into small pieces.
2. Step 2: Drying the Pieces — The cut mango pieces are spread out and dried in the sun for a day. This removes extra moisture, which would otherwise help bacteria grow and spoil the pickle.
3. Step 3: Adding Salt and Spices — Salt, turmeric, red chilli powder, mustard seeds, and fenugreek are mixed with the mango pieces. Salt draws out remaining water, and spices add flavour while also acting as natural preservatives.
4. Step 4: Adding Mustard Oil — A generous amount of mustard oil is poured over the mixture. Oil coats the pieces, blocking air and moisture from reaching them, which stops microorganisms from growing.
5. Step 5: Sun-Ripening in a Jar — The pickle is stored in a clean, dry glass or ceramic jar and kept in the sun for several days, being stirred occasionally, until the mangoes soften and blend with the spices and oil.
6. Step 6: Storage — Once ready, the jar is sealed with a clean, dry cloth or lid and stored in a cool, dry place. Properly made pickle can last for a year or more without spoiling.

Seasonal Foods and Regional Variety

Not all fruits and vegetables grow throughout the year. Mangoes are a summer fruit, while foods like radish, carrots, and green peas grow better in winter. This is because plants need specific temperature, rainfall, and sunlight conditions to grow well, and these conditions change with the seasons.

India is a large country with different climates in different regions. What is a summer fruit in North India may be available at a different time in South India due to varying weather patterns. Because of this diversity, various regions have developed their own unique preservation recipes — for example, Andhra Pradesh is famous for its spicy mango pickle called 'avakaya,' while Gujarat is known for sweet mango preserves called 'chunda.' Learning about these traditions helps us appreciate India's rich food culture and the wisdom of preserving nature's seasonal gifts for year-round enjoyment.

Worked Examples: Understanding Preservation Science

• Example 1: Why does salt help preserve pickles? Step 1: Salt has a property of drawing out water from any food it is mixed with (this is called osmosis in higher classes). Step 2: Bacteria and fungi need moisture (water) to survive and multiply. Step 3: When salt removes water from the food, the environment becomes too dry for bacteria to grow. Final answer: Salt preserves pickles by removing moisture, making the surroundings unsuitable for bacteria to survive.
• Example 2: Why is oil added on top of pickles? Step 1: Air contains oxygen and moisture, both of which help bacteria and fungi grow. Step 2: A thick layer of oil floating on top of the pickle acts like a cover or seal. Step 3: This oil layer blocks air and moisture from reaching the pickled food inside. Final answer: Oil prevents air and moisture from touching the food, stopping microbial growth and helping the pickle last longer.
• Example 3: Why are papad and vadi dried in the sun before storing? Step 1: Fresh dough or paste used for papad and vadi contains a lot of water. Step 2: Sun-drying evaporates this water content from the food. Step 3: With very little moisture left, bacteria and fungi cannot grow easily. Final answer: Sun-drying removes moisture, which helps papad and vadi stay fresh for a long time without spoiling.

Common Mistakes and Exam Tips

• Do not confuse 'preservation' with 'cooking' — preservation is specifically about making food last longer, not just about taste.
• Remember that salt and sugar both work by removing water from food, not by 'killing' bacteria directly in the way heat does.
• Many students forget to mention oil as a preservative in pickle-related questions — always mention the role of oil in blocking air and moisture.
• While answering 'why do we preserve food' questions, always mention that seasonal fruits/vegetables are not available all year round, which is the main reason preservation is needed.
• Spell 'preservation,' 'microorganisms,' and 'moisture' correctly, as these are commonly used terms in exam answers for this chapter.

Practice Questions with Solutions

• Q: Why do we need to preserve food like mangoes even though we can buy them fresh in the market during summer? A: Step 1: Mangoes are a seasonal fruit and are only available fresh for a few months in a year. Step 2: If we want to enjoy mango products like pickle or juice in winter, fresh mangoes will not be available. Step 3: Preserving mangoes (through pickling, drying, or making preserves) lets us store them safely for later use. Final answer: We preserve mangoes so that we can enjoy their taste throughout the year, even when they are out of season.
• Q: Name any three methods of preserving food and explain how each one works in one line. A: Step 1: Drying — removes water from food using sunlight so bacteria cannot grow. Step 2: Pickling with salt and oil — salt removes moisture and oil blocks air, both stopping bacteria growth. Step 3: Refrigeration — low temperature slows down the growth of bacteria and fungi. Final answer: Three preservation methods are drying, pickling, and refrigeration, each working by removing moisture, blocking air/microbes, or slowing bacterial growth.
• Q: Ritu's grandmother says pickle should always be picked out of the jar using a dry spoon, never a wet one. Explain why this is important. A: Step 1: A wet spoon carries water droplets into the pickle jar. Step 2: This added moisture creates a favourable environment for bacteria and fungi to grow inside the jar. Step 3: Once bacteria start growing, the pickle can develop fungus or spoil, even if it was preserved correctly. Final answer: A dry spoon must be used because any moisture introduced into the jar can allow bacteria to grow and spoil the pickle.
• Q: Why are foods like carrots and green peas commonly found in winter but not in the peak of summer? A: Step 1: Different plants need different weather conditions (temperature, rainfall, sunlight) to grow well. Step 2: Carrots and green peas grow best in cooler winter temperatures, while crops like mangoes need hot summer weather to ripen. Step 3: This is why markets are full of specific fruits and vegetables only during their particular growing season. Final answer: Carrots and peas are winter vegetables because they need cool weather to grow properly, unlike mangoes which need summer heat.
• Q: A shopkeeper stores mango pickle in a metal container without any oil layer on top. After a few weeks, the pickle develops a bad smell and fungus. Explain what went wrong. A: Step 1: Oil is meant to form a protective layer on top of the pickle that blocks air and moisture from reaching the food. Step 2: Without this oil layer, air and moisture can easily enter and settle on the pickle. Step 3: This moisture and air allow bacteria and fungi to grow, causing bad smell and fungus formation. Final answer: The pickle spoiled because there was no oil layer to block air and moisture, allowing bacteria and fungi to grow inside the container.

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