AT11
Food Processing of Agricultural Products
Laboratory report on
Food processing: Pickled Agricultural Product
Submitted by:
Students name
Submitted to:
Part-time instructor
I. Introduction
Pickling is one of the oldest methods of food preservation used to extend the shelf life
of agricultural products while enhancing their flavor. It involves immersing fruits or
vegetables in vinegar, brine, or a combination of spices and seasonings. This process not only
inhibits the growth of spoilage-causing microorganisms but also adds value to raw produce
by transforming them into unique food products with desirable taste, texture, and aroma.
Common examples of pickled products include cucumbers, papaya (atchara), mango,
radish, and cabbage (sauerkraut or kimchi). For farmers and food processors, pickling serves
as a practical way of minimizing postharvest losses and providing consumers with nutritious,
ready-to-eat products.
II. Objectives
1. Understand the principle of pickling as a preservation method for agricultural products.
2. Demonstrate knowledge in selecting appropriate raw materials for pickling.
3. Recognize the importance of pickling in extending shelf life and reducing postharvest
losses.
4. Appreciate the role of pickled products in food security, value-adding, and agribusiness
opportunities.
III. Methodology
(The materials and procedures should be based on the assigned type of pickled
Agricultural products.)
IV. Discussion
Guide Questions: put your answers here in discussion part.
1. What is the importance of pickling as a preservation method in agriculture?
2. How does pickling prevent the growth of spoilage-causing microorganisms?
3. How does pickling add value to agricultural produce?
4. In what ways can pickling reduce postharvest losses for farmers?
5. Based on your laboratory experience, what challenges did you encounter during the
pickling process, and how did you address them?
V. Documentation
Put caption or description on every image/photo.
Rubric for Pickled Agricultural Product
Needs
Satisfactory (3
Criteria Excellent (5 pts) Very Good (4 pts) Improvement (2
pts)
pts)
Product looks
Product is visually Product is attractive Product has
acceptable but
Appearance / appealing, uniform with minor noticeable defects
lacks uniformity
Presentation in size, color, and inconsistencies in in color, clarity, or
or neat
properly packed. color or packing. packaging.
packaging.
Texture is
Crisp, firm, and average, some
Slightly soft but Texture is poor,
Texture / appropriate for the softness or
acceptable; retains mushy or too hard
Consistency product; no signs of uneven
some crispness. in most parts.
spoilage. consistency
present.
Balanced flavor of
Good flavor but Acceptable flavor Unpleasant taste;
vinegar, salt, and
slightly unbalanced but lacks excessive or
Flavor / Taste spices; product is
(too salty, sour, or harmony of inadequate
palatable and well-
bland). ingredients. seasoning.
seasoned.
Fresh, appetizing, Aroma is neutral, Noticeable off-odor
Slightly strong but
Aroma / Odor and appropriate for lacks appetizing or unpleasant
acceptable aroma.
pickled product. qualities. smell.
Processed with
Minor lapses in
proper hygiene, Some hygiene Poor hygiene
Sanitation / hygiene but
clean utensils, and issues but practices observed
Preparation generally
safe handling product still safe. during preparation.
acceptable.
practices.
Unique twist or
variation (spices, Minimal
Some creative effort Lacks creativity;
Creativity / ingredients, creativity; mostly
evident in flavor or plain and
Innovation presentation) traditional
presentation. uninspired.
enhances the approach.
product.
Well-labeled with
complete details Labeled with minor Basic labeling; Label incomplete
Packaging &
(product name, date, missing details; neat packaging or packaging
Labeling
ingredients); packaging. acceptable. poorly done.
attractive pack.
