Risk of spoilage is less in salted pickles as it causes

Options

A. Guttation
B. Imbibition
C. Diffusion
D. Plasmolysis

Answer

To address the question "Risk of spoilage is less in salted pickles as it causes," we need to analyze the options provided and understand the underlying biological processes involved.

### Step-by-Step Solution:

1. **Understanding the Context**:
- Salted pickles are preserved using salt, which creates a high concentration of solute in the surrounding solution. This is crucial for understanding how spoilage is minimized.

2. **Identifying the Options**:
- The options given are:
- A) Guttation
- B) Imbibition
- C) Diffusion
- D) Plasmolysis

3. **Analyzing Each Option**:
- **Guttation**: This refers to the loss of water from the margins of leaves, not relevant to spoilage in pickles.
- **Imbibition**: This is the process of water absorption by cells, which does not directly relate to the preservation of pickles.
- **Diffusion**: This is the movement of molecules from an area of high concentration to low concentration. While it is a fundamental process, it does not explain the reduced spoilage in salted pickles.
- **Plasmolysis**: This is the process where cells lose water in a hypertonic solution, leading to the shrinkage of the cell membrane away from the cell wall. This is crucial in the context of salted pickles.

4. **Connecting Plasmolysis to Spoilage**:
- When microbes (like bacteria and fungi) come into contact with the high salt concentration in salted pickles, plasmolysis occurs. The high concentration of salt causes water to move out of the microbial cells, leading to their shrinkage and potential death. This effectively reduces the growth of these spoilage-causing organisms.

5. **Conclusion**:
- The correct answer is **D) Plasmolysis**. The process of plasmolysis in a hypertonic environment (like salted pickles) significantly reduces the risk of spoilage by inhibiting microbial growth.

### Final Answer:
The risk of spoilage is less in salted pickles as it causes **plasmolysis**.

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