Pickles last longer without getting spoiled primarily because:

Question

Biology · Cell Biology and Plant Physiology

Verified Solution4 OptionsUpdated: October 2026👁️1 View

Share:

Correct answer

Bacterial and fungal cells undergo plasmolysis in the high salt concentration of the pickle.

Save this question and verified answer as a clean study sheet with live clickable link.

👥

Challenge your peer aspirants on WhatsApp or Telegram to solve this question!

Online Test Series

Practice full-length mock tests with real exam timers, instant score analysis, and all-India ranking.

Chapter Practice

Want more practice questions on Cell Biology and Plant Physiology?

Solve complete topic-wise tests with detailed solutions on GkGet.

Recommended practice questions in Biology · Cell Biology and Plant Physiology

Which movement aimed to promote Khadi, a hand-spun and handwoven cloth native to India?

Who were prominent leaders associated with the initial phase of the Telangana Rebellion (1946-1951) against the Nizam's rule and feudal landlords?

What was the immediate trigger for the Revolt of 1857?

Answer 1

Bacterial and fungal cells undergo plasmolysis in the high salt concentration of the pickle.

Answer 2

Pickles are always prepared in a complete vacuum.

Answer 3

The high water content of the pickle protects it from spoilage.

Answer 4

Only beneficial bacteria can grow in the pickle.

Related Practice Questions