Abstract:
Beta Vulgaris is ordinarily known as beetroot. It is a Cruciferous tuber vegetable because rich in
nutrients, minerals, and vitamins but it also has incomparable phytoconstituents, which have
various therapeutic importance such as anti-oxidant, anti-depressant, anti-microbial, anti-inflammatory, and diuretic activities. But beetroots are not available in every season. So, there is
must preserve this vegetable. The objective of the present study was to develop some value-added preserve beetroot nonalcoholic fermented pickle products from raw beetroot and to evaluate
their shelf life. All the preserved products were kept at room temperature (29-30 0
c) for 10 months
and analyzed for their shelf life at 0, 180, 300 days and microbial analysis by using pour plate
technique. The result showed that beetroot pickles can consume up to 300 days of storage. However,
the microbial load of all the preserved products was within the acceptance range for 300 days of
storage so they can store up to 12 months and also safe for consumption
