Fermented Fruits and Vegetables

摘要: Abstract Fermented fruits and vegetables form an integral part of some cuisines all over the world. The practices may vary regionally for same fruit or vegetable. Standardized protocols have been developed those commercialized. Novel preservation techniques in combination with fermentation certain products reported. Toxicity studies reported popularly consumed fermented but not indigenously consumed. A study this direction becomes important as these are widely among sections populations. Valorization is being performed by that was conventionally practiced. This aids making improved organoleptic properties, vitamin content, probiotic potential along a function. In nutshell, field continuous research newer findings every day to make nutritious safe good sensory appeal, addition promoting indigenous products.