Mangoes Round the Year — Class 5 EVS (CBSE)
Based on the NCERT Looking Around Grade 5 textbook. Learn how to preserve food and prevent spoilage, then solve the practice set.
1. Why this chapter matters
Mangoes are available only for a few months each year. But we can enjoy mangoes all year round through pickles, jams, chutneys, and dried mango powder (amchur). This chapter teaches students how food can be preserved using different methods — drying, pickling, making jam — and why food spoils. It introduces the concept of microorganisms and how they cause spoilage. Understanding preservation helps reduce food waste.
2. Why food spoils
Food spoils because of tiny living things called microorganisms (also called germs or microbes). These include bacteria, fungi, and yeast. They need food, water, warmth, and air to grow.
Conditions that help microorganisms grow
| Condition | Why it helps |
|---|---|
| Moisture | Microorganisms need water to grow |
| Warmth | They grow faster in warm temperatures |
| Air | Many need oxygen to survive |
| Food | They feed on the same food we eat |
When microorganisms grow on food, they break it down. The food changes colour, develops a bad smell, and becomes unsafe to eat.
3. Food preservation methods
Preservation means treating food to stop microorganisms from growing.
Drying
Removing water from food stops microorganisms from growing. Dried foods can last for months or years.
| Food | Drying method |
|---|---|
| Amchur (dried mango powder) | Raw mangoes are sliced and dried in the sun |
| Papad | Lentil paste is rolled thin and sun-dried |
| Grains (rice, wheat) | Dried in the sun before storage |
| Fish | Salted and dried in coastal areas |
| Raisins | Grapes are dried |
Pickling
Pickling uses salt, oil, and spices to preserve food. Salt draws out water. Oil creates a barrier against air. Spices have natural antimicrobial properties.
Popular Indian pickles: mango, lemon, chilli, mixed vegetable.
Making jam
Fruit is cooked with a lot of sugar to make jam. Sugar acts as a preservative by binding water so microorganisms cannot use it. Boiling also kills any existing microorganisms.
Other methods
| Method | How it works | Example |
|---|---|---|
| Refrigeration | Cold slows microorganism growth | Fruits, vegetables, milk |
| Freezing | Very cold stops growth completely | Meat, ice cream, frozen peas |
| Boiling | Heat kills microorganisms | Milk (pasteurisation), water |
| Canning | Sealing after heating keeps microorganisms out | Canned fruits, vegetables |
| Salting | Salt draws out moisture | Salted fish, pickles |
| Sugaring | Sugar binds water | Jams, jellies, sweets |
4. Activity corner
Activity 1: Take two slices of bread. Sprinkle a few drops of water on one slice. Keep both in separate closed containers for 3-4 days. Observe which slice develops mould first.
Activity 2: Visit a kitchen at home and list five preserved foods you find (pickles, jam, dried spices, papad, etc.).
Activity 3: Ask a grandparent or elder how food was preserved in their time when there were no refrigerators.
5. Common mistakes
- Mistake: Thinking all microorganisms are harmful Fix: Many microorganisms are helpful — yeast helps make bread and idli, bacteria help make yoghurt and cheese.
- Mistake: Believing refrigeration kills microorganisms Fix: Refrigeration only slows their growth. It does not kill them.
- Mistake: Confusing drying with cooking Fix: Drying removes water. Cooking uses heat. Both are different methods of preservation.
6. Key facts
- Food spoils because of microorganisms (bacteria, fungi, yeast).
- Microorganisms need food, water, warmth, and air to grow.
- Drying removes water, stopping microorganism growth.
- Pickling uses salt, oil, and spices to preserve food.
- Jam uses sugar as a preservative.
- Refrigeration slows but does not stop spoilage.
- Not all microorganisms are harmful — some are useful.
7. Self-test
- Why does food spoil?
- Name three methods of preserving food.
- How does drying preserve food?
- Why is sugar used in jam?
- Are all microorganisms harmful? Explain.
8. Answer key
-
Why does food spoil? Answer: Food spoils because microorganisms (bacteria, fungi, yeast) grow on it and break it down.
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Name three methods of preserving food. Answer: Drying, pickling, making jam (also refrigeration, freezing, boiling, canning, salting).
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How does drying preserve food? Answer: Drying removes water from food. Microorganisms need water to grow, so without water, they cannot survive.
-
Why is sugar used in jam? Answer: Sugar binds the water in the fruit, so microorganisms cannot use it to grow. Sugar also adds taste.
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Are all microorganisms harmful? Explain. Answer: No. Many microorganisms are helpful. Yeast helps make bread and idli dough rise. Bacteria help make yoghurt and cheese.
9. Quick revision
- Food spoilage is caused by microorganisms.
- Preservation methods: drying, pickling, jamming, refrigeration, freezing, boiling, canning.
- Drying removes water; pickling uses salt + oil; jam uses sugar.
- Refrigeration slows spoilage — it does not stop it completely.
- Some microorganisms are useful (yeast, good bacteria).
- Food preservation reduces waste and makes seasonal foods available year-round.
- Traditional Indian methods: sun-drying, pickling, making papad and vadi.
