The phenomenon of raw mangoes shriveling when pickled in brine is associated with osmosis. Osmosis is the process by which water molecules move from an area of low solute concentration to an area of high solute concentration through a semi-permeable membrane.

When raw mangoes are pickled in brine, which is a solution of salt and water, the high concentration of salt in the brine creates a hypertonic environment. This means that the solute concentration in the brine is higher than the solute concentration in the raw mangoes.

In order to equalize the solute concentration between the brine and the mangoes, water molecules from the mangoes will move out of the cells and into the brine through osmosis. This loss of water causes the mangoes to shrink and shrivel.

Reverse osmosis, on the other hand, is the process by which solvent molecules move from an area of high solute concentration to an area of low solute concentration, opposite to the direction of regular osmosis. This process is not applicable in the context of pickling raw mangoes in brine.

There is no evidence or association between an increase or decrease in the surface tension of the fluid and the phenomenon of raw