Raw mangoes shrivel when pickled in brine. The phenomenon is associated with

The shriveling of raw mangoes when placed in brine (concentrated salt solution) is a classic example of osmosis. Brine acts as a hypertonic solution, meaning it has a higher solute concentration than the fluid inside the mango cells [t8]. According to the principles of osmosis, water molecules move from a region of higher water potential (inside the mango) to a region of lower water potential (the brine) through the semi-permeable cell membranes [t1]. This outward movement of water, often referred to as osmotic dehydration, leads to moisture loss and the subsequent shrinking or shriveling of the fruit tissue [t2][t4]. This process is a fundamental step in pickling, as it reduces the water activity within the fruit, thereby aiding preservation [t4][t6]. Surface tension is not the driving mechanism for this cellular volume change.

Sources

1. [1] https://pmc.ncbi.nlm.nih.gov/articles/PMC4152536/
2. [2] https://niftem-t.ac.in/olapp/pmfme/upload/mt_handbook_0.pdf
3. [3] https://pmc.ncbi.nlm.nih.gov/articles/PMC10990961/