Salt and sugar are widely employed in preserving fruits and vegetables. By taking concentrated salt from 15% to 18% the water from, food materials is drained out through osmosis and their spoilage is prevented by in hinting bacterial growth. Salt can be used in dry or solution conditions. Similarly, a saturated solution of sugar (68%) inhibits the growth of micro-organisms because it contains very little moisture. As moisture from food materials is absorbed by the saturated sugar solution.