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Do mangoes initially swell up on being pickled. If it is so, why?

"When you put mangoes in salty brine, the water inside the mangoes  flows out into the brine, making the pickles crunchier. This passage of water, known as osmosis, occurs because of the tendency of substances to move through a membrane—like a mango  skin—from an area of high concentration to an area of low concentration. In this case, the salty brine solution has a lower water concentration than the water inside mangoes, so water will flow out of the vegetables. "


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