The correct answer is option 4. It loses water via osmosis.
Let us delve into the process in more detail:
Osmosis:
Osmosis is the movement of solvent molecules (usually water) across a semipermeable membrane from an area of lower solute concentration to an area of higher solute concentration. In the case of the unripe mango placed in a concentrated salt solution, the salt concentration is higher outside the mango cells than inside.
Unripe Mango Cells:
The cells of an unripe mango contain water and various solutes, but the concentration of solutes is lower compared to the concentrated salt solution. The cell membrane acts as a semipermeable membrane, allowing water to move across it.
Movement of Water:
When the unripe mango is placed in the concentrated salt solution, water from inside the mango cells moves out through the cell membrane into the solution. This is because water tends to move toward areas with higher solute concentration to equalize the concentration on both sides of the membrane.
Loss of Water:
As water leaves the cells, the cells lose turgor pressure, which is the pressure exerted by the fluid (in this case, water) inside the cell against the cell wall. The loss of turgor pressure causes the cells to shrink and the mango to shrivel or wrinkle. This process is essentially dehydration of the mango cells.
Preservation in Pickling:
The shriveling of the mango is a desirable outcome in the context of pickling. The loss of water from the fruit helps preserve it by creating an environment less conducive to the growth of microorganisms that can spoil the food. Additionally, the higher salt concentration in the pickling solution can act as a preservative.
In summary, the shriveling of the unripe mango when placed in a concentrated salt solution is a result of osmosis, where water moves out of the cells to equalize solute concentrations, leading to the loss of turgor pressure and the characteristic texture changes associated with pickling. | 
