(i) Osmosis. Deepa is using the movement of water across the selectively permeable membranes of microbial cells to keep her produce from spoiling.
(ii) How high concentrations of salt and sugar stop spoilage
The salt, sugar or jaggery makes the liquid around the fruit far more concentrated than the cell sap inside a bacterial or fungal cell — the surroundings become hypertonic.
Water therefore moves out of those microbial cells, through their selectively permeable membranes, by osmosis, from the dilute inside to the concentrated outside.
Stripped of water the cells shrink and cannot carry on their activities, grow or multiply, so the spoilage organisms never take hold and the pickle, murabba or sharbat keeps for months.
The fruit's own cells lose water in the same way, which is why the pieces in a murabba turn firm and translucent.
(iii) A healthy recipe of the same kind
Amla murabba with jaggery: prick washed amla all over, steam or boil until just soft, then simmer in a thick jaggery syrup with a little cardamom until the fruit turns translucent; cool completely and bottle in a clean, dry glass jar.
Jaggery replaces refined sugar and still gives the concentrated syrup that osmosis needs, while keeping the iron and minerals. A salt-and-lemon-juice pickle dried in the sun works the same way with no oil at all.
(iv) Scientific values addressed
Applying a scientific principle — osmosis — to solve a real problem instead of accepting the loss.
Observing carefully and drawing the right inference: three-quarters of the harvest was going to waste, and the cause was perishability, not the market.
Respecting traditional knowledge while checking that it is scientifically sound.
Sustainability — cutting waste rather than producing it.
Contributing to food security and to the local economy.
Self-reliance and enterprise: acting on what she understood, and turning a loss into an income.