Aonla segments-in-syrup, an alternative to preserve, was prepared from fresh as well as stored fruits and quality was evaluated. Fruit of aonla cv. Chakaiya were packed in CFB boxes using newspaper as lining material and stored under ambient conditions (16-25 0 C and 60-70% RH). The fruits were withdrawn at 0, 3, 6 and 9 days of storage for quality analysis and the product was prepared after each withdrawal by blanching the fruits in 2% alum solution for 10 minutes, separating the segments and dipping them overnight in successively increasing concentration of sugar syrup (55-75 0 B) and packed in 72 0 B sugar syrup. The physiological loss in weight, total soluble solids, titratable acidity and tannins increased while the content of ascorbic acid decreased in stored fruits. These losses were more pronounced in the fruits stored for 9 days. The product prepared from fresh and 3 days stored fruits have very little differences in nutritional attributes. The maximum ascorbic acid content (113mg/100g) and organoleptic quality (8.0) was observed in the product prepared from fresh fruits followed by the product prepared from 3 days stored fruits (103mg/100g and 7.6). It was concluded from the study that good quality product could only be prepared from fresh and 3 days stored fruits.

Aonla, Phyllanthus emblica, Blanching, shelf-life, preserve

Presentation: oral