Storage behaviour of aonla processed products at ambient temperature

Aonla fruits are not consumed freely in fresh form because of its astringent taste. Therefore, various cultivars of aonla were screened for their suitability into different products and accordingly the fruits of cultivar Chakaiya were used for preparation of fruit beverages (RTS and squash) and NA-7 for making preserve, pickle and sauce. Observations on vitamin ‘C ’(ascorbic acid), total soluble solids, acidity, browning and organoleptic quality of these products were recorded during storage at monthly interval. The vitamin ‘C ” content of these products decreased continuously with the storage period. The total soluble solids of RTS, squash and preserve increased slightly during storage but in pickle and sauce it started declining after two months of storage. Acidity content of aonla products increased with the storage period except pickle where it declined after three months of storage. A progressive increase in browning of aonla products was also observed with the storage period. Organoleptic score of the aonla products declined continuously during storage. The acceptable quality of aonla preserve and pickle was maintained up to nine months, while sauce was acceptable up to six months and beverages (RTS and squash) up to four months of storage.