All India Co-ordinated Research Project on Post-Harvest Technology of Horticultural Crops, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722, Ind1a
* Paper presented in the National Workshop on Newer Vistas in Handling and Processing Technologies for Horticultural Crops held at Netaji Subhas Institute of Technology, New Delhi, between 14 to 15th June, 2002.
The data revealed that the moisture, acidity and ascorbic acid contents of the anardana were found to be decreased whereas, the sugars were increased during the storage period of six months at room temperature. The good quality anardana could be prepared from pomegranate var. Ganesh by adjusting the acidity at 5%.
