Effect of Different Chemical Preservative on the Shelf Life of Fruit Pulp of Aonla Cultivars

For the present investigation effect of different chemical preservative on the shelf life of fruit pulp of three aonla cultivars was carried out at Department of Horticulture, College of Agriculture, Indira Gandhi Krishi Vishwavidyalaya, Raipur Chhattisgarh during the year 2004-05 and 2005-06. The fruit pulp of three cultivars (Banarasi, NA-7 and NA-10) of aonla was treated with four chemical preservatives (KMS @ 500 & 1000 ppm, SB @ 500 & 100 ppm). The experiment comprised 15 treatments which were replicated three times under split plot design. The treated aonla fruit pulp was stored under room condition. The effect of various treatments on chemical changes in aonla pulp was analyzed at 15 days interval by recording the observation on different parameters. The treatment SB 1000 ppm + Banarasi proved to be the best by recording maximum retention of vitamin C (122.26mg, 100g), TSS content (17.77%), tannin/astringency content (7.74%) with acidity (4.24%) at end of storage i e 75 days.