*Corresponding author'se-mail: newmoon_9@yahoo.com; Department of Post Harvest Technology, BCKV, Mohanpur, Nadia-741 252, India.
Firm mature fruits of three aonla cultivars; Kanchan, Chakaiya and NA-7 were selected for the preparation of murabba. Each variety was pretreated with water (control), salt 2%, alum 2% and salt+ alum 2% to evaluate the optimum pretreatment for murabba preparation. Murabba samples were analyzed for oraganoleptic quality during storage for six months. Variety NA-7 with salt+ alum @ 2% proved to be best. Sensory seores decreased and texture improved during the storage.
Aonla, Murabba, Overall acceptability, Pretreatments, Varietiesof aonla
