Effect of Recipes and Storage Conditions on Lime Blended Aonla Syrup

An experiment entitled “Effect of recipes and storage conditions on lime blended aonla syrup” was carried out during the year 2012–13 at Post Harvest Technology Laboratory, Horticulture Section, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with theobjectives to findout the suitable recipe and storage condition and to assess the chemical changes of lime blended aonla syrup under different storage conditions. The experiment was conducted in FCRD consisted of 12 treatment combinations. The observations in respect of chemical analysis and overall acceptability were recorded periodically. From the findings it was observed that, there was a gradual increase in TSS and total sugars content of the syrup prepared with different recipes irrespective of storage period. However, acidity and ascorbic acid content of syrup decreased with the advancement of storage period of syrup prepared with different recipes. Minimum change in TSS, total sugars and ascorbic acid was observed at cold storage condition while maximum change was recorded at ambient storage conditions. The lime blended aonla syrup when stored at ambient storage conditions were spoiled after 90^th day of storage. Whereas, at cold storage condition, it remain better without spoilage after 120 days. Further, the overall acceptability scores decreased continuously during storage period with an advancement of storage period. The lime blended aonla syrup stored at cold storage conditions recorded more acceptable score. While the syrup stored at ambient storage was found to be acceptable at 90^th day of storage.