Physico-chemical changes in attributes of aonla preserve under ambient storage

Abstract

A study titled “Physico-chemical Characterization of Aonla Preserve under Storage Conditions” has been conducted with the primary objective of identifying suitable aonla cultivars and sugar levels for high-quality preserve preparation and assessing the quality under storage conditions. The study provided a strong foundation for the development and standardization of aonla preserve, particularly focusing on cultivar selection and sugar concentration optimization, providing valuable insights into improving the quality, shelf life, and consumer acceptability. The results were promising and projected “NA-7”, significantly superior for processing purpose as compared to all other varieties. The maximum moisture content (87.7%) and ascorbic acid (725.65 mg/100 g) were recorded in NA-7, indicating its better nutritional profile. The highest TSS (10.81°Brix) was also recorded in NA-7, contributing to its superior sweetness and balanced flavour for value-added product development. Moreover, the results also showed that the optimum sugar composition is also a vital criterion for retaining the quality of the post-harvest produce. Higher total sugar content (64.34, 67.72 and 70.14%) was found in NA-7 + 75% Sugar content, followed by NA7+70% Sugar content (64.22, 66.84 and 69.39). Moreover, superior Ascorbic Acid score, (719.55, 561.25 and 402.08 mg/100 g) at 0, 45 and 90 DAS was noted in treatment NA7+65% Sugar content, followed by NA-7 + 75% Sugar content (716.47, 558.85 and 400.36 mg/100 g. Based on the experimental results, NA-7 + 75% sugar concentration was found to be the most suitable treatment for aonla preserve preparation, offering superior quality parameters. Therefore, NA-7 + 75% sugar concentrations can be recommended for commercial production due to its superior quality.