Abstract

Short Communication

Storage behaviour of the pickle prepared from various cultivars of aonla (Emblica officinalis Gaertn.)

Rajendra Kumar

Amity Business School, Amity University Uttar Pradesh, Lucknow – 226 028 (U.P.) India

Corresponding author e-mail: vision.agri@rediffmail.com

(Received: 27/11/2020; Revised: 13/04/2021; Accepted: 01/06/2021)

ABSTRACT

The aonla (Emblica officinalis Gaertn.) is commonly referred to as a “Miracle Fruit for the Health”, owing to the high nutritious and therapeutic value of its fruits. But the fresh fruits are not ingested freely due to the astringent taste caused by fruit tannins. In production and acreage under aonla cultivation, Uttar Pradesh is the leading state in the country. The study aims to understand the storage behaviour of the pickle prepared from the aonla fruit. Pickle was prepared from the eight aonla cultivars viz – Kanchan, Banarasi, Krishna, Chakaiya, NA – 8, NA – 7, NA – 6, and NA – 9. Physicochemical characters (such vitamin ‘C’ (ascorbic acid), total soluble solids (T.S.S.), browning, and acidity), and sensory/organoleptic scores were recorded at the monthly interval during storage.  The result showed that the aonla pickle is acceptable up to nine months thereafter, reduction was noted in the physicochemical and organoleptic scores. Among all cultivars tested, NA-7 was found to be ideal for pickle preparation.

Keywords: Aonla, Astringent, Pickle, Processed Products, Storage, Food Quality.