Effect of processing methods on keeping quality of aonla (Emblica officinalis Gaertn.) preserve

Effect of different treatments and storage (90 days) on various physicochemical, sensory and microbial properties of aonla preserve was investigated. TSS, pH, reducing sugars, total sugars and browning of the preserves increased during storage irrespective of different methods employed for preparation of the preserves. Moisture, ascorbic acid, tannin and titratable acidity of the preserves decreased during storage in all the samples. The “no-cooking method” at sugar syrup of 70°B was found most effective in retention of ascorbic acid and tannins in the preserves and showed low microbial-load. Preserves with initial sugar concentration of above 60°B can be stored safely at room temperature for 90 days.