Effect of steeping preservation on the quality of aonla (Emblica officinalis Gaertn.) fruits during storage.

摘要

A study was undertaken to evaluate the efficacy of different chemical solutions for controlling the development of white specks (WS) in aonla [Phyllanthus emblica] fruits (cultivars Chakaiya and Desi) during a storage period of 90 days in solution at ambient temperature (11-33deg C). A chemical solution containing 10% salt and 0.04% KMS [potassium metabisulfite] was found to be effective in controlling the development of WS during storage with maximum retention of nutrients. Solutions containing calcium chloride, irrespective of chemical preservative used, accelerated the development of WS and fruits stored in these solutions were mushy in texture.