Studies on the variation in qualitative characteristics of aonla cultivars and their suitability for pickle preparation

Abstract

Now a days, aonla (Emblica officinalis Gaertn.)  is cultivated in almost all districts of central U.P. and covering an area of about 25000 hectares with an annual production of around 250000 MT fruits. The aonla fruit is regarded as “Wonder Fruit for the Health” because of  fruits are having good medicinal and nutritional properties and but fruits are not eaten freely in fresh form because of  fruit tannins, which make fruit taste  bitter and astringent. This research aims to know, important cultivars of aonla for its suitability for pickle making, which may get popularity as processed fruit product in comparison with other processed products. Therefore, aonla cultivars as Banarasi, Chakaiya, Kanchan, Krishna, NA – 6, NA – 7, NA – 8, NA – 9 were analyzed. The recipe which is found ideal for pickle preparation was considered for screening of cultivars. Observations at the monthly interval were recorded on acidity, and browning, total soluble solids (T.S.S.) and vitamin 'C'. Periodical organoleptic assessment of the prepared pickle was also performed during storage.  Organoleptic scores of pickle indicated gradual decline during storage period. Up to nine months quality of aonla pickle was found to be suitable. In the study the fruits of aonla cultivar NA- 7 were found most suitable for quality pickle preparation.