Abstract

Steeping preservation is one of the technologies comparatively economical and easy to follow for processing fruits for a prolonged period. In the present study, aonla fruits were preserved in solutions, viz: water (control), water + 500 ppm SO₂, water + 2% salt solution + 500 ppm SO₂,water + 5% sugar solution + 500 ppm SO₂ and water + 2% salt solution + 5% sugar solution + 500 ppm SO₂, up to 90 days and fruits were withdrawn at 0, 15, 30, 60 and 90 days of storage for the preparation of product segments-in-syrup. For the preparation of product, aonla fruits were blanched in boiling water for 10 min and segments were separated. The segments were dipped in successive increasing concentration (55, 65 and 72°B) of sugar syrup at room temperature till equilibrium was reached at 72°B. The segments were packed in syrup at 72°B in PET jars and quality parameters were evaluated in segments as well as in syrup. The analyses of fruits showed that the contents of TSS, titratable acidity, ascorbic acid, polyphenols and sugars decreased continuously as the period of steeping preservation of fruits increased. In general, the quality of the product decreased as the storage of fruits in different preservation solutions increased. The fruits preserved in water (control) spoiled up on 90 days of storage. The prepared product from fruits steeped preserved in water up to 60 days was acceptable. Highly acceptable product was obtained from fruits preserved in water + 2% salt solution + 5% sugar solution + 500 ppm SO₂, up to 90 days.

Key words: Aonla, segments-in-syrup, steeping, preservation, blanching.