AONLA, PHYSICO-CHEMICAL AND MICROBIAL QUALITY DURING STORAGE - A REVIEW by ANUJ YADAV1, UPENDRA SINGH1, NEHA NAGDA1 AND ASHWANI YADAV2
Aonla (Emblica officinalis Gaertn.), also known as Indian gooseberry, belongs to family Euphorbiaceae and is widely used in pharmaceutical and processing industries because of the presence of some useful neutraceuticals like ascorbic acid and polyphenols. The fruit is a good source of vitamin C. The fruit is having medicinal value. It has acrid, cooling, diuretic and laxative properties. Dried fruits are useful in haemorrhages, diarrhea, dysentery, anaemia, jaundice, dyspepsia and cough. Aonla is used in the indigenous medicines (Aurvedic system) viz. trifla and chavanprash. Fruits are commonly used for preserve (murabbas), pickles, candy, jelly and jam. Besides fruits, leaves, bark and even seeds are being used for various purposes. Fruit are large in size, light yellow at full maturity. Aonla are preferred for Muraba making average fruit weight 30g with light stone. An Aonla preserve, called aonla murabba is a processed product consumed in India, and is an important product in the indigenous system of medicine. The TSS of juice is 10%. It contains ascorbic acid 660 mg per 100 g. of pulp. Fruits have poor shelf life.
KEY WORDS: Nutritional Value, Medicinal Value, Production, Physico-Chemical Analysis, Microbial Analysis
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