IMPACT ON AONLA VARIETIES AND PRE-TREATMENTS ON QUALITY OF AONLA PRESERVE (MURABBA) DURING STORAGE

  • K. K. PATEL AND N. K. KUSHWAHA

Abstract

The present investigation deals with the preparation of aonla murabba by processing of freshly harvested matured aonla fruits. In the present work, Kanchan, Chakaiya and NA-7 were harvested from the Research Farm of College of Horticulture, Mandsaur, M.P. and were three replicates were  selected for different treatment combinations, three levels of varieties viz, Kanchan (V1), Chakaiya (V2) and NA-7 (V3), and four levels of treatments viz, Water (control) (T1), Salt 2% (T2), Alum 2% (T3) and Salt+alum 2% (T4) were taken in consideration. The experiment was conducted with a view to find out the most suitable aonla varieties and pre-treatments for the preparation of aonla preserve (murabba).

Section
RESEARCH PAPER