<span style="font-size:12.0pt;font-family:"Times New Roman";mso-bidi-font-weight: bold" lang="EN-US">Preparation, Evaluation and Storage of Preserve Made from <i>Amla </i>Cultivars Grown in Kandi Area of Punjab State </span>

Abstract

Studies on fruit characteristics, physico-chemical analysis of fresh pulp and storage quality of preserve were carried out on <i>Amla </i>varieties grown in Kandi area, <i>viz, </i>Chakaiya, Francis and Kanchan. The data helped rank these varieties for preferance as: Francies> Chakaiya > Kanchan, as fruits of Francis variety were characterized with highest fruit mass of 40.65 g. shape index of 0.84, seed:pulp ratio of 1.16.6, TSS (10°Brix), pectin (0.54 per cent), protein (0.73 per cent) and overall sensory score. Fruits of Chakaiya variety were placed next due to its overall sensory performance, shape index of 0.83, seed: pulp ratio of 1.16 and protein (0.71 per cent), with high levels of tannins (1.09 per cent). Fruits of Kanchan variety were characterized by high level of ascorbic acid (540 mg/100 g). Ascorbic acid suffered the highest losses during processing (75

per cent) and upon storage (40 to 43 per cent). Reducing sugars, TSS and pH increased during six month storage of preserve at ambient temperature (12-38°C) while acidity declined. The tannins decreased from 8.0 to 10.3 per cent. Varieties and storage period showed significant effects on sensory scores (p < 0.05). All the three varieties were suitable for preserve making.