Influence of Harvesting Stages and Processing Techniques on Quality of Canesugar Impregnated Indian Gooseberry Slices

By : R. Kumawat

Page No: 113-118

Abstract
A study was carried out to assess the impact of different stages of harvesting and processing on quality of aonla candy (a value added product of Indian gooseberry) from fruits cv. NA-6. Total eighteen treatment combinations were taken including three harvesting stages i.e. harvest on 25th November (H25Nov), 25th December (H25Dec) and 25th January (H25Jan); three curing treatments i.e. curing with water (CWT), lime (CL) and common salt (CS ) and two blanching treatments i.e. blanching for 3 min (B3M) and 6 min (B6M). Aonla candy was made by applying the respective treatments and stored for duration of four months and the quality parameters were analyzed. The best product was obtained from fruits harvested on 25th December harvested fruits and blanched for 3 minute duration. The aonla candy prepared under optimized conditions had good consumer acceptability and predicted quality values.

Authors : 
R. Kumawat, M R Choudhary, O P Garhwal, P Mahala, T V Yadav and P Ujjainiya : Department of Horticulture, S.K.N. College of Agriculture,Jobner, Rajasthan, India