Vol. 4 (1) : January-February 2013 issue
Green Farming Vol. 4 (1) : 80-83 (January-February, 2013)
Effect of different pricking methods and treatments on quality of aonla preserve during storage
SURYA PRAKASH SHARMA1* and P. SINGH2
S.K.N. College of Agriculture (S.K. Raj. Agric. Univ., Bikaner), Jobner - 303 329 Dist. Jaipur (Rajasthan)
Designation : 1P.G. Student *(surbhuansh@gmail.com), 2Assoc. Professor
Subject : Agronomy and Crop Production
Paper No. : P-0545
Total Pages : 4
Received : 08 October 2012
Revised accepted : 14 January 2013
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Citation :
SURYA PRAKASH SHARMA and P. SINGH. 2013. Effect of different pricking methods and treatments on quality of aonla preserve during storage. Green Farming Vol. 4 (1) : 80-83 ; January-February, 2013
ABSTRACT
The present investigation to study the effect of different pricking methods and recipes on quality of aonla preserve during storage was conducted with combination of pricking methods (H1 & M1), soaking treatments (S1 & L1), turmeric (T0 & T1)and centrifuging (W0 & W1) each at two levels. The preserve was prepared as per standard methodology and final TSS of syrup reached to 70° Brix and thereafter the syrup was kept in for nearly one week. Thus, total 16 treatments were lead out under complete randomized design with three replications. The prepared products were stored in dried place at ambient room temperature. The observation on different physico-nutritional changes in aonla preserve was analysed prior to storage and during storage at monthly interval (up to 5 months of storage). The results revealed that treatment M1S1T1W1 (machine pricked, salt soaked, turmeric added, centrifuged fruits) gave better quality preserve of aonla.
Key words :
Aonla preserve, Murrabba, Pricking methods, Recipe.
