Organoleptic Evaluation of Aonla (Emblica officinalis G.) Nectar during Storage

A research experiment was conducted during the year 2019-20 and 2020-21 in the Fruit and Vegetable Processing Unit Laboratory, Department of Horticulture, College of Agriculture, Gwalior with seven different varieties of aonla viz., NA-4, NA-5, NA-6,NA-7, NA-10, Laxmi and Chakaiya. This study was carried out in a completely randomized design with three replications. It was studied about the preparation of various value added products such as aonla nectar. From the finding it was observed that, the increase in the percentage of acidity, moisture, phenols and fiber content of aonla nectar while total soluble solids and total sugar content was decreased. There was gradual increase in moisture content of aonla nectar prepared with different pulp combination of aonla fruits during storage period. However, total soluble solids, ascorbic acid content decreased with advancement of storage period. Observations were recorded up to storage period of six months at ambient conditions. Laxmi and Chakaiya varieties were found superior with respect to colour, appearance, taste and aroma as well as flavour. As per the organoleptic evaluation the overall acceptability of anola nectar was found significant with the storage intervals of 30, 60, 90 and 120 days.