Articles
EVALUATION OF AONLA (EMBLICA OFFICINALIS GAERTN) VARIETIES FOR PROCESSING
Article number
208_19
Pages
173 – 178
Language
Abstract
Aonla fruit is an important indigenous fruit of India.
It is highly nutritious and thereapeutically important.
Five varieties (Banarasi, Chakaiya, Francis, Kanchan and Krishna) of aonla were evaluated for their productivity, physio-chemical characters and organoleptic quality of the products.
The vairability studied indicated the possibility of selecting varieties suitable for processing of aonla fruit.
Kanchan and Krishna were found suitable for candy and Jam and Banarasi for drying.
Chakaiya variety showed desirable attributes and higher score for pickle, chutney and syrup.
It is highly nutritious and thereapeutically important.
Five varieties (Banarasi, Chakaiya, Francis, Kanchan and Krishna) of aonla were evaluated for their productivity, physio-chemical characters and organoleptic quality of the products.
The vairability studied indicated the possibility of selecting varieties suitable for processing of aonla fruit.
Kanchan and Krishna were found suitable for candy and Jam and Banarasi for drying.
Chakaiya variety showed desirable attributes and higher score for pickle, chutney and syrup.
Authors
I.S. Singh, R.K. Pathak
Keywords
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