Value Addition, Packaging and Storage of Aonla in India

2018

Aonla (Emblica officinalis Gaertn) Aonla is indigenous to tropical south-eastern Asia, particularly in central and south India. In India, forests have been the traditional source of aonla fruit for medicinal uses with annual harvests estimated to be about 50,000 tonnes. Increasing demand from industry, especially for ayurvedic formulations, and appreciation of nutraceutical and medicinal properties for home consumption has resulted in the growing of this tree as a cultivated crop. In India, it is estimated that aonla is cultivated on about 91,000 ha, having a production of 9, 89,000 MT (Annon, 2017). The fruit is nutritious and is a rich source of Vitamin“C. Ascorbic acid and other constituents are well retained in dried aonla fruits (Roy, 2000) . The fruit is highly nutritious and is a rich source of pectin, polyphenols apart from ascorbic acid. The fruits are well known for their medicinal properties in curing chronic dysentery, bronchitis, and diabetes in the traditional Indian s...

2018

The main objective of this research study was to develop a modified environment packaging system for the Indian gooseberry (Aonla) and characterization of its shelf life during storage. The experiment was conducted in PE bags under three different modified atmospheres viz., MAP1 (O2 = 5%, CO2 = 10% & N2 = 85%), MAP2 (O2 = 10%, CO2 = 20% & N2 = 70%), MAP3 (O2 = 15%, CO2 = 30% & N2 = 55%) with various pre-treatments (0.05% Sorbitol, 1% Calcium chloride and 3% Citric acid). After the treatments, fruits were stored at 5°C and 10°C at 90 – 95% relative humidity (RH). Periodically, the product was evaluated for weight loss, firmness, puncture strength, polyphenol content as well as antioxidant potential. Among the different atmospheres investigated, samples under MAP1 showed minimum changes in the physical and chemical properties during storage at 5°C as well as 10°C. The samples retained freshness and aroma along with intact antioxidant properties.

Indian gooseberry or aonla is known for rich source of ascorbic acid, polyphenols, minerals, and nutraceuticals. Fruits are highly perishable due to spoilage and browning and our objective was to enhance shelf life by use of modified atmospheric packaging (MAP) and calcium hydroxide. Mature fruits of aonla cvs NA-7 and NA-10 were subjected to treatments like, control, 2% ventilated LDPE (200 gauge) film (T1) and T1+ dipped in 2% (w/v) Ca(OH)2 solution (T2) for 30 minutes and stored under ambient condition (18 + 3 o C; 55-65% RH). Storage attributes were studied at 0, 3, 6, 9, 12 and 15 days intervals. LDPE film 2% ventilated + 2% Ca(OH)2 was found effective to prolong the shelf life for 15 days. After 9 days of storage T1 has reduced loss in weight, browning and ascorbic acid with more spoilage. Control fruits deteriorated heavily owing to browning and spoilage and could be stored for 9 days. Cultivar NA-10 had a shelf life of 15 days as compared to NA-7. For extending storability, fruits should be packed in 2% ventilated LDPE film after treating with 2% calcium hydroxide solution. Introduction Aonla or Indian gooseberry (Emblica officinalis Gaertn.) belongs to family Euphorbiaceae, is an important indigenous and medicinal plant of India. Botanically, fruit is a berry with edible portion as epicarp and mesocarp. The market ability of aonla fruits are governed by greenness with glossy appearance and unblemished fruit surface. To keep the fruits fresh in good marketable quality, modified atmosphere packaging (MAP) is one of the simple and easily applicable storage methods among others. MAP involves reducing O2 and/ or evolving more CO2. This modification slows down metabolic processes, retard respiration and C2H4 production which extend the storage life and reduce post harvest losses. The significant role of MAP on shelf life extension of horticulture produce has been well documented [1-3]. Calcium has also been recognized as potent agent for deferral of senescence in horticultural crops [4]. Keeping these in view, the present work has been undertaken to see the response of LDPE film dovetailed with calcium compound as integrated approach on the storability of aonla with the objective to reduce loss in weight, browning and spoilage, maintenance of quality and to prolong the shelf life.

The Indian goose berry or aonla is an important minor fruit of arid zone and a crop of commercial significance. Aonla is a highly versatile fruit which is widely used in food preparations. It is cited in literature that aonla posses legendary powers in healing and preventing atherosclerosis and related cardiovascular diseases. Ayurvedic Description of Aonla:-The aonla fruit has numerous properties that are explored and hence used in Ayurvedic formulations. Rasa (taste): Fruits has five tastes: sweet, bitter, pungent, sour and astringent out of which last two are more prominent. Veerya (nature): cooling Vipaka (taste developed through digestion): sweet Guna (qualities): light, dry Doshas (effect on humors): quietens all three doshas: vata, kapha, pitta, and is especially effective for pitta Chemical Constituents of Aonla:-One of the richest source of Vitamin C and its vitamin value increases after the extraction of the juice. The fruits bark and leaves are rich in tannins. The seed of the Indian gooseberry contains a fixed oil, phosphatides, and an essential oil.

4l6 004 tDepaftment of HotTiculture, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722, M.5., tndia ABSTRACT Fully matured fruits of aonla cv. Kanchan coated with wax emulsion alone and in combination with post harvest chemicals and packed in different packagings were stored in ZECC to study the effect ol storage environment, postharvest chemicals and ditferent packagings on physiochemical characters and marketability ol aonla, The cool chamber was found elfective in increasing the shelf life ol aonla fruits up to 24 days without much deterioration in the physico-chemical parameters. lt also retained the maximum marketability of the fruits. The physico-chemical changes were faster in untreated fruits than the chemically treated fruits and in nylon net bag packed fruits than in pertorated PE bags and in ventilated CFB box packed fruits. 60lo waxol + 400 ppm CCC treated fruits recorded lowest TSS and sugars, high ascorbic acid content at the end of storage period. The pertorated PE bags packaging was lound to be the best, in retaining high acidity, ascorbic acid content, per cent moisture and low TSS and sugars in aonla fruits. The shelf-lile ol aonla fruits was extended up to 24 days in cool chamber when truits were treated with 5% waxol + 400 ppm CCC and packed in perforated PE bags. This treatment combination recorded higher markelable prelerence with minimum deterioration ot physico-chemical characteristics and can be recommended to extend the shelf-lite ot aonla truits. Hence, the zero energy cool chamber could be a possible solution to the problem of storage of aonla truits in glut season in lndia.

International Journal of Current Microbiology and Applied Sciences, 2017

International journal of Bio-resource and Stress Management, 2018

The present investigation on aonla was conducted in Randomized Block Design (RBD) with four treatments, replicated thrice, considering one plant as a unit. The observations were recorded for physico-chemical characters of dropped aonla fruits in fresh condition. The maximum fruit length was observed in Krishna followed by NA-10 at the end of the maturity. Fruit diameter was recorded maximum in NA-10 followed by Krishna during the later stages of growth. Variety NA-10 had fruits with maximum fruit weight followed by Krishna in the later stages of growth. Maximum crude fibre percent was reported in variety NA-10 followed by Chakaiya in the advance stages of maturity. Fruits of variety Chakaiya were found to have maximum TSS percent followed by Krishna. Maximum acidity in the fruits was reported in Krishna at 90 days from the pea stage followed by Chakaiya. The acidity gradually increases up to 90 days from pea stage and later on decreases. Ascorbic acid content increases till the end of harvesting and maximum ascorbic acid was found in cultivar Krishna. Variety NA-10 reported highest dry weight and minimum moisture content followed by Krishna and Chakaiya in the advance stage of maturity, respectively.

Madras agricultural journal, 2013

The deficiency of Vitamins 'C' leads to scurvy disease. Aonla fruit is available only for a short period and is highly perishable in nature. It is not consumed as fresh fruit due to its high acidic and astringent taste. Hence it's processing and storage is essential. A number of processed products are prepared from aonla fruits to improve their acceptability and exploit nutritional qualities . Among the different products, aonla preserves and candy needs segmentation process, where in the segments of aonla are separated mostly by heat pretreatment. Boiling in hot water is the most common method used for segmentation of aonla . Microwave heating could also be used as source of heating leading to segmentation . It is reported that prolonged brine treatment of aonla destroyed the ascorbic acid content to an extent of 93 per cent . Sample preparation: Fruits of three aonla cultivars, namely Krishna, Kanchen and Chakaiya

2012

Aonla, a highly valued among indigenous medicine, is highly acidic in nature and has an astringent taste. It cannot be consumed as raw by the consumers however, it shows a great potential for processing into various quality products which can have great demand in national as well as international market. In the present investigation, a comparative study of anola cultivars viz. Banarsi, Chakaiya, NA-7 and Desi were carried out to identify the best suited cultivar for processing into commercially acceptable aonla supari and to assess its storability. Aonla supari was prepared by treating blanched aonla segments with salts (white and black) for extracting water from fruit pieces by osmosis. The processed samples stored at ambient temperature were analysed for chemical parameters and subjected to organoleptic evaluation at 45 days storage intervals till 135 days. Acidity declined slightly during storage period. A gradual decrease in moisture content and water activity was also observed....