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preserving aonla fruit (also known as amla or Indian gooseberry)

Rob Cartridge
Practical Action
related country: India

Hello there, we have had an enquiry from a farmer who produces aonla fruit (also known as amla or Indian gooseberry) in Tamil Nadu. He wants to preserve the fruit to avoid wastage. So he wants to know how to preserve the whole fruit with sugar. Any suggestions or guides would be really welcome.

1 Answer


Mr. Cartridge,

There is a 2017 article in International Journal of Bio-Resource & Stress Management (2017, Vol. 8 Issue 6, p790-795. 6p)

"Development and Storage Studies of Aonla (Emblica officinalis Gaertn.) based Ready to Serve (RTS) Using Different Sweeteners."

By: Authors: >> Please note that the last person has included their email address << Meena, V. S.1 Sharma, P. C.2 Yadav, V. S.3 Meena, R. S.3 Mahawar, Manoj4 Bhushan, Bharat4 Jalgaonkar, Kirti4 Kannaujia, Pankaj4 Meena, K. K.3

Abstract: The investigation on preparation of ready-to-serve beverage from Aonla using sugar substitutes was conducted at ICAR-CIPHET, Abohar (Punjab) during 2014-15. The experiment was laid out in completely randomised design with three replications and four treatments viz., sucrose, aspartame, sucralose and stevia with 50% juice made by blending of 60% of aonla, 20% pomegranate and 20% aloe vera. The RTS beverage with no sugar was the control. Sugar substitutes were used in place of sugar based on sugar equivalents. The required quantities of juice, sugar substitutes, water and citric acid were calculated. Strained fruit juice and freshly prepared sugar syrup were mixed together in the proportion as per the recipes on weight basis. The prepared RTS beverages were stored up to six months and analysed for chemical composition and sensory quality attributes sensory quality attributes at 0, 30, 60, 90, 120, 150 and 180 days intervals at ambient conditions. At the end of storage, RTS with stevia 4% was found best among all in term biochemical and sensory quality. During storage period, the TSS, acidity and total sugars increased, while pH, and ascorbic acid decreased. The RTS beverage had storage stability up to six months. The developed RTS could be recommended for the large scale production at industrial level. [ABSTRACT FROM AUTHOR]

Author Affiliations: 1ICAR- National Bureau of Plant Genetic Resources, NBPGR, New Delhi (110 012), India 2College of Horticulture & Forestry, Dr. Y.S.P.H. & Forestry, Neri-Hamirpur, Himachal Pradesh (171 001), India 3Rajasthan agricultural Research Institute, Durgapura, Jaipur, Rajasthan (302 015), India 4ICAR-CIPHET, Abohar, Punjab (152 116), India

ISSN: 0976-3988

DOI: 10.23910/IJBSM/2017.8.6.3C0078

Accession Number: 132667615

Database: Academic Search Complete

Sincerely, M.

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2018-12-13 10:47:26
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Last updated:
Dec 14 '18