STUDIES ON IDENTIFICATION OF WHITE SPECKS IN CURED AONLA (EMBLICA-OFFICINALIS GAERTN.) FRUITS

Aonla (Emblica officinalis Gaertn.), an Indian vitamin C-rich fruit, h as great potential for pickling but the development of white specks du ring curing and pickling is a major hindrance. Studies to evaluate the effects of various pretreatments on the development of white specks w ere carried out. The extent of white specks was less in aonla fruit se gments preserved in steeping solution containing 10% salt and 0.04% KM S than in those preserved by dry, salting with 10% salt and 0.02% KMS during one month of storage. The fruits which developed white specks w ere poor in texture and brownish in colour. These white specks were is olated and extracted with water. The white specks thus obtained were p urified as white solid matter. This was insoluble in water and other c ommon organic solvents but soluble in alkali solutions. The IR and 'H NMR spectra and mp confirmed that the white solid matter isolated and purified from white specks of preserved fruits was mucic acid (D-galac taric acid). Its mineral analysis indicated the formation of some unkn own complex of this compound with calcium and potassium. (C) 1998 Publ ished by Elsevier Science Ltd. All rights reserved.