Effect of steeping preservation on the quality of aonla (Emblica officinalis Gaertn.) fruits during storage

The present study was undertaken to evaluate the efficacy of different chem ical solutions to control the development of white specks (WS) is aonla fru its during a storage period of 90 days. A chemical solution containing 10% salt and 0.04% KMS was found to;be effective in controlling the development of WS during storage with maximum retention of nutrients. The chemical sol ution containing calcium chloride irrespective of chemical preservative use d, accelerated the development of WS and fruits stored in these chemical so lutions were mushy in texture. Hence, the addition of lime or calcium chlor ide may be avoided in case of steeping preservation of aonla fruit.