Quality and Shelf Life of Aonla (Emblica officinalis Gaertn.) Juice Stored at Divergent Temperature Regimes
Saji Gomez, Khuridiya DS and Prasad Patil
2025/06/27
DOI: 10.5281/zenodo.15756516
ABSTRACT
Aonla is renowned for its exceptional nutritional and therapeutic properties, rich in ascorbic acid and polyphenols. Its vitamin C content often exceeds 500 mg100g-1 making it ten times higher than that of oranges. It is highly perishable and cannot be stored beyond a week at ambient temperature. In this study, juice was extracted from fresh and stored aonla fruits using a rack and cloth press, followed by heat processing at 90°C for 1 minute and subsequently pasteurized at 75-80°C for 20 minutes. The processed juice bottles were stored at ambient temperature (18-28°C, 70 % RH), zero energy cool chamber (15-18°C, 90 % RH) and cold store (5-7°C and 80-85% RH). The juice recovery was 67 % from fresh fruits and 62 % from stored fruits. Shelf-life studies revealed that juice held at ambient temperature remained marketable up to four months, whereas the juice stored in a cool chamber and cold store had shelf life beyond six months with better quality retention. The TSS and ascorbic acid declined gradually, whereas acidity, tannins, reducing, total sugars and non-enzymatic browning in aonla juice increased during storage.
AUTHOR AFFILIATIONS
1 Department of Postharvest Management, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala, India-680656
2 Division of Post-Harvest Technology, Indian Agricultural Research Institute, New Delhi, India-11001
CITATION
Gomez S, Khuridiya DS and Prasad P (2025) Quality and Shelf Life of Aonla (Emblica officinalis Gaertn.) Juice Stored at Divergent Temperature Regimes. Environmental Science Archives 4(1): 381-388.
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