Aonla fruits have high nutritive values. Storage of fresh fruits as well as its products is essential to capture the emerging consumer market. With the aim of extending the postharvest life and preparation different product (Candy and Juice) by minimizing the loss of vitamin-C and optimizing organoleptic score, an experiment was conducted. Vitamin C content of aonla candy and juice were highest in whole fruits packed in aluminium foil bag after 4 and 8 months of storage. In organoleptic score (test and marketability) of candy and juice prepared after 4 and 8 months of storage, whole fruits, fruits treated with 1 % ascorbic acid or 1 % citric acid and aluminium foil bag packed frozen fruit‟s products (candy and juice) recorded maximum organoleptic score. | Effect of anti darkening treatments and packing materials on whole and sliced fruits of frozen aonla processed product cv. Gujarat Aonla-1
