The present invention relates to A process for the preservation of amla (Emblica officinalis) and similar fruits.
Amla (Embelica officinalis) is one of the important minor fruit crops of commercial significance. Amla has been consumed traditionally in Ayurvedic and Unani systems of medicines for its therapeutic value. The fruit is a rich source of natural ascorbic acid and polyphenols. The high content of polyphenols imparts antioxidant properties. The fruit is useful for chronic dysentery, hemorrhage, diabetes, bronchitis, fever, diarrhoea, dyspepsia cough, jaundice, anemia, piles, dermatitis etc.,. The fruits have poor storage life of 7-10 days at 2°C and 85% humidity. Amla is seldom consumed as fresh owing to its high acidity and astringency principles. Amla preserve, Amla pickle, amla preserve, amla chavyanprash are the popular traditional preparations made from this fruit. The neutraceutical value of the amla has enormous potential due to the proven therapeutic and nutritional properties of the fruit. The cultivated area and production of amla fruit is increasing very fast rendering the availability of raw material for processing into value added products. The value added products from the fruit have good market potential due to the therapeutic and nutritional value of amla fruits. The short shelf life of fresh amla fruit is a constraint for processing the fruit in to preserve or candy. Therefore there is a need to develop a process for preserving fresh amla at ambient conditions. The process developed in the present invention facilitates the preservation of amla fruit at ambient conditions.
Reference may be made to Pragati, Dahiya, S. and Dhawan, S.S. 2003. Effect of drying methods on nutritional composition of dehydrated aonla fruit (Emblica officinalis Garten) during storage. Plant foods for Human Nutrition. 58(3) where in Aonla fruit
(Emblica officinalis , cv Chakaiya) was dried using 4 different methods: osmo air drying, direct sun drying, indirect solar drying and oven drying. The osmo air drying method was best for drying, resulting in better retention of nutrients such as ascorbic acid and sugars. The concentration of tannins was also lower in osmo-air dried aonla because of leaching. In osmo air dried fruits, browning was minimal. The nutrient content in osmo-air dried aonla was satisfactory after 90 days of storage. The main draw back of the process is it involves drying which is an energy intensive and the texture of the fruit is effected irreversibly.
Reference may be made to Kumar Jain, S. and Khurdiya, 2002. Studies on juice extraction of aonla (Emblica officinalis Gaertn.)CV Chakaiya, wherein the effects of different juice extraction techniques: blanching (100°C for 6 min); water addition (watenfruit ratio 1:1); crushing and pressing whole fruit or fruit segments; and centrifugal juice extraction. Blanching of fruits significantly increased juice recovery, density and tannin content, but reduced vitamin C content by 12%. Addition of water increased juice volume but diluted the juice and reduced the concentration of water soluble components. Highest contents of soluble components and vitamin C were obtained by blanching the fruits and separating the segments. The main draw back of this process is it involves crushing of the fruits and preparation of juice.
Reference may be made to Premi, B.R., Vijay Sethi, and Maini, S.B. 1999. Effect of steeping preservation on the quality of aonla (Emblica officinalis Gaertn.) fruits during storage. Journal of Food Science and Technology 36(3): 244-247 where in a process for the preservation of aonla fruits was described. Commercial production of aonla pickles and other products is limited by the high susceptibility of the fruits to formation of white
spots resulting from a complex of D-galactaric acid with various minerals which severely affect appearance and consumer acceptance. This study was undertaken to evaluate the efficacy of different chemical solutions to control the development of white specks in aonla fruits during a storage period of 90 days. Amla fruits were washed and stored at ambient temperature (11-33°C) in glass vessels containing 10% NaCl and 0.04% potassium metabisulfite was most effective in controlling the development of white spots during storage with maximum retention of nutrients. Chemical solutions containing Ca C12 in combination with NaCl and KMS or sodium benzoate accelerated development of white spots and produced fruits with mushy texture. The main draw back of this process is the storage period of the fruits is limited and also a high concentration of salt is used in the process which is not desirable.
Reference may be made to Rajpal Singh and Surinder Kumar, 1997. Effect of post harvest application of different chemicals on shelf life of aonla (Emblca officinalis) cv. Chakaiya, Haryana Journal of Horticultural Science. 26 (1/2), 16-19 where in mature fruits of aonla cv Chakaiya were stored at room temperature (18.5+5.8°C and RH 67%) after different post harvest treatments. Treatments were: Gibberellic acid (10 or 25 ppm); kinetin (100 or 150 ppm); diphenyl (0.25 or 0.50 g/box); and control (aqueous dip). Effects of the treatments on physiological loss in weight (PLW), total soluble solids (TSS), acidity and ascorbic acid content were determined every 3 days during the 24 days of storage. Kinetin (ISOppm) was found to be the most effective in reducing the PLW followed by gibberellic acid (25 ppm). Diphenyl at both concentrations was found to be effective in retaining the ascorbic acid content. TSS and acidity increased continuously
irrespective of the treatments. The main draw back of this process is the storage period obtained by this process is very less.
Reference may be made to Rajpal Singh and Surinder Kumar. 1997. Effect of different storage conditions on the shelf life of aonla (Embelica Officinalis G) cv.Chakaiya. Haryana Journal of Horticultural Science. 26(1/2); 12-15, wherein fullly mature fruits of aonla cv. Chakaiya were harvested, packed in perforated cardboard boxed using news paper as cushioning material and stored under four different storage conditions viz., room temperature, modified atmosphere storage conditions, zero energy chamber and zero energy/modified storage) for 24 days. Modified atmosphere storage alone and in combination with zero energy chamber were found to be most effective in reducing loss of ascorbic acid and physiological loss in weight. Total soluble solids and acidity increased continuously and ascorbic acid content decreased with increase in storage period irrespective of storage conditions. The main draw back of this process is the storage life attained is less.
Reference may be made to Rajpal Singh and Surinder Kumar. 1997. Studies on the effect of different storage conditions on decay loss of aonla (Emblica officinalis ) cv. Chakaiya. Haryana Journal of Horticultural Science 26(1/2) where in fully mature fruits of aonla cv. Chakaiya were harvested and packed in perforated cardboard boxes (25.5 x!9.5 x 9 cm) using news paper as cushioning material. The boxes were stored under different conditions at room temperature, in a zero energy chamber; in modified atmosphere storage (box placed in a polyethylene bag) and zero energy chamber/modified storage. Decay loss increased with increasing storage period irrespective of storage conditions. It was found that by 24th day decay loss was minimum
(26.56%) under modified atmosphere storage conditions, and was maximum (48.7%) for fruits stored in the zero energy chamber. Pathogens causing decay of aonla fruits were Aspergillus sp. Colletotrichwn sp. and Penicillium sp. The main draw back of this process is that the storage life of the fruit is limited.
Reference may be made to Premi, B.R., Sethi, V. and Saxena, D.B. 1998. Studies on identification of white specks in cured aonla (Emblica officinalis Gaertn.} fruits. Food Chemistry, 61 (1/2), wherein amla fruit segments were preserved with: dry salting of raw segments with 10% salt and 0.02% potassium metabisulfite; dry salting of steam blanched segments with 10% salt and 0.02% potassium metabisulfite; and steeping of raw segments in 10% salt and 0.04% potassium metabisulfite solution. White speck development was less in the last treatments than in the other groups. Analysis of white specks showed that the white solid matter was insoluble in water and other common organic solvents but was soluble in alkali solutions. The white matter was confirmed as mucic acid (D-galactaric acid). The process of development of the white specks was induced by addition of Ca to the brine solution. The main draw back of this process it involves the use of high concentration of salt which is not desirable.
Reference may be made to Kumar. S. and Nath. V. 1992. Storage stability of aonla fruits at ambient temperature. New Agriculturist; 3(1) 79-82, wherein the storage stability of three aonla cultivars Chakaiya, Francis and Banarasi was determined at ambient temperature. It was found that losses in fruit weight and ascorbic acid increased with increasing length as did decay. Banarasi suffered greater losses than the other 2 cv. Using a 10% physiological loss in weight as a guide to the economic shelf life of the fruit, Chakaiya and Francis can be stored for up to 9 days and Banarsi for only 6 days at
ambient temperature. The main draw back of this process is the storage life obtained by this process is very less.
Reference may be made to Ramah. S., Manimegalai .G. and Vennila. P. 1999. Studies on steeping preservation of bittergourd in acidified brine solution. Journal of Food Science and Technology, 36 (1); 78-80, where in 3 varieties of bittergourd (Small green, Long green and Co 1) were preserved at room temperature by steeping in solutions containing 2.0% salt, 0.5% acetic acid and 200 ppm of S02 or 2.0% salt, 1.0% acetic acid and 200 ppm of SO2. During the 90 days of storage , significant reductions in the levels of ascorbic acid, chlorophyll and bitter principles were noted in the steeped samples. Penetration of salt and acid reached levels >80 and 68%, respectively of total penetration which occurred steadily from the 15th day of storage. The main draw back of this process is the storage life achieved is very less.
Reference may be made to Gupta, A.K., Tomar, M.C., Singh, U.B. and Surjeet Singh. 1992. Steeping preservation of red chillies for the preparation of stuffed chilli pickle. Indian Food Packer, 46(6); 47-52, wherein Red Chillies (Capsicum annum L.) immersed in a liquid containing 10% salt, 1% acetic acid, 0.1% calcium chloride and SOOppm SO 2 were suitable for preparation of stuffed chilli pickle as they retained bright red colour and pungency after 9 months of storage. The main draw back of this process is it involves the usage of high salt concentration which is not desirable for the fruits.
Reference may be made to Ranote, P.S., Saini, S.P.S. and Bhatia, B.S. 1991. Vegetable Storage in acidified sulfited brine. Beverage & Food World, 24-26, wherein studies on steeping preservation of six vegetables, viz., tomato, peas, carrot, cauliflower, cabbage and mushrooms in acidified sulphited brine showed that they could be stored
effectively for 13 weeks at room temperature (12-35°C) in solution containing salt (5%), acetic acid (1.2%) and potassium metabisulfite (0.1%). These vegetables can be used for pickling of home cooking after leaching out salt and acid. Addition of NaHCOa (0.5%) was beneficial to eliminate the residual acetic acid flavor of curried vegetables prepared after storage for 13 weeks. The main draw back of this process is it involves the use of salt at high concentration and the acetic acid may cause undesirable flavor and leaching requires large amounts of water.
The main object of the present invention is to provide a process for the preservation of amla fruit (Emblica officinalis) and similar fruits thereof which obviates the drawbacks as detailed above.
Another object of the present invention is to provide an economic process for the preservation of fresh amla fruits.
Still another object of the present invention is to provide a process for extending the shelf life of amla fruits.
Yet another object of the present invention is to develop a process for the preservation of amla fruits free from microbial spoilage.
Accordingly the present invention provides a process for the preservation of amla (Emblica officinalis) and similar fruits, which comprises the step of:
a) selecting fruits represented by amla and Karonda having optimum maturity;
b) washing the fruits followed by dipping in an aqueous solution selected from the
group consisting of Calcium propionate at the concentration in the range of 0.01 -0.3 percent , Sodium benzoate at the concentration in the range of 0.01 - 0.3, Potassium sorbate at the concentration in the range of 0.01 - 0.3 percent, Potassium metabisulfite at the concentration in the range of 0.01 - 0.3 percent, cane sugar at the concentration in the range of 0.01 - 0.5 percent, sodium chloride
at the concentration in the range of 0.01 - 0.5 percent, citric acid at the concentration in the range of 0.01 - 0.2 percent, other food acidulant and combination thereof in order to obtain fruits immersed in dip solution; AND c) placing the fruits immersed in dip solution, obtained in step (b), in an air tight container selected from the group the group consisting of glass and food grade plastic container followed by air-tight sealing and storing at the temperature of about 25 deg C for a period ranging from 150 to 270 days.
2. The process for the preservation of amla (Emblica officinalis) and similar fruits as claimed in claim 1, wherein the preserved amla fruits obtained is useful as a raw material for the preparation of products selected from the group consisting of amla preserve, amla candy and other amla processed products.
In an embodiment of the present invention, the fruit used in Karonda fruits used in step (a) is selected from the group consisting of amla, karonda, similar fuits and combination there of.
In an embodiment of the present invention, dip solution used in step (b) is acidified with organic acid selected from the group consisting of citric acid, malic acid and tartaric at the concentration in the range of 0.01 - 0.2 percent.
In another embodiment of the present invention,dip solution used in step (b) has additives seleced from the group consisting of sodium chloride, cane sugar and beet sugar at the concentration in the range of 0.01 - 0.5
In an embodiment of the present invention, the preserved fruits is used during off season.
In an embodiment of the present invention the preserved amla fruits can be used for the preparation of amla preserve, amla candy and other amla processed products.
In another embodiment of the present invention the amla fruits can be preserved at ambient conditions with a storage life ranging from 150 to 270 days.
In still another embodiment of the present invention the amla fruits preserved by this method are free from microbial spoilage.
In still another embodiment of the present invention the amla fruits have good color and texture.
These and other objectives are achieved, according to the present invention which provides a process for the preservation of amla fruit (Emblica officinalis) and similar fruits thereof, which comprises selection of amla or similar fruits of optimum maturity, washing, dipping in an aqueous solution containing 0.01 to 0.3% Calcium propionate or 0.01% to 0.3% Sodium benzoate or 0.01 to 0.3 % Potassium sorbate or 0.01 to 0.3% Potassium metabisulfite or 0.01 to 5.0 % cane sugar or 0.01 to 5.0% sodium chloride, 0.01 to 2% citric acid or other food acidulant or a combination of any two or more of the additives mentioned, filling in an air tight container preferably made of glass or food grade plastic material, sealing and storing at ambient temperature for achieving a storage life ranging from 150 to 270 days. NOVELTY
The novelty and inventive steps of the process of the present invention is that it facilitates the preservation of amla fruits with better colour and texture which can be used for the preparation of amla preserve, amla candy, amla pickle and various other processed products. The preservation of the amla fruits is achieved by keeping the fruits in an aqueous solution containing the selected additives in a specific concentration to
achieve the desired preservation effect. The process developed in this invention is an economic method for preservation of amla at ambient conditions.
The following examples are given by way of illustration of the present invention and therefore should not be construed to limit the scope of the present invention.
EXAMPLE - 1
Fresh amla fruits (10kg) were washed in tap water to remove the surface contamination. A 10 Kg solution containing 30 grams of potassium metabisulfite, 20 grams of citric acid, and 200 grams of sodium chloride was prepared. The washed amla fruits are filled in a washed, clean container made of food grade material. The solution is added to the container till the brim and sealed airtight. The container is stored at ambient conditions. The preserved fruits are washed with water and used for the preparation of different processed products.
EXAMPLE - 2
Fresh amla fruits (10kg) were washed in tap water to remove the surface contamination. A 10 Kg solution containing 50 grams of potassium metabisulfite, 25 grams of citric acid, and 195 grams of sodium chloride was prepared. The washed amla fruits are filled in a washed, clean container made of food grade material. The solution is added to the container till the brim and sealed airtight. The container is stored at ambient conditions. The preserved fruits are washed with water and used for the preparation of different processed products.
EXAMPLE - 3
Fresh amla fruits (10kg) were washed in tap water to remove the surface contamination. A 10 Kg solution containing 30 grams of potassium metabisulfite, 20 grams of citric acid, and 200 grams of sugar was prepared. The washed amla fruits are filled in a washed, clean container made of food grade material. The solution is added to the container upto the brim and sealed airtight. The container is stored at ambient conditions. The preserved fruits are washed with water and used for the preparation of different processed products.
EXAMPLE-4
Fresh amla fruits (10kg) were washed in tap water to remove the surface contamination. A 10 Kg solution containing 45 grams of potassium metabisulfite, 25 grams of citric acid, and 210 grams of sugar was prepared. The washed amla fruits are filled in a washed, clean container made of food grade material. The solution is added to the container till the brim and sealed airtight. The container is stored at ambient conditions. The preserved fruits are washed with water and used for the preparation of different processed products.
EXAMPLE-5
Fresh karonda fruits (10kg) were washed in tap water to remove the surface contamination. A 10 Kg solution containing 20 grams of potassium metabisulfite, 10 grams of sodium benzoate and 20 grams of citric acid was prepared. The washed karonda fruits are filled in a washed, clean container made of food grade material. The solution is added to the container till the brim and sealed airtight. The container is stored
at ambient conditions. The preserved fruits are washed with water and used for the preparation of different processed products.
The main advantages of the present invention are
1. The process developed in the present invention facilitates the preservation of amla
fruits at ambient conditions for a period of 150 to 270 days.
2. The preserved amla fruits have good texture and color and free from spoilage.
3. The preserved amla fruits can be used for the preparation of various value added
products viz., amla preserve, amla candy, amla pickle etc., during the offseason.
4. The process for the preservation of amla is economical and can be used at the amla
growing regions.
5. Fresh amla has a very short shelf life of 7-10 days at ambient conditions and the fruits
are susceptible to physiological loss in weight and mold growth. The process
developed in the present invention facilitates the storage of amla fruits for 150-270
days at ambient conditions.

We claim:
1. A process for the preservation of amla (Emblica offlcinalis) and similar fruits, which
comprises the step of:
a) selecting fruits represented by amla and Karonda having optimum maturity;
b) washing the fruits followed by dipping in an aqueous solution selected from the
group consisting of Calcium propionate at the concentration in the range of 0.01 -0.3 percent , Sodium benzoate at the concentration in the range of 0.01 - 0.3, Potassium sorbate at the concentration in the range of 0.01 - 0.3 percent, Potassium metabisulfite at the concentration in the range of 0.01 - 0.3 percent, cane sugar at the concentration in the range of 0.01 - 0.5 percent, sodium chloride at the concentration in the range of 0.01 - 0.5 percent, citric acid at the concentration in the range of 0.01 - 0.2 percent, other food acidulant and combination thereof in order to obtain fruits immersed in dip solution; AND
c) placing the fruits immersed in dip solution, obtained in step (b), in an air tight
container selected from the group the group consisting of glass and food grade plastic container followed by air-tight sealing and storing at the temperature of about 25 deg C for a period ranging from 150 to 270 days.
2. The process for the preservation of amla (Emblica offlcinalis) and similar fruits as
claimed in claim 1, wherein the preserved amla fruits obtained is useful as a raw
material for the preparation of products selected from the group consisting of amla
preserve, amla candy and other amla processed products.
3. The process for the preservation of amla (Emblica offlcinalis) and similar fruits as
claimed in claims 1 and 2, wherein the fruit used in Karonda fruits used in step (a) is selected from the group consisting of amla, karonda, similar fuits and combination there of.
4 The process for the preservation of amla (Emblica offlcinalis) and similar fruits as claimed in claims 1-3, wherein where dip solution used in step (b) is acidified with
organic acid selected from the group consisting of citric acid, malic acid and tartaric at the concentration in the range of 0.01 - 0.2 percent.
5. The process for the preservation of amla (Emblica officinalis) and similar fruits as
claimed in claims 1-3, wherein where dip solution used in step (b) has additives
seleced from the group consisting of sodium chloride, cane sugar and beet sugar at
the concentration in the range of 0.01 - 0.5
6. The A process for the preservation of amla (Emblica officinalis) and similar fruits as
claimed in claims 1-5, wherein the preserved fruits is used during off-season.
7. A process for the preservation of amla (Emblica officinalis) and similar fruits
substantially as herein described in the description and exemplified in the
accompanying examples.