Effect of Post Harvest Treatments on Quality and Shelf life of Aonla Cultivars

Freshly harvested mature fruits of aonla (Emblica officinalis Gaertn) cultivars namely NA-7, NA-10, Chakaiya and a wild aonla were dipped in GA3 100 mg L?1, 200 mg L?1, 300 mg L?1, MH 100 mg L?1, 200 mg L?1, 300 mg L?1 and CaCl2 10 g L?1 20 g L?1, 30 g L?1 solutions. Fruits were surface dried, packed in nylon net bags and kept in room temperature (15.5±4?C) and RH 62.7%. Among the different post harvest treatments, it was found that GA3 200 mg L?1 was best in reducing the physiological loss. No pathological loss was observed in all the treatments upto 14 days of storage. The maximum TSS content was recorded with GA3 treatment. GA3 300 mg L?1 treatment gave better retention of ascorbic acid and malic acid during the storage of aonla.