The present investigation was carried out in the Department of Horticulture and Postharvest Technology, Institute of Agriculture, Visva-Bharati, Sriniketan, West Bengal during 2017-18. The experiment comprises of a factorial combination of different concentration of the salt solution (2%, 4% and 6%) and two drying methods (the sun and the oven drying at 60°C). The processed dried aonla products were analysed for various physicochemical and sensory qualities. The results revealed that the oven dried aonla segments pre-treated with 6% salt solution exhibited superior quality with respect to TSS (12.77oB), ascorbic acid (220.35 mg/100g), reducing sugar (6.25%), dehydration ratio (10.16), rehydration ratio (3.10), colour (6.75), taste (7.70), appearance (6.66) overall acceptability (7.04) and minimum drying time (28.50 hours). Whereas the oven dried aonla segments pre-treated with 4% salt has exhibited the highest moisture content (8%) and sugar acid ratio (2.16). Highest dried weight (57.60g) and lowest acidity (5.79%) were observed in the oven dried with no pre-treatment.
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Reshmi et al. (2018) studied this question.