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Aonla is an excellent source of vitamins and minerals, aonla has got enormous pharmaceutical values. Consumption of fresh aonla fruits has immense benefits, but due to high acidic and astringent content in the fruits, it has very limited table value. Preparation of various value added products specially blended beverages such as RTS, nectar and squash from aonla fruit helps to overcome astringent taste and poor color and flavor. The present investigation “Influence of storage period on biochemical parameters of aonla based fortified squash” was conducted at the Horticulture Processing Laboratory, Department of Fruit Science, IGKV, Raipur (CG) during the experimental year 2021-2022 and 2022-2023. Analysis of bio-chemical parameters under 13 treatments of fortified aonla squash unveiled that the treatment T10 (25% Aonla + 73% Pomegranate + 2% Ginger) documented maximum total soluble solids content and TSS: acid ratio among all the other treatments. Further, the treatment T4 (25% Aonla + 75% Pomegranate) reported maximum pH value and minimum acidity and ascorbic acid content. However, the treatment T13 (100% Aonla) recorded maximum acidity and ascorbic acid content as well as minimum total soluble solids content, pH and TSS: acid ratio.
Sharma et al. (Sat,) studied this question.