-The product. Aonla (Emblica officinalis Geartn), the king of arid fruits, popularly known as "Indian gooseberry", is a small-sized minor subtropical fruit grown widely in North India. India ranks first in the world in aonla area and production volume. It is considered to be a "wonder fruit for health" because of its unique properties. Uses. Aonla fruit is very useful in treating many diseases such as diabetes, cough, asthma, bronchitis, headache, dyspepsia, colic, flatulence, skin diseases, leprosy, jaundice, scurvy, diarrhea and cancer. Packaging. Different packaging materials such as nylon net, perforated polyethylene bags, ventilated corrugated fiber boxes, gunny bags, wooden crates, etc., can be used for prolonging the storage life of fruit. Storage. Refrigerated storage helps in enhancing the storage life of fruit. Value addition. There are numerous products such as aonla squash, candy, jam, chutney, etc., which are prepared from aonla fruit. Inclusion of these products in the diet definitely helps in improving the nutritional value of Indian meals. Discussion. The low cost of the products as well as good sensory, nutritional and shelf life qualities mean that processed aonla products are appropriate for commercialization. In order to obtain a good income from aonla, it must be sold immediately in the market; if not, to make profit, proper storage facilities should be available.Emblica officinalis / fruits / traditional uses / packaging equipment / storage / value added Emballage, stockage et valeur ajoutée de l'aonla, un fruit sous-utilisé, en Inde.Résumé -Le produit. L'aonla (Emblica officinalis Geartn.), roi des fruits des zones arides, populairement connu sous le nom de « groseille indienne », est un petit fruit subtropical mineur largement cultivé en Inde du Nord. L'Inde occupe la première place mondiale en superficie et en volume de production de ce fruit. Il est considéré comme un « fruit étonnant pour la santé » en raison de ses propriétés exceptionnelles. Utilisations. Le fruit de l'aonla est très utilisé pour soigner de nombreuses maladies comme le diabète, la toux, l'asthme, la bronchite, les maux de tête, la dyspepsie, les coliques, les flatulences, les maladies de peau, la lèpre, la jaunisse, le scorbut, la diarrhée et le cancer. Emballage. Différents matériaux d'emballage tels que filets en nylon, sacs de polyéthylène perforés, boîtes en carton ondulé ventilé, sacs de jute, caisses en bois, etc., peuvent être utilisés pour prolonger la durée de conservation des fruits. Stockage. Le stockage réfrigéré permet d'améliorer la durée de conservation des fruits. Valeur ajoutée. Un très grand nombre de produits comme le jus pressé, les bonbons, la confiture, le chutney, etc., sont préparés à partir de fruits de l'aonla. L'introduction de ces produits dans l'alimentation contribue à l'amélioration de la valeur nutritionnelle des repas indiens. Discussion. Le faible coût des produits ainsi que ses bonnes qualités sensorielles, nutritionnelles et de durée de vie font que les produits transformé...

The consumer acceptability of pummelo juice is affected badly due to the presence of bitter principles in it. Therefore in order to avoid such bitterness development, the extracted juice from pummelo was subjected to five different treatments like juice diffused into syrup (70°Brix), lye peeling of segments in boiling NaOH for 2-3 min, increasing the pH of juice, hot water treatment (50°C) prior to peeling for 20 min and without any treatment (control) for suppressing the development of bitterness in the juice. Based on biochemical analysis, diffusion of juice into syrup (70°Brix) showed better result as compared to other treatments. The maximum amount of TSS was found in juice diffused into syrup (i. e. 45, 30 and 15°Brix) along with highest TSS/acid ratio (92.21, 49.87 and 17.53). Higher amount of acidity was observed in pH adjusted samples with 4.25, 4.50 and 4.75 respectively. However, control samples showed higher amount of ascorbic acid (73.97 mg/100 ml juice) content followed by pH adjusted samples. The highest organoleptic score for taste (8.00), colour (8.83), aroma (8.66), overall acceptability (7.88) and extent of debittering (7.50) were recorded in juice diffused into syrup 70°Brix and achieved final TSS of juice at 45, 30 and 15°Brix respectively. Moreover, the above treatment (juice diffused into syrup 70°Brix) showed promising low cost and easy to adopt technique of debittering in respect of extent of debittering and maintaining sensory quality during storage of pummel juice.

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