volume 24 issue 4 (december 2004) : 283 - 285
STUDIES ON PREPARATION AND STORAGE OF ANARDANA·
1AJllndia Co-ordinated Research Project on Post-Harvest Technology of Horticultural Crops,
Mahatma Phule Krishi Vidyapeeth, Rahuri - 413 722, Ind1a
ABSTRACT
The data revealed that the moisture, acidity and ascorbic acid contents of the anardana were found to be decreased whereas, the sugars were increased during the storage period of six months at room temperature. The good quality anardana could be prepared from pomegranate var. Ganesh by adjusting the acidity at 5%.
KEYWORDS
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