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Dr. Y. S. Parmar University of Horticulture & Forestry, Solan

Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, was established on 1st December, 1985 with the objective to promote education, research and extension education in the fields of Horticulture, Forestry and allied disciplines. Late Dr. Yashwant Singh Parmar, the first Chief Minister and the architect of Himachal Pradesh perceived the importance of Horticulture and Forestry to develop and improve the State economy which led to the establishment of this University. Its history lies in erstwhile Himachal Agricultural College, Solan, established in 1962 and affiliated to the Panjab University. It became one of the campuses of Agriculture Complex of Himachal Pradesh University on its formation in 1970. Consequent upon the establishment of Himachal Pradesh Krishi Vishvavidyalaya in 1978, this campus became its Horticulture Complex and finally in 1985, assumed the status of a State University, being the only University in the country engaged exclusively in teaching, research and extension in Horticulture and Forestry. The University is located at Nauni in Solan District of Himachal Pradesh, 13 km from Solan on Solan-Rajgarh Road, at an elevation of 1300 metres above mean sea level. Solan town is situated on national highway (NH-22) and is well connected by train and bus services. The University has four constituent colleges, out of which, two are located at the main campus Nauni, one for horticulture and the other for forestry, having 9 and 7 departments, respectively. The third College i.e., College of Horticulture & Forestry is located at Neri in Hamirpur District on Nadaun-Hamirpur state highway, about 6 Km from Hamirpur town and is well connected with bus service. The college offers three Undergraduate Degree Programmes i.e. BSc (Hons.) Horticulture, BSc (Hons.) Forestry and B. Tech. Biotechnology and MSc degree programme in a few subjects. The fourth college i.e. College of Horticulture and Forestry, Thunag (Mandi) is located at Thunag District Mandi. This college offer BSc (Hons.) Horticulture and BSc (Hons.) Forestry degree programme. In addition, there are five Regional Research Stations, 12 Satellite Stations and five Krishi Vigyan Kendras (KVKs) situated in different zones of the State.

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2012 - 2019222020 - 20244
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Subject: Food Technology × Start date: 1984 × Type: Thesis ×
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Now showing 1 - 9 of 26
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    ThesisItemOpen Access
    Standardization of extraction methods and preservation techniques of Hill Lemon (Citrus pseudolimon Tan.) juice
    (College of Horticulture & Forestry Dr YSP UHF, Neri, Hamirpur(H.P.), 2024-04-10) Shrey, Sumit; Chaudhary, Preeti
    The present study was conducted to standardize various hill lemon juice extraction methods its preservation and evaluate juice quality during storage. Hill lemon is rich in vitamin C, known for its antioxidant properties and immune boosting effects. The study revealed that the juice of hill lemon contains various health-related elements and valuable components such as vitamin C (40.68mg /100g), naringin (8.84 mg/100 ml), limonin (3.32 mg/100 ml), citric acid (5.01%), antioxidants activity (66.57%), phenols (3.91 mg GAE/100g) and many other bioactive compounds, which confer vascular protection, reduce inflammation, improve gastrointestinal function and health and play an important role in preventing conditions like diabetes, cancer and various neurological diseases. Various extraction methods viz., Screw type juice extractor with and without peel, crushing of fruit with and without peel and then pressing in hydraulic press for juice extraction and rosing/burr machine were used for juice extraction. Out of five juice extraction method, hill lemon juice extracted without peel using screw type juice extractor had the maximum juice yield 49.17 per cent and adjudged ‘like moderately’ on the 9-point hedonic scale. This method of juice extraction was further used for storage study prior to storage juice was pretreated with PVP @1.5 per cent for debitter and clarify juice and packed in PET and glass bottle using various preservative techniques viz., heat processing, KMS @350ppm SO2, sodium benzoate @350ppm, heat processing with addition of KMS @350ppm and heat processing with addition of sodium benzoate @350ppm and kept under ambient storage temperature for storage study. A slight decrease was recorded in various physico-chemical characteristics like cloud, titratable acidity, ascorbic acid, non-reducing sugars and antioxidant activity while parameters like sedimentation, TSS, pH, reducing sugars, total sugars, limonin, naringin and non enzymatic browning increased during the three months of storage. Out of all the preservative methods, juice stored with KMS @350 ppm and packed in glass bottles was effective in retaining better physico-chemical characteristics and scored highest in terms of sensory scores on 9 point hedonic scale during storage. This research contributes to the understanding of sustainable and efficient practices for processing and preserving hill lemon juice, potentially benefiting local industries, small-scale farmers, and consumers alike.
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    ThesisItemOpen Access
    DEVELOPMENT OF EDIBLE FLOUR AND ITS SUPPLEMENTED PRODUCTS FROM INDIAN HORSE CHESTNUT (Aesculus indica Colebr.)
    (UHF,NAUNI, 2023-07-13) JYOTI RANI; N S THAKUR
    ABSTRACT The present studies entitled, “Development of edible flour and its supplemented products from Indian horse chestnut (Aesculus indica Colebr.)” were conducted during 2020-2022 in the department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The aim of the study was to remove the saponins content from the Indian horse chestnut and utilize it for the development of its supplemented products. Indian horse chestnut contained saponins 6.50±0.04 per cent and in flour contained 13.90±0.03 per cent. Nuts after dehulling were grated in mechanical grater. This grated mass could be blanched for 4 min followed by soaking in water for 6 h at 60 oC while replacing the water in three cycles of every 2h. Same pretreated mass could further be soaked in ethanol: water solvent (30:70) mixture for 6 h at 60 oC while again replacing the water in three cycles of every 2 h. Then, further ultrasound assisted extraction could be done in the same earlier treated sample with 30 per cent ethanol in water for 15 minutes at 50±1°C and further soaking can be performed at 60 oC while replacing the solvent mixture in three cycles of 2 h. After all these sequential treatments, the mass could be dried in mechanical cabinet drier at 60 ± 2°C for 20.06 hours before it is pulverised to flour. The edible dried flour contained starch (46.04±0.33 %), total carbohydrates (53.11±0.11%), reducing sugars (3.15±0.02 %), total sugars (4.05±0.02 %), crude protein (8.65±0.18 %), fat (4.08±0.05%), crude fibre (1.96±0.01%), total phenols (490.66±0.50 mg/100g) and saponins (1.97±0.02 g/100g). The flour could be packed in ALP with moisture and oxygen absorbers for its storage under ambient temperature conditions (20- 28oC) and refrigerated storage conditions (4-7oC), however, the quality was retained better under refrigerated temperature conditions as compared to ambient. This flour can be used for further development of products like halwa premix and cookies. Both the products can be supplemented with 40 per cent edible Indian horse chestnut flour (325μm particle size for Halwa premix and 225 μm for cookies), successfully. Halwa premix packed in ALP with moisture and oxygen absorbers could be stored better under refrigerated temperature conditions (4-7oC) as compared to ambient temperature conditions (20-28 oC) for six months. Cookies packed in ALP could be stored under ambient temperature conditions (20-28 oC) for four months without changes in their quality. The cost of production of halwa premix and cookies was comparable to the cost of the similar products in the market.
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    ThesisItemOpen Access
    BIOPROCESSING OF SAND PEAR FOR VINEGAR PRODUCTION
    (UHF,NAUNI, 2023-06-19) SHUBHAM SAMKARIA; RAKESH SHARMA
    ABSTRACT The present study entitled “Bioprocessing of sand pear for vinegar production” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the year 2019-2023. Sand pear or Asian pear (Pyrus pyrifolia L.), also popularly known as “Patharnakh” in Northern India, is a rich source of nutrients and various health promoting bioactive compounds. In the present study, sand pear fruit was utilized for vinegar production. The juice extracted from sand pear fruit was used for base wine production using three different sugar sources viz. cane sugar, honey and jaggery. Various factors like inoculation rate (%), initial TSS of the must (°B), DAHP content (%) and SO2 concentration (ppm) were optimized for base wine production using RSM. Base wines prepared from sand pear juice using cane sugar (base wine 1) and honey (base wine 2) were selected for further acetification processes on the basis of physico-chemical responses and sensory scores. Both base wine 1 and base wine 2 were subjected to acetification process using mother vinegar culture and Acetobacter aceti. Various growth factors viz.; inoculation rate (%), initial alcohol (%), yeast extract (%), DAHP (%) and MgSO (%) were optimized using RSM. The study revealed that acetification process using mother vinegar culture had higher rate of acetification (g/l/d) and fermentation yield (%) of 0.88 (g/l/d) and 78.50 (%) for base wine 1 and 0.75 (g/l/d) and 77.09 (%) for base wine 2 respectively, as compared to 0.53 (g/l/d) and 68.94 (%) for base wine 1 and 0.48 (g/l/d) and 73.37 (%) for base wine 2 respectively, using Acetobacter aceti. Herbal sand pear vinegar was also developed by incorporating lime juice (5ml/100ml) and honey (5g/100ml) along with seasoning of vinegar with dried leaves of lavender (2.5g/100ml) and rosemary (2.5g/100ml) for a period of two weeks. The developed herbal vinegar had higher sensorial scores as well as higher total phenolic content of 68.17 (mg/100 ml GAE.) as compared to 49.34 (mg/100 ml GAE) in vinegar 1 (prepared from base wine 1 using mother vinegar culture) used for preparation of herbal vinegar. The acetification of base wine 1 was also done using acetator (bio-fermentor) which gave higher rate of acetification (g/l/d) and fermentation yield (%) of 1.54 (g/l/d) and 84.42 (%) respectively. The developed vinegars were also analyzed for some of the major phenolic compound present using HPLC and it was revealed that ethyl gallate, gallic acid, chlorogenic acid and caffeic acid were the predominant phenolics present in the developed sand pear vinegars, while highest phenolic content was quantified in case of herbal sand pear vinegar. The developed vinegars were also studied for their storage stability for a period of six months both under ambient and refrigerated conditions. No significant effect on the quality of vinegars was observed during the storage period irrespective of the conditions of storage.
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    ThesisItemOpen Access
    Exploring lactic acid bacteria for probiotic attributes from fermented foods in low hill region of Himachal Pradesh
    (College of Horticulture and Forestry, Dr YSP UHF, Neri, Hamirpur (H.P.), 2021-01-27) Shivani; Saini, Raj
    The present investigation entitled “Exploring lactic acid bacteria for probiotic attributes from fermented foods in low hill region of Himachal Pradesh” was carried out to isolate lactic acid bacteria (LAB) from diverse local fermented food samples that included lassi, dahi, and batter or dough of jalebi, bhature, babroo, badi and seera, as well as raw milk on deMan, Rogosa and Sharpe (MRS) agar and assess them for probiotic attributes. Thirteen out of total forty two bacterial isolates obtained from different foods, were presumed as LAB isolates on the basis of catalase test, Gram’s reaction and bacterial growth on MRS agar with bromocresol purple. They were screened initially for acid tolerance at pH 2 and pH 3. The LAB isolates showed good tolerance to pH 3 with a cell viability of 4.49±0.09 to 10.37±0.03 log cfu/ml after 180 min of incubation at 370C. Only some isolates could tolerate pH 2 for 120 min. Among the thirteen LAB isolates, seven isolates (NM2, NL1, NL2, JN1, JN2, NB2 and BS3) with good acidity tolerance (43.5 to 97.76% cell survival at pH 3 for 3 h) were further evaluated for growth at pH 9, bile tolerance, antimicrobial activity, safety assessment and functional probiotic attributes. The LAB well tolerated the alkaline conditions with high cell viability (10.06±0.05 to 11.14±0.03 log cfu/ml) at pH 9 after 8 h of incubation. The isolates showed resistance to 0.3% bile salt concentration with 39.18 to 88.36% cell survival for 8 h. The isolates variably displayed fair to good inhibition of pathogenic bacteria Bacillus cereus and Pseudomonas aeruginosa. The lactic acid produced by the LAB isolates ranged from 6.33±0.14 to 7.86±0.10 g/l at 370C after 24 h, and the maximum was observed for BS3. All isolates displayed exopolysaccharide production. Their safety assessment revealed that most LAB isolates exhibited antibiotic susceptibility to ampicillin, chloramphenicol, vancomycin, tetracycline and gentamicin; all were non-haemolytic and did not show gelatinase activity. The LAB isolates revealed high autoaggregation ability (87.47 to 90.13%), and maximum towards xylene (hydrophicity >40%) was exhibited by only one isolate BS3 (42.90%). The selected LAB were catalase negative, Gram positive cocci or coccobacilli, and differed in their biochemical characteristics. Based on the various probiotic attributes displayed by the LAB isolates, only one isolate BS3 from badi with overall good probiotic attributes was selected for 16S rRNA gene sequencing and identified as Enterococcus faecium strain BS3. The study concludes that local fermented foods are a good source of lactic acid bacteria with promising probiotic traits. However, additional tests are required to meet the safety and functionality criteria as well as the technological usefulness of the isolates in the production of probiotic foods.
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    ThesisItemOpen Access
    Preparation and evaluation of tea cider
    (YSPU, 2014) Vikas Kumar; Joshi, V.K.
    Apple (Malus domestica Borkh.) is one of the most important temperate fruit crops of the world, whereas, tea (Camellia sinensis L.) is the most important non-alcoholic beverage worldwide gaining further popularity as a “health drink”. It is consumed as morning drink by 2/3rd of world population. Black tea is a rich source of tannins, which are a group of astringent polyphenolic compounds such as flavonoids (theaflavin and thearubigin) and others derivatives of polyphenols. Cider is a low alcoholic beverage prepared and consumed all over the world. The polyphenols of tea can be utilized to improve the phenolics composition of cider by fermenting the tea leaf extracts alongwith apple juice. Present investigations were carried out to prepare tea cider. Musts prepared from different tea leaf extracts were fermented with two types of fermentation (with Saccharomyces cerevisiae var. ellipsoideus and natural fermentation). Fermentability and rate of fermentation was higher in apple tea wine having herbal tea than other tea, whereas, among the different concentrations of tea, rate of fermentation was the highest in apple tea wine having 5 g tea. On the basis of physico-chemical, antimicrobial and sensory quality characteristics, apple tea wine having 4 g CTC tea (fermented with Saccharomyces cerevisiae var ellipsoideus) was the best. A preliminary experiment prior to conducting the response surface methodology (RSM) was carried out to standardize the types of sugar sources, nitrogen sources and inocula. Apple tea wine prepared by ameliorating the apple tea must with apple juice concentrate as a sugar source, DAHP as a nitrogen source and inoculated with Saccharomyces cerevisiae var ellipsoideus was rated the best on the basis of physicochemical and sensory quality characteristics. Standardization of tea concentration, initial TSS, DAHP and sulphur dioxide concentration and inoculum size was done by applying central composite design (CCD) of RSM for preparation of apple tea wine. On the basis of physico-chemical and sensory characteristics, runs having 4 g CTC tea, 20 oB TSS, 0.2 % DAHP, 100 ppm SO2 and 5 % inoculum were rated as the best. Further, the maturation was carried out for six months with three different wood chips i.e. Quercus spp., Bombax spp. and Acacia. spp. Based on physico-chemical, antimicrobial and sensory quality characteristics, apple tea wine matured with Quercus spp. wood chips was rated the best. The 6 month matured (with different wood chips) apple tea wine was blended with different proportions of apple juice (30, 40 and 50 per cent). Tea cider prepared with 40 per cent apple juice was rated as best on the basis of physico-chemical, antimicrobial and sensory quality characteristics. Tea ciders so prepared was a good source of phenolics, proteins and amino acids have moderate alcohol content, lower caffeine content with good antioxidant properties.
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    ThesisItemOpen Access
    Storage quality of fresh mushrooms (Agaricus bisporus Lange.) as affected by various pre- and post-harvest treatments
    (YSPU, 2015) Bira, Zuberi Mohamed; Thakur, K.S.
    Studies on ‘Storage quality of fresh mushrooms (Agaricus bisporus Lange.) as affected by various preand post-harvest treatments’ were carried out in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan during 2012-13 and 2013-14. The whole programme of work was divided into three separate experiments. In Experiment I(a) and Experiment I(b) various concentrations of different plant extracts and CaCl2 were applied to standardize the best post-casing treatments for production of quality mushrooms, which were then combined with various packaging materials to standardize the complete protocol of post-casing and packaging treatments under Experiment I(c). In Experiment II plant extracts and CaCl2 were tried as post-harvest treatments, whereas in Experiment III various coating materials were tested for their effect on storage quality of fresh mushrooms. All the post-casing treatments improved yield and physico-chemical quality characteristics of mushroom at harvest as well as during storage. Carbendazim @ 0.1 per cent in combination with 0.3 per cent CaCl2 applied at post-casing stage resulted in a yield of 2.26 kg/10kg bag of substrate and it was followed by 3.0 per cent garlic extract + 0.3 per cent CaCl2 treatment which produced 2.23 kg/10 kg bag as compared to 1.56 kg/10 kg bag under the control treatment. Garlic extract and CaCl2 treatments appeared to be more effective in retaining storage quality, as evaluated on the basis of reduction in physiological loss in weight (PLW), spoilage, total plate count (TPC), enzymatic browning and polyphenol oxidase activity. It was also more effective in retention of colour, moisture, pH, total soluble solids (TSS), proteins and total phenol contents during storage, as a result of which they were rated to be of higher overall acceptability, especially when mushrooms were packed in plastic moulded cups (punnets) and stored under refrigerated conditions. Plant extracts applied as post-harvest treatments were also effective in reducing deterioration in mushroom quality during storage with 3.0 per cent garlic extract + 0.3 per cent CaCl2 outperforming other treatments. The most effective postharvest coating treatment in retaining storage quality of mushrooms was the combination of 5.0 per cent calcium caseinate + 2.5 per cent glycerol + 0.25 per cent CMC + 0.125 per cent CaCl2, whereas chitosan acetate @ 1.5 per cent, Starlight @ 45 per cent and honey @ 10 per cent concentrations were effective to a lesser extent.
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    ThesisItemOpen Access
    Investigations on patulin in apple and apple products
    (YSPU, 2014) Lakhanpal, Pooja; Joshi, V.K.
    Apple (Malus domestica L.) is one of the most important tree fruit of the world. In India, apple is a major temperate fruit crop of importance to the states of Jammu and Kashmir, Uttrakhand and Himachal Pradesh. Major apple producing regions of Himachal Pradesh are Kullu, Shimla, Kinnaur and Mandi. The apples are usually harvested over a limited period of time; therefore it is necessary to provide storage and processing of the fruits to regulate marketing and prevent crop from wastage. The shelf-life of apples is affected by a number of factors, including primary infection by post-harvest pathogens and storage conditions. Blue mold caused by Penicillium spp. is the most important post-harvest disease of apple worldwide. It is important to distinguish and reduce P. expansum rot in apple fruit. Patulin (PAT), chemically (C7H6O4) a polyketide lactone (4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-one) is a toxic secondary metabolite, a mycotoxin with carcinogenic, mutagenic and teratogenic potential mainly produced by a wide range of fungal species of the Penicillium, Aspergillus and Byssochlamys species growing on fruits, including apples. Present study was carried out to investigate patulin in apple and apple products. Patulin was detected in fresh processing grade/culled apples procured from Karsog area while in apples from Kinnaur and Rohru areas of Himachal Pradesh no patulin was detected at fresh fruit stage. During storage of apple fruits under ambient as well as refrigerated condition, increase in patulin content was recorded. However, the increase in patulin content and changes in other physico-chemical characteristics were higher under ambient condition than refrigerated condition. Processing stages of apple juice concentrate reduced patulin while TSS, titratable acidity and hydroxymethylfurfural increased in the final product. Survey of commercially available apple products showed that the apple wine, cider, vinegar, preserve and apple juice samples contained patulin while other products like apple concentrate, jam, jelly, baby food and dried rings were free from patulin. The apple fruits inoculated with Penicillium expansum and stored at refrigerated conditions with wrapping (aluminium foil) resulted in lesser changes in physico-chemical characteristics and patulin content as compared to apples stored under ambient condition without wrapping. Different physical, chemical and microbial methods have helped in reduction of patulin content. Treatment of apple juice with diatomaceous earth, pectinase, ascorbic acid and sulphur dioxide reduced patulin to no detectable level while in case of treatment with bentonite and pasteurization of apple juice reduced it by 35.16% and 29.45%. Alcoholic fermentation (cider) of apple juice successfully removed 70.67% of patulin while 77.14% reduction in patulin content took place in acetic acid fermentation (vinegar) of apple juice. The methods employed no doubt reduced the patulin content in the product, but they in themselves would not ensure complete removal of patulin rather both the methods of reduction and preventive measures are required to be used in complete harmony to achieve the objectives of patulin reduction. It is recommended that fruit damaged apparently, over- ripened or stored under ambient conditions for longer time increase the chances of infection with patulin producing fungi and thus, should be avoided for processing into various products besides their use for table purpose.
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    ThesisItemOpen Access
    Development of ecofriendly method for extraction of pectin from apple pomace and utilization of pomace as animal feed
    (YSPU, 2015) Chandel, Vinay; Vaidya, Devina
    The present study entitled “Development of ecofriendly method for extraction of pectin from apple pomace and utilization of pomace as animal feed” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the year 2013-2015. Apple pomace, a by-product of processing was investigated as an alternative source of pectin and animal feed supplement. Dried apple pomace was utilized as substrate for pectin extraction at using ecofriendly chemical extractants (citric, malic, tartaric, phosphoric and acetic acid) and ecofriendly enzymes (cellulase, hemicellulase, amylase and xylanase) and precipitating agents (ethanol, propanol, acetone, calcium chloride, aluminium chloride and copper sulphate) and resulting pectin was analyzed for yield and some quality parameters (qualitative and quantitative). The optimized method for pectin extraction consisted of treating apple pomace powder 0.10mm fraction with citric acid extractant at pH 2.5 and autoclave heating at 121°C for 15 minutes followed by two fold concentration of pectin extract and precipitation using (95%) ethanol in the ratio of 1:2 (extract: ethanol) and drying in dehumidifier led to 26.92 per cent pectin yield (dwb) of 122 jelly grade. The pectin obtained can be successfully utilized for the preparation of different value added products similar to commercial pectin. Apple pomace is a rich source of carbohydrates, fibers and other minor nutrients, feasibility of apple pomace as a 10 per cent replacement in animal feed. The pectin extraction without crude chemicals may allow the food industry to move toward environment friendly technology and sustainable production of ecofriendly products. Thus utilization of apple pomace as pectin substrate and animal feed can help in ensuring better returns to the processors, such ventures greatly contribute towards controlling environmental pollution.
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    ThesisItemOpen Access
    EVALUATION OF DRYING MODES AND PACKAGING MATERIAL FOR STORAGE OF WILD POMEGRANATE (Punica granatum L.) ARILS
    (2012) SHARMA, ANSHU; THAKUR, N.S.
    ABSTRACT The present studies entitled, “Evaluation of drying modes and packaging material for storage of wild pomegranate (Punica granatumL.) arils” were conducted during 2011-2012 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni-173230, Solan (HP). Wild pomegranate (Punica granatum L.) is the only wild fruit which has got commercial importance because of its high acidic nature. It is used as an acidulant in curries, chutneys and many other culinary preparations. It is also considered as a good source of an antioxidant because of the presence of various compounds like phenols, anthocyanins, ascorbic acid etc. in it. The freshly extracted arils of wild pomegranate fruit were pre-treated (steam blanching for 30 sec followed by sulphuring @ 0.3 per cent for 60 min) to check the browning as suggested by Thakur et al., 2010. Three drying modes like mechanical cabinet drier, solar tunnel drier and open sun were compared to dry the pretreated arils on the basis of various physico-chemical and sensory quality characteristics. The arils from the best drying mode (mechanical cabinet drier; 60 + 2oC) possessing maximum desirable sensory and physico-chemical characteristics were packed and stored in nine different packaging treatments viz., aluminium laminated pouches (ALP) polyethylene pouches (PEP), thermofoam trays (TT), ALP+5% sugar, PEP+ 5% sugar, TT+5%+ sugar, ALP+5% Salt, PEP+5% salt and TT+ 5%+ Salt for 6 months under ambient storage conditions. Although the slight changes in various physicochemical characteristics like moisture, TS, titratable acidity, pH, reducing sugars, total sugars, ascorbic acid, anthocyanins, phenols, NEB, furfural, HMF, and sensory quality characteristics of dried arils occurred during storage but the arils packed in aluminium laminated pouch containing either salt or sugar retained most of these characteristics better than other packaging treatments. So aluminium laminated pouch can be used as a packaging material for the packaging of dried arils (anardana) on commercial scale. Putting of salt or sugar sachet along with the arils inside the pouch will be an additional advantage to retain the quality of anardana .