Nature and prevention of spoilage in amla preserves.

'Amla' (Phyllanthus emblica L.) preserve holds a commendable place
as a general tonic in the Dnani and Ayurvedic system of medicine. Large
quantities of the preserve are consumed. During storage, the preserve usually
undergoes gaseous fermentation causing spoilage and emitting undesirable
odours. The taste of the fruit alters and the fruit starts disintegrating. The
present study reveals that the initial bacterial contamination of the fruit is
eventually superseded by yeast and mould in the final product. Addition
of mild doses of sulphur dioxide and sodium benzoate at 0.01% level help
to check the spoilage.