Vol. 7, Issue 2, Part A (2025)

Chemical preservatives are widely used in the food sector to extend the shelf life of products and to ensure food safety. Chemical preservatives such as sodium and potassium salts of lactic acid, benzoic acid and sodium diacetate, among others, are manufactured artificially. The majority of the chemical preservatives is costly and may be harmful to one's health. Natural preservatives derived from fruits, herbs, spices and flavoring oils have been found to be effective in a variety of fruit beverages. In recent years, natural extracts from plants such as Emblica officinalis and Moringa oleifera have gained appeal as a preservation ingredient in food and soft drinks. As a natural preservative, we have used honey and garlic and various physiochemical properties of aonla juice have been analyzed during storage. The present study was carried out in the Fruit Technology Laboratory at the Department of Horticulture, Chaudhary Charan Singh Haryana Agricultural University, Hisar. The aonla juice preserved after pasteurization was found to be the most effective in minimizing the chemical changes in the juice during storage up to three months at room temperature. On the other hand, aonla juice preserved with garlic extract (3%) also contributed tomaintain the juice in a better condition than control.