Prevalence and seasonal variation of certain microbial diseases in Kamrup and Kamrup (Metro) Districts of Assam

A study was carried out for the preparation of Anardana. Fruit of cv. Ganesh, Bhagwa and Arakta were found the 67.22, 67 and 69 arils per cent respectively. Fruits were washed with thoroughly and dried under the fan. The fruits were cut into 4 pieces with the help of stainless steel knife and juicy arils were separated. The arils obtained from different cultivars subjected to different physical and chemical treatments like blanching for 3 min. and 1% pottasium metabisulphide (KMS) will be subjected to different modes of drying i.e. Solar drying temperature ranges 32 ± 3 0C for 17 hours, Cabinet tray drying temperature ranges 55 ± 3 0C for l0 hours and Freeze drying temperature was -45 0C for 24-48 hours. Among the different method of drying with pretreatment on different cultivars, freeze drying of cv. Ganesh with 1% KMS were found to be the best method with respect to quality, colour, flavour, taste, overall acceptability and nutritional parameters.