Effect of Hydro and Cold Room Pre-cooling on Cooling Kinetics and Post-harvest Quality of Amla

Pre-cooling is an important step in the post-harvest management of fresh produces. This study was initiated to evaluate effect hydro and cold room pre-cooling on cooling kinetics quality parameters for amla. Amla fruits were cooled using immersion method chlorinated water (200 ppm) at 3, 5, 8℃ temperatures, while Cold Room (CR) done a display-type refrigerator 6℃. Comparative showed highest rate 1.83 3℃ temperature among all treatments. In addition, represents that exhibited lowest time with maximum coefficient. Analysis Hydro Cooling (HC) temperature. HC CR 6℃ stored 6 ± 1℃ 90–95% Relative humidity 15 days. During storage analysis, process amla significantly lower weight loss, higher firmness, less ascorbic acid degradation. An insignificant observed total soluble solid titrable acidity during storage. Therefore, can be possibly used fruits, reducing contributing better postharvest qualities than cooling.