The process developed in the present invention facilitates the preservation of amla fruits at ambient conditions for a period of 150 to 270 days. The preserved amla fruits have good texture and color and free from spoilage. The preserved amla fruits can be used for the preparation of various value added products viz., amla preserve, amla candy, amla pickle etc., during the off season. The process for the preservation of amla is economical and can be used at the amla growing regions. Fresh amla has a very short shelf life of 7-10 days at ambient conditions and the fruits are susceptible to physiological loss in weight and mold growth. The process developed in the present invention facilitates the economical storage of amla fruits at ambient conditions and the preserved fruits can be further used for preparation of value added products.
