Palmyrah palm (Borassus flabellifer L) produces inflorescence which secrets a sap upon tapping
is called neera. In India, palmyrah palm is grown in many states like Andhra Pradesh, Gujarat,
Tamil Nadu, Odisha, West Bengal, Bihar, Karnataka, and Maharashtra on large scale. Many
challenges are faced by the tappers while tapping neera. The present method of tapping
is not scientific. It is highly unhygienic and cross contamination with insects, bacteria
and yeast occurs during tapping of neera and fermentation starts quickly after tapping.
The fermented product is called toddy which is highly injurious to health. Keeping the
problems and challenges of neera tapping and preservation without severe heating, the
research investigation entitled “Hygienic collection and preservation of neera from
palmyrah palm” has been taken. Application of anti fermenting solution (AFS) of 1500 ppm
SO 2 and 0.2% citric acid on the sliced portion followed by collection of neera directly into a
polyethylene lined double walled tin container containing 300 g crushed ice and 0.5% lime
powder was found effective. The neera was then preserved by thermosonication (35 kHz for 15
and 20 minutes + Pasteurization at 65℃ for 10 minutes). The preserved neera was successfully
stored at 2-3℃ for 60 days with stable sensorial quality and without any fermentation.