The study was undertaken to evaluate five varieities of aonla viz., Kanchan, Krishna, Chakaiya, GA-1 (GujaratAonla-1) and NA-7 (Narendra Aonla -7) were prepared intermediate moisture aonla shreds. Shreds were prepared by blanching of anola fruits in boiling water at 10 mins followed by cooling in cold water to separate the segments and then converted into shreds using manual shreder. The shreds were dipped in 70 ⁰Brix hot sugar solution of 85⁰C for 5min followed by soaking overnight in the same solution. The shreds after osmotic dip were drained and dried in cabinet dryer at 60⁰C and packed in polyethylene bags. The result of storage of intermediate moisture shreds for 6 months at room temperature indicated the increase in TSS (°Brix), total sugar (%), acidity (%), moisture (%) and decrease in ascorbic acid (mg/100 g), tannin (%) and overall acceptability. The result of the study revealed that variety NA-7 possesses higher TSS, total sugars and ascorbic acid and overall acceptability score. It was also found more shelf stable during 6 months storage.

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