Though Palmyrah haustorium, young fruit kernel and boiled tuber are known as the important sources of nutrition and anti-oxidants to humans, these are seasonable products. To ensure the availability of these products in the international market throughout the year, they must be preserved with lengthen shelf life. When different concentrations of preservation media, chemical preservatives and different pasteurization temperatures were used at room temperature, sucrose media at isotonic level to their tissues showed better performance with 120 days shelf life at pasteurized temperature 90°C with 15 °Brix medium of Palmyrah haustorium whereas at pasteurized temperature 80°C with 10 °Brix medium in young fruit kernel. But boiled tuber sample preserved in pure 1% sodium chloride solution at both pasteurized temperature 80°C and 100°C were selected as better with respect to overall acceptability for 90 days at room temperature
