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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 3747-3753
DOI: https://doi.org/10.20546/ijcmas.2017.608.452


Preservation of Apricot Jams (Prunus armeniaca L.) Under Ambient Temperature of Cold Arid Region
R.A. Wani1*, Sunam Sheema2, S.A. Hakeem1, Jahangeer A. Baba1, Umar I.1 , A.H. Pandit3, M.A. Mir3, Tanveer-ul-Hassan4, K.M. Bhat3, Sabiya Bashir1, Seerat-u-Nissa1, Yusra Amin Basu1, Insha Nazir6, Sabahat Rafique Qazi6 and G.A. Parray5
1Dry Land Agriculture Research Station, Budgam, SKUAST-K Kashmir, J & K, India
2Department of Integrated Child Development Scheme, Jammu and Kashmir, J & K, India 3Division of Fruit Science, SKUAST-Kashmir, J & K, India 4Department of Agriculture, Jammu and Kashmir, J & K, India 5High Altitude Rice Research Station, Khudwani, SKUAST-K Kashmir, J & K, India 6Kashmir University Hazratbal Srinagar
*Corresponding author
Abstract:

Apricot (Prunus armeniaca L.), a member of Rosaceae family, is a stone fruit with an enlarged mesocarp of the ovary wall being the edible part. Storage conditions are very important factor for jam quality. Apricot is a climacteric fruit with a very short storage life due in part to a high respiration rate and a rapid ripening process. Thus in order to reduce post-harvest losses, numerous techniques and processes for fruit conservation into jam, jelly, marmalade, as well as nectar has been developed. The objective of this study was to monitor the physico-chemical stability and sensorial profile of apricot jam during storage for 80days.The studies were based on variations of sugar and to find out the best treatment for maximum storage period. The experiment comprised of 5 levels of addition of sugar and data obtained was analyzed by completely randomized design. Results obtained from study showed that Treatment 3 (1000g pulp + 1000g sugar) possessed an ideal value of total soluble solids (TSS), pH, acidity, moisture, ascorbic acid, and overall acceptability at 0, 20, 40 and 80 days of storage. These seven parameters show that the quality of Apricot Jam obtained by incorporating 1000 g of sugar was of good texture and quality. Based on the experimental study it was concluded that among all the treatments, treatment 2 was the best with regard to physical, chemical and sensory parameters of jam.


Keywords: Apricot jams, Sugar concentrations, Preservation, Shelf life, Ambient temperature
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How to cite this article:

Wani, R.A., Sunam Sheema, S.A. Hakeem, Jahangeer A. Baba, A.R. Malik, I. Umar, Ashaq H. Pandit, M. Amin Mir, Tanveer-ul-Hassan, Sabiya Bashir, Seerat-u-Nissa and Parray, G.A. 2017. Preservation of Apricot Jams (Prunus armeniaca L.) Under Ambient Temperature of Cold Arid Region.Int.J.Curr.Microbiol.App.Sci. 6(8): 3747-3753. doi: https://doi.org/10.20546/ijcmas.2017.608.452