National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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