Effect of different varieties on the quality of mango jam.
Sandeep Goyat, Kartar Singh, Vishal Gupta
Author Affiliation: Department of Horticulture, CCS Haryana Agricultural University, Hisar - 125 004, India.
Haryana Journal of Horticultural Sciences 40 : 46-49
Abstract : The studies on the preparation of jam using different recipes and cultivars of mango were carried out in Fruit Technology Laboratory of the Department of Horticulture, CCS Haryana Agricultural University, Hisar. Using uniform, disease free, mature and unriped fruit of mango were used for the preparation of jam and the quality was asses. The preserved products were stored for 3 months and analyzed for change in bio-chemical constituents and organoleptic quality at monthly interval. The jam prepared with 500 g sugar/kg pulp (T3) was not found acceptable even after one month of storage and not used for further analysis after 30, 60 and 90 days of storage. A significant increase in TSS, total and reducing sugars and decrease in ascorbic acid, non-reducing sguar and total carotenoids of mango jam was recorded during storage, irrespective of cultivars and treatments. Organoleptic quality of jam prepared with 1 kg sugar/kg pulp (T1) of cultivar 100% Totapuri pulp was found best followed by 50% Dashehari and 50% Totapuri pulp and 100% Dashehari pulp, respectively.