Abstract
The post-harvest technology is one of the most novel techniques to value addition for jam preparation in highly nutritious and demanding fruits like jackfruits in all the year round. The experiment consisted of two factors. Factor A: Sugar Concentrations per 500g fruit; S1 :200g sugar; S2 :250g sugar; S3 :300g sugar and Factor B: Preservatives per 500g fruit; P0 :no preservative; P1 :- sodium benzoate (1.4g); P2 :potassium metabisulphite (0.8g). All the samples were kept in pre-sterilizedglass bottles andstored at room temperature. Results obtained from statistical analysis showed that different sugar concentrations and preservation had significant effect on physico-chemical and organoleptic characteristics. After 90 days of storage, jam were found acceptable condition. Considering laboratory test, qualitative and organoleptic test, S2 P2 was found the best. The quality parameters of S2 P2 viz. moisture content (26.01%), pH (4.12), TSS (70%), TA (0.26%), vitamin C (1.68mg/100g). This suggested that 500g jackfruit pulp +250g sugar +0.8g potassium metabisulphite was the promising formulation for the preparation of good quality of jackfruit jam.
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