Abstract

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 4 (1000 g pulp + 1150 g sugar) possessed an ideal value of total soluble solids (TSS), pH, acidity, moisture, ascorbic acid, iron, and overall acceptability at 0, 20, 40 and 80 days of storage. These seven parameters show that the quality of Karonda jam obtained by incorporating 1150 g of sugar was of good texture and quality. Based on the experimental study it was concluded that among all the treatments, treatment 4 was the best with regard to physical, chemical and sensory parameters of jam.

Key words: Karonda jams, sugar concentrations, preservation, shelf life.