Journal of
Horticulture and Forestry

  • Abbreviation: J. Hortic. For.
  • Language: English
  • ISSN: 2006-9782
  • DOI: 10.5897/JHF
  • Start Year: 2009
  • Published Articles: 302

Full Length Research Paper

Physicochemical characteristics of Jamun fruit

Muhammad Shahnawaz1* and Saghir Ahmed Sheikh2
1Department of Food Technology, Karakoram International University, Gilgit Pakistan. 2Institute of Food Science and Technology, Sindh Agriculture University Tandojam, Pakistan.
Email: [email protected]

  •  Published: 31 October 2011


Jamun fruit (Syzygium Cuminii L) processing in Pakistan is uncommon or still traditional methods are used during its processing and preservation. It becomes imperative to characterize the fruit cultivars with a view to understand the properties that may affect the design to handle its processing. This study was carried out to present basic principles of physical properties of Jamun fruit in order to facilitate its handling and processing. The morphological parameters includes weight, volume, length, diameter, shape, color, firmness/softness, edible and non-edible contents, specific gravity, juice and seed contents.  Two prominent cultivars of Jamun that is, (V1) improved and (V2) indigenous were analyzed. The improved cultivar was found superior in all parameters analyzed whereas indigenous cultivar was found substandard except seed portion which was more in it. The weight, length, width and volume of V1 was determined as 9.55 g, 3.88 cm, 2.98 cm and 7.60 ml whereas V2 was determined as 6.71 g, 2.73 cm, 2.10 cm, and 5.33 ml respectively. Likewise, edible portion was 69.10% whereas non-edible portion was 30.90% in V1. In case of V2, edible portion was determined as 39.19% whereas non-edible portion was 60.81%. These few parameters indicate that V1 is comparatively better than V2. These research findings would be beneficial references for processors, post harvest practitioners and fruit exporters. 


Key words: Jamun fruit, varieties, physical and chemical properties, Sindh, Pakistan.