Author(s):

Sandeep Kumar, Rakesh Gehlot, Rekha, Ritu Sindhu and Tanu Malik

Abstract: Jam prepared from guava-papaya blends was analyzed for changes in chemical constituents and overall acceptability at monthly interval for three months storage period. Total sugars, reducing sugars and browning increased, while ascorbic acid, total carotenoids and total phenols decreased significantly in jam during storage. Jam prepared with 40 guava:60 papaya pulp ratio was most acceptable. The overall acceptability of jam decreased significantly during three months storage.

DOI: 10.22271/phyto.2020.v9.i3u.11484

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