Studies on the Assessment of Storage Stability of Jamun Jam

Jamun fruit which is enriched in nutritive as well as medicinal value was processed into jam. To ascertain their storage stability, the jam was packed in glass, plastic and polypacks. The products were kept at room temperature and evaluated nutritionally, microbiologically and organoleptically for a period of six months to find out its storage stability. The evaluation was carried out after every 30 days. The results showed that pH and ascorbic acid values decreased along with the storage while the acidity and sugars increased. TSS was found to decrease somewhat while in some it remained constant. Microbial count was higher with proceeding months, but it was at a safe consumption level during the period. The overall acceptability of the products was also good and could be accepted within six months.