Preservation of Apricot Jams (Prunus armeniaca L.) Under Ambient Temperature of Cold Arid Region

Wani, Rayees Ahmad; Sheema, Sunam; Hakeem, S.A.; Baba, Jahangeer A.; Umar, I.; Pandit, A. H.; Mir, Mushtaq Ahmad; Hassan, Tanveer ul; Bhat, K. M.; Bashir, Sabiya; Nissa, Seerat un; Basu, Yusra Amin; Nazir, Insha; Qazi, Sabahat Rafique; Parray, G.A.

doi:10.20546/ijcmas.2017.608.452

Cited by 7 publications

(7 citation statements)

References 10 publications

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“…After 90 days of storage, the lowest moisture content was found in S 2 P 2 (26.01%). Similar results were also found by Hakeem et al, (2017) revealed that the moisture content of of all the treatments of apricot jam was decreased during 80 days of storage periods. In a column, means having similar letter(s) are statistically similar and those having dissimilar letter(s) differ significantly as per 0.05 level of probability.…”

Section: Combined Effect Of Different Sugar Concentrations and Preservatives On Moisture Content Of Jackfruit Jamsupporting

confidence: 88%

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A Post-Harvest Approach for Value Addition to Jackfruit Through Jam Preparation

sultana¹,

Islam²,

Monir³

et al. 2021

PLANT ARCHIVES

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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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Section: Combined Effect Of Different Sugar Concentrations and Preservatives On Moisture Content Of Jackfruit Jamsupporting

confidence: 88%

“…After 90 days of storage, the highest pH was found in S 2 P 2 (4.12). Hakeem et al, (2017) found that there was a regular decrease of pH value of all the treatments of apricot jam during 80 days of storage.…”

Section: Combined Effect Of Different Sugar Concentrations and Preservatives On Ph Of Jackfruit Jammentioning

confidence: 79%

A Post-Harvest Approach for Value Addition to Jackfruit Through Jam Preparation

sultana¹,

Islam²,

Monir³

et al. 2021

PLANT ARCHIVES

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“…anthocyanin, antioxidant properties, apple, karonda, nutritional value jelly, jam, squash, sauces, pies, syrup, tarts, and chutney, all of which are highly sought after on the global market (Wani et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Fruit is commonly preserved through pickling before it ripens. Owing to the substantial pectin content found in ripe karonda fruit, it is also utilized in the creation of jelly, jam, squash, sauces, pies, syrup, tarts, and chutney, all of which are highly sought after on the global market (Wani et al, 2013 ). When the ripe fruit is cooked, it exudes a gummy latex; however, upon cooling, it releases a vibrant red juice that turns clear, rendering it an exquisite and delicious summer beverage.…”

Section: Introductionmentioning

confidence: 99%

Exploring the nutritional and sensory potential of karonda fruit: Physicochemical properties, jam production, and quality evaluation

Rafique,

Mamoona,

Ashraf

et al. 2023

Food Science & Nutrition

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Karonda is an indigenous berry fruit known for its unique sour taste and high nutritional value. The lack of awareness portrays the fruit as undervalued and neglected, despite its vast nutritional benefits. The study aimed to explore the physicochemical properties of fresh and dried karonda fruit and its application in formulating a jam product. The physicochemical parameters, including pH, acidity, reducing sugars, moisture content, ash content, and others, were analyzed for both fresh and dried fruits. The phytochemical characteristics, such as vitamin C, antioxidant activity, total phenolic content, flavonoids, and anthocyanin content, were examined. The fruit extract was also subjected to antibacterial test using the well plate method. The fresh karonda berries have the highest levels of vitamin C, total phenolic, and anthocyanin contents, which can enhance the immune system and improve overall health. Jam formulations were created using varying proportions of karonda and apple pulp. These formulations were subsequently analyzed for their physicochemical, phytochemical, and sensory quality attributes. The results indicated that the pH, moisture content, ash content, ascorbic acid content, total phenolics, total flavonoid content, and antioxidant activity of the jams fell within the acceptable range as outlined by the Codex Alimentarius. Furthermore, the inclusion of apple pulp can enhance the taste and color of the jam while preserving its nutritional value. The sensory evaluation results revealed that T3, consisting of 50% karonda and 50% apple, followed by T4, comprising 25% karonda and 75% apple, were favored in terms of taste and color. This research offers significant insights for both the food industry and consumers, emphasizing the karonda fruit's potential as a valuable source of phytochemical compounds and its possible utilization in the creation of jams and other food products. This discovery promotes the consumption of this indigenous fruit due to its nutritional value and potential health benefits.

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“…It has long been utilized as an Ayurveda, Unani, and homeopathic medication and is extensively spread in subtropical and tropical areas (1). C. carandas has been regarded in numerous traditional medical systems as a treatment for various ailments (2). The unripe fruit is thermogenic, aphrodisiac, appetizer, and antipyretic and is beneficial for Pitta and Kapha imbalances, hyperplasia, diarrhea, anorexia, and intermittent fevers (3).…”

Section: Introductionmentioning

confidence: 99%

Identification Of Bioactive Phytochemicals By GC-MS Profiling, Phytochemical Screening, And TLC Using Methanolic Extract Of Carissa Carandas Linn Leaf

S¹

2022

Journal of Pharmaceutical Negative Results

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Background Carissa carandas (Apocynaceae) is a thorny evergreen shrub known as Karonda. It has small berry-shaped fruits, used as an additive in many pickles or spices in northern India. Objective The objective was to identify the phytochemical constituents, gas chromatography-mass spectrometry (GC-MS), and TLC screening by using a methanolic extract from the leaves of Carissa carandas. Methods and materials Leaves of C. carandas were collected, shade dried, pulverized, and extracted successively with methanol by the Soxhlet technique. The crude extracts were later exposed to phytochemical screening for secondary metabolites, thin-layer chromatography, and GC-MS analysis. Result The phytochemical screening revealed the presence of alkaloids, saponin, tannin, flavonoid, phenol, steroid, carbohydrate, glycosides, and terpenoids. TLC analysis was performed, and the Rf value was calculated. The GC-MS analysis determined the presence of 6 main phytochemical compounds in the methanolic extract of Carissa carandas leaf, showing that there were different types of high and low molecular weight compounds. Conclusion The results of the present study pave the invention of herbal medicines for several ailments by using the Carissa carandas plant, which may lead to the development of novel drugs.

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Preservation of Apricot Jams (Prunus armeniaca L.) Under Ambient Temperature of Cold Arid Region

Cited by 7 publications

References 10 publications

A Post-Harvest Approach for Value Addition to Jackfruit Through Jam Preparation

A Post-Harvest Approach for Value Addition to Jackfruit Through Jam Preparation

Exploring the nutritional and sensory potential of karonda fruit: Physicochemical properties, jam production, and quality evaluation

Identification Of Bioactive Phytochemicals By GC-MS Profiling, Phytochemical Screening, And TLC Using Methanolic Extract Of Carissa Carandas Linn Leaf

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