Vol. 12, Issue 8 (2023)

An experiment entitled “Studies on effect of storage on sensorial properties and spoilage of mandarin jam” was carried out during year 2020-21 at Post Harvest Technology Laboratory, Horticulture Section, College of Agriculture, Nagpur with objective to study the effect of sugar and pectin levels on physicochemical and sensorial properties of mandarin jam and to find out the suitable combinations of sugar and pectin level(s) for preparation of mandarin jam. Where sensory evaluation and microbiological count were periodically recorded from samples that had been stored for 30, 60, 90, 120, 150, and 180 days, respectively. It was discovered that as storage got better, the overall ratings for flavor and color went up. However, as storage is increased, the texture and spreading qualities decline. The highest scores on sensory qualities were obtained with the treatment combinations S3P2 and S3P1, which contained 850 g of sugar and 2 g of pectin. All treatment combinations, with the exception of S1P1 (650 g sugar in pectin control), S1P2 (650 g sugar and 2 g pectin), and S1P3 (650 g sugar and 4 g pectin), are free from microbial deterioration.