Vol. 12, Issue 9 (2023)

Author(s):
Mohini S Sirsat, Dr. Ekta P Ningot, PS Deshmukh and Swati H Khapre

Abstract:
An experiment entitled “Studies on physicochemical properties 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 properties of mandarin jam and to find out the suitable combinations of sugar and pectin level(s) for preparation of mandarin jam. The experiment was set up using a Factorial Completely Randomized Design (FCRD), with two factors: factor A being the amount of sugar in the mandarin jam (650 g, 750 g, 850 g, 950 g, 1050 g, and 1 150 g), and factor B being the amount of pectin in the jam (P1, P2, and P3). There were 18 treatment combinations in total, and the experiment was replicated three times. Mandarin jam's physicochemical analysis was observed and recorded on a regular basis at intervals of 30 days. the finding it was observed that, there was gradual increase in TSS, pH, dry matter, titrable acidity, reducing sugars, total sugars content of mandarin jam. Whereas moisture, ascorbic acid and non-reducing sugars content of mandarin jam found to decreased with advancement of storage period.