Effect of storage condition on physiochemical and sensory properties of papaya jam

Abstract

The objective of present study was to evaluate the effect of storage condition on physiochemical and sensory properties of jam prepared from ripe and unripe papaya. Jam was prepared by traditional Open Kettle method. Jams were stored at ambient condition and low temperature for 60 days. Results exhibited that moisture, TSS, pH, total sugar and phenolics content of jam gradual changed during storage. There was decrease in the moisture, pH and phenolics content during storage period. However, TSS and total sugar content increased during the 60 days of storage period. Papaya jam also exhibited changes in sensory characteristics. There was gradual decrease in taste, flavor and overall acceptability during storage. Jams stored at ambient condition exhibited more significant changes in physiochemical and sensory properties than jams stored at low temperature. Thus, suggesting that jam prepared from ripe and unripe papaya cannot be stored for long period at ambient condition. Storage not only brings about physiochemical changes but also influence sensory characteristics of papaya jam.