Journal of Food, Agriculture and Environment

Vol 12, Issue 2,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effect of jam processing on physicochemical properties of different fruits during storage


Taha M. Rababah 1 *, Majdi Al-Mahasneh 2, Muhammad Al-u’datt 1, Khalil Ereifej 1, Isra Kilani 1, Ali Almajwal 3, Susan Brewer 4 , Wade Yang 5, Saddam Awaisheh 6

Recieved Date: 2014-01-08, Accepted Date: 2014-03-28


Five different fruits and their jams were evaluated for physicochemical properties during five months of storage. In fruits, soluble solids were lower in strawberry (8.25%) compared to apricot, cherry, fig and orange, respectively. Jam processing increased soluble solids from 67.00% in fig to 69.00% in strawberry. Soluble solid values of fruit jams showed a slight but significant increase during storage for cherry, apricot and orange. The highest firmness was found in cherry jam (1.76 N) and the lowest one in strawberry jam (0.64 N). In fruits, ∆E varied between 85.02 in apricot and 44.77 in cherry, while chroma varied between 58.50 in apricot and 31.54 in fig. ∆E value increased after processing of strawberry jams but decreased in other fruit jams, while the chroma value decreased in all fruit jams after processing and during storage. It was concluded physicochemical properties varied among fruits and their jams during storage.


Physicochemical properties, storage, fruits, jams

Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 277-280

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