Effect of storage conditions on quality and shelf life of Guava Jam

Abstract

The work evaluated the storage conditions on the quality and shelf life of guava jam. The prepared jam was carefully poured in steam/ethanol sterilized jam bottles and cocked immediately the jam was allowed to cool and was left for storage. In this study of the Physical, Chemical and Microbial parameters were checked during the storage period. The storage interval was done of 0 days, 15 days, 30 days, and 45 days from the day of preparation of jam. There was significant difference in colour and aroma, texture and sweetness of samples tested. The study concludes that the guava jam was good during the storage study