article Open Access
Organoleptic evaluation of jam prepared from organically grown papaya cv. Arka prabhat
Journal of Pharmacognosy and Phytochemistry · 2019 · Vol. 8(6) · pp. 1312–1315
Abstract
An experiment was conducted to study the quality and shelf life of jam prepared from organically grown papaya cv. Arka prabhat. The maximum score for colour (7.76), flavour (7.40), taste (7.80) and overall acceptability (7.65) was recorded in jam prepared from fruits of plants applied with FYM 100% RDN. Overall acceptability was decreased with increase in storage period in all the treatments. The jam prepared from papaya can be stored upto 90 days under ambient conditions without any considerable loss in quality.
Food Science and Nutritional StudiesPapaya Research and ApplicationsBanana Cultivation and ResearchOrganolepticFlavourShelf lifeTasteHorticultureFood scienceMathematicsChemistryBiology
Citations
0
FWCI
0.00
field-weighted impact
References
0
Percentile
25%
vs. same field & year
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