Studies on preparation and storage of papaya (Carica papaya L.) fruit jam

Abstract

An experiment was conducted at central laboratory, Mewar University, Chittorgarh (Rajasthan) in 2025, which consisted nine treatments viz., control Tl: Pulp 45% + sugar 55% + acid 0.2%, T2: Pulp 50% + sugar 50% + acid 0.2%, T3: Pulp 55% + sugar 45% + acid 0.2%, T4: Pulp 45% + sugar 55% + acid 0.3%, T5: Pulp 50% + sugar 50% + acid 0.3%, T6: Pulp 55% + sugar 45% + acid 0.3%, T7: Pulp 45% + sugar 55% + acid 0.4%, T8: Pulp 50% + sugar 50% + acid 0.4% and T9: Pulp 55% + sugar 45% + acid 0.4% in completely randomized design (CRD). The papaya variety “Taiwan Red Laddy” was used for experiment. Results clearly showed that biochemical analysis viz., total soluble solids (TSS) highest recorded under treatments T6 (Pulp 55% + Sugar 45% + Citric Acid 0.3%) at 70.91, 71.41 and 71.61 at 0, 30 and 60 DAS, conversely, T1 (Pulp 45% + Sugar 55% + Acid 0.2%) showed the highest pH value of papaya jam (3.72, 3.52 and 3.42 at 0, 30 and 60 DAS, respectiely). In case of sensory observation viz., flavor (7.87, 7.77 and 7.47out of scale of nine) and overall acceptability (8.28, 8.08 and 7.88 out of scale of nine) of papaya jam at 0, 30 and 60 DAS, respectively were recorded under T6 (Pulp 55% + Sugar 45% + Citric Acid 0.3%).