Pak. J. Biochem. Mol. Biol.

2012; 45(1): 23-25

Development of strawberry jam and its quality evaluation during storage

Rehman Ullah Khan, Shamsur Rehman Afridi, Muhammad Ilyas, Muhammad Sohail* and Hamida Abid
Food Technology Centre, PCSIR Labs Complex, Jamrud Road, Peshawar, Pakistan

Abstract: The present study was conducted to develop a strawberry jam and to evaluate its quality parameters during storage. The
research work was carried out at Food Technology Centre of PCSIR Labs Complex Peshawar. Fresh, healthy and mature fruits were
sorted, washed and pieces were made with the help of stainless steel knife and dipped in 0.2 % citric acid solution to avoid browning. The
fruit pieces were cooked into the open steel kettle and cooked till the required brix (68ºbrix). Fruit jam was allowed to cool and stored in
sterilized glass jars for sixty days. The physicochemical analysis such as TSS, pH, acidity (%), sugar acid ratio, reducing sugar and non
reducing sugar were studied at an interval of 15 days for a total period of sixty days. The Strawberry jam was also organoleptically
evaluated by a panel of 10 experienced judges using Nine Point Hedonic Scale. Results showed that the values of TSS (obrix), acidity (%),
pH, sugar acid ratio and non reducing sugar (%) significantly decreased from 66.5, 0.68, 3.20, 97.79, 28.11 to 68.6, 0.86, 2.91, 80 and
25.24 respectively during sixty days of storage while reducing sugar increased from 42.58 to 45.32 %. The organoleptic evaluation shows
that the values of colour, taste and overall acceptability also decreased from 9.0 to 7.0, 7.1 and 7.0 respectively during storage. From the
overall results it is concluded that the prepared strawberry jam is of good quality and has maximum consumer acceptance.

Keywords: Strawberry jam, quality evaluation, storage, TSS, sugar acid ratio.
Received: June 06, 2011 Accepted: October 10, 2011
*Author for Correspondence: [email protected]

INTRODUCTION to growers as well as to fruit processing industries

which will improve the economy of Pakistan.
Strawberry (Fragaria ananassa) is a herbaceous
perennial member of the family "Rosaceae", which MATERIALS AND METHODS
is grown in many countries of the world, but it is
cultivated extensively in USA, Japan, Mexico, Italy Collection of sample
and Lebanon The fruit is firm, red fleshed and Fresh, mature and healthy strawberry fruits
sweet. More than 50% of the sucrose in strawberries were purchased from the fruit market of Peshawar
is glucose. The fruit contains mostly citric acid and and transported in corrugated soft board cartons to
some malic acid. The red colour of the fruit is due to the Food Technology Centre, PCSIR Labs Complex
an anthocyanin pigment. Many volatile esters Peshawar. After washing and sorting the fruit pieces
responsible for the flavor of the fruit are present in were made with the help of stainless steel knife and
it1. The strawberry fruit is gaining wide range of dipped in 0.2 % citric acid solution already prepared
popularity in Pakistan and mostly imported from to avoid browning.
western countries. It is known as non-climatic fruit Preparation of jam
of frequent human consumption. In Pakistan its Jam was prepared according to the formula and
cultivation is gradually increased due to its bright method of Awan and Rehman (1999)5. The jam
scope in future for the farmers as the fruit can return samples were cooked into the open steel kettle. The
maximum economic benefit to the farmers2. mixture was cooked till the required brix (68ºbrix).
Nutritionally, strawberry contains low calorie Fruit jam was allowed to cool and packed in
carbohydrate and a potential source of vitamin C, sterilized glass jars.
fibers and provides more vitamin C than oranges. Physicochemical analysis
The Vitamin C in strawberry is (64.0mg), water The physicochemical analysis of the jam such
(91.75g), protein (0.61g), fat (0.37g), carbohydrate as pH, total soluble solids, acidity (%), sugar acid
(7.02g), fibre (2.3g), calcium (14.0mg), potassium ratio, reducing sugar and non reducing sugar were
(166.0 mg/160g) and vitamin-A 27IU3. Jam made carried out using the recommended methods of
form different types of fruits are a popular food AOAC (2000)6. The jam samples were also
items among the local population. It is usually organoleptically evaluated for colour, taste and
prepared from cooked fruit or vegetable, sugars, overall acceptability by a panel of 10 experienced
citric acid and pectin4. judges using Nine Point Hedonic Scale as described
Being a soft textured fruit a little fluctuation in by Larmond (1977)7.
a temperature results in spoilage and wastage of RESULTS AND DISCUSSION
fruit. Due to lack of other preservation facilities to
preserve the product in raw form, this study has The data on physico chemical analysis and
been initiated to utilize the very perishable fruit in organoleptic characteristics is shown in table 1.
the form of jam. This will offer high income return Results showed that initially the TSS content of the
jam was 66.5 which gradually increased to 68.8
 Quality evaluation of strawberry jam during storage

during 60 days of storage. These results are in the fruit in jam converted to glucose and fructose
accordance with Tremazi (1967)8 who reported that during the storage.
total soluble solids increased in canned Pakistani The analysis of our data showed that storage
peaches on storage. Ehsan et al. (2002)9 and Ehsan period had a significant effect on color, taste and
et al. (2003)10 reported the increase in TSS of overall acceptability of the strawberry jam. The
watermelon and lemon Jam from 68.6 to 68.9 and values of the colour, taste and overall acceptability
grape fruit apple marmalade from 70.0 to 70.8 after decreased significantly from 9.0 to 7.0, 7.1 and 7.0
60 days. respectively.
CONCLUSION
The results pertaining to the titratable acidity
revealed that acidity increased from 0.68 to 0.86 % The findings of this study show that the product
during storage. Ehsan et al. (2002)9 Torezan (2002) is of good quality and has maximum consumer
also reported increase in acidity during storage of acceptance. Therefore strawberry fruit can be
jam. Table shows that the pH values of the jam utilized and preserved in the form of jam. So that
decreased from 3.20 to 2.91 during storage. These the growers can get maximum benefits of theirs
results are in agreement with (Ayub et al., 2010)2 produce.
who reported decreasing trend in pH of all jams.
The values of sugar acid ratio decreased from REFERENCES
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Table 1: Physicochemical and organoleptic characteristics of strawberry jam during storage.

Storage intervals (Days)

Parameters Means
Initial 15 30 45 60
TSS 66.5 67.1 67.8 68.4 68.8 67.72
Acidity (%) 0.68 0.70 0.75 0.81 0.86 0.76
pH 3.20 3.12 3.04 2.96 2.91 3.04
Sugar acid ratio 97.79 95.85 90.40 84.44 80.00 89.69
Reducing sugar 42.58 43.86 44.12 44.67 45.32 44.12
Non reducing sugar 28.11 27.63 27.18 26.45 25.14 26.90
Color 9.0 8.4 8.0 7.4 7.0 7.96
Taste 9.0 8.5 8.2 7.6 7.1 8.06
Overall acceptability 9.0 8.2 7.5 7.2 7.0 7.78
Khan et al.

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