Standardization of Recipe for the Preparation of Wild Jamun Squash: Effect of Packaging Materials and Temperature Conditions on Nutritional Quality during Storage

Abstract

Jamun (Syzygium cumini L.) an evergreen wild fruit of utmost importance belongs to Myrtaceae family and grows throughout the Asian subcontinent, Eastern Africa, South America, Madagascar to USA.  It is an edible antidiabetic fruit rich in anthocyanins native to India and West Indies. Thus, an attempt was made to develop squash from its fruit and determine quality changes during storage. Various combinations of enzyme assisted extracted juice and sugar syrup were tried and analyzed on the basis of sensory quality attributes to standardize proper combination for squash. The recipe with 35 per cent juice and 40˚B TSS was rate best on the basis of sensory and some physico-chemical characteristics packed in glass and PET bottles and stored for six months under ambient (20-25˚C) and refrigerated temperature conditions (4-7˚C). Squash could be safely stored for a period of six months under both the ambient and refrigerated conditions with mild change in various quality characteristics. Although, the changes in the quality characteristics of the squash were slower in refrigerated storage conditions as compared to ambient conditions.  However, both packaging materials viz PET and glass bottles were found suitable with comparably less changes occurring in glass bottle under refrigerated conditions.