Effect of varieties and storage on the quality parameters of nectarine (Prunus persica)-based intermediate moisture food (IMF) products
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Date
2022-03
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Abstract
Fruits play an important role in maintaining a healthy life. Nectarine is a hybrid fruit of peach and plum, wherein efforts were
made to develop intermediate moisture food products (jam and jelly) from nectarine varieties (May Fire, Snow Queen, and Sil
ver King). The study aimed to determine the effect of storage on the nutritional (TSS, pH, acidity, ascorbic acid, and sugars) and
sensory parameters (color, taste, flavor, texture, and overall acceptability) of jam and jelly at different storage intervals. Storage
had a nonsignificant effect on the total soluble solids, with reported mean values of 69.670 Brix, while the pH content of jam
varied significantly from 2.90-2.20 during 6 months of storage. The values for acidity and total sugars increased (P≤0.05) signifi
cantly from 1.92-2.03 percent and 57.04 to 56.93 percent, respectively. However, the ascorbic acid content decreased signifi
cantly from 4.64 - 1.66 mg/100 g. In the case of jelly, the total soluble solids and pH decreased from 67.78 – 67.440 Brix and
2.70 – 2.48, respectively, during storage for 6 months at ambient temperature. The ascorbic acid content decreased from 4.56
2.10 mg/100 g. Among cultivars, there was a nonsignificant difference in the nutritional parameters of jam, but in the case of
jelly, different cultivars had a significant effect on TSS, pH, and ascorbic acid content. Organoleptically, the nectarine jam was
rated as ‘liked very much’, while the jelly ‘liked slightly’, with good storage acceptance up to 6 months. Being nectarine as a
superfood can be explored to develop speciality food products for vulnerable sections of society.