Biochemical Changes in the Cell Wall of Oil Palm Fruit Mesocarp (Elaeis guineensis Jacq) During Development and Post-harvest Storage

The physico-chemical changes in jamun (Syzygium cuminii Rom) fruit products like, ready-to-serve-beverage (RTS), squash, syrup and jam during storage were studied. Total soluble solids (TSS) and reducing sugars increased whereas the total sugars and acidity decreased slightly. The total phenolics (tannins) decreased throughout the storage period. The anthocyanin rapidly degraded during 6 months of storage. The maximum retention of anthocyanin was in jam followed by syrup, squash and RTS beverage. The jamun products stored in colourless glass bottles were accepted even after 6 months of storage at ambient conditions. The appearance, colour, flavour, texture, taste and overall acceptability were found to be good.