Effect of Various Chemical Additives on Storage Stability of Muskmelon Jam at Ambient Temperature

The research was carried out to standardize and investigate the effect of different chemical preservatives (potassium metabisulphite, potassium sorbate and sodium benzoate) on the storage stability of muskmelon jam. The treatments included MJ1 (Muskmelon + Sucrose + no preservatives), MJ2 (Muskmelon + Sucrose + 0.1% sodium benzoate), MJ3 (Muskmelon + Sucrose + 0.1% potassium sorbate), MJ4 (Muskmelon + Sucrose + 0.01% potassium metabislulphite), MJ5 (Muskmelon + Sucrose + 0.05% sodium benzoate + 0.05% potassium sorbate), MJ6 (Muskmelon + Sucrose + 0.05% sodium benzoate + 0.01% potassium metabisulphite), MJ7 (Muskmelon + Sucrose + 0.05% potassium sorbate + 0.01% potassium metabisulphite) and MJ8 (Muskmelon + Sucrose + 0.033% sodium benzoate + 0.01 potassium metabisulphite + 0.033% potassium sorbate ) and stored at ambient temperature (22-32˚C). The jam was studied for physicochemical attributes (TSS, pH, titratable acidity, total phenolic compounds, antioxidant activity, ascorbic acid) and organoleptic characteristics (flavor, color, texture and overall acceptability). The results revealed decrease (P 0.05) in pH, ascorbic acid, total phenolic content, antioxidant activity while increase in acidity, total soluble solids during six months storage. Decrease in score of organoleptic attributes was recorded during the storage. The results revealed that (P 0.05) the treatment Muskmelon + Sucrose + 0.033% Sodium benzoate + 0.033% Potassium sorbate + 0.01 potassium metabisulphite showed comparatively better results for physicochemical parameters as well as for organoleptic evaluation.