Development of jelly from box myrtle (Myrica nagi) and its quality evaluation during storage

Box myrtle (Myrica nagi) is a rich source of antioxidants like phenols and anthocyanins besides other quality characteristics. Therefore investigation was conducted to develop a commercial jelly and conduct its quality evaluation during storage. Different combinations of juice and sugar were tried to standardize proper combination for jelly. The jelly prepared by following the best selected recipe was packed in glass and PET jars and stored for six months under ambient and refrigerated temperature conditions. It could be safely stored for a period of six months under both the ambient and refrigerated conditions without much change in various quality characteristics. However the changes in the quality characteristics were slower in refrigerated storage conditions as compared to ambient conditions.