Persimmon is one of the most popular fruit crops in Asian countries. It is generally categorized into two categories: astringent and non-astringent. Astringent persimmons have high levels of soluble tannins thus cannot be consumed before softening, whereas non-astringent persimmons can be eaten fresh. Though in different parts of country, the local people of the region are habituated of consuming persimmon but they are unaware of its nutritive value, health benefits and uses therefore present study was undertaken to evaluate the nutritional composition of persimmon fruit followed by its utilization in development of product. A preserved product jam was prepared using different combinations of persimmon fruit with apple and guava and its sensory characteristics were evaluated. Based on the sensory results the best acceptable persimmon jam (persimmon: apple: guava: 60: 20: 20) was evaluated for its storage stability for a period of 60 days. The results of storage stability showed that the ascorbic acidcontent decreased significantly just after 15 days of storage whereas moisture content decreased significantly from 0 day to 60 days of storage period. The acidity and total soluble solids increased significantly from 0 day to 60 days of storage period. The product was found to be acceptable for sensory characteristics after two months of storage without adversely affecting the quality of product.
Jam, persimmon, value addition
