Evaluation of seabuckthorn and plum based jam for chemical constituents, storage and organoleptic parameters

Seabuckthorn (Hippophae rhamnoides spp. Turkestanica) is a wild, edible, vitamin rich, orange-yellow coloured berry belonging to Elaegnaceae family. This high-altitude temperate plant is distributed wildly in the Himalayan region of India like Lahaul and Spiti valley of Himachal Pradesh, Uttaranchal, Sikkim and Arunachal Pradesh. It also grows in America, Asia, Canada and Europe. The aim of this present study was to evaluate the effect of blending and storage duration on chemical constituents and sensory acceptability of seabuckthorn and plum based jam. Ripened Seabuckthorn berries were procured from Lahaul Valley. Fresh plums (Prunus domes-tica) fruit of Santa Rosa variety were purchased from the local market. Jam was prepared from pure seabuckthorn pulp and its blends with plum pulp at 25, 50,100 percent levels of replacement of seabuckthorn pulp with plum pulp. Jam samples were evaluated for various chemical and sensory attributes at different storage intervals, i.e., 0, 60 and 120 days. The ascorbic acid, TSS, acidity, total sugars, non-reducing sugars decreased with the increase in the storage period whereas pH, Brix acid ratio and reducing sugars increased. The overall acceptability scores revealed non-significant (P<0.05) effect of storage and interactions between storage and blending on the sensory quality of the jam samples. However, blending of seabuckthorn and plum pulps for the preparation of jam in 1:1 ratio improved the overall acceptability ratings of the jam over the pure seabuckthorn jam.