Abstract

• The main objective of this research is to reduce fruit losses, to supply wholesome and safe preserved fruits to utilize during the off-season and develop new value-added products. The present research placed it emphasis on preparing mixed fruits jam products (pineapple and watermelon) retaining its natural flavor, aroma and a longer shelf-life. Their characteristics such as pH, acidity, viscosity, fiber content, ash content, colour, soluble solid (°Brix) and organoleptic properties were determined. Effect of chemical preservatives, effect of concentration of sugar, effect of heating temperature on the quality of mixed fruits jam product were investigated to produce good quality products. The results so obtained would in some way be helpful or supplement the local cottage industries.