Effects of bio-preservatives and storage conditions on biochemical and sensory quality of dragon fruit jelly
Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka?1207, Bangladesh. Corresponding e-mail: shormin2000@gmail.com
DOI: https://doi.org/10.37855/jah.2025.v27i04.104
A study was conducted to assess the effect of bio-preservatives and storage conditions on the biochemical and sensory quality of dragon fruit jelly. The treatments used were: P0: No preservative (Control); P1: 50 mL honey; P2: 25 mL ginger; P3: 4 g cardamom; with two storage temperatures, T0: ambient temperature (25±1°C) and T1: refrigerator temperature (10±1°C). The results revealed that jelly treated with honey had the highest pH (4.89, 4.62, and 4.40), TSS (67.91, 68.63, and 69.17 °Brix), ascorbic acid content (3.47, 3.23, and 2.93 mg/100 g), and the lowest microbial growth (0.50, 0.75, and 0.96 cfux10^3) when stored in the refrigerator for 10, 20, and 30 days, respectively. However, the maximum reducing sugar (27.22, 28.35, and 29.40%) was detected in honey-treated jelly stored at ambient temperature for 10, 20, and 30 days, respectively. The honey-treated jellies were the most organoleptically accepted of the treatments. It may be concluded that honey-treated dragon fruit jelly stored in refrigerated conditions minimized loss of quality attributes while keeping improved color and quality characteristics.
