Shivani Sonika Banyal Anita Kumari Sujata Pandit Sharma Y. S. Dhaliwal


Fruits play an important role in maintaining a healthy life. Nectarine is a hybrid fruit of peach and plum, wherein efforts were made to develop intermediate moisture food products (jam and jelly) from nectarine varieties (May Fire, Snow Queen, and Silver King). The study aimed to determine the effect of storage on the nutritional (TSS, pH, acidity, ascorbic acid, and sugars) and sensory parameters (color, taste, flavor, texture, and overall acceptability) of jam and jelly at different storage intervals. Storage had a nonsignificant effect on the total soluble solids, with reported mean values of 69.670 Brix, while the pH content of jam varied significantly from 2.90-2.20 during 6 months of storage. The values for acidity and total sugars increased (P≤0.05) significantly from 1.92-2.03 percent and 57.04 to 56.93 percent, respectively. However, the ascorbic acid content decreased significantly from 4.64 - 1.66 mg/100 g. In the case of jelly, the total soluble solids and pH decreased from 67.78 – 67.440 Brix and 2.70 – 2.48, respectively, during storage for 6 months at ambient temperature. The ascorbic acid content decreased from 4.56-2.10 mg/100 g. Among cultivars, there was a nonsignificant difference in the nutritional parameters of jam, but in the case of jelly, different cultivars had a significant effect on TSS, pH, and ascorbic acid content. Organoleptically, the nectarine jam was rated as ‘liked very much’, while the jelly ‘liked slightly’, with good storage acceptance up to 6 months. Being nectarine as a superfood can be explored to develop speciality food products for vulnerable sections of society.


Download data is not yet available.


Metrics Loading ...




Intermediate moisture foods, Nectarine cultivars, Nutritional profiling, Sensory evaluation, Shelf life

AOAC (2000) Official Methods of Analysis. 17th Edition, The Association of Official Analytical Chemists, Gaithersburg, MD, USA. Methods 925.10, 65.17, 974.24, 992.16
Banaś, A., Korus, A. & Korus, J. (2018). Texture, color, and sensory features of low-sugar gooseberry jams enriched with plant ingredients with prohealth properties. Journal of Food Quality (1):1-12. https://doi.org/10.1155/2018/1646894
Pereira, Catiara Fernandes, Maykon Jhuly Martins de Paiva., Eduardo Sousa dos Anjos., Raimundo Ferreira Costa & Caroline Roberta Freitas Pires. 2020. Development and sensory evaluation of extra jelly, light and diet of cerradocashew with pepper addition. International Journal of Development Research. 10 (07), 37880-37886. https://doi.org/10.37118/ijdr.19017.07.2020
Dhiman, A. K., Babu, N. G., Attri, S. & Ramachandran, P. (2018). Preparation of pumpkin pulp and effect of different preservation methods on chemical and sensory properties during storage. Journal of Pharmacognosy and Phytochemistry, 4, 943-49.
Global Health Report. (2021). Global Nutrition Report; The state of global nutrition. Retrieved from https://globalnutritionreport.org/reports/2021-global-nutrition-report/
Garg S., Ghosh P., Rana S.S. & Pradhan R.C. (2019). Preparation and quality evaluation of nutritionally enriched jam made frombBlends of Indian blackberry and other fruits. International Journal of Fruit Science. 19 (1), 29–44. https://doi.org/10.10 80/15538362.2018.1536872
Ghosh, S. P. 2010. Deciduous fruit production in India. FAO corporate document repository.
Kannan, S. & Thirumaran, A. S. (2004). Studies on the storage life of jamun fruit products. Journal of Food Science and Technology. 41(2), 186-188.
Kanwal, N., Randhawa, M. A. & Iqbal, Z. (2017). Influence of processing methods and storage on physico-chemical and antioxidant properties of guava jam. International Food Research Journal, 24(5).
Kumari, A. & Dhaliwal, Y. S. (2017). A Study on nutritional composition and value addition of crab apple (Malus baccata). American Journal of Food Science and Technology, 5(1), 19-22.
Kumari, A. & Sandal, A. (2011). Quality evaluation of products prepared from local mango. Indian Journal of Agricultural Biochemistry, 24(2), 131-135.
Kumari, A., Dhaliwal, Y. S., Sandal, A., & Badyal, J. (2013). Quality evaluation of Cydonia oblonga (Quince) fruit and its value added products. Indian Journal of Agricultural Biochemistry, 26(1), 61-65.
Kumari, A., Dhaliwal, Y. S., Sandal, A. & Pandit, S. (2018). Nutritional composition and quality evaluation of products prepared from wild peach (Prunus persica). International Journal of Food and Nutritional Sciences, 7(4), 52.
Larmond, E. (1977). Laboratory methods for sensory evaluation of foods. Canada Department of Agriculture Publications. 1637. Food Research Institute, Ottawa, 73.
LeBlanc, B. W., Eggleston, G., Sammataro, D., Cornett, C., Dufault, R., Deeby, T. & St. Cyr, E. (2009). Formation of hydroxymethylfurfural in domestic high-fructose corn syrup and its toxicity to the honey bee (Apis mellifera). Journal of Agricultural and Food Chemistry, 57(16), 7369-7376.
Rana, M. S., Yeasmin, F., Khan, M. J. & Riad, M. H. (2021). Evaluation of quality characteristics and storage stability of mixed fruit jam. Food Research, 5(1), 225-231.
Ranganna, S. (2017). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education.
Rubio-Arraez, S., Capella, J. V., Castelló, M. L. & Ortolá, M. D. (2016). Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners. Journal of Food Science and Technology, 53(10), 3642–3650. https://doi.org/10.1007/s13197-016-2319-4
Saravana, K., Dodara, R. K., Goyal, R. K. & Sharma R. K. (2004). Studies on the storage behavior of papaya jam. Haryana Journal of Horticulture
Science, 33(3-4), 218-220.
Satkar, K., Jayashree, A. & Muralidharan (2012). Value added products from coconut: Coconut for health & wealth. Indian Coconut Journal, 54(8), 24- 28.
Shivani, Dhaliwal, Y.S. & Kumari, A. (2021). Comparative analysis of physio-chemical parameters and effect of different juice extraction techniques on the pulp yield of nectarine cultivars. Gujarat Agricultural University Research Journal, 2, 119-123.
Singh, S., Singh, A. K. & Kumar, A. (2005). Studies on preparation and storage of bael/blended bael (Aegle marmelos) fruit jam. Haryana Journal of Horticulture Science. 34(3-4), 261-262.
Sortino, G., Farina, V. & Inglese P. (2013). Effect of passive atmosphere and chemical treatment on fresh cut of white-flesh peach cultivar ‘Settembrina di Bivona’. Acta Horticulture. 1084, 765–770.
UNICEF (2018). Levels and trends in child malnutrition. eSocial Sciences. Retrieved from https://www.unicef.org/press-releases/2018-global-nutrition-report-reveals-malnutrition-unacceptably-high-and-affects
World Health Organization (2021). Malnutrition. Cited on 20 February 2022. https://www.who.int/news-room/fact-sheets/detail/malnutrition
Citation Format
How to Cite
Shivani, Banyal, S. ., Kumari, A., Sharma, S. P. ., & Dhaliwal, Y. S. (2022). Effect of varieties and storage on the quality parameters of nectarine (Prunus persica)-based intermediate moisture food (IMF) products. Journal of Applied and Natural Science, 14(1), 216–224. https://doi.org/10.31018/jans.v14i1.3299
More Citation Formats:
Research Articles