Impact of Sugar, Sugar Candy, Jaggery and Honey Levels on Physico-chemical Changes of Bourbon Rose Petal Jam at Ambient Storage

An experiment was carried out at Post Harvest Laboratory, Department of Horticulture, Maharana Pratap University of Agriculture and Technology, Udaipur-313001, Rajasthan to analyze the physico-chemical changes during storage at ambient conditions. The bourbon rose petal jam ingredient combinations were studied at monthly intervals up to 90 days at ambient storage for physico-chemical parameters. Quality changes exhibited increasing trends for total soluble solids, acidity, total sugars, reducing sugars, NEB and a* value whereas declined trends were recorded for ascorbic acid, pH, non-reducing sugars, total anthocyanins, total phenolics content, L* and b* value throughout storage period. The bourbon rose petal jam treatment combination T3 - rose petal + sugar (1:1.25w/w) recorded higher level of total soluble solids (75 0B), pH (5.04), total sugars (63.34%), non-reducing sugars (55.10%) with minimum increase in percent titratable acidity (0.10% to 0.19%) and considerably retarded loss of total antocyanins and phenolics content throughout 90 days storage duration. However, reducing sugars (47.69%) was found higher in T6 - rose petal + honey (1:1.25w/w) and ascorbic acid content (13.47 mg 100 g-1) in treatment T2 - rose petal + sugar (1:1w/w) at 90 days of ambient storage. Considering the chemical constituents mentioned above, treatment combination T3 - rose petal + sugar (1:1.25w/w) was found best over rest of the treatments during storage.