Abstract
Ber is nutrient dense but highly perishable underutilized fruit. No processed product of ber fruit is available in Pakistan at present which leads to high postharvest losses. The objective of this study was product diversification for which jam was prepared from four different ber varieties, namely Dil Bahar (T1 ), Dehli White (T2 ), Alu Bukhara (T3 ) and Suffan (T4 ). The jam samples were prepared using a standard formula during 2023, and the samples were stored in sterilized glass jars. The samples were then analyzed periodically for their physicochemical attributes, such as pH, TSS, acid content, vitamin C, and organoleptic evaluation, to compare the quality changes of jam for a period of six months. The experiment followed a CRD with factorial arrangements, and the data obtained was analyzed statistically to determine the significance level among the different varieties. During storage, all the treatments showed significant variability at a level of p<0.05. The results showed decrease in the pH of jam samples from 3.84-3.76 and ascorbic acid content decreased from 56.13 to 50.06 mg/100g during storage. On the other hand, there was an increase in TSS from 69.92 to 70.20 °Brix, and acidity from 0.63 to 0.68%. The sensory evaluation depicted decline in the acceptance scores of the jams during storage, which could be attributed to changes in its physicochemical properties. Based on the physicochemical and sensorial attributes, the ber jam made from fruits pulp of Dehli White was ranked the best, followed by the Alu Bakhara and Suffan varieties. These results will be useful in the selection of appropriate ber varieties for jam production, thereby ensuring its quality and acceptance by consumers. The value added products of ber will add diversification to existing product list and thus reduce postharvest losses to increase farmer income.