Vol. 9, Issue 1, Part B (2025)

The experiment was carried out to study different suitable pulp proportion of dragon fruit and guava as well as nutritional quality and stability of blended jam. The experiment was laid out in completely randomized design with three repetitions. The jam prepared from different blending ratio of dragon fruit and guava pulp (100:00, 90:10, 80:20,70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90, 0: 100) with addition of 50 percent sugar, 1 percent pectin by maintaining 0.6 percent acidity. The product was preserved with 200 ppm sodium benzoate. Jam were packed in 200 gm glass jar and stored at room temperature for six months. The blended jam was evaluated for physicochemical parameters up to 6 months at two-month interval of storage. The result indicate that the jam prepared by using 100% guava pulp have highest TSS, acidity, total sugars, protein and highest pH, anthocyanin and antioxidant found in jam prepared from 100% dragon fruit pulp during six months of storage. The TSS, acidity, total sugar, showed an increasing trend with increasing period of storage, while the pH, ascorbic acid, anthocyanin and antioxidant activates showed decreasing trend during storage period of six months. Shelf life of fresh dragon fruit and guava are less compare to its value-added products and it can be stored for a longer period of time without any deterioration in the quality.