Natural colour retention and anthocyanin stability of strawberry JAM

Processing of strawberry results in the loss of its natural colour pigment (anthocyanins). The purpose of this study was to develop technology for the preparation of strawberry jam with retention of natural colour and anthocyanin stability. Pulp obtained from hot pulping along with 52% sugar and 0.75% citric acid treatment retained maximum colour value, bioactive components and total antioxidant activity. this pulp was further processed into strawberry jam and was assessed for various physicochemical and phytochemical traits during storage. the study revealed that TSS, pH and acidity of the jam changed non-significantly while bioactive compounds including ascorbic acid, anthocyanins content, total phenolic and total antioxidant activity decreased significantly (p≤0.05), irrespective of storage period and packaging material. the maximum redness (a* value) and anthocyanins retention were observed in the metal can packed jam followed by plastic container. storage study showed that jam can be stored safely for 6 months with its colour and nutrient constituents intact.