Value Addition to Watermelon Rind Through Jam Preparation
Volume 7, Issue 1, March 2019, Pages: 5-12
Received: Jul. 14, 2019;
Accepted: Aug. 5, 2019;
Published: Aug. 16, 2019
Views 130 Downloads 23
Mohaiminul Islam, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Md. Rasal-Monir, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Md. Belal Hossain, Department of Soil Science, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Md. Kowser Hossain, Institute of Seed Technology, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Samar Biswas, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Md. Nazrul Islam, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Follow on us
An experiment was conducted at Postharvest Laboratory, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka during February 2018 to December 2018 to add value to Watermelon rind and to study quality of watermelon rind jam as influenced by different concentration of rinds and sugar with flavors. This single factors experiment was consisted of sixteen treatments with three replications and laid out in CRD. The treatments were T1F0=50% rind+50% sugar+no flavor; T1F1=50% rind+50% sugar+strawberry flavor; T1F2=50% rind+50% sugar+pineapple flavor; T1F3=50% rind+50% sugar+vanila flavor; T2F0=80% rind+20% sugar+no flavor; T2F1=80% rind+20% sugar+strawberry flavor; T2F2=80% rind+20% sugar+pineapple flavor; T2F3=80% rind+20% sugar+vanila flavor; T3F0=60% rind+40% sugar+no flavor; T3F1=60% rind+40% sugar+strawberry flavor; T3F2=60% rind+40% sugar+pineapple flavor; T3F3=60% rind+40% sugar+vanila flavor; T4F0=40% rind+60% sugar+no flavor; T4F1=40% rind+60% sugar+strawberry flavor; T4F2=40% rind+60% sugar+pineapple flavor; T4F3=40% rind+60% sugar+vanila flavor. At first qualitative test was done for prepared jam. Then organolaptic test was done and last of all various chemical changes were determined with the storage period. T1F1 was statistically best. The chemical analysis of T1F1 jam was pH (3.80), TSS (6.00 %,), TA (2.48%), vitamin C (0.26mg/100g). This suggested that 50% rind+50% sugar and strawberry flavor was the promising formulation for the preparation of good quality of watermelon rind jam.
Watermelon, Jam, Flavor, Rind
To cite this article
Md. Belal Hossain,
Md. Kowser Hossain,
Md. Nazrul Islam,
Value Addition to Watermelon Rind Through Jam Preparation, Plant.
Vol. 7, No. 1,
2019, pp. 5-12.
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Schippers R. R. 2002. African indigenous vegetables. An over view of the cultivated species, revised version on CD ROM, Natural Resources International Limited, Aylesford, UK.
FAO, 2016: http://www. FAO STAT3.fao.org
FAO state 2005: http://www.faostat.fao.org
BBS.(2014). All crops Summary 2013-14. Year book of Agricultural Statistics of Bangladesh. Bangladesh Bureau of Statistics. Statistics Division, Ministry of Planning, Government of the Peoples Republic of Bangladesh. pp. 115-18.
Zhao P, Liu S, Zhu Z, Amanullah S, Davis AR 2013: Comparative transcriptome analysis of two contrasting watermelon genotypes during fruit development and ripening 12: 122-234.
Olempska beer, ZS, RI, Merker, MD, Ditto 2006: Food processing enzymes from recombinant organism. 45 144-58.
Del Valle V, H noz P, Guarda A. Galotto MJ 2005: Development of a cactus-mucilage edible coating (Opuntia ficus indica) and its application to extend strawberry (Fragaria ananassa) shelf-life. J. F. Che. 91 4 751–756.
El-Ghaouth (1997). Biologically-based alternatives to synthetic fungicides for the control of postharvest diseases. Journal of Industrial Microbiology and Biotechnology 19 160-162.
Kader, A 2005: Increasing food availability by reducing post-harvest losses of fresh produce. Acta Horticulture 682 2169-2175.
Lamptey, S 2010: Postharvest losses in watermelon. A Dissertation Presented to the Crop Science Department, the College of Agriculture and Consumer Sciences, University of Ghana, Legon.
Teshome, B. (2010). Effect of processing on some quality attributes of mango (Mangiferaindica) fruit leather [Electronic]. 146. Retrieved, Master of Science.
Shahjahan M. S., Shell M. A., Zaman M. A. and Sakur 1994. Optimization of harvesting maturities for major mango cultivars in Bangladesh. Bd, J. Sci. Res., 13: 209-215.