Abstract:
A study was conducted at the postharvest laboratory of Sher-e-Bangla Agricultural
University, Sher-e-Bangla Nagar, Dhaka during March 2019 to November 2019 to
prepare jackfruit jam and jelly and also to asses the quality of these products as
influenced by different sugar concentrations with preservatives. The experiment
consisted of two factors. Factor A: Sugar Concentrations per 500g fruit; S
1
:200g
sugar; S
2
:250g sugar; S
3
:300g sugar and Factor B: Preservatives per 500g fruit; P
0
:no
preservative; P
1
:sodium benzoate
:potassium metabisulphite
S
2
P
2
was found the best in case of jam and S
3
ii
P
2
was found the best in case of jelly.
The quality parameters of S
2
P
2
viz. moisture content
viz. moisture content
