EFFECT OF POTASSIUM SORBATE AND SODIUM BENZOATE ON THE QUALITY AND SHELF-LIFE OF STRAWBERRY JAM DURING STORAGE

As well as selection of proper preservative, determining its optimum concentration is of paramount importance for maintaining food quality during storage. The present study evaluated the effect of two preservatives, i.e. potassium sorbate and sodium benzoate on the shelf-life and quality of strawberry jam. These preservatives were applied separately and in combination with different concentrations making up to a total of 7 treatments plus a non-treated control. The experiment was laid out in a randomized complete block design. The effect was studied at 7 storage intervals starting from day 1 to day 90 after jam development. Various parameters such as ascorbic acid content, pH, total soluble solids, sugar acid ratio, amount of reducing and non-reducing sugars, texture and flavor were studied. Significant differences were observed for all the studied parameters. The combined addition of 0.05 % each potassium sorbate and sodium benzoate to the jam proved to be the best combination in terms of extending the shelf-life and improving the quality of strawberry jam during storage.