摘要：A comparative study was carried out on mixed fruit jam of (apple+pear) pulp, incorporated within the ratios 50:50 (T1), 60:40 (T2), 40:60 (T3), 100% apple (T4) and 100% pear (T5). All the jam samples were stored in sterilized glass jars and evaluated physicochemically for ascorbic acid , acidity, pH, total soluble solids, reducing sugars and non reducing sugars for an interval of 15 days during 3 months storage period. All the samples were significantly different at (p<0.05) during storage. A decrease was observed in ascorbic acid from 17.40 mg/100 g to 9.19 mg/100 g, pH 3.64 to 3.22 and non reducing sugars 46.00% to 16.69%. While increase was noted in % acidity from 0.60% to 0.78%, reducing sugars 16.55% to 47.30% and TSS 68.5 ºbrix to 71.2 ºbrix during evaluation.
