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The guava-jamun chutney was developed and evaluated for changes in its chemical constituents and quality parameters at monthly intervals for three months storage period. Total sugars increased significantly, while anthocyanins and ascorbic acid decreased significantly in all the blended products with the advancement in storage period. The colour and appearance, flavour, texture and overall acceptability of guavajamun chutney decreased significantly with the advancement in storage duration, however, their overall scores remained above the acceptable level even after three months storage. Chutney prepared with 60 guava: 40 jamun pulp ratio was found most acceptable.

Physico-chemical Quality Changes in Guava Jamun Chutney During Storage