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Jam production is of interest for the food industry because it allows for the use of healthy fruits during the harvest season that are otherwise unusable, adding value to the raw material, increases the shelf life of these agricultural products, making fruit-derived bioactive compounds available all year round. Furthermore, the food industry has invested in the development of fruit-based products, which not only provide nutrition but aid in the prevention and control of diseases without compromising their acceptance. This advancement is attributable to implemented technology and improved ingredients, such as the development of diet and light products (Derivi & Mendez, 2001; Granada et al., 2005).

Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams