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The aim of study was to identify factors could affect the quality of product of Trung tâm Công nghệ Sau Thu hoạch, Khoa Nông nghiệp Thủy sản, Trường Đại học Trà Vinh Sinh viên lớp DA14CNTP, Trường Đại học Trà Vinh Ngày nhận bài: 04/7/2018; Ngày nhận kết quả bình duyệt: 08/8/2018; Ngày chấp nhận đăng: 24/10/2018 Email: nphung@tvu.edu.vn Postharvest Technology Centre, Faculty of Agriculture and Aquaculture, Tra Vinh University Student of DA14CNTP, Tra Vinh University Received date: 04 July 2018 ; Revised date: 08 August 2018; Accepted date: 24 October 2018 jam from soursop. The factors were investigated with three replications, each with four levels, as including: added flesh compared to juice/ water solution (30%; 35%; 40%; 45%), soluble solid concentration of juice (40; 45; 50; 55Bx), added pectin quantity (0,8%; 0,9%; 1,0%; 1,1%). The results showed that, when added to flesh fruit at a rate of 40%, produced a high sensory value with bright colors, corresponding to L *, a *, b * values is 31.95; 0.96 and 1.65 when measured with standard light source D65. The concentration of citric acid 0.2% and a sugar concentration of 50%, the product has the highest sensory value in terms of color, odor, taste and texture. Ratio of pectin 1.0% brought stable andsmooth structure.

INITIALLY STUDY ON THE FACTORS EVOLVING TO QUALITY OF SOURSOP JAM (Annona muricata L.)