Evaluation of stability of blackberry jams conditioned in different packaging materials

Abstract

The blackberry jam has a high potential for industrialization, in order that the fruit has a fragile structure, high perishability, and high respiratory activity. This study evaluated the stability of blackberry jams packed in glass and polypropylene at temperature (25 ± 2oC) in  light conditions and refrigerated  temperature (4oC ± 2oC) for 120 days. The physico and chemical characteristics were analyzed: water activity, soluble solids, titratable acidity, pH, total anthocyanins and the content of vitamin C. It was observed that the quality of jams was influenced by the type of packaging and the storage time, which committed the nutritional characteristics of the product. The results showed a decrease in water activity, the levels of anthocyanins and vitamin C with the time of storage, however, the glass packaging showed  better values for the maintenance of the physico-chemical characteristics jams been contribute to maintaining the shelf-life of the product.