Development of Dragon Fruits Based Jam and their Quality Evaluation

The herbaceous perennial climbing cactus known as dragon fruit (Hylocereus spp.), belonging to the family Cactaceae, thrives in dry, tropical or sub-tropical climates with annual rainfall ranging between 20–50 inches. Despite its significant nutritional and medicinal value, this superfruit remains underutilized due to the absence of standardized processing and preservation techniques. This study aimed to develop and standardize processing technologies to preserve dragon fruit and promote its consumption in processed forms, thereby ensuring its availability throughout the year. Comprehensive physicochemical analyses revealed that dragon fruit is rich in essential nutrients, antioxidants, and minerals. However, its high perishability poses a major challenge. Various processed products, including jam, jelly, and ready-to-serve (RTS) beverages, were prepared using dragon fruit. Natural sweeteners such as honey and sugar were used in the preparation of jams and jellies, while stevia was employed as a sweetener in RTS beverages. The products were evaluated for physicochemical, microbiological, and sensory properties over a storage period of 180 days, with observations taken at 30-day intervals (30, 60, 90, 120, 150, and 180 days). Storage was conducted under both ambient room temperature and low temperature conditions (5°C). Results indicated that the nutritional quality of all products remained stable, with minimal nutrient losses observed under both temperature conditions. Microbiological analyses confirmed that the jam and jelly remained safe for consumption throughout the 180-day period under both storage conditions. The RTS beverage remained microbiologically safe for up to 60 days at both temperatures and up to 120 days under low-temperature storage. Sensory evaluations by panelists indicated high acceptability, with ratings ranging from "liked very much" to "liked moderately," even after 120 days of storage. Standardized protocols for processing, storage time, and storage conditions were successfully developed, ensuring product stability and safety. Shelf-life studies concluded that the processed products remained stable for up to six months with minimal nutrient degradation. This research underscores the potential of the underutilized dragon fruit in enhancing dietary diversity and promoting nutritional security through value addition and preservation