Jamun (Syzygium cumini L.) is a wild fruit with major importance due to its antioxidant activity, anthocyanins content and exotic taste besides high medicinal value. This fruit is known for its antidiabetic properties as its seeds contain glucoside “Jamboline”. Due to its perishable nature and neutraceutical importance present studies have been conducted for the preparation of syrup. Various TSS (65 and 70 °B) and juice (25, 30, 35 and 40%) ratios have been attempted to optimize proper syrup combination. The two packaging materials i.e. glass and PET (Polyethylene terephthalate) bottles were used to pack jamun syrup prepared by the best selected combination and stored for 6 months under ambient (18-22°C) and refrigerated temperature conditions (4–7°C). Based on organoleptic and some physico-chemical characteristics, syrup prepared with 35% jamun juice, 65°B TSS and 1.50% acid was considered best among 8 different treatment combinations of juice and TSS. Jamun syrup could be stored safely for a duration of six months under both the ambient and refrigerated conditions without much difference in various quality parameters. Nevertheless, both PET and glass bottles have been considered appropriate as packaging material, with reasonably fewer changes taking place in glass bottles kept in refrigerated conditions.

Wild pomegranate (Punica granatum L.) fruits were procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The arils extracted from the fruits were dehydrated in a solar tunnel (30-45°C) drier to prepare value added product Anardana. The developed product was packed in three different packaging materials viz. gunny bags, aluminium laminated pouches (ALP) and aluminium laminated pouches with vacuum (ALPV) and stored under ambient and refrigerated temperature for a period of 12 months so as to evaluate overall effect of storage period, storage condition and packaging material. After 12 months of storage period, higher retention of various quality characteristics like TSS, titratable acidity, ascorbic acid, total sugars, anthocyanins content, sensory characteristic scores with less increase in moisture content, NEB (non-enzymatic browning),HMF (hydroxymethyl furfural) and furfural content was observed in Anardana packed in ALPV followed by ALP and gunny bags. The changes in the quality characteristics of the Anardana were slower in refrigerated storage conditions as compared to ambient conditions.

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