Plant Archives Journal home page: www.plantarchives.org The post-harvest technology is one of the most novel techniques to value addition for jam preparation in highly nutritious and demanding fruits like jackfruits in all the year round. The experiment consisted of two factors. Factor A: Sugar Concentrations per 500g fruit; S 1 :200g sugar; S 2 :250g sugar; S 3 :300g sugar and Factor B: Preservatives per 500g fruit; P 0 :no preservative; P 1 :- sodium benzoate (1.4g); P 2 :potassium metabisulphite (0.8g). All the samples were kept in pre-sterilizedglass bottles andstored at room temperature. Results obtained from statistical analysis showed that diferent sugar concentrations and preservation had signifcant efect on physico-chemical and organoleptic characteristics. After 90 days of storage, jam were found acceptable condition. Considering laboratory test, qualitative and organoleptic test, S 2 P 2 was found the best. The quality parameters of S 2 P 2 viz. moisture content (26.01%), pH (4.12), TSS (70%), TA (0.26%), vitamin C (1.68mg/100g). This suggested that 500g jackfruit pulp +250g sugar +0.8g potassium metabisulphite was the promising formulation for the preparation of good quality of jackfruit jam. Keywords: Jackfruit, Jam, Sodium benzoate, Potassium metabisulphite. A POST-HARVEST APPROACH FOR VALUE ADDITION TO JACKFRUIT THROUGH JAM PREPARATION Shamima sultanaa, Md. Nazrul Islam a *, Md. Rasal-Monira, Samar Biswasa, Humaira Binte Mustafiza, Mohaiminul Islama, and Sourav Modak a,b aDepartment of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh bAgricultural Sciences in the Tropics and Subtropics, University of Hohenheim, Germany (Date of Receiving-21-11-2020; Date of Acceptance-25-02-2021) ABSTRACT e-ISSN:2581-6063 (online), ISSN:0972-5210 Plant Archives Volume 21, No 1, 2021 pp. 678-685 DOI Url: https://doi.org/10.51470/PLANTARCHIVES.2021.v21.no1.094 INTRODUCTION Jackfruit is a dicotyledonous compound fruit of the jack tree (Artocarpus heterophyllus L.) which belongs to the family Moraceae grows in many of the tropical countries of Southeast Asia but is particularly abundant in India and Bangladesh. Jackfruit is grown in all districts of Bangladesh but the leading growing areas are high land of greater Dhaka, Savar, Bhaluca, Madhupur hilly areas of greater Syihet districts, Rangamati and Khagrachhari. It ranks next to banana and mango inacreage and production (BBS, 2017, Hossain et al., 1979). In Bangladeshjackfruit cultivation area is about 14 thousand ha with the production of 1050 tons (BBS, 2017). The jackfruit signifcantly contributes to the nutrition of the people of this country as a source of vitamins, minerals and calories (Mondal et al., 2013). Jackfruit cotyledons are fairly rich in starch and protein (Singh et al., 1991). Jackfruit contains vitamin A, vitamin C, calcium, potassium, sodium, thiamin, iron, zincand many other nutrients. The fruit is a rich source of potassium with 303 mg / 100 g of jackfruit (Swami et al., 2012; Mushumbusi 2015; Jackfruitnutrition facts). The fruit is rich in carotene, potassium and carbohydrates, moderately rich in ascorbic acid (Rahimand Quddus, 2000; Samaddar, 1985; Hossain et al., 1979). Jackfruit is also a good source of vitamin C which is an antioxidant that protects the body against free radicals, strengthens the immune system, and keeps the gums healthy (Umesh et al., 2010). When compared with other tropical fruits jackfruit contains more protein, calcium, iron, and thiamin. Jackfruits have more protein, calcium, thiamine, ribofavin and carotene than banana but less nutrition than mango (Hossain et al., 1979). In every year, a considerable amount of jackfruit, specially obtained in the glut season (June-July) goes waste due to lack of proper postharvest knowledge during harvesting, transporting and storing both in quality and quantity (Haque, 2010). Appropriate postharvest innovation for prolonging shelf life is fundamental. Also, exchange methods of utilizing jackfruits in no-seasons plays signifcant roles in lessening postharvest losses. Among them, processing is important one. It adds diversifed and attractive food items in dietary menu as well as contributes to generation of income and employment (Singh et al., 1991).Very few studies have been reported on the desirable convenience foods (Hossain et al., 2011). There is have to expand use and lessen misfortunes through appropriate processing into a variety of convenientand relatively shelf-stable and satisfactory items like jam. Preparing jackfruit into jam will assist with making the nutrients that it gives accessible consistently. Jackfruit is likewise reach in pectin, subsequently making it good for handling into jam. At present, there is a growing consumer demand for wholesome, healthy, and convenient food items. In this manner, in recent years, there is a growing market for processed fruits. There are only a few recent studies that have focused on the extending shelf life and value addition of jackfruit. Introduction of high yielding jackfruit varieties, adhering to proper harvesting and postharvest practices for example appropriate handling, transportation and storage, development of novel processing technologies, and lookingfor new applications to minimize postharvest and production losses as well as conversion of jackfruit