Value Addition to Watermelon Rind Through Jam Preparation

Mohaiminul Islam; Md. Rasal-Monir; Md. Belal Hossain; Md. Kowser Hossain; Samar Biswas; Md. Nazrul Islam

doi:doi:10.11648/j.plant.20190701.12

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Value Addition to Watermelon Rind Through Jam Preparation

Mohaiminul Islam, Md. Rasal-Monir, Md. Belal Hossain, Md. Kowser Hossain, Samar Biswas, Md. Nazrul Islam

Published in Plant (Volume 7, Issue 1)

Received: 14 July 2019 Accepted: 5 August 2019 Published: 16 August 2019

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Abstract

An experiment was conducted at Postharvest Laboratory, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka during February 2018 to December 2018 to add value to Watermelon rind and to study quality of watermelon rind jam as influenced by different concentration of rinds and sugar with flavors. This single factors experiment was consisted of sixteen treatments with three replications and laid out in CRD. The treatments were T₁F₀=50% rind+50% sugar+no flavor; T₁F₁=50% rind+50% sugar+strawberry flavor; T₁F₂=50% rind+50% sugar+pineapple flavor; T₁F₃=50% rind+50% sugar+vanila flavor; T₂F₀=80% rind+20% sugar+no flavor; T₂F₁=80% rind+20% sugar+strawberry flavor; T₂F₂=80% rind+20% sugar+pineapple flavor; T₂F₃=80% rind+20% sugar+vanila flavor; T₃F₀=60% rind+40% sugar+no flavor; T₃F₁=60% rind+40% sugar+strawberry flavor; T₃F₂=60% rind+40% sugar+pineapple flavor; T₃F₃=60% rind+40% sugar+vanila flavor; T₄F₀=40% rind+60% sugar+no flavor; T₄F₁=40% rind+60% sugar+strawberry flavor; T₄F₂=40% rind+60% sugar+pineapple flavor; T₄F₃=40% rind+60% sugar+vanila flavor. At first qualitative test was done for prepared jam. Then organolaptic test was done and last of all various chemical changes were determined with the storage period. T₁F₁ was statistically best. The chemical analysis of T₁F₁ jam was pH (3.80), TSS (6.00 %,), TA (2.48%), vitamin C (0.26mg/100g). This suggested that 50% rind+50% sugar and strawberry flavor was the promising formulation for the preparation of good quality of watermelon rind jam.

Published in	Plant (Volume 7, Issue 1)
DOI	10.11648/j.plant.20190701.12
Page(s)	5-12
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Watermelon, Jam, Flavor, Rind

References

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[2]	FAO, 2016: http://www. FAO STAT3.fao.org
[3]	FAO state 2005: http://www.faostat.fao.org
[4]	BBS.(2014). All crops Summary 2013-14. Year book of Agricultural Statistics of Bangladesh. Bangladesh Bureau of Statistics. Statistics Division, Ministry of Planning, Government of the Peoples Republic of Bangladesh. pp. 115-18.
[5]	Zhao P, Liu S, Zhu Z, Amanullah S, Davis AR 2013: Comparative transcriptome analysis of two contrasting watermelon genotypes during fruit development and ripening 12: 122-234.
[6]	Olempska beer, ZS, RI, Merker, MD, Ditto 2006: Food processing enzymes from recombinant organism. 45 144-58.
[7]	Del Valle V, H noz P, Guarda A. Galotto MJ 2005: Development of a cactus-mucilage edible coating (Opuntia ficus indica) and its application to extend strawberry (Fragaria ananassa) shelf-life. J. F. Che. 91 4 751–756.
[8]	El-Ghaouth (1997). Biologically-based alternatives to synthetic fungicides for the control of postharvest diseases. Journal of Industrial Microbiology and Biotechnology 19 160-162.
[9]	Kader, A 2005: Increasing food availability by reducing post-harvest losses of fresh produce. Acta Horticulture 682 2169-2175.
[10]	Lamptey, S 2010: Postharvest losses in watermelon. A Dissertation Presented to the Crop Science Department, the College of Agriculture and Consumer Sciences, University of Ghana, Legon.
[11]	Teshome, B. (2010). Effect of processing on some quality attributes of mango (Mangiferaindica) fruit leather [Electronic]. 146. Retrieved, Master of Science.
[12]	Shahjahan M. S., Shell M. A., Zaman M. A. and Sakur 1994. Optimization of harvesting maturities for major mango cultivars in Bangladesh. Bd, J. Sci. Res., 13: 209-215.

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APA Style

Mohaiminul Islam, Md. Rasal-Monir, Md. Belal Hossain, Md. Kowser Hossain, Samar Biswas, et al. (2019). Value Addition to Watermelon Rind Through Jam Preparation. Plant, 7(1), 5-12. https://doi.org/10.11648/j.plant.20190701.12

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ACS Style

Mohaiminul Islam; Md. Rasal-Monir; Md. Belal Hossain; Md. Kowser Hossain; Samar Biswas, et al. Value Addition to Watermelon Rind Through Jam Preparation. Plant. 2019, 7(1), 5-12. doi: 10.11648/j.plant.20190701.12

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AMA Style

Mohaiminul Islam, Md. Rasal-Monir, Md. Belal Hossain, Md. Kowser Hossain, Samar Biswas, et al. Value Addition to Watermelon Rind Through Jam Preparation. Plant. 2019;7(1):5-12. doi: 10.11648/j.plant.20190701.12

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@article{10.11648/j.plant.20190701.12,
  author = {Mohaiminul Islam and Md. Rasal-Monir and Md. Belal Hossain and Md. Kowser Hossain and Samar Biswas and Md. Nazrul Islam},
  title = {Value Addition to Watermelon Rind Through Jam Preparation},
  journal = {Plant},
  volume = {7},
  number = {1},
  pages = {5-12},
  doi = {10.11648/j.plant.20190701.12},
  url = {https://doi.org/10.11648/j.plant.20190701.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.plant.20190701.12},
  abstract = {An experiment was conducted at Postharvest Laboratory, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka during February 2018 to December 2018 to add value to Watermelon rind and to study quality of watermelon rind jam as influenced by different concentration of rinds and sugar with flavors. This single factors experiment was consisted of sixteen treatments with three replications and laid out in CRD. The treatments were T1F0=50% rind+50% sugar+no flavor; T1F1=50% rind+50% sugar+strawberry flavor; T1F2=50% rind+50% sugar+pineapple flavor; T1F3=50% rind+50% sugar+vanila flavor; T2F0=80% rind+20% sugar+no flavor; T2F1=80% rind+20% sugar+strawberry flavor; T2F2=80% rind+20% sugar+pineapple flavor; T2F3=80% rind+20% sugar+vanila flavor; T3F0=60% rind+40% sugar+no flavor; T3F1=60% rind+40% sugar+strawberry flavor; T3F2=60% rind+40% sugar+pineapple flavor; T3F3=60% rind+40% sugar+vanila flavor; T4F0=40% rind+60% sugar+no flavor; T4F1=40% rind+60% sugar+strawberry flavor; T4F2=40% rind+60% sugar+pineapple flavor; T4F3=40% rind+60% sugar+vanila flavor. At first qualitative test was done for prepared jam. Then organolaptic test was done and last of all various chemical changes were determined with the storage period. T1F1 was statistically best. The chemical analysis of T1F1 jam was pH (3.80), TSS (6.00 %,), TA (2.48%), vitamin C (0.26mg/100g). This suggested that 50% rind+50% sugar and strawberry flavor was the promising formulation for the preparation of good quality of watermelon rind jam.},
 year = {2019}
}

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TY  - JOUR
T1  - Value Addition to Watermelon Rind Through Jam Preparation
AU  - Mohaiminul Islam
AU  - Md. Rasal-Monir
AU  - Md. Belal Hossain
AU  - Md. Kowser Hossain
AU  - Samar Biswas
AU  - Md. Nazrul Islam
Y1  - 2019/08/16
PY  - 2019
N1  - https://doi.org/10.11648/j.plant.20190701.12
DO  - 10.11648/j.plant.20190701.12
T2  - Plant
JF  - Plant
JO  - Plant
SP  - 5
EP  - 12
PB  - Science Publishing Group
SN  - 2331-0677
UR  - https://doi.org/10.11648/j.plant.20190701.12
AB  - An experiment was conducted at Postharvest Laboratory, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka during February 2018 to December 2018 to add value to Watermelon rind and to study quality of watermelon rind jam as influenced by different concentration of rinds and sugar with flavors. This single factors experiment was consisted of sixteen treatments with three replications and laid out in CRD. The treatments were T1F0=50% rind+50% sugar+no flavor; T1F1=50% rind+50% sugar+strawberry flavor; T1F2=50% rind+50% sugar+pineapple flavor; T1F3=50% rind+50% sugar+vanila flavor; T2F0=80% rind+20% sugar+no flavor; T2F1=80% rind+20% sugar+strawberry flavor; T2F2=80% rind+20% sugar+pineapple flavor; T2F3=80% rind+20% sugar+vanila flavor; T3F0=60% rind+40% sugar+no flavor; T3F1=60% rind+40% sugar+strawberry flavor; T3F2=60% rind+40% sugar+pineapple flavor; T3F3=60% rind+40% sugar+vanila flavor; T4F0=40% rind+60% sugar+no flavor; T4F1=40% rind+60% sugar+strawberry flavor; T4F2=40% rind+60% sugar+pineapple flavor; T4F3=40% rind+60% sugar+vanila flavor. At first qualitative test was done for prepared jam. Then organolaptic test was done and last of all various chemical changes were determined with the storage period. T1F1 was statistically best. The chemical analysis of T1F1 jam was pH (3.80), TSS (6.00 %,), TA (2.48%), vitamin C (0.26mg/100g). This suggested that 50% rind+50% sugar and strawberry flavor was the promising formulation for the preparation of good quality of watermelon rind jam.
VL  - 7
IS  - 1
ER  -

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Author Information

Mohaiminul Islam

Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Md. Rasal-Monir

Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Md. Belal Hossain

Department of Soil Science, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Md. Kowser Hossain

Institute of Seed Technology, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Samar Biswas

Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh
Md. Nazrul Islam

Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh

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Plain Text BibTeX RIS

APA Style

Mohaiminul Islam, Md. Rasal-Monir, Md. Belal Hossain, Md. Kowser Hossain, Samar Biswas, et al. (2019). Value Addition to Watermelon Rind Through Jam Preparation. Plant, 7(1), 5-12. https://doi.org/10.11648/j.plant.20190701.12

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ACS Style

Mohaiminul Islam; Md. Rasal-Monir; Md. Belal Hossain; Md. Kowser Hossain; Samar Biswas, et al. Value Addition to Watermelon Rind Through Jam Preparation. Plant. 2019, 7(1), 5-12. doi: 10.11648/j.plant.20190701.12

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AMA Style

Mohaiminul Islam, Md. Rasal-Monir, Md. Belal Hossain, Md. Kowser Hossain, Samar Biswas, et al. Value Addition to Watermelon Rind Through Jam Preparation. Plant. 2019;7(1):5-12. doi: 10.11648/j.plant.20190701.12

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@article{10.11648/j.plant.20190701.12,
  author = {Mohaiminul Islam and Md. Rasal-Monir and Md. Belal Hossain and Md. Kowser Hossain and Samar Biswas and Md. Nazrul Islam},
  title = {Value Addition to Watermelon Rind Through Jam Preparation},
  journal = {Plant},
  volume = {7},
  number = {1},
  pages = {5-12},
  doi = {10.11648/j.plant.20190701.12},
  url = {https://doi.org/10.11648/j.plant.20190701.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.plant.20190701.12},
  abstract = {An experiment was conducted at Postharvest Laboratory, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka during February 2018 to December 2018 to add value to Watermelon rind and to study quality of watermelon rind jam as influenced by different concentration of rinds and sugar with flavors. This single factors experiment was consisted of sixteen treatments with three replications and laid out in CRD. The treatments were T1F0=50% rind+50% sugar+no flavor; T1F1=50% rind+50% sugar+strawberry flavor; T1F2=50% rind+50% sugar+pineapple flavor; T1F3=50% rind+50% sugar+vanila flavor; T2F0=80% rind+20% sugar+no flavor; T2F1=80% rind+20% sugar+strawberry flavor; T2F2=80% rind+20% sugar+pineapple flavor; T2F3=80% rind+20% sugar+vanila flavor; T3F0=60% rind+40% sugar+no flavor; T3F1=60% rind+40% sugar+strawberry flavor; T3F2=60% rind+40% sugar+pineapple flavor; T3F3=60% rind+40% sugar+vanila flavor; T4F0=40% rind+60% sugar+no flavor; T4F1=40% rind+60% sugar+strawberry flavor; T4F2=40% rind+60% sugar+pineapple flavor; T4F3=40% rind+60% sugar+vanila flavor. At first qualitative test was done for prepared jam. Then organolaptic test was done and last of all various chemical changes were determined with the storage period. T1F1 was statistically best. The chemical analysis of T1F1 jam was pH (3.80), TSS (6.00 %,), TA (2.48%), vitamin C (0.26mg/100g). This suggested that 50% rind+50% sugar and strawberry flavor was the promising formulation for the preparation of good quality of watermelon rind jam.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Value Addition to Watermelon Rind Through Jam Preparation
AU  - Mohaiminul Islam
AU  - Md. Rasal-Monir
AU  - Md. Belal Hossain
AU  - Md. Kowser Hossain
AU  - Samar Biswas
AU  - Md. Nazrul Islam
Y1  - 2019/08/16
PY  - 2019
N1  - https://doi.org/10.11648/j.plant.20190701.12
DO  - 10.11648/j.plant.20190701.12
T2  - Plant
JF  - Plant
JO  - Plant
SP  - 5
EP  - 12
PB  - Science Publishing Group
SN  - 2331-0677
UR  - https://doi.org/10.11648/j.plant.20190701.12
AB  - An experiment was conducted at Postharvest Laboratory, Department of Horticulture, Sher-e-Bangla Agricultural University, Dhaka during February 2018 to December 2018 to add value to Watermelon rind and to study quality of watermelon rind jam as influenced by different concentration of rinds and sugar with flavors. This single factors experiment was consisted of sixteen treatments with three replications and laid out in CRD. The treatments were T1F0=50% rind+50% sugar+no flavor; T1F1=50% rind+50% sugar+strawberry flavor; T1F2=50% rind+50% sugar+pineapple flavor; T1F3=50% rind+50% sugar+vanila flavor; T2F0=80% rind+20% sugar+no flavor; T2F1=80% rind+20% sugar+strawberry flavor; T2F2=80% rind+20% sugar+pineapple flavor; T2F3=80% rind+20% sugar+vanila flavor; T3F0=60% rind+40% sugar+no flavor; T3F1=60% rind+40% sugar+strawberry flavor; T3F2=60% rind+40% sugar+pineapple flavor; T3F3=60% rind+40% sugar+vanila flavor; T4F0=40% rind+60% sugar+no flavor; T4F1=40% rind+60% sugar+strawberry flavor; T4F2=40% rind+60% sugar+pineapple flavor; T4F3=40% rind+60% sugar+vanila flavor. At first qualitative test was done for prepared jam. Then organolaptic test was done and last of all various chemical changes were determined with the storage period. T1F1 was statistically best. The chemical analysis of T1F1 jam was pH (3.80), TSS (6.00 %,), TA (2.48%), vitamin C (0.26mg/100g). This suggested that 50% rind+50% sugar and strawberry flavor was the promising formulation for the preparation of good quality of watermelon rind jam.
VL  - 7
IS  - 1
ER  -

Copy | Download