eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2016-09-25 13 3 1703 1707 10.13005/bbra/2320 16176 article Rashmi Bhardwaj 1 Rakesh Gehlot 2 Diwakar Mishra 1 Dairy Technology Section, SRS, ICAR-NDRI, Bangalore-560030. CFST, CCS Haryana Agricultural University, Hisar, Haryana. Jam is a fruit based spread commonly consumed with bread or chapati. In this study, jam was prepared from various blends of guava and jamun and was further analyzed for changes in their chemical constituents and overall acceptability at an interval of one month for three months storage. Storage studies showed an increase in total and reducing sugars, while a decrease was observed in ascorbic acid, anthocyanins and total phenols in all the blends during storage. Jam containing guava and jamun in ratio of 40:60 was most acceptable in its sensory acceptability score among all the blends. https://www.biotech-asia.org/vol13no3/study-of-the-effect-of-storage-on-chemical-constituents-of-guava-jamun-jam/ Guava; jamun; blends; jam; chemical constituents; overall acceptability; storage