The cactus pear (Opuntia ficus-indica) is a resilient, nutritious fruit suitable for sustainable food development in semi-arid regions, but faces postharvest challenges like short shelf-life. This study aimed to optimize and analyze jam made from blending cactus pear with strawberry (Fragaria). Using response surface methodology (RSM) coupled with central composite rotatable design (CCRD), the optimal processing conditions were determined as a cooking temperature of 90°C, time of 20 min, and blending ratio of 16.9%. The blended fruit jam produced at the above-mentioned optimum values of processing showed a titratable acidity (TA) of 1.9 ± 0.12% citric acid, 58.6 ± 0.72 °Brix of total soluble solids (TSS), 6.8 ± 0.51 mg/100 g citric acid of vitamin C (Vit C), and 3.2 ± 0.3 of pH value. The total plate count and yeast and molds of the final jam were recorded as 2.6 ± 0.15 (CFU)/g and < 1 (CFU)/g respectively. Shelf life qualities (titratable acidity, total soluble solids, vitamin C, total plate count and yeast and molds) of the produced jam investigated after nine months storage showed slight change. Based on the vitamin C degradation kinetics, the developed first order kinetic model with R2 = 0.99168 demonstrated superior shelf life prediction capacity for the produced jam. Hence, a better food value chain could be produced from the perishable cactus pear fruit by developing a jam.
Leul et al. (Thu,) studied this question.