Jam quality of standard plum cultivars of different growing areas

Abstract

This paper presents the results of the investigation on jam quality that was made from widespread plum cultivars in Serbia: Požegača, Čačanska rodna and Stanley. Fruits were taken from ecologically different areas of Serbia Podunavlje (Belgrade), Levač (Kragujevac), Podgorina (Valjevo) and Župa (Aleksandrovac). Picking was done at technological maturity of fruits. Two types of jam were prepared: jam without additional sugar and jam with 10% of sucrose that was applied prior to cooking in order too improve jam sweetness. Among studied factors of jam quality, growing area and sugar addition to jam expressed very significant effects on the majority of studied parameters, while the established effects of cultivars were not significant. Due to a very strong influence of growing area, the production of jam with the geographical origin can be justified. A very significant difference in the quality evaluation of the jam of the same cultivar and the growing area (with and without sugar) indicates that the consumers in Serbia more appreciate a sweet jam taste. Also, fruits of all investigated standard plum cultivars can be recommended as a quality source of raw material for the jam production.

U radu su prikazani rezultati trogodišnjih ispitivanja kvaliteta pekmeza dobijenog od plodova standardnih sorti šljive (Stenli, Čacanska rodna Pozegača) iz različitih regiona Srbije: Podunavlje (Beograd), Levač (Kragujevac), Podgorina (Valjevo) i Župa (Aleksandrovac). U godinama ispitivanja (2002-2004) utvrđena su variranja u kvalitetu pekmeza prvenstveno kao posledica ekoloških specifičnosti pojedinih regiona i dodavanja šećera, dok uticaj sorte nije iskazao statističku značajnost. Zahvaljujući dobrim tehnološkim osobinama, sve tri sorte mogu se koristiti za spravljanje kvalitetnog pekmeza.