A brief summary of the results of the study carried out to analyze the storage behaviour of the Spirulina incorporated Fruit jams like Apple jam, Papaya jam and Pineapple jam packed in two different packaging materials. The data on changes in chemical constituents, bacterial load and sensory attributes of Spirulina incorporated fruit jams have been summarized and concluded.

                The acceptability of Spirulina incorporated Fruit jams at level of Five percent, Ten percent, Fifteen percent and Twenty percent were evaluated for Colour, Flavour, Texture, Taste and Overall acceptability. This Spirulina incorporated jams were accepted upto the level of Fifteen percent of incorporation and was kept under refrigerated condition for storage study.

                Storage study of Fifteen percent Spirulina incorporated Fruit jams of done for a period of 90 days. Analysis for changes in chemical constituents, sensory attributes and bacterial load was done during the 0th day, 45th day and 90th day.
               
                The moisture content of the Fruit jams showed a slight decrease during the storage period. The datas concluded that there was more loss of moisture in Plastic containers (9.7%) than Glass bottle(8.5%). But still both the packaging materials proved to be good for storage.

                The Carbohydrate content of the Fruit jams showed a gradual reduction during storage in all the packaging materials. The datas of storage study also states that Carbohydrate content reduced minimally when stored in Glass bottle (2.3%) when compared with the Plastic jars (2.5%).

                A decrease in Protein content was noticed during storage. A slight reduction in Glass containers (0.06%) was noticed when compared to Plastic containers (0.11%) . But there was not much difference in protein reduction between the packaging materials.

                A negligible decrease was noted in Fat content during the storage period in both Glass bottle (0.016%) and Plastic jars (0.02%).  Thus the reduction of fat was very negligible in both the packaging materials, they were proved to be good for storage.
               
A very minimum decrease of β- Carotene was noticed in both Glass bottle (0.00013%) and Plastic jars (0.00017%).This shows that the reduction was more or less equal in both the packaging materials in minimizing β- Carotene loss.

                There were no significant differences in Fiber and Iron content of jams during storage in both the packaging materials (P1 and P2). Both the packaging materials. Glass containers (P1) and Plastic containers (P2) proved to be good for storage.

                There was a steady gradual reduction in the Ascorbic acid content of jams during storage in both the packaging materials. A minimum reduction was noted in Glass containers (1.15%) than Plastic containers(1.2%).

                An increase in Bacterial count was observed in both Glass bottle (P1) and Plastic jars (P2). The bacterial count in plastic jars (6.77x106 cfu/gm) were higher in number than in Glass Containers (4.7x106 cfu/gm).

                During storage, a decreasing trend was observed for all the sensory attributes in both Glass (P1) and Plastic containers (P2). Thus Spirulina incorporated fruit jams packed in Glass containers (P1) were good compared to that of Plastic containers (P2). The fruit jams stored in Glass containers (P1) recorded maximum scores when compared to Plastic containers (P2). The mean scores for all the sensory attributes were higher for Spirulina incorporated Pine apple jam followed by Apple jam and Papaya jam.