STUDIES ON MINIMAL PROCESSING OF JACKFRUIT (Artocarpus heterophyllus L.)
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Date
2016-06
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University of Horticultural Sciences, Bagalkot (COLLEGE OF HORTICULTURE, GKVK POST, BENGALURU)
Abstract
Jackfruit (Artocarpus heterophyllus L.) is the largest edible fruit. In fresh form, the fruit is very perishable. Moreover, difficulty to separate the bulbs and the huge size represents transportation problems. Keeping this in view, the present investigation was carried out at Department of Postharvest Technology, College of Horticulture, UHS Campus, Bengaluru during the academic year 2015-16.
Two experiments were carried out to observe the effect of different pretreatments on quality and shelf life of jackfruit bulbs and best pretreatment used for packing in different packaging materials were studied. In first experiment fresh jackfruit bulbs pretreated with CaCl2 1 per cent with ascorbic acid 0.25 per cent showed better results in maintaining quality with extended shelf life compare to control and other treatments.
In second experiment best treatment from first experiment i.e. CaCl2 1 per cent with ascorbic acid 0.25 per cent used for different packaging. Vacuum packaging was found best with lower PLW, better retention of ascorbic acid, total carotenoids, total antioxidants and lower microbial load at the end of the experiment. Minimally processed jackfruit bulbs pretreated with CaCl2 1 per cent along with ascorbic acid 0.25 per cent and packing in vacuum packaging helps in retention of better sensory quality, lower microbial load, extended shelf life with better marketability upto 33 days under refrigerated storage.