VACUUM PACKAGING OF MINIMALLY PROCESSED JACKFRUIT (Artocarpus heterophyllus L.) BULBS FOR LONG DISTANCE TRANSPORTATION
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Date
2013-08-02
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University of Agricultural Sciences, GKVK
Abstract
Jackfruit (Artocarpus heterophyllus L) is probably the biggest fruit.
In the fresh form, the fruit is highly perishable, difficult to separate the
fruit-lets and the huge size poses transportation problems. Technology
development on vacuum packaging of minimally processed jackfruit
bulbs was undertaken to test its quality and potentiality to withstand
long distance transportation. Pre-treatments with citric acid, packaging
using PE (300 gauges), vacuum packaging at different percentages (60%,
70% and 80%) and storage temperatures (3-5 and -12 0C) were imposed
to enhance the post harvest shelf-life and to maintain the quality of
jackfruit bulbs. Control samples without pre-treatment were stored in
the same environmental conditions. Analysis of variance using the
(Agress) at 5 % level of significance showed that there was a significant
difference between experimental different vacuum percentage samples
and the control. Vacuum packaged sample at 80% was found to be best
for unripe bulbs, 75% for semi-ripe bulbs and 70% for ripe jackfruit
bulbs for long distance transportation. Among the 3 modes of
transportation studied (bus, jeep and train), transportation by train was
found to be the best in maintaining quality of minimally processed
jackfruit bulbs. Deep freeze storage (-12 0C) resulted in a longer shelf-life
than refrigeration storage. Vacuum packaging enhanced the shelf-life of
the minimally processed jackfruit bulbs up to 3-4 weeks in refrigeration
storage (3-5 0C) and over 6 weeks in deep freeze storage (-12 0C). The
cost: benefit ratio for vacuum packaging of the minimally processed
jackfruit bulbs was calculated to be 1.0: 3.82.
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