PHYSICO-CHEMICAL EVALUATION AND DEHYDRATION QUALITIES OF JACKFRUIT GENOTYPES.
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Date
2017-09-26
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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.
Abstract
An experiment entitled “Physico-chemical evaluation and dehydration qualities of jackfruit genotypes” was carried out during the year 2016-17 at Analytical Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the physico-chemical and sensory parameters of different jackfruit genotypes and to access the chemical and sensory attributes of dehydrated jackfruit flakes.
The experiment was conducted in Randomized Block Design consisting of thirteen genotypes of jackfruits as treatments collected from Akola and Gadchiroli districts of Maharashtra state. Various observation regarding physical parameters of fruits were recorded. Chemical and sensory evaluation of fresh and dehydrated flakes was carried out.
From the findings it was observed that, significant differences were exhibited for physical, chemical and sensory attributes of different jackfruit genotypes studied except for rind thickness of fruit and TSS of dehydrated flakes. This indicates variability in fruit quality of different jackfruit genotypes studied.
As regards the physical parameters, the genotype GDJF-13 was found to be superior for fruit weight, bulb weight per fruit and flake weight per fruit while the genotype GDJF-12 was superior for bulb weight, flake weight and seed weight. The maximum flake to seed ratio was noticed in the genotype AKJF-3 with minimum seed weight per fruit. The colour of fruits varied from light green, dark green to yellowish green while the colour of fresh flakes ranged from light yellow to orange yellow except in the genotype AKLJF-6 which was creamy white.
As regards the chemical parameters of fresh and dehydrated flakes, the genotype GDJF-8 recorded maximum TSS and total sugars and ascorbic acid content. Maximum reducing sugar of fresh flakes and dehydrated flakes was observed in the genotype AKJF-4 and AKJF-5 respectively.
Sensory evaluation of fresh and dehydrated flakes revealed that the genotype GDJF-12 scored maximum points for taste, flavors and overall acceptability. The genotype GDJF-13 and GDJF-8 also scored highest rating in sensory profiling.
Description
In the present investigation entitled “Physico-chemical evaluation and dehydration qualities of Jackfruit genotypes” was studied. The jackfruit is a multipurpose species providing wood, timber, fuel, fodder, and medicinal and industrial products. It is one of the largest tree borne fruits in the world. Jackfruit grown all over the India, it possess a wide range of variability and had number of distinct forms available all over the country. In Maharashtra there are several local types and improved varieties commercially grown in different parts. A logical way to start any breeding programme is to survey the variation in the available material. Selection is said to be effective in a population having large heritable variability The ripe jackfruit is a good source of minerals as well as vitamins A and C.
It is very popular in the eastern Vidarbha zone, but with scattered plantation. Commercial cultivation of jackfruit is still at a primitive stage, primarily because of the difficulty in procuring elite planting materials. Many processing techniques can be employed to preserve fruits and vegetables. Drying / dehydration is one of the most important operation that is widely practiced because of considerable saving in packaging, storage etc.
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Citation
UIKEY, ASHWINI CHANDANLAL (2017). Physico-chemical evaluation and dehydration qualities of Jackfruit genotypes. Department of Horticulture (Fruit Science), Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2017. Print. vi, 88p. (Unpublished).