IMPACT OF HARVESTING MONTH AND PRE-TREATMENT ON PHYSICO-CHEMICAL PROPERTIES OF FROZEN JACKFRUIT BULB

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Date
2023-11-16
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College of Horticulture, Mudigere, Keladi Shivappa Nayaka University of Agricultural and Horticultural Sciences, Shivamogga
Abstract
The experiment was carried out during 2022-23 at NG Fruits, Sakharayapatna, Chikkamagaluru district. The study was laid out in Factorial Completely Randomised Design with three replications. The experiment consists of two factors viz., Harvesting months (M) and Pre-treatments (P). Among the harvesting months, jackfruit harvested in the last week of April (M4) had better physico-chemical and sensory properties. Among the pre-treatments, sodium benzoate at 500 ppm (P₂) showed better physical, bio-chemical and sensory characters (flavour and overall acceptability). Among different treatment combinations, fruit harvested in the month of April and pre-treated with sodium benzoate at 500 ppm (M4P2) showed better results with respect to physical properties viz., texture (35.18 N) and colour (43.27 b*) and bio-chemical properties viz., pH (5.09), TSS (25.75 ͦ Brix), reducing sugars (9.14%), non-reducing sugars (14.29%), total sugars (23.39%), protein (2.88%), carbohydrates (25.75%) and total carotenoid content (162.93 μg/100g) and with respect to sensory characters like overall acceptability score (4.86) and has highest B:C ratio (4.79). Also, the treatment M4P2 had minimum storage changes upto 90 days and has no incidence of micro-organisms. For bio-chemical, physical, sensory quality and cost economics, the treatment M4P2 (fruit harvested in end of April month and pre-treated with sodium benzoate at 500ppm) was found significantly superior for frozen jackfruit.
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