STUDIES ON PACKAGING AND STORAGE OF MINIMALLY PROCESSED JACKFRUIT (Artocarpus heterophyllus L.) BULBS
Loading...
Date
40865
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
University of Agricultural Sciences GKVK, Bangalore
Abstract
Jackfruit (Artocarpus heterophyllus L) is probably the biggest fruit. In the
fresh form, the fruit is very perishable, difficult to separate the fruit-lets and the
huge size presents transportation problems. A study on packaging and storage
of minimally processed jackfruit bulbs was undertaken to evaluate the
influence of pretreatment (with citric acid and CaCl2), packaging using PE , PP
(300 gauges) and PS packages, vacuum packaging technique and storage
temperatures (3-5 and -12 0C) in enhancing the post harvest shelf-life and
maintaining the quality of the bulbs. Samples without pretreatment and stored
in the same conditions were used as control.
Analysis of variance (ANOVA) using the Statistical Analysis System (SAS)
at 5 % level of significance showed that there was significant difference between
pretreated samples and the control. Citric acid pretreatment was found to be
better than CaCl2 in maintaining the freshness of the bulbs. Vacuum packaged
samples were significantly (p<0.05) superior in quality than the samples
packaged using the conventional technique. PE packages were found to be
better than PP or PS packages in maintaining the quality of the 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 to 3 to 4 weeks in refrigeration storage (3-5 0C) and over 6 weeks
in deep freeze storage (-12 0C) compared to the conventional packaging
technique which resulted in 1 to 2 weeks of storage under refrigeration (3-5 0C),
2 to 3 weeks under deep freeze storage for the pretreated samples, and for the
untreated samples 0 to 1 week of refrigeration (3-5 0C) and 1 to 2 weeks of deep
freeze storage (-12 0C).