Vol. 10, Issue 9 (2021)

Author(s):
Ashok Kamal Gogoi, Pritom Kumar Borthakur, Sewali Saikia and Sudeshna Baruah

Abstract:
An experiment was carried out to develop minimal processing techniques for short term preservation of jackfruit (Artocarpus heterophyllus L.) bulbs in the Department of Horticulture, AAU, Jorhat during the year 2015. Jackfruit bulbs were collected from fields and bulbs were extracted and sprayed with different concentrations of ascorbic acid, citric acid, calcium chloride @ 0.02%, 0.02% and 1% respectively along with a preservative i.e., potassium metabisulphite @ 150ppm in different treatment combinations followed by storage at 6^o C. Amongst the treatments, a significant difference on chemical properties and sensory quality of bulbs was observed. Evaluation for development of minimal processing technique for jackfruit bulbs revealed that the bulbs treated with combine solution of ascorbic acid, citric acid and calcium chloride and stored at 6°C (T₂) retained the highest sensory and physico-chemical quality as compared to other treatments. Using this minimal processing technique jackfruit bulbs can be stored for up to 9 days.