Vol. 10, Issue 11 (2021)

Author(s):
V Gomathi, V Premalakshmi, J Rajangam and K Venkatesan

Abstract:
Jackfruit has great scope as minimally processed (fresh cut) fruit because of its size and difficulty in peeling the skin. Jackfruit flakes in fresh cut form along with suitable postharvest technology can be convenient for consumers. In this context, the experiment was carried out to study the effect of postharvest dipping on quality and shelf life of minimally processed jackfruit (Artocarpus heterophyllus Lam.) var. Palur 1 during storage at postharvest laboratory, Horticultural College and Research Institute, Periyakulam, Theni, Tamil Nadu. Fresh cut jackfruit flakes were washed with cold chlorinated water followed by dipping the fruits using ascorbic acid (0.5% and 1.0%), calcium chloride (0.5% and 1.0%) and their combinations for five minutes. Then the fruits were packed in polyethylene terephthalate jar with silicon membrane window on the lid and stored at refrigerated condition. Result indicated that the jackfruit flakes treated using 1.0% of ascorbic acid with 1.0% of calcium chloride (T₈) recorded minimum PLW (4.10%), TSS (24.10ºBrix), color change (2.45) and maximum firmness (40.44 N), compared to control. The maximum shelf life of about 16 days was found in T₈ followed by ascorbic acid (0.5%) with calcium chloride (0.5%), ascorbic acid (0.5%) with calcium chloride (1.0%) and ascorbic acid (1.0%) with calcium chloride (0.5%) recorded 15 days compared to control which had minimum shelf life of about only eight days.