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Vol. 8, Issue 12 (2019)

Process protocol standardisation and shelf life study of minimally processed fresh cut tender jackfruit

Sudheer KP, Saranya S and Sankalpa KB
Jackfruit (Artocarpus heterophyllus L.) is a tropical fruit having high nutritional value. India is one of the leading producer of jackfruit. As the first largest producer of jackfruit in the world, the Indian jackfruit processing technology is still in developing stage and waste is high in our country. Adoption of preservative technologies like minimal processing will be a possible solution to overcome these problem. But the oxidative stress imparted in fruits and vegetables during cutting and slicing operations remaining as a hurdle in marketing of minimally processed fruits and vegetables. Therefore in present study different preservatives and refrigerated storage conditions are used to improve the shelf life of fresh cut tender jackfruit. The jackfruit slices were steam blanched for 3 min and dip treatment was carried out with varying concentrations of preservatives for 6 minutes duration. The quality of minimally processed jackfruit slices were evaluated with 3 days of interval. The physico-chemical parameters of minimally processed tender jackfruit viz., firmness (12-96.77 N), total colour deviation (ΔE) and colour values in terms of L*(47.82-80.12) a*(-0.08-3.31) b*(11.68-22.88), Ascorbic acid content (13.03-22.35 mg/100g) and pH (4.10-6.97) were measured conferring the standard procedures. From the qualitative analysis the best combination of 1% sodium chloride and 0.05% sodium benzoate stored at refrigerated condition for a period of 9 days was optimised. This research could be beneficial for upgrading the quality standards of minimally processed tender jackfruit with improved the product shelf life.
Pages: 164-169  |  741 Views  226 Downloads

The Pharma Innovation Journal
How to cite this article:
Sudheer KP, Saranya S, Sankalpa KB. Process protocol standardisation and shelf life study of minimally processed fresh cut tender jackfruit. Pharma Innovation 2019;8(12):164-169.

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