Vol. 11, Issue 12 (2022)

Author(s):
Valeeta Marina Dsouza, Shyamalamma S, Kalpana B and Nagesha SN

Abstract:
A multi-target or combination preservation technique of freshly cut Jackfruit flakes was done by osmo-balancing the ripe flakes by using osmotic solution of 68.9 ^o Brix sugar syrup concentration with a immersion time of 180.6 min. The percentage of ash ranged from 2.87% to 6.43% among the eight treated genotypes. The TSS value of the eight genotypes ranged from 21.17 to 32.5^o Brix. The L value ranged from +51.45 to +61.67, a value ranged from +10.16 to +25.12, b value ranged +31.77 to +39.69. Changes in pH and the moisture content revealed that the treatments such as T2PP, T4PP and T7PP with polypropylene pouches and similarly the treatments such as T2AP, T4AP and T7AP with aluminium pouches were better packaging material for storage of pre-treated Jackfruit flakes both at ambient and 4 °C temperatures conditions. Similarly organoleptic evaluation and the self-life revealed that the osmotic dewatered flakes storage duration can be increased up to 78 hrs in ambient temperature, when packed in polypropylene pouches. Whereas, the shelf life was only up to 42hrs when packed in aluminium pouches. But the storage of osmotic dewatered flakes at the 4 °C, self-life can be increased up to 25 days in polypropylene pouches and 16 days in aluminium pouches.