Quality of minimally processed jackfruit stored at different temperatures

M. N. Latifah, A. R. Abd. Shukor, I. Ab. Aziz, M. Habsah, Y. Talib, K. M. Rahman and H. Jabir

Abstract

Quality of minimally processed jackfruit cv. Madu was evaluated during storage at 25, 10 and 2 °C. The jackfruit pulp stored at 2 °C was evaluated on weekly basis, whereas samples stored at 10 °C and 25 °C were evaluated on alternate days. Quality observation was based on physical and chemical changes and rate of respiration. The quality of minimally processed jackfruit remained good when the surrounding temperature was maintained at low level (0 °C). The weight loss was only 0.9% after 2 days at 25 °C, and 0.02–0.12% after 6 days at 10 °C. At 2 °C, the weight loss remained low (0.02–0.06%) throughout the 3 weeks storage period. There was no significant change in the colour (L, a and b values) between duration and storage temperatures. The pH value of minimally processed jackfruit stored at 25 °C and 2 °C increased, whereas, the TSS and total sugar of minimally processed jackfruit stored at the three storage temperatures (25, 10 and 2 °C) showed a decreasing trend. Minimally processed jackfruit stored at 25 °C showed an abrupt increase in the rate of respiration after day 2. At 10 °C, the increasing trend was noticeable only after day 4 onwards. Rate of respiration of minimally processed jackfruit stored at 2 °C remained low during the 3 weeks storage period.

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