Quality evaluation of thermal processed tender jackfruit during storage

Pritty S. Babu, K.P. Sudheer


Tender jackfruit (Artocarpus heterophyllus L.), known for its unique quality attributes, is popular as a vegetable with high market value in South Asian countries. However, its year round availability is limited mainly due to seasonal nature, high perishability and limited technologies for storage and ransportation. Thermal processing may be regarded as a promising one-step solution to these concerns. The present study examined the effect of thermal processing (sterilization at 121oC and pasteurization at 90oC) and preservatives (brine, potassium metabisulphite, citric acid and their combination) on quality attributes (texture, colour, ascorbic acid, titrable acidity, and microbiology) of canned tender jackfruit during two months of storage. All the samples analysed were microbiologically safe during the storage period. The outcome of two-factor completely randomized design revealed that degradation of quality attributes of samples during storage was statistically insignificant irrespective of preservative treatment and type of thermal processing. However, there was significant variation between sterilization and pasteurization, the latter being superior in quality retention and sensory perception. Based on the result of sensory analysis, the use of pasteurization based treatments with brine (overall acceptability), citric acid (colour and texture) and citric acid-potassium metabisulphite combination (flavour) may be advocated for thermal processing of tender jackfruit samples.


Tender jackfruit; thermal processing; sterilization; pasteurization

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A KAU publication [CODEN: JTAGEI; ISSN 0971-636X; eISSN 0973-5399]