Minimal processing and passive modified atmosphere packaging of bread fruit (Artocarpus altilis) sticks for shelf life extension at refrigerated temperature

Abstract

Bread fruit (Artocarpus altils) is extensively grown in different parts of world and is a less valued fruit due to its short shelf life. Therefore, minimal processing technology was adopted for shelf life extension of this commodity in cut form. The fruits were peeled, sliced and washed with water containing sodium hypochlorite (available chlorine 50 mg.kg−1) followed by additive treatment in soak solution containing sodium benzoate (200 mg.kg−1), potassium meta-bisulphite (200 mg.kg-1), citric acid (2 g.kg−1), ascorbic acid (200 mg.kg−1) and calcium chloride (5 g.kg−1) for 90 min at ambient temperature (28 ± 2 °C) followed by draining and passive modified atmosphere (MA) packing in polyethylene pouches (75 μ). Minimal processing and MA packing was found to be highly helpful in ensuring the microbiological safety without the incidence of coliform and pathogens. The additive treatment could stabilize the respiratory pattern of the slices suggesting physiological stabilization of the product and this was observed in the equilibrated head space O2 and CO2 concentrations during MA storage. Colour profile in terms of L*, a*, b* values of the slices suggested colour stability of the product during MA storage. Texture was also better retained in the treated samples as compared to untreated control. The minimally processed and MA packed bread fruit slices showed a shelf-life of 45 days at low temperature (6 ± 10 C).