Abstract
This study was aimed at establishing the variation in physico-chemical properties between and within different jackfruit varieties.
 
 Mature jackfruits from trees known to produce orange, yellow and white flakes were harvested and ripened at 28oC and 90% relative humidity. The weight, length and circumference of ripe fruits were measured. The fruits were cut into three equal sections: top, middle and bottom. Each section was separated into flakes, rind, abortive perigones, consolidated perigones, seeds and core. The percent weight of different fruit parts, and flake physico-chemical characteristics were determined.
 
 The average weight, length, circumference and maturation period for jackfruit varieties studied were 12 kg, 47 cm, 76 cm and 104 days, respectively. The mean proportions of flakes, rind, abortive perigones, consolidated perigones, seeds and core were 24.7, 20.0, 14.5 14.3, 13.1 and 11.3%, respectively. Ascorbic acid (AA), carotenoids, total soluble solids (TSS), TSS: acid ratio, color and texture varied significantly among jackfruit sections. Color did not vary among sections of yellow and white flaked varieties. Flake texture (hardness) was 12.1, 10.5 and 6.6 N/mm for the white, yellow and orange flaked varieties, respectively. Flake textural resilience was in the order: white > yellow > orange flakes. Principle component analysis showed white flakes correlated positively with flake resilience, hardness and color lightness. Orange flakes were associated with high carotenoids and TSS content. Yellow flakes exhibited intermediate properties between those of white and orange flakes. Jackfruit flake color and section can be used as flake quality predictor.
Highlights
Jackfruit (Artocarpus heterophyllus lam) is the largest tree born fruit, constituting edible flakes and an inedible portion both of which can be processed into value added products
For each jackfruit variety studied, a total of 20 coded fruits were selected and divided into 2 sets of 10 fruits each; the first set was for studying the physico-chemical characteristics of the fruit and the second was for determination of maturation period of the different jackfruit varieties
The orange flaked jackfruit variety was relatively smaller in all aspects and took relatively a shorter period of time to mature compared to the white and the orange flaked varieties
Summary
Jackfruit (Artocarpus heterophyllus lam) is the largest tree born fruit, constituting edible flakes and an inedible portion both of which can be processed into value added products. Jackfruit undergoes extensive cross pollination (Mitra & Mani, 2000), which leads to a lot of variation in fruit characteristics. Such variation may affect the quality of products processed from fruits from different jackfruit varieties. Farmers with jackfruit trees reported losses of up to 20% during peak harvest season (Balamaze et al, 2019). It is necessary that alternative approaches for utilization of jackfruit be evaluated to ensure full realization of the economic potential of the different jackfruit varieties. This requires a comprehensive understanding of the physico-chemical properties of the different jackfruit varieties
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