Shelf Life Extension of Minimally Processed Jackfruit (Artocarpus heterophyllus Lam.) Portion

Abstract

Background: In spite of vast potential and usefulness, jackfruit is still an underutilized fruit and more scientific research is needed to exploit it as a commercial fruit crop. Extension of shelf life of minimally processed jackfruit portion with quality could facilitate efficient marketing and transportation resulting in minimizing the post-harvest losses. Methods: Jackfruit portions of mature firm (varikka) and soft (koozha) fleshed types were pre-treated and subjected to seven packaging treatments viz., 150 gauge polypropylene with 5% ventilation, cling film wrapping with 15 µ LDPE film, shrink wrapping using 15µ polyolefin film, vacuum packaging in PP/LDPE laminated pouches, MAP in PP/LDPE laminated pouches with KMnO4, MAP in PP/LDPE laminated pouches with silica gel and an unwrapped sample and stored in refrigerated and ambient conditions. Result: Vacuum packaging of 200-250 g minimally processed jackfruit portions without spiny rind in laminated pouches of PP/LDPE after pre-treatment with 0.5% KMS and citric acid and storage under refrigeration is recommended as the best treatment for both types. Vacuum packaged firm fleshed portions had 94.54% marketability after 20.33 storage days and soft fleshed had 88.75% marketability after 15.33 days. Minimally processed jackfruit portion provides convenience in transportation and marketing of large and difficult to peel fruits to nuclear family.