Abstract:
Abstract Degree of browning, firmness, sensory properties
and microbiological quality of minimally processed immature
jakfruit were investigated on initial and seventh day after stor-
age at 5–7 °C. Samples were pretreated with 0.5 % and 1 %
sodium metabisulphite, 1.5 % citric acid+1.5 % ascorbic acid,
3 % citric acid, 3 % ascorbic acid and packed in polystyrene
packages and over wrapped with polyvinylchloride (PVC)
stretch film before storage. When degree of browning in rela-
tion to absorbance was assessed, immature jakfruit pretreated
with 1.5 % citric acid+1.5 % ascorbic acid showed the lowest
absorbance at 420 nm among all pretreated samples indicating
low browning in samples. At 450 nm, minimally processed
immature jackfruit samples pretreated with 1.5 % citric acid+
1.5 % ascorbic acid showed the highest reflectance (indicating
lowest absorbance) compared to other treatments. Variations
in firmness were observed after treatment. Microbial counts
were within safe-to-consume limits while coliforms were not
detected in any of the samples. Erwinia aphidicola and
Bacillus subtilis were identified from minimally processed
immature jakfruit samples using molecular tools. 1.5 % citric
acid+1.5 % ascorbic acid, 1 % sodium metabisulphite and
3 % citric acid were relatively more successful in retaining
acceptable sensory quality of jakfruit even after 7 days of
storage. Above pretreatments could be recommended during minimal processing of immature jakfruit meant for local sale
in supermarkets where cold storage is available.