Quality assessment minimally processed immature jackfruit (Artocarpus heterophyllus, Lam.) as affected by pretreatments

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.