Application of ascorbic acid in maintenance of minimally processed product quality of jackfruit (Artocarpus heterophyllus)

Md. Amirul Alam and Farzad Aslani and Siti Zaharah Sakimin and Siti Suhana Patrie and Abdul Shukor Juraimi (2017) Application of ascorbic acid in maintenance of minimally processed product quality of jackfruit (Artocarpus heterophyllus). Bangladesh Journal of Botany, 46. pp. 413-418. ISSN 2079-9926

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Abstract

Physiochemical changes of minimal processing of jackfruit (Artocarpus heterophyllus Lam.) were studied by treating with different concentration of ascorbic acid (AA) and stored at different storage temperatures. Result showed that there were significant differences in fresh weight, firmness, ascorbic acid content, titratable acidity (TA), and soluble solid content (SSC), during increasing period of storage in both ambient and cold storage of minimal processed jackfruit. Treatment of different concentration of AA showed significant in fruit firmness, pulp fresh weight and AA content of minimal processed jackfruit kept under ambient temperature. Minimal processed jackfruit keeps under ambient storage exhibit greater fruit weight loss and softening as compared with cold storage. However, the AA content of minimal processed jackfruit increased in ambient storage and it was greater after one day treatment than cold storage fruit.

Item Type:	Article
Keyword:	Jackfruit , Postharvest , Ascorbic acid , Sodium chloride
Subjects:	Q Science > QK Botany > QK1-989 Botany > QK640-(707) Plant anatomy S Agriculture > SB Plant culture > SB1-1110 Plant culture > SB354-402 Fruit and fruit culture
Department:	FACULTY > Faculty of Sustainable Agriculture
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	16 Nov 2022 11:21
Last Modified:	16 Nov 2022 11:21
URI:	https://eprints.ums.edu.my/id/eprint/34888

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