Studies on the quality of minimally processed jackfruit

Abstract

Minimal processing technologies should provide sufficient shelf life to foods to allow for their distribution and to meet consumer demands for convenient andf resh like quality. This study was conducted at Postharvest Technology Group, Industrial Technology Institute, Colombo to determine the quality and shelf life of minimally processed jakfruit, packed in polythene bags (150 g/bag) and stored at 6 °C for a week. Experiments were carried out to evaluate the microbial quality, sensory quality and respiration rates of blanched (50-55 °Cfor I min) and control jackfruit samples. Microbial changes were assessed through the Total Plate count, Yeast & Mould count, Staphylococcus count and Coliform count. The Coliforms were not found in the blanched product. Total Plate count and Yeast & Mould count showed significant differences among blanched and control samples and lower count was observed in the blanched product. Analysis of the cooked product showed the absence or very low count of all microbial contaminations. Variation of tissue color, firmness and Total soluble solid were studied in uncooked product during the week. Results showed that the blanched product has higher firmness value. Sensory evaluation indicated that there were no significant differences between control and blanched product. It can be concluded that minimally processed, blanched (50-55 °Cfor 1 min) jackfruit packed in polythene bags (150 g/bag) and stored at 6 °C for a week is in satisfactory condition for fresh market