Postharvest Handling of Jackfruit

Abstract

Resetrches on jacl<ft'uit postharuesf handling are not ztti.dely canducted, but there are seueral studies all storuge condition, posthantest handling and packnging based on consumer's pre;fermce particularly or seeded or non-seeded jackftuit fonzts. Due to the objectiaes and the utilizatian of jackfruit, the fi'uit can be haroested at 3 8 months aJter juoenile. The storage of fresh jackfruit at 12-76oC can extend self life up to M ueeks than starage at room temperature (25-27"C) toith 4-5 days storage life. Coating with commercial soybean proteit isolates at non-seeded fruit obtains higher sensory accEtance I)alue thnn that seed.ed fruit either in nonttal gas compositiott storage or uith stretch flm packaging qt the end of storage. Pre modifkd atmospltere packaging treatments including dipping the fuits in CaCl, ascorbic acid, citric acid, and sodium benzoate can preztent chilling injury. Vacuum d.rying at 60'C and 7 5'C in three dffirent stages of maturity showed no aisual diferences in color which close to fresh jackfluit.