Effects of Storage Conditions on Quality Change of Minimally Dried Jackfruit (Artocarpus heterophyllus Lam.) Bulbs

• Published in: Materials science forum Vol. 1048; pp. 531 - 537
• Main Authors: Quoc, Nguyen Tan, Do, Vinh Long, Van, Chi Khang, Pham, Van Thinh, Nhan, Nguyen Phu Thuong, Nguyen, Manh Khong, Nguyen, Nguyen Hong Khoi
• Format: Journal Article
• Language: English
• Published: Trans Tech Publications Ltd 04.01.2022
• Subjects: Polyphenol; Antioxidant Activity; Vitamin C; Minimally Processed Products
• ISSN: 0255-5476; 1662-9752; 1662-9752
• DOI: 10.4028/www.scientific.net/MSF.1048.531

Quality of minimally processed jackfruit bulb was evaluated during storage at different storage times, temperatures, and types of packaging. The jackfruit pulps were first dried at 45 °C, stored in polypropylene plastics, zipper bags and plastic boxes. Quality parameters were evaluated every 5 days and based on phytochemical changes such as vitamin C, polyphenol, and antioxidant activity. Results revealed that polypropylene plastics were the best packaging product for retention of vitamin C content (5.837 mg/100g) antioxidant activity (7.458%) and phenolic compounds (2526.603mg/100g) after 30 days of storage. Figures for plastic boxes were 5.641 mg/100g, 5.249% and 2361.657 mg/100g, respectively. Similarly, zipper bags were 5.32 mg/100g, 5.895 % and 2173.867 mg/100g respectively. Sensory evaluation in terms of taste, color, texture, and overall acceptability showed that polypropylene packaging gave favorable scores and the products were highly accepted by trained evaluators.