Storage of jackfruit pulp
1992
Montagarn Tonnanonta
Storage life of ripe jackfruit pulp placed in polystyrene trays and overwrapped with stretch LLDPE film at 4, 8, and 12 deg C were 10, 6 and 4 days. Their respective values of weight loss and pulp firmness were 3.4, 5.0 and 5.3 % and 2.80, 2.19 and 2.19 kg/square cm. At all storage temperatures, headspace concentration of 02 decreased rapidly during the early part of storage duration but increased later. In contrast, headspace concentrations of CO2 and C2H4 kept increasing throughout the experimental period. Soluble solids content increased steadily during the early part of storage duration but decreased gradually later. Titratable acidity changed slightly while vitamin C content tended to decrease with time in storage. The storage life of ripe jackfruit pulp at 1 and 4 deg C were 16 and 14 days, respectively. At 1 deg C, the pulp lost 1.6 % of the original weight and its firmness was 2.24 kg/square cm when the experiment was terminated. At 4 deg C weight loss was 2.3 %, and the pulp had the firmness of 3.82 kg/square cm. At both storage temperatures, headspace concentration of CO2 and soluble solids content increased with time in storage but headspace concentration of O2 decreased. Titratable acidity and headspace concentration of C2H4 increased during the early part of storage period but decreased later. Vitamin C content tended to decrease. However, there was slight change in pulp color in both experiments.
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Эту запись предоставил Kasetsart University