Quality of jackfruit bulb as affected by minimal procesing

抄録

The experiment was conducted at the laboratory of Postharvest Technology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur during August 2014 to select suitable additives for minimal processing of jackfruit bulb. The bulbs of cultivar ‘khaja’ was evaluated in respect of shelf life, TSS, total sugar, reducing sugar, titratable acidity, vitamin C, color and sensory quality by using different levels of ascorbic acid consisting of T₁= 0.2%, T₂= 0.4%, T₃= 0.6%, T₄= 0.8% and, T₅= 1.0%, respectively and stored at refrigerator (4±1^oC). Treatment T₃ (0.6%) showed better shelf life (12 Days) over all treatments retaining better color, titratable acidity (%), vitamin C and sensory quality. In case of TSS (%), T₁ (0.2%) showed better performance. Treatment T₄ (0.8%) showed better performance on retaining the amount of total sugar and reducing sugar of jackfruit bulb. Treatment T₃ (0.6%) is the best treatment for minimal processing of jackfruit bulb with 12 days of preservation time at refrigerator (4±1^oC).