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

Abstract:

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.

• Periodical: Materials Science Forum (Volume 1048)
• Pages: 531-537
• DOI: https://doi.org/10.4028/www.scientific.net/MSF.1048.531
• Online since: January 2022
• Authors: Chi Khang Van*, Van Thinh Pham, Nguyen Phu Thuong Nhan, Nguyen Hong Khoi Nguyen, Manh Khong Nguyen, Vinh Long Do, Nguyen Tan Quoc
• Keywords: Antioxidant Activity, Minimally Processed Products, Polyphenol, Vitamin C

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