Insights into phytonutrient profile and postharvest quality management of jackfruit: A review

Figures & data

Figure 1. Major jackfruit-producing countries in the world (Sawe 2017).

Figure 2. Biochemical composition of young and ripe fruit and seeds of jackfruit (APAARI 2012).

Table 1. Major volatile compounds identified in jackfruit using different analytical methods (modified after Bicas et al. 2011).

Analytical method	Volatile compounds	References
Simultaneous distillation-extraction (SDE)	butyl 3-methyl butanoate butyl acetate ethyl 3-methylbutanoate 2-methylbutyl acetate	Maia, Andrade, and das Graças (2004)
Headspace technique followed by GC/MS (Gas chromatography/mass spectrometry) and GC-O (Gas chromatography- olfactometry)	ethyl 3-methylbutanoate ethyl butanoate butyl butanoate ethyl 2-methylbutanoate	Fraga (2005)
GC (Gas chromatography) and GC-MS (Gas chromatography-mass spectrometry)	ethyl isovalerate 3-methylbutyl acetate propyl isovalerate isobutyl isovalerate 2-methylbutanol butyl isovalerate	Ong et al. (2006)
SPME-GC–MS (solid phase microextraction-gas chromatography-mass spectrometry)	2, 3-Butanediol Butyrolactone 1-methoxy-2-propyl acetate butanoic acid	Peng et al. (2013)
Headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC–MS)	ethyl 3-methylbutanoate butyl 3-methylbutanoate pentyl 3-methylbutanoate	Barros-Castillo et al. (2021)
Aroma extract dilution analysis (AEDA)	ethyl 3-methylbutanoate ethyl butanoate 3-methylbutanal 2-methylpropanal	Grimm and Steinhaus (2020)

Table 2. Proximate composition of jackfruit seed flour.

				Noor et al. (2014)
Composition	Tulyathan et al. (2002)	Mukprasirt and Sajjaanantakul (2004)	Ocloo et al. (2010)	Gala	Durasha	Khaja	Islam et al. (2015)	Noorfarahzilah, Mansoor, and Hasmadi (2017)	Zuwariah et al. (2018)	Palamthodi, Shimpi, and Tungare (2021)
Moisture (%)	7.70 ± 0.20	6.34	6.09 ± 0.01	9.02 ± 0.84	9.16 ± 0.79	6.28 ± 0.11	15.88 ± 1.2	12.50 ± 0.3	3.21 ± 0.16	6.50 ± 0.07
Ash (%)	3.97 ± 0.04	3.74	2.70 ± 0.02	2.66 ± 0.87	1.53 ± 0.71	2.51 ± 1.34	–	1.17 ± 0.16	2.75 ± 0.04	0.96 ± 0.02
Protein (%)	11.02 ± 0.46	11.83	13.50 ± 0.06	11.34 ± 0.09	9.75 ± 0.09	9.19 ± 0.09	5.78 ± 0.04	8.78 ± 0.04	9.78 ± 0.0	13.9
Fat (%)	–	2.19	1.27 ± 0.01	1.40 ± 0.19	1.32 ± 0.09	1.18 ± 0.16	1.77 ± 0.02	15.60 ± 1.2	0.56 ± 0.01	1.44
Fiber (%)	2.36 ± 0.04	–	3.19 ± 0.01	–	–	–	2.49 ± 0.02	12.30 ± 0.1	25.43 ± 0.5	1.05
Carbohydrate (%)	81.64	–	79.3 ± 0.06	–	–	–	71.46 ± 0.1	49.65 ± 0.0	83.6 ± 0.13	76.15

Table 3. Proximate composition of jackfruit seed starch.

Composition	Mukprasirt and Sajjaanantakul (2004)	Tongdang (2008)	Dutta et al. (2011)	Rengsutthi and Charoenrein (2011)	Phrukwiwattanakul, Wichienchotand, and Sirivongpaisal (2014)	Luciano et al. (2017)
Moisture (%)	9.94	11.66 ± 0.32	–	9.59 ± 0.10	9.84 ± 0.09	–
Ash (%)	0.17	0.29 ± 0.01	–	0.04 ± 0.04	0.09 ± 0.02	0.1-0.2
Protein (%)	0.81	0.10 ± 0.00	0.40	0.09 ± 0.03	0.11 ± 0.04	0.5-0.9
Fat (%)	0.90	–	–	–	0.05 ± 0.02	–
Fiber (%)	–	–	–	0.19 ± 0.00	0.08 ± 0.02	–
Carbohydrate (%)	–	–	–	99.65 ± 0.01	–	–
Lipid (%)	–	0.02 ± 0.01	0.20	0.03 ± 0.01	–	0.1-0.3
Amylose (%)	–	24.40 ± 0.00	27.12	32.14±2.84	20.82 ± 0.07	26.1-32.1

Figure 3. Different maturity indices used in jackfruit.

Table 4. Harvesting time of jackfruit in different parts of the world (Baliga et al. 2011).

Table 5. Effect of Modified atmospheric packaging (MAP), vacuum packaging and controlled atmosphere (CA) storage in combination with other treatments on quality parameters and storage life of jackfruit.

Treatment*	Pretreatments	Storage conditions	Storage period	Inference	Reference
Gas mixture flushed PE bags (3 kPa O2 + 5 kPa CO2)	CaCl2 (1%), ascorbic acid (0.02%), citric acid (1%) and sodium benzoate (0.045%)	4 °C	35 d	↑ firmness, color, SSC: TA ↓ respiration rate, ethylene production, microbial load	Saxena, Bawa, and Raju (2008)
Gas mixture flushed PE bags (3 kPa O2 + 5 kPa CO2)	CaCl2 (1%), ascorbic acid (0.02%), citric acid (1%) and sodium benzoate (0.045%)	6 °C	35 d	↑ vitamin C, total phenolics, flavonoids, and carotenoids	Saxena, Bawa, and Raju (2009)
PE	CaCl2 and citric acid	−12 °C	18-20 d	↑ SSC, TA ↓ weight loss and microbial count	Sally, Ranganna, and Munishamanna (2011)
CA storage (3 kPa O2 and 6 kPa CO2)	Chitosan coating, CaCl2 (1%), ascorbic acid (0.02%), citric acid (1%) and sodium benzoate (0.045 %)	6 °C	50 d	↑ total phenolics, ascorbic acid, sensory quality ↓ microbial count	Saxena et al. (2013)
PP Vacuum packaging	Citric acid	−12 °C	6 weeks	↑ color, ascorbic acid, reducing sugars, sensory attributes ↓ ripening index, PWL	Sally, Ranganna, and Munishamanna (2014)
PE vacuum packaging	–	3-5 °C	3 weeks	↑ SSC, TA, total sugars, sensory attributes ↓ microbial count	Taj, Ranganna, and Munishamanna (2014)
PE vacuum packaging (80%)	Citric acid (0.25%)	−12 °C	6 weeks	↑ reducing sugars, total sugars, SSC, and TA ↓ microbial count	Taj, Ranganna, and Munishamanna (2016)
Active MAP and vacuum packaging	Immersion in water at 100 °C for 2 min	Quick freezing at −10 °C for 1 h and drying at 60 °C	24 d	↓ microbial load of mesophilic aerobes, coliforms, yeasts, and molds	Dhanesh et al. (2018)
PP with 2% O2 and 10% CO2	CaCl2 (1%), and ascorbic acid (0.25%)	6 ± 2 °C	24 d	↑ firmness, SSC, TA ↓ respiration rate	Vasudeva et al. (2018)
Vacuum packaging	CaCl2 (1%), and ascorbic acid (0.25%)	Refrigerated conditions	33 d	↑ ascorbic acid content, sensory attributes ↓ moisture loss, color change	Prathibha et al. (2019a)
MAP (4% O2, 20% CO2, 76% N2)	Honey solution (12 %) dip	4 °C	16 d	↑ SSC, pH, texture, and color ↓ microbial growth	Udayasoorian et al. (2019)
PE/PP Vacuum packaging	–	−18 °C	6 weeks	↑ L*, a*, b* ↓ ripening index, microbial count	Johari, Rahman, Baharuddin, Basha, et al. (2020)
5 % perforated LDPE	Propiconazole (250 ppm)	12 °C	12 d	↑ ascorbic acid, SSC, TA, sensory attributes ↓ disease incidence	Ying et al. (2020)

↑ increased as compared to control, ↓ decreased as compared to control, PE: polyethylene, PP: polypropylene, LDPE: low-density polyethylene, SSC: soluble solids content, TA: titratable Acidity, MAP: modified atmosphere packaging, CA: controlled atmosphere, CO₂: carbon dioxide, O₂: oxygen, PLW: physiological weight loss.

*Optimum concentration only.

Table 6. Effect of postharvest chemical treatments on quality attributes and storage life of jackfruit.

Treatment*	Storage conditions	Storage period	Inference	Reference
CaCl2 (1%)	4 °C	13 d	↑ firmness, SSC, TA, and sensory quality	Daryanti (2005)
Citric acid (1%), ascorbic acid (2%)	2-4 °C	15 d	↑ TA, firmness ↓ pH, microbial count	Navindra, Arvind, and Hassina (2009)
Potassium sorbate (1.5 g L^-1), citric acid (10 g L^-1), ascorbic acid (10 g L^-1)	6 °C	12 d	↑ sensory quality ↓ microbial growth	Ulloa et al. (2010)
CaCl2 (1%)	8 °C	14 d	↑ firmness, sensory attributes ↓ biodegradation of cell wall and middle lamella	Ramli and Ahmad (2013)
1-MCP (0.5 mg L^-1)	25 ± 1 °C	10 d	↑ reducing sugars, starch, cellulose, pectin ↓ ethylene production, sucrose content	Wang et al. (2014)
CaCl2 (0.5%), ascorbic acid (1.5%)	6-7 °C	6 d	↑ SSC, TA, reducing sugars, total sugars	Chulaki et al. (2017)
Ascorbic acid	–	–	↑ firmness, fresh weight, ascorbic acid	Siti et al. (2017)
1-MCP	–	–	↑ fructose and glucose ↓ starch degradation, amylase, and SPS activity	Wang et al. (2017)
CaCl2 (3.17%), citric acid (1.37%)	–	–	↑ firmness, sensory attributes ↓ BI	Rana, Pradhan, and Mishra (2018b)
Ascorbic acid (0.25%), CaCl2 (1%)	6-8 °C	3 weeks	↑ ascorbic acid, total carotenoid content, total antioxidants ↓ PLW, microbial count	Prathibha et al. (2019b)
Sodium chloride (1%), sodium benzoate (0.05%)	Refrigerated conditions	9 d	↑ ascorbic acid, firmness ↓ color change	Sudheer, Saranya, and Sankalpa (2019)
Ascorbic acid (0.02%), citric acid (0.02%), CaCl2 (1%), potassium metabisulphite (150 ppm)	6 °C	9 d	↑ reducing sugars, total sugars, ascorbic acid, carotenoid content, sensory attributes	Gogoi et al. (2021a)
Ascorbic acid (0.02%), citric acid (0.02%), CaCl2 (1%)	–	–	↑ SSC, TA, carotenoid content, sensory attributes ↓ microbial count, polygalacturonase activity	Gogoi et al. (2021b)
CaCl2 (1%), ascorbic acid (1%)	–	15 d	↑ firmness ↓ PLW, color change	Gomathi et al. (2021)
Acetic acid (3.36 mmol L^-1)	5 ± 2 °C	7 d	↑ sensory quality ↓ Pantoea agglomerans contamination	Pothimon et al. (2021)

↑ increased as compared to control, ↓ decreased as compared to control, SSC: Soluble Solids Content, TA: Titratable Acidity, PLW: Physiological loss of weight, BI: Browning Index, SPS = Sucrose-phosphate synthase

*Optimum concentration only.

Table 7. Effect of edible coatings on quality attributes and storage life of jackfruit.

Treatment*	Storage conditions	Storage period	Inference	Reference
Cassava-starch	3 °C	–	↑ SSC, TA, total sugar ↓ microbial count	Mei and Ping (2008)
White bean + calcium chloride (2%)	4 °C	3 d	↓ CI, ethylene production	Partha, Wasono, and Ulfah (2009)
Aloe vera + ascorbic acid (1.9- 2.0 g L^-1) and citric acid (4.5-4.6g L^-1)	–	7 d	↑ vitamin A, vitamin C, protein ↓ PLW, pH	Teja, Santhi, and Narsingarao (2016)
Xanthan, sodium alginate and gellan + 1-MCP (1000 nlL^-1)	4 °C	12 d	↑ Hue, SSC, TA, firmness ↓ PLW, respiration rate,	Vargas-Torres et al. (2017)
Transglutaminase crosslinked whey protein: pectin (80%:20%)	5 °C	14 d	↑ TPC, total carotenoid content, ascorbic acid, sensory score ↓ PLW, microbial growth	Minh et al. (2019)
Aloe vera	10 °C	14 d	↑ texture, L*, b*, a*, moisture content	Ansar et al. (2020)
Alginate and Agar-based (1%)	6 ± 1 °C	5 d	Retention of volatile compounds (hexadecane, pentadecane tetradecane, tridecane, naphthalene, and 6-methyl-2-heptanone)	Jayakody, Vanniarachchy, and Wijesekara (2021)

↑increased as compared to control, ↓ decreased as compared to control, ↔ non-significant as compared to control, 1-MCP: 1-methylcyclopropene, CI: chilling injury, MDA: malondialdehyde, PLW: physiological loss of weight, SOD: superoxide dismutase, SSC: soluble solids content, TA: titratable Acidity, TPC: total phenolic contents

*Optimum concentration only.

Table 8. Effect of non-chemical approaches on storage life and quality parameters of jackfruit.

Treatment*	Storage conditions	Storage period	Inference	Reference
Ozone + PVC film	–	–	↔ fruit quality attributes ↓ microbial count	Nguyet, Tra, and Yen (2008)
Hot air treatment (50 °C, 60 °C, 70 °C)	–	–	↑ a* ↓ L*, b*	Saxena et al. (2012)
UV-C (240 nm) for 5 min.	5 °C	14 d	↑ total yeast count ↓ total plate count, total coliforms	Bizura-Hasida et al. (2013)
Heat treatment at 90 °C (bulbs)	20 − 32 °C	2 months	↑ firmness, ascorbic acid, TA,	Babu and Sudheer (2020)
Heat treatment at 121 °C (8 min.) and 90 °C (19 min.)	–	–	↑ Total flavonoids content, total phenolics content	Babu et al. (2022)

↑ increased as compared to control, ↓ decreased as compared to control, ↔ unaltered as compared to control, PVC: Poly Vinyl Chloride, SSC: Soluble Solids Content, TA: Titratable Acidity.

*Optimum concentration only.

Sawe, B. E. 2017. World leaders in jackfruit production. Accessed September 16, 2022. https://www.worldatlas.com/articles/world-leaders-in-jackfruit-production.html.

 Google Scholar

APAARI. 2012. Jackfruit improvement in the Asia-Pacific region- A status report. Bangkok, Thailand: Asia-Pacific Association of Agricultural Research Institutions. https://www.apaari.org/wp-content/uploads/downloads/2012/10/Jackfruit-A-Success-Story_31-8-2012.pdf.

 Google Scholar

Bicas, J. L., G. Molina, A. P. Dionísio, F. F. C. Barros, R. Wagner, M. R. Maróstica, and G. M. Pastore. 2011. Volatile constituents of exotic fruits from Brazil. Food Research International 44 (7):1843–55. doi: 10.1016/j.foodres.2011.01.012.

 Web of Science ®Google Scholar

Maia, J. G. S., E. H. A. Andrade, and B. Z. M. das Graças. 2004. Aroma volatiles from two fruit varieties of jackfruit (Artocarpus heterophyllus Lam). Food Chemistry 85 (2):195–7. doi: 10.1016/S0308-8146(03)00292-9.

 Web of Science ®Google Scholar

Fraga, S. R. G. 2005. Investigation of volatiles and precursors of glycosylated volatiles in Jackfruit (Artocarpus heterophyllus Lam.) and Muruci (Byrsonima crassifolia Lam. Rich). PhD diss., Federal University of Rio de Janeiro. http://livros01.livrosgratis.com.br/cp098467.pdf.

 Google Scholar

Ong, B. T., S. A. H. Nazimah, A. Osman, S. Y. Quek, Y. Y. Voon, D. M. Hashim, P. M. Chew, and Y. W. Kong. 2006. Chemical and flavour changes in jackfruit (Artocarpus heterophyllus Lam.) cultivar J3 during ripening. Postharvest Biology and Technology 40 (3):279–86. doi: 10.1016/j.postharvbio.2006.01.015.

 Web of Science ®Google Scholar

Peng, S. D., L. J. Lin, L. J. Ouyang, B. Q. Zhu, Y. Yuan, W. Jing, and J. H. Li. 2013. Comparative analysis of volatile compounds between jackfruit (Artocarpus heterophyllus Lam.) peel and its pulp. Advanced Materials Research 781–784:1413–8. doi: 10.4028/www.scientific.net/AMR.781-784.1413.

 Google Scholar

Barros-Castillo, J. C., M. Calderón-Santoyo, L. F. Cuevas-Glory, J. A. Pino, and J. A. Ragazzo-Sánchez. 2021. Volatile profiles of five jackfruit (Artocarpus heterophyllus Lam.) cultivars grown in the Mexican Pacific area. Food research International (Ottawa, ON) 139:109961. doi: 10.1016/j.foodres.2020.109961.

 PubMed Web of Science ®Google Scholar

Grimm, J. E., and M. Steinhaus. 2020. Characterization of the major odorants in chempedak-differences to jackfruit. Journal of Agricultural and Food Chemistry 68 (1):258–66. doi: 10.1021/acs.jafc.9b06564.

 PubMed Web of Science ®Google Scholar

Noor, F., M. J. Rahman, M. S. Mahomud, M. S. Akter, M. A. I. Talukder, and M. Ahmed. 2014. Physicochemical properties of flour and extraction of starch from jackfruit seed. International Journal of Nutrition and Food Sciences 3 (4):347–54. doi: 10.11648/j.ijnfs.20140304.27.

 Google Scholar

Tulyathan, V., K. Tananuwong, P. Songjinda, and N. Jaiboon. 2002. Some physicochemical properties of jackfruit (Artocarpus heterophyllus Lam.) seed flour and starch. ScienceAsia 28 (1):37–41. doi: 10.2306/scienceasia1513-1874.2002.28.037.

 Google Scholar

Mukprasirt, A., and K. Sajjaanantakul. 2004. Physico‐chemical properties of flour and starch from jackfruit seeds (Artocarpus heterophyllus Lam.) compared with modified starches. International Journal of Food Science and Technology 39 (3):271–6. doi: 10.1111/j.1365-2621.2004.00781.x.

 Web of Science ®Google Scholar

Ocloo, F. C. K., D. Bansa, R. Boatin, T. Adom, and W. S. Agbemavor. 2010. Physico-chemical, functional and pasting characteristics of flour produced from jackfruits (Artocarpus heterophyllus) seeds. Agriculture and Biology Journal of North America 1 (5):903–8. doi: 10.5251/abjna.2010.1.5.903.908.

 Google Scholar

Islam, M. S., R. Begum, M. Khatun, and K. C. Dey. 2015. A study on nutritional and functional properties analysis of jackfruit seed flour and value addition to biscuits. International Journal of Engineering Research and Technology 4 (12):139–47.

 Google Scholar

Noorfarahzilah, M., A. H. Mansoor, and M. Hasmadi. 2017. Proximate composition, mineral content and functional properties of tarap (Artocarpus odoratissimus) seed flour. Food Research 1 (3):89–96.

 Google Scholar

Zuwariah, I., F. Noor, M. B. Hadijah, and R. Rodhiah. 2018. Comparison of amino acid and chemical composition of jackfruit seed flour treatment. Food Research 2 (6):539–45. doi: 10.26656/fr.2017.2(6).106.

 Google Scholar

Palamthodi, S., S. Shimpi, and K. Tungare. 2021. A study on nutritional composition and functional properties of wheat, ragi and jackfruit seed composite flour. Food Science and Applied Biotechnology 4 (1):63–75. doi: 10.30721/fsab2021.v4.i1.107.

 Google Scholar

Tongdang, T. 2008. Some properties of starch extracted from three Thai aromatic fruit seeds. Starch - Stärke 60 (3-4):199–207. doi: 10.1002/star.200800641.

 Web of Science ®Google Scholar

Dutta, H., S. K. Paul, D. Kalita, and C. L. Mahanta. 2011. Effect of acid concentration and treatment time on acid–alcohol modified jackfruit seed starch properties. Food Chemistry 128 (2):284–91. doi: 10.1016/j.foodchem.2011.03.016.

 PubMed Web of Science ®Google Scholar

Rengsutthi, K., and S. Charoenrein. 2011. Physico-chemical properties of jackfruit seed starch (Artocarpus heterophyllus) and its application as a thickener and stabilizer in chilli sauce. LWT - Food Science and Technology 44 (5):1309–13. doi: 10.1016/j.lwt.2010.12.019.

 Web of Science ®Google Scholar

Phrukwiwattanakul, P., S. Wichienchotand, and P. Sirivongpaisal. 2014. Comparative studies on physico-chemical properties of starches from jackfruit seed and mung bean. International Journal of Food Properties 17 (9):1965–76. doi: 10.1080/10942912.2013.775151.

 Web of Science ®Google Scholar

Luciano, C. G., C. M. Landi Franco, G. Ayala Valencia, P. J. do Amaral Sobral, and I. C. Freitas Moraes. 2017. Evaluation of extraction method on the structure and physicochemical properties of starch from seeds of two jackfruit varieties. Starch - Stärke 69 (11–12):1700078. doi: 10.1002/star.201700078.

 Web of Science ®Google Scholar

Baliga, M. S., A. R. Shivashankara, R. Haniadka, J. Dsouza, and H. P. Bhat. 2011. Phytochemistry, nutritional and pharmacological properties of Artocarpus heterophyllus Lam. (jackfruit): A review. Food Research International 44 (7):1800–11. doi: 10.1016/j.foodres.2011.02.035.

 Web of Science ®Google Scholar

Saxena, A., A. S. Bawa, and P. S. Raju. 2008. Use of modified atmosphere packaging to extend shelf-life of minimally processed jackfruit (Artocarpus heterophyllus Lam.) bulbs. Journal of Food Engineering 87 (4):455–66. doi: 10.1016/j.jfoodeng.2007.12.020.

 Web of Science ®Google Scholar

Saxena, A., A. S. Bawa, and P. S. Raju. 2009. Phytochemical changes in fresh-cut jackfruit (Artocarpus heterophyllus Lam.) bulbs during modified atmosphere storage. Food Chemistry 115 (4):1443–9. doi: 10.1016/j.foodchem.2009.01.080.

 Web of Science ®Google Scholar

Sally, K. M., B. Ranganna, and K. B. Munishamanna. 2011. Study on the post-harvest shelf life of minimally processed jackfruit (Artocarpus heterophyllus Lam.) bulbs. Mysore Journal of Agricultural Sciences 45:528–36.

 Google Scholar

Saxena, A., T. M. Saxena, P. S. Raju, and A. S. Bawa. 2013. Effect of controlled atmosphere storage and chitosan coating on quality of fresh-cut jackfruit bulbs. Food and Bioprocess Technology 6 (8):2182–9. doi: 10.1007/s11947–011–0761–x.

 Web of Science ®Google Scholar

Sally, K. M., B. Ranganna, and K. B. Munishamanna. 2014. Influence of vacuum packaging on the shelf-life of minimally processed jackfruit (Artocarpus heterophyllus Lam.) bulbs. Mysore Journal of Agricultural Sciences 48 (1):1–8.

 Google Scholar

Taj, F., K. B. Ranganna, and Munishamanna, B. 2014. Vacuum packaging of minimally processed jackfruit bulbs for long distance transportation. Mysore Journal of Agricultural Sciences 48 (3):351–7.

 Google Scholar

Taj, F., B. Ranganna, and K. B. Munishamanna. 2016. Vacuum packaging of minimally processed un–ripe Jackfruit (Artocarpus heterophyllus L.) bulbs. Science & Technology 2:35–9.

 Google Scholar

Dhanesh, T. B., S. M. Sasmila Bai, B. G. Akhila, K. P. Shareena, and G. K. Rajesh. 2018. Effect of storage on the sensory and microbial quality of blanched and quick-frozen jackfruit samples. International Journal of Current Microbiology and Applied Sciences 7 (3):913–7. doi: 10.20546/ijcmas.2018.703.107.

 Google Scholar

Vasudeva, K. R., H. C. Krishna, G. J. Suresha, and G. S. K. Swamy. 2018. Effect of modified atmosphere packaging on quality of fresh-cut jackfruit bulbs (Artocarpus heterophyllus Lam. )Acta Horticultarae 1299:409–14. doi: 10.17660/ActaHortic.2020.1299.61.

 Google Scholar

Prathibha, S. C., K. R. Vasudeva, G. K. Sadananda, and G. J. Suresha. 2019a. Effect of pre-treatment and packaging on quality of fresh cut jackfruit (Artocarpus heterophyllus Lam.) bulbs. International Journal of Chemical Science 7:1697–700.

 Google Scholar

Udayasoorian, L. P., M. J. Peter, R. V, S. Meenatchisundaram, V. a B, S. K, M. P, K. D, and S. Muthusamy. 2019. Symbiotic impact of honey treatment and package atmosphere on quality retention and shelf-life extension of jackfruit bulbs. Scientia Horticulturae 246:161–7. doi: 10.1016/j.scienta.2018.10.057.

 Web of Science ®Google Scholar

Johari, A. M., N. A. A. Rahman, A. S. Baharuddin, R. K. Basha, M. A. P. Mohammed, D. M. Parid, and M. Wakisaka. 2020. Effects of different low temperature storage conditions on the physico-chemical properties of Mastura (J37) jackfruit bulbs. Journal of Agricultural and Food Engineering 1 (0009). doi: 10.37865/jafe.2020.0009.

 Google Scholar

Ying, J. C. L., N. S. Jaffar, W. M. R. I. W. Hussin, M. F. A. Hamid, and N. I. Muhsin. 2020. Maintaining postharvest quality of jackfruit during cold storage. International Journal of Agriculture, Forestry and Plantation 10:282–6.

 Google Scholar

Daryanti, D. 2005. Influence of CaCl2 and mild heat treatments on quality of ready-to-eat jackfruit during refrigerated storage. Jurnal Ilmiah Agrineca 5 (1):63–70. doi: 10.36728/afp.v5i1.492.

 Google Scholar

Navindra, B., R. Arvind, and B. B. Hassina. 2009. Effects of antibrowning agents on the shelf life of fresh-cut green jackfruit (Artocarpus heterophyllus Lam). Journal of Applied Horticulture 11 (1):35–40. doi: 10.37855/jah.2009.v11i01.06.

 Google Scholar

Ulloa, J. A., J. R. Aguilar-Pusian, P. Rosas-Ulloa, K. M. C. Galavíz-Ortíz, and B. E. Ulloa-Rangel. 2010. Effect of soaking conditions with citric acid, ascorbic acid, and potassium sorbate on the physicochemical and microbiological quality of minimally processed jackfruit. CyTA - Journal of Food 8 (3):193–9. doi: 10.1080/19476330903348791.

 Web of Science ®Google Scholar

Ramli, R. A., and R. Ahmad. 2013. The effect of different calcium infusion methods on the texture and consumers’ acceptance of ripe jackfruit (Artocarpus heterophyllus) pulps. Foods 1:1186–33. doi: 10.3390/bpqn2013-01186.

 Google Scholar

Wang, J., J. Chen, D. Gong, F. Feng, Q. Lyu, and C. Ye. 2014. Effects of 1-MCP treatment on post-harvest physiology of jackfruit (Artocarpus heterophyllus Lam). Acta Agriculturae Universitatis Jiangxiensis 36:56–96.

 Google Scholar

Chulaki, M. M., C. D. Pawar, S. M. Khan, and A. M. Khan. 2017. Effects of ascorbic acid and calcium chloride on chemical properties of firm flesh jackfruit bulbs. Journal of Pharmacognosy and Phytochemistry 6:654–8.

 Google Scholar

Siti, Z. S., S. P. Siti, S. J. Abdul, A. A. Md, and A. Farzad. 2017. Application of ascorbic acid in maintenance of minimally processed product quality of jackfruit (Artocarpus heterophyllus). Bangladesh Journal of Botany 46 (1):413–8.

 Web of Science ®Google Scholar

Wang, J., J. Ma, F. Feng, Z. Yang, and C. Ye. 2017. Effects of ethylene on carbohydrate metabolism and enzyme activities in postharvest ripening jackfruit. Acta Agriculturae Universitatis Jiangxiensis 39:43–9.

 Google Scholar

Rana, S. S., R. C. Pradhan, and S. Mishra. 2018b. Optimization of chemical treatment on fresh cut tender jackfruit slices for prevention of browning by using response surface methodology. International Food Research Journal 25:196–203. doi: 10.1016/j.foodchem.2018.11.032.

 Web of Science ®Google Scholar

Prathibha, S. C., K. R. Vasudeva, G. J. Suresha, and G. K. Sadananda. 2019b. Influence of pre-treatment on quality and shelf life of fresh cut jack fruit (Artocarpus heterophyllus Lam.) bulbs. Journal of Pharmacognosy and Phytochemistry 8 (1):2524–7.

 Google Scholar

Sudheer, K. P., S. Saranya, and K. B. Sankalpa. 2019. Process protocol standardisation and shelf-life study of minimally processed fresh cut tender jackfruit. The Pharma Innovation Journal 8:164–9.

 Google Scholar

Gogoi, A. K., P. K. Borthakur, S. Saikia, and S. Baruah. 2021a. Minimal processing for short term preservation of jackfruit (Artocarpus heterophyllus Lam.) bulbs. The Pharma Innovation Journal 10:559–62.

 Google Scholar

Gogoi, A. K., P. K. Borthakur, S. Saikia, S. Baruah, and B. Gogoi. 2021b. Effect of antioxidants on quality of minimally processed jackfruit (Artocarpus heterophyllus Lam.) bulbs. Indian Journal of Pure & Applied Biosciences 9 (2):134–7. doi: 10.18782/2582-2845.8630.

 Google Scholar

Gomathi, V., V. Premalakshmi, J. Rajangam, and K. Venkatesan. 2021. Effect of postharvest dipping on quality and shelf life of minimally processed jackfruit (Artocarpus heterophyllus Lam.) flakes during storage. The Pharma Innovation Journal 10 (11):809–13.

 Google Scholar

Pothimon, R., U. Podjanee, W. Krusong, A. K. Thompson, and S. Massa. 2021. Inhibition of Pantoea agglomerans contamination of fresh-cut jackfruit by exposure to weak organic acid vapours. LWT 139:110586. doi: 10.1016/j.lwt.2020.110586.

 Web of Science ®Google Scholar

Mei, T. C., and Z. Q. Ping. 2008. Study on effects of cassava starch-chitosan edible blend films on fresh-cut jackfruit. Journal of Chongqing Industry & Trade Polytechnic 1:12–6.

 Google Scholar

Partha, I. B. B., M. A. J. Wasono, and M. Ulfah. 2009. Effect of CaCl2 and edible film on chilling injury inhibition of fresh-cut jackfruits. Journal of Food Technology and Industry 20:63–7.

 Google Scholar

Teja, T. R., K. K. Santhi, and A. Narsingarao. 2016. Edible film coating of fresh cut jack fruit. International Journal of Science, Environment Technology 5:1658–68.

 Google Scholar

Vargas-Torres, A., A. S. Becerra-Loza, S. G. Sayago-Ayerdi, H. M. Palma-Rodríguez, M. D. L. García-Magaña, and E. Montalvo-González. 2017. Combined effect of the application of 1-MCP and different edible coatings on the fruit quality of jackfruit bulbs (Artocarpus heterophyllus Lam.) during cold storage. Scientia Horticulturae 214:221–7. doi: 10.1016/j.scienta.2016.11.045.

 Web of Science ®Google Scholar

Minh, N. P., T. T. Vo, H. T. B. Dung, T. T. B. Ngoc, L. C. Duong, and T. T. T. Nghi. 2019. Preservation of jackfruit bulb by transglutaminase crosslinked whey protein/pectin as edible film coating. Journal of Pharmaceutical Sciences and Research 11 (4):1401–5.

 Google Scholar

Ansar, A., Sukmawaty, G. M. D. Putra, and N. H. Najat. 2020. Application of Aloe vera gel as an edible coating at jackfruit. Jurnal Agritechno 13 (2):77–83. doi: 10.20956/at.v13i2.261.

 Google Scholar

Jayakody, M. M., M. P. G. Vanniarachchy, and I. Wijesekara. 2021. Application of alginate and agar-based edible coatings to pre-cut jackfruit and evaluation of the flavour compounds of coated pre-cut jackfruit during refrigerated storage. In 2021 from innovation to impact, 1–5. Colombo: IEEE. doi: 10.1109/FITI54902.2021.9833031.

 Google Scholar

Nguyet, T. N. M., T. T. T. Tra, and T. H. T. Yen. 2008. Prolong post-cutting life of fresh-cut jackfruit. Science and Technology Development Journal 11 (8):60–8. doi: 10.32508/stdj.v11i8.2675.

 Google Scholar

Saxena, A., T. Maity, P. S. Raju, and A. S. Bawa. 2012. Degradation kinetics of colour and total carotenoids in jackfruit (Artocarpus heterophyllus) bulb slices during hot air drying. Food and Bioprocess Technology 5 (2):672–9. doi: 10.1007/s11947-010–0409–2.

 Web of Science ®Google Scholar

Bizura-Hasida, M. R., M. P. N. Aida, M. Z. Zaipun, and M. Hairiyah. 2013. Microbiological changes of minimally processed jackfruit ­after UV-C treatment. Acta Horticulturae 1012:1025–30. doi: 10.17660/ActaHortic.2013.1012.138.

 Google Scholar

Babu, P. S., and K. P. Sudheer. 2020. Quality evaluation of thermal processed tender jackfruit during storage. Journal of Tropical Agriculture 58 (1):22–32.

 Google Scholar

Babu, P. S., S. K. Pulissery, B. Jaganath, and M. C. Obaiah. 2022. Effect of thermal processing on quality of tender jackfruit in tin-free-steel cans. Journal of Food Science and Technology 59:1–12. doi: 10.1007/s13197-021-05218-x.

 PubMed Web of Science ®Google Scholar