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Proximate composition of preserved tender jackfruit (Artocarpus heterophyllus L.) during ambient storage condition

Year: 2024

Type: article

Abstract: The study aimed to preserve tender jackfruit by blanching with preservatives (0.5% ascorbic acid, 0.5% citric acid, 0.1% KMS, 100 ppm sodium benzoate) and packing with 2% brine solution. During the investigation, the proximate parameters of preserved tender jackfruit was evaluated during 180 days of storage at ambient conditions. The proximate parameters such as moisture, ash, protein, fat and carbohydrate content exhibited a decreasing trend while an increasing trend was observed in moisture content and TSS content of preserved tender jackfruit irrespective of treatments.

Source: International Journal of Advanced Biochemistry Research

DOI: 10.33545/26174693.2024.v8.i11f.2876

Authors: RS Shinde, Dr. PP Relekar, Dr. GD Shirke, Dr. JH Kadam, Dr. GA Waikar, SP Salvi

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4404377552

FWCI:

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