Effects of ascorbic acid and calcium chloride on chemical properties of firm flesh jackfruit bulbs

Abstract

The present investigation on “Effects of ascorbic acid and calcium chloride on chemical properties of firm flesh jackfruit bulbs” was carried out during 2014-15 at College of Agriculture, DBSKKV, Dapoli. A known quantity of jackfruit bulbs were treated with 12 different combinations of ascorbic acid (0.0, 0.5, 1.0 and 1.5 %) and calcium chloride (0.0, 0.5 and 1.0 %) along with 100 ppm KMS, 0.5 percent citric acid and packed in themocole tray, covered with permissible film and refrigerated. The treated jackfruit bulbs were analyzed for different chemical properties at two days interval. The treatment of 1.5 percent ascorbic acid, 0.5 percent calcium chloride with 100 ppm KMS, 0.5 percent citric acid and surface sterilized with chlorine water (30 ppm) resulted in extending the storage life of jackfruit bulbs upto 6 days (increase in acidity, sugars and TSS and decrease in pH and ascorbic acid).