Physical and chemical characteristics of selected varieties of jack fruit grown in Tamil Nadu

Abstract

The fruit and vegetables are the corner stone’s of health, supplying us with a wealth of vitamins, minerals, fibres, carbohydrates and also phytochemicals. Jack fruit is one important fruit of India. It has high nutritive value and therapeutic properties. The aim of the study was to analyze the physical, chemical and nutritional of the fresh jack fruit bulbs Three varieties of ripened jack fruit with firm texture namely Palur 1, Panrutti and ‘Vandiyoor (Kerala) Varukkai were selected for the study. The physico-chemical characteristics of selected varieties of jack fruit bulb and banana slices were analysed and it was found that slight variation in the physico-chemical characteristics was observed between varieties. The fruit bulb (carpel) of Palur 1 variety is large sized, pale yellow in colour, with firm texture and strong fruit flavour. The moisture content of the jack fruit were ranged from 76.4 to 78.00 per cent. The TSS of different jack fruit cultivars ranged between 18.50 and 19.00oBrix, while acidity and total sugar contents ranged from 0.336 to 0.382 g/100g and 20.00 to 20.95 g/100g of fruit. The Palur 1 variety had high acid, total sugar, -carotene and vitamin C content than the other two varieties. Mineral contents were found to be higher in Panrutti bulbs than in Varukkai and Palur 1 varieties.