article Open Access
Preservation of soft bulb type jackfruit pulp of Western Ghats
Journal of Pharmacognosy and Phytochemistry · 2021 · Vol. 10(1) · pp. 843–845
Abstract
Soft bulb jack pulp treated by addition of 0.2 per cent potassium meta bisulphite followed by pasteurization at 93 oC for 15 minutes showed maximum shelf life of 150 days. The preserved jack pulp was found to contain 5.57 mg/100g ascorbic acid, 0.29 mg/100g total carotenoids and 8.37 per cent total sugars.
Food Science and Nutritional StudiesPostharvest Quality and Shelf Life ManagementPulp (tooth)BulbPasteurizationAscorbic acidCarotenoidFood scienceChemistryPotassiumHorticultureBiology
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1
FWCI
0.12
field-weighted impact
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0
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40%
vs. same field & year
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