Physicochemical properties of jackfruit and kokum

Abstract

The experiment titled “Physicochemical properties of jackfruit and kokum” was conducted during the period 2022-2023 at Pomology Laboratory, Fruit Processing Unit, College of Horticulture, Dapoli and Fruit Beverage Research Centre of Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri. During research work physical and chemical composition of jackfruit and kokum juice were studied. Kokum juice had a lesser percentage of titratable acidity, ascorbic acid, anthocyanin, protein, tannin, and pectin, while jackfruit pulp had the largest percentage of T.S.S., reducing sugars, and total sugars with pH.