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

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.