Physico-chemical parameter of raw jackfruit (Artocarpus heterophyllus Lam.)

Abstract

The lab experiment was carried out in 2024-2025 at the Horticultural Processing Laboratory, Krantikari Debridhur College of Horticulture and Research Station, MGUVV, Jagdalpur, Bastar (C.G.). The trial used Completely randomized design (CRD) with 11 treatments and 3 replications. Due to its climacteric nature, jackfruit must be transformed into pasta or another value-added product in order to be supplied throughout the year. The fruit shape of raw jackfruit was observed ellipsoid. The length of fruit (cm), width of fruit (cm), weight of fruit (g) and moisture content (%) of fruit was recorded 30.26 cm, 16.16 cm, 2.194 kg and 81.10% respectively. The observed such as TSS (°Brix), pH, titratable acidity (%), ascorbic acid (mg/100 g), total sugar (%), reducing sugar (%) and non-reducing sugar (%) were recorded 6.1°Brix, 5.37, 0.34%, 8.33 mg/100 g, 5.41%, 4.30% and 1.11% respectively.