Abstract:
Jackfruit (Artocarpus heterophyllus) is a tropical tree with high genetic diversity, which bears
seasonal fruits. Fruits from all the maturity levels, viz. tender, mature, and ripened have been
delicacies of people for centuries. This study investigated the bottled tender jackfruit with
hot filling as a preservation technique with four different treatments of varying aqueous brine
formulations (% w/v): T1 (2% salt and 0.1% citric acid), T2 (2% salt, 0.1 % citric acid and
0.1% SMS), T3 (2% salt and 1% fresh lime juice), and T4 (2% salt, 0.1% SMS and 1% fresh
lime juice), and the variations in physicochemical, phytochemical, microbiological, sensorial and
textural properties with the storage time. The proximate analysis results showed no significant
difference (p<0.05) among the four treatments. The derived browning indices based on L*,
a* and b* values gave the highest for sample T3 (24.47) and lowest for sample T2 (20.58).
There were no significant changes (p<0.05) in total soluble solids across treatments or with
the storage time. Initial pH values and titratable acidities showed no significant variation
across the treatments, however, increase in titratable acidities (%) were observed with storage
time; with the highest value in T2 (0.193±0.012), and lowest in T3 (0.173±0.021), and T4
(0.173±0.010). The total phenolic content (Folin ciocalteu assay), antioxidant activity (DPPH
assay) and ascorbic acid content (dye method); of the raw fruit, recorded as: 116.28±1.13
mg GAE100g−1, 1.090±0.035 mgml−1(IC50) and 2.474±0.030 mg100g−1 respectively showed
reduction in all treatments after bottling. The highest retentions of these were in T2 (104.27±1.82
mg GAE100g−1, 1.927±0.006 mgml−1 and 1.236±0.053 mg100g−1), whereas the least were
in T3 (78.24±10.77 mg GAE100g−1, 2.454±0.066 mgml−1 and 1.145±0.057 mg100g−1) after
two months. All the samples were microbiologically safe after six weeks of storage, as revealed
by the total plate count, yeast and mold counts and tests for E. coli. From the two sensory
evaluations conducted (boiled and cooked with spices), the most and least preferred samples
were T2 and T3 respectively. Texture analysis was conducted with Brookfield CT3 texture
analyzer where the parameters related to hardness were evaluated; samples showed softening
with storage and cooking. Thus, T2 was emerged out to be the best treatment in terms of
preserving, physicochemical, phytochemical, sensorial and textural properties as a whole.
