Jackfruit quality for canning in syrup

Chin A.H.G., . and Nushirwan Zainuddin, . Jackfruit quality for canning in syrup. pp. 266-274. ISSN 0128-0686

Jackfruit variety (Artocarpus heterophyllus Lam.) NS1 variety was harvested at 14 15 16 and 17 weeks maturity (from the first appearance of the spike) and allowed to ripen at ambient temperature for 0 1 2 3 4 and 5 days before processing as canned slices in syrup. Sensory evaluation and analysis were carried out on the raw and canned fruit and on the stored canned fruit after 6 and 12 months storage. The results show that fruit harvested at 15 to 16 weeks maturity and stored for 3 days to ripen gave optimum quality in the canned product. The processed 'nangka' could be kept up to 12 months without deterioration of quality.

Full text available from:

Abstract

Jackfruit variety (Artocarpus heterophyllus Lam.) NS1 variety was harvested at 14 15 16 and 17 weeks maturity (from the first appearance of the spike) and allowed to ripen at ambient temperature for 0 1 2 3 4 and 5 days before processing as canned slices in syrup. Sensory evaluation and analysis were carried out on the raw and canned fruit and on the stored canned fruit after 6 and 12 months storage. The results show that fruit harvested at 15 to 16 weeks maturity and stored for 3 days to ripen gave optimum quality in the canned product. The processed 'nangka' could be kept up to 12 months without deterioration of quality.

[error in script]

Item Type:	Article
Additional Information:	3 ill.; 6 tables; 7 ref. Summary (En Ms)
AGROVOC Term:	ARTOCARPUS HETEROPHYLLUS
AGROVOC Term:	FRUTAS EN CONSERVA
AGROVOC Term:	JARABE DE FRUTAS/ VARIEDADES
AGROVOC Term:	CALIDAD
AGROVOC Term:	ANALISIS ORGANOLEPTICO
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:55
URI:	http://webagris.upm.edu.my/id/eprint/19965

Actions (login required)

View Item