Effect of Harvesting Month and Pre-treatment on Sensory Properties of Frozen Jackfruit (Artocarpus heterophyllus Lam.) Bulbs

Author: S. Chandana, B.S. Shivakumar, Y. Kantharaj, N. Sudharani, H.S. Yallesh Kumar and B.S. Chandana

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Abstract

Jackfruit is the seasonal fruit all harvested fruits comes to market in large quantities and it reduces the market value, so it is beneficial if the bulbs are processed and converted into diversified products. Organoleptic evaluation is an important parameter, as it is used to know the consumer preferences and acceptance of products. Hence the experiment was carried out to know the effect of harvesting month and pre-treatment on sensory attributes of frozen jackfruit bulbs. The experiment was laid out in Factorial Completely Randomised Design with two factors, factor M with 5 level i.e., jackfruit harvested during January (M1), February (M2), March (M3), April (M4) and May (M5), factor P with 3 levels i.e., bulbs pre-treated with ascorbic acid 2500ppm-AA(P1), sodium benzoate 500ppm-SB(P2) and potassium metabisulphite 500ppm-KMS(P3) and their combinations (MxP) with 3 replications. Among different harvesting months, M4 (April) recorded the maximum score for appearance, flavour, texture and overall acceptability. Among different pre-treatment SB recorded highest flavour and overall acceptability score and AA recorded the maximum score for appearance and texture. Among the combinations M4P1 (April+AA) recorded the maximum score for appearance (4.76) and texture (4.71), M4P2 (April+SB) recorded highest flavour (4.81) and overall acceptability (4.86) score. Considering all the sensory attributes M4P2 is significantly suitable for freezing method of preservation in jackfruit.

Keywords

Frozen jackfruit bulb, harvesting months, pre-treatment, sensory evaluation

Conclusion

Considering the obtained results with respect to the sensory qualities of frozen jackfruit bulb. Among the different treatment combinations M4P2(jackfruit harvested in April and pre-treated with sodium benzoate at 500 ppm) showed better score for all sensory attributes like appearance, flavour, texture and overall acceptability. Even though H4P1 showed maximum texture and appearance score the flavour and overall acceptability scores were very low, because it imparted off flavour. Hence, based on obtained results jackfruit harvested in April and pre-treated with sodium benzoate at 500 ppm can be considered suitable for freezing.

References

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How to cite this article

S. Chandana, B.S. Shivakumar, Y. Kantharaj, N. Sudharani, H.S. Yallesh Kumar and B.S. Chandana (2023). Effect of Harvesting Month and Pre-treatment on Sensory Properties of Frozen Jackfruit (Artocarpus heterophyllus Lam.) Bulbs. Biological Forum – An International Journal, 15(10): 644-647.