The level of acceptance by consumers plays a vital role in developing new food products. Consumer decisions about food products largely depend on their sensory profile. So, the experiment was carried out to know the effect of harvesting stages and brine concentrations on the sensory quality of canned tender jack (Artocarpus heterophyllus Lam.). The experiment was laid out in Factorial Completely Randomised Design with two factors viz., H- Harvesting stage at four different stages viz., H1- 45 DAFS (Days After Fruit Set), H2- 60 DAFS, H3- 70 DAFS, H4- 90 DAFS and B- Brine concentration at four different concentrations viz., B1- 2 percent, B2- 4 percent, B3- 6 percent, B4- 8 percent, and their interaction (H×B) in 3 replications. Among different harvesting stages and brine concentrations, H2 (60 DAFS) and B1 (2%) recorded the maximum score concerning appearance, texture, taste, and overall acceptability. Among different treatment combinations, H2B1 (60 DAFS in 2 % brine) showed better scores with respect to organoleptic parameters like appearance (4.86), texture (4.85), taste (4.90), and overall acceptability (4.87). Based on appearance, texture, taste, and overall acceptability, it was proved that H2B1 (60 DAFS in 2 % brine) is significantly suitable for preparing tender jack canning.

Tender jack, harvesting stages, brine concentrations, organoleptic qualities

Considering the obtained results with respect to the sensory qualities of canned tender jack. Among the harvesting stages and brine concentrations, H2(60 DAFS) and B1(2 %) respectively recorded higher scores. Concerning interactions, H2B1 treatment (60 days after fruit set with 2% brine concentration) recorded the maximum score concerning appearance, texture, taste, and overall acceptability.

K.R. Poornima, Y. Kantharaj, B.S. Shivakumar, N. Sudharani and Devaraju (2022). Effect of Harvesting Stages and Brine Concentrations on Sensory Qualities of Canned Tender Jack (Artocarpus heterophyllus Lam.). Biological Forum – An International Journal, 14(4a): 62-64.