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Impact of Harvesting Stages and Brine Concentration on Sensory Qualities of Retort Packed Tender Jack (Artocarpus heterophyllus L.)

Author: R. Suhana, Y. Kantharaj, B.S. Shivakumar, Devaraju and H.S. Chaitanya

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Abstract

The sensory evaluation of food products is crucial aspect of assessing consumer acceptance, quality, and overall product performance. So, the experiment was laid out to know the effect of harvesting stages and brine concentration on the sensory quality of retort packed tender jack (Artocarpus heterophyllus L.). The experiment was laid out in Factorial Completely Randomized Design with 2 factors viz., H – harvesting stages at 2 different stages viz., H1- 45 DAFS (Days after fruit set), H2- 60 DAFS and brine concentration at five different concentration viz., 2,3, 4, 5, 6 percent and their interaction (H×B) in 3 replications. Among different harvesting stages and brine concentrations, H2 (60 DAFS) and B3 (4 %) recorded the maximum score concerning appearance, texture, color and overall acceptability. Among the treatment combinations, H2B3 showed better scores with respect to sensory parameters like appearance (4.86), texture (4.65), color (4.88) and overall acceptability (4.58). Based on appearance, texture, color and overall acceptability, it was proved that H2B3 (60 DAFS in 4 % brine) is significantly suitable for preparing retort packed tender jack

Keywords

H – harvesting, Brine concentration (B), lowest score

Conclusion

Considering the obtained results with respect to the sensory qualities of retort packed tender jack. Among the harvesting stages and brine concentrations, H2 (60 DAFS) and B3(4%) respectively recorded higher scores. Concerning interactions, H2B3 treatment (60 days after fruit set with 4% brine concentration) recorded the maximum score concerning appearance, texture, color, and overall acceptability

References

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How to cite this article

R. Suhana, Y. Kantharaj, B.S. Shivakumar, Devaraju and H.S. Chaitanya (2024). Impact of Harvesting Stages and Brine Concentration on Sensory Qualities of Retort Packed Tender Jack (Artocarpus heterophyllus L.). Biological Forum – An International Journal, 16(10): 127-129