Jackfruit quality for canning in syrup
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 ana...
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| Main Authors: | , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/3882 |
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| Summary: | 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. |
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