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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: Chin, A.H.G., Nushirwan Zainuddin (MARDI, Serdang, Selangor (Malaysia). Food Technology Div.)
Format: Journal Contribution
Language:English
Published: 2013
Subjects:
ARTOCARPUS HETEROPHYLLUS
CONSERVE DE FRUIT
SIROP DE FRUIT/ VARIETE
QUALITE
ANALYSE ORGANOLEPTIQUE
FRUTAS EN CONSERVA
JARABE DE FRUTAS/ VARIEDADES
CALIDAD
ANALISIS ORGANOLEPTICO
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/3882
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spelling oai:http:--agris.upm.edu.my:0-3882Jackfruit quality for canning in syrupChin, A.H.G.Nushirwan Zainuddin (MARDI, Serdang, Selangor (Malaysia). Food Technology Div.)ARTOCARPUS HETEROPHYLLUSCONSERVE DE FRUITSIROP DE FRUIT/ VARIETEQUALITEANALYSE ORGANOLEPTIQUEARTOCARPUS HETEROPHYLLUSFRUTAS EN CONSERVAJARABE DE FRUTAS/ VARIEDADESCALIDADANALISIS ORGANOLEPTICOJackfruit 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.2013-08-21T06:35:10Z2013-08-21T06:35:10Z1989Journal ContributionArticleNon-RefereedMARDI Research Journal (Malaysia), 17 (2), p. 266-2740128-0686http://agris.upm.edu.my:8080/dspace/handle/0/3882MY9005447en
institution AGRIS
collection AGRIS
language English
topic ARTOCARPUS HETEROPHYLLUS
CONSERVE DE FRUIT
SIROP DE FRUIT/ VARIETE
QUALITE
ANALYSE ORGANOLEPTIQUE
ARTOCARPUS HETEROPHYLLUS
FRUTAS EN CONSERVA
JARABE DE FRUTAS/ VARIEDADES
CALIDAD
ANALISIS ORGANOLEPTICO
spellingShingle ARTOCARPUS HETEROPHYLLUS
CONSERVE DE FRUIT
SIROP DE FRUIT/ VARIETE
QUALITE
ANALYSE ORGANOLEPTIQUE
ARTOCARPUS HETEROPHYLLUS
FRUTAS EN CONSERVA
JARABE DE FRUTAS/ VARIEDADES
CALIDAD
ANALISIS ORGANOLEPTICO
Chin, A.H.G.
Nushirwan Zainuddin (MARDI, Serdang, Selangor (Malaysia). Food Technology Div.)
Jackfruit quality for canning in syrup
description 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.
format Journal Contribution
author Chin, A.H.G.
Nushirwan Zainuddin (MARDI, Serdang, Selangor (Malaysia). Food Technology Div.)
author_facet Chin, A.H.G.
Nushirwan Zainuddin (MARDI, Serdang, Selangor (Malaysia). Food Technology Div.)
author_sort Chin, A.H.G.
title Jackfruit quality for canning in syrup
title_short Jackfruit quality for canning in syrup
title_full Jackfruit quality for canning in syrup
title_fullStr Jackfruit quality for canning in syrup
title_full_unstemmed Jackfruit quality for canning in syrup
title_sort jackfruit quality for canning in syrup
publishDate 2013
url http://agris.upm.edu.my:8080/dspace/handle/0/3882
_version_ 1819284014072070144
score 13.4562235

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