45F-8 |
Shelf-life extension of fresh-cut jackfruit by modified atmospheres packaging and hurdle technology |
T. SAJJAANANTAKUL, Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Paholyothin Road, Jatujak, Bangkok, 10900, Thailand and S. Bunna. Fresh-cut jackfruit spoils after a few days of storage at room temperature and develops chilling injury after 5 days at 5oC. Modified atmosphere packaging (MAP) has been known to reduce chilling injury in some fruits as well as extended theirs storage life. While hurdle technology merits extended shelf-life by retarding microbial growth and biochemical changes. Our objective was to evaluate the effect of MAP and hurdle technology on chilling injury and quality of fresh cut jackfruit stored at 5oC. Fresh-cut jackfruit was prepared and placed in Nylon/LLDPE bag. Sachets of different ratio of iron powder, NaCl, ascorbic acid, and NaHCO3, as O2 absorber and CO2 emitter, were made for MAP study. For hurdle processing, jackfruit pulp was packed in sugar solution with different level of potassium sorbate and benzoate, sealed in Nylon/LLDPE bag and heated to core temperature of 65oC for 1 min. Gas composition in MAP was measured by GC. Psychrotropic yeast, mold, and lactic acid bacteria growth, chilling injury symptom, color, pH, and texture were measured. It was found that jackfruit with iron powder: NaCl: ascorbic acid: NaHCO3 at 2:2:1:1 could be stored at 5oC for 18 days without chilling injury. Average gas concentration in the package was 5%O2 and 40%CO2. Hurdle processing also prevented chilling injury in ready-to-eat jackfruit which exhibited higher firmness and more yellow color than the MAP fruit. Adding 500 ppm potassium sorbate to sugar solution for hurdle processing extended the shelf-life of ready-to-eat jackfruit to 70 days without chilling injury and spoilage. The results suggest that high CO2 MAP could alleviate chilling injury in fresh-cut jackfruit. Significant shelf-life extension of minimally processed jackfruit could be achieved by either the MAP or hurdle technology reported here.
Session 45F, Fruit & Vegetable Products: Fruits (Fresh)
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