Skip to main content
SpringerLink
Log in

Quality assessment minimally processed immature jakfruit (Artocarpus heterophyllus, Lam.) as affected by pretreatments

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Degree of browning, firmness, sensory properties and microbiological quality of minimally processed immature jakfruit were investigated on initial and seventh day after storage at 5–7 °C. Samples were pretreated with 0.5 % and 1 % sodium metabisulphite, 1.5 % citric acid + 1.5 % ascorbic acid, 3 % citric acid, 3 % ascorbic acid and packed in polystyrene packages and over wrapped with polyvinylchloride (PVC) stretch film before storage. When degree of browning in relation to absorbance was assessed, immature jakfruit pretreated with 1.5 % citric acid + 1.5 % ascorbic acid showed the lowest absorbance at 420 nm among all pretreated samples indicating low browning in samples. At 450 nm, minimally processed immature jackfruit samples pretreated with 1.5 % citric acid + 1.5 % ascorbic acid showed the highest reflectance (indicating lowest absorbance) compared to other treatments. Variations in firmness were observed after treatment. Microbial counts were within safe-to-consume limits while coliforms were not detected in any of the samples. Erwinia aphidicola and Bacillus subtilis were identified from minimally processed immature jakfruit samples using molecular tools. 1.5 % citric acid + 1.5 % ascorbic acid, 1 % sodium metabisulphite and 3 % citric acid were relatively more successful in retaining acceptable sensory quality of jakfruit even after 7 days of storage. Above pretreatments could be recommended during minimal processing of immature jakfruit meant for local sale in supermarkets where cold storage is available.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Abeywickrama K (2009) Post-harvest: Concepts and research trends. Godage International Publishers (Pvt) Ltd, Colombo, Sri Lanka, 95–106

  • Ahvenainen R (1996) New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends Food Sci Technol 7:179–186

    Article  CAS  Google Scholar 

  • Allende A, Luo Y, McEvoy JL, Artes F, Wang CY (2004) Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions. Postharvest Biol Technol 33:51–59

    Article  CAS  Google Scholar 

  • Annonymous (2011) Coliform bacteria in drinking water supplies. State Department of Health, News Letter, New York

    Google Scholar 

  • Buta JG, Moline HE, Spaulding DW, Wang CY (1999) Extending storage life of fresh-cut apples using natural productsand their derivatives. J Agric Food Chem 47(1):1–6

    Article  CAS  Google Scholar 

  • Chung YC, Chang CT, Chao WW, Lin CF, Chou ST (2002) Antioxidative activity and safety of the 50 ethanolic extracts from red bean fermented by Bacillus subtilis IMR-NK1. J Agric Food Chem 50:2454–2458

    Article  CAS  Google Scholar 

  • Cortez-Vega WR, Becerra-Prado AM, Soares JM, Fonseca GG (2008) Effect of L-ascorbic acid and sodium metabisulphite in the inhibition of the enzymatic browning of minimally processed apples. Int J Agric Res 3:196–201

    Article  CAS  Google Scholar 

  • Daranagama A, Ediriweera S, Abeywickrama K (2012) Pretreatments and cold storage on the quality of minimally processed ambarella (Spondias dulcis l.) and the mixed load of ambarella and pineapple (Ananas comosus (l.) Merr). J Sci Univ Kelaniya 7:21–41

    Google Scholar 

  • Dharmabandu PTS, De Silva SM, Wimalasena S, Wijesinghe WAJP, Sarananda KH (2007) Effect of pre-treatments on extending the shelf life of minimally processed “Ela Batu” (Solanum surattense). Trop Agric Res Ext 10:61–66

    Google Scholar 

  • Dharmasena DAN, Abeysekara C, Ling D, Sachdev PA, Qun S, Jiantao Z (2002) Minimal processing, technologies and their applications. The international course on research and development in postharvest biology and technology, Telaviv, pp 64–87

    Google Scholar 

  • Ediriweera S, Abeywickrama K, Latifah M (2012) Effect of chemical pretreatments on the quality of minimally processed pineapple stored in polystyrene packages. Ceylon J Sci (Bio Sci) 41:151–155

    Google Scholar 

  • Ekanayaka AH (2014) Pretreatments in managing microorganisms and controlling browning of minimally processed immature jakfruit (Polos) under modified atmosphere packaging and cold storage. B.Sc. Dissertation, Department of Botany, University of Kelaniya, Sri Lanka

  • Elevitch CR, Manner HI (2006) Artocarpus heterophyllus (jakfruit). Species profiles for pacific island agroforestry. Permenent agriculture resources, Holualoa

    Google Scholar 

  • Elizabeth A, Emmert B, Handelsman JO (1999) Biocontrol of plant disease: a (Gram-) positive perspective. FEMS Microbiol Lett 171(1):1–9

    Article  Google Scholar 

  • Faridah MS, Latifah MN, Asiah AS, Mahmud M (1999) Microbiological changes in minimally processed jakfruit packed in different packaging system. Paper presented at AAECP-111: QASAF Regional Technical (End of Project) Workshop, Singapore

  • Francis GA, Thomas C, O’beirne D (1999) The microbiological safety of minimally processed vegetables. Int J Food Sci Technol 34:1–22

    Article  CAS  Google Scholar 

  • Garcia E, Barrett DM (2002) Preservative treatments for fresh-cut fruits and vegetables. In: Fresh cut fruits and vegetables: Science technology and market. CRC Press, Lamikanra, Boca Raton, 276–301

  • Guerzoni ME, Gianoti A, Corbo MR, Sinogaglia M (1996) Shelf-life modeling for fresh vegetables. Postharvest Biol Technol 9:195–207

    Article  Google Scholar 

  • Harada H, Oysizu H, Kosako Y, Ishikawa H (1997) Erwinia aphidicola, a new species isolated from pea aphid, Acyrthosiphon pisum. J Gen Appl Microbiol 43(6):349–354

    Article  CAS  Google Scholar 

  • Hui YH, Barta J, Cano MP, Gusek T, Sidhu JS, Sinha KS (2006) Handbook of fruits and fruit processing. Blackwell publishing, USA, pp 115–124

    Book  Google Scholar 

  • Jankovic J, Drake F (1996) A screening method for occupational reproductive health risk. J Am Ind Hyg Assoc 57:641–649

    Article  CAS  Google Scholar 

  • Jayawardena B, Silva A (2013) Effect of cinnamic acid and modified atmosphere packaging on storage life of Pleurotus Ostreatus (Oyster Mushrooms). J Sci Univ Kelaniya 8:19–32

  • Kumari LS (2009) Effect of pretreatment on extending shelf life of minimally processed rhizomes of Lasia spinosa. M.Sc. Dissertation, Department of Chemistry, University of Kelaniya, Sri Lanka

  • Lane DJ (1991) 16S/23S rRNA sequencing. In: Goodfellow M, Stackebrandt E (eds) Nucleic acid techniques in bacterial systematic. Wiley, New York, pp 115–175

    Google Scholar 

  • Latifah MN, Abdullah H, Selamat MM, Talib Y, Rahman KM (1999) Quality evaluation of minimally processed pineapple using two packing systems. J Trop Agric Food Sci 27:101–107

    Google Scholar 

  • Latifah MN, Abdullah H, Selamat MM, Habsah M, Talib Y, Rahman KM, Jabir H (2000) Shelf life of minimally processed pineapple. J Trop Agric Food Sci 28:79–85

    Google Scholar 

  • Latifah MN, Abdullah H, Zaulia O, Aziz IA, Faridah MS, Mohd Selleh P, Pauziah M, Ahmad TS, Muhammad SMN (2007) Handling technology of minimally processed pineapple and jakfruit for export by air shipment. Proceedings of the National Horticulture Conference, Malaysia, pp 69–73

    Google Scholar 

  • Lozano-De-Gonzalez PG, Barrett DM, Wrolstad RE, Durst RW (1993) Enzymatic browning inhibited in fresh and dried apple rings by pineapple juice. J Food Sci 58:399–404

    Article  CAS  Google Scholar 

  • Lu S, Luo Y, Turner E, Feng H (2007) Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices. Food Chem 104:824–829

    Article  CAS  Google Scholar 

  • Manolopoulou E, Varzakas T (2011) Effect of storage conditions on the sensory quality, colour and texture of fresh-cut minimally processed cabbage with the addition of ascorbic acid, citric acid and calcium chloride. J Food Nutr Sci 2:956–963

    Article  CAS  Google Scholar 

  • Marshall MR, Wei JC (2000) Enzymatic browning in fruits, vegetables and seafoods. FAO, 52

  • Miller DD (1998) Food chemistry, a laboratory manual. Wiley Interscience, New York

    Google Scholar 

  • Morton JF (1987) Fruits of warm climates. Creative Resources Systems, Inc., 58–64

  • Navaratne SB (2011) Development of banana fingers using plant gel from Neolitsea involucrata. Trop Agric Res Ext 14:3

    Google Scholar 

  • Ong BT, Nazimah SAH, Tan CP, Mirhosseini H, Osman A, Mat Hashim D, Rusul G (2008) Analysis of volatile compounds in five jakfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS). J Food Compos Anal 21(5):416–422

    Article  CAS  Google Scholar 

  • Owens JD, Allagheny N, Kipping G, Ames JM (1997) Formation of volatile compounds during Bacillus subtilis fermentation of soya beans. J Sci Food Agric 74:132–140

    Article  CAS  Google Scholar 

  • Ozdemir M (1997) Food browning and its control. Muhendislik gida tikaret Ltd, Indiana

    Google Scholar 

  • Sapers GM (1993) Browning of foods:control by sulfites, antioxidants, and other means. Food Technol 10:75–84

    Google Scholar 

  • Singh S, Krishnamurthy S, Katyal S (1963) Fruit culture in India. ICAR, New Delhi

    Google Scholar 

  • Siripatrawan U, Vitchayakitti W, Sanguandeekul R (2013) Antioxidant and antimicrobial properties of Thai propolis extracted using ethanol aqueous solution. Int J Food Sci Technol 48:22–27

    Article  CAS  Google Scholar 

  • Siriwardana SSDHLS (2013) Pretreatments in managing microorganisms and controlling browning of minimally processed cooking banana (variety Alukehel) under modified atmosphere packaging and cold storage. B.Sc. Dissertation, Department of Botany, University of Kelaniya, Sri Lanka

  • Sri Lanka Standard 516: Part 1 (1991) General guidance for enumeration of microorganisms, colony count technique at 30 °C. Microbiological test methods. Sri Lanka Standards Institution, Sri Lanka

    Google Scholar 

  • Sri Lanka Standard 516: Part 3 (1982) Detection and enumeration of coliforms, faecal coliforms and Escherichia coli. Microbiological test methods. Sri Lanka Standards Institution, Sri Lanka

    Google Scholar 

  • Turner S, Pryer KMM, Iao VPW, Palmer JD (1999) Investigating deep phylogenetic relationships among cyanobacteria and plastids by small subunit rRNA sequence analysis. J Eukaryot Microbiol 46:327–338

    Article  CAS  Google Scholar 

Download references

Acknowledgments

Financial assistance provided by University of Kelaniya, Sri Lanka (Grant RP/03/02/01/01/2013) and research support provided by Prof. Bimali Jayawardena and Dr. Russel de Silva of Department of Chemistry, University of Kelaniya during reflectance spectrophotometry are highly appreciated.

Author information

Authors and Affiliations

  1. Department of Botany, University of Kelaniya, Kelaniya, Sri Lanka

    H. Ekanayaka & K. Abeywickrama

  2. Department of Botany, The Open University of Sri Lanka, Nawala, Sri Lanka

    R. Jayakody

  3. Genetech Moleculer Diagnostic & School of Gene Technology, Colombo 08, Sri Lanka

    I. Herath

Authors
  1. H. Ekanayaka
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. K. Abeywickrama
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. R. Jayakody
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. I. Herath
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to K. Abeywickrama.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ekanayaka, H., Abeywickrama, K., Jayakody, R. et al. Quality assessment minimally processed immature jakfruit (Artocarpus heterophyllus, Lam.) as affected by pretreatments. J Food Sci Technol 52, 7263–7271 (2015). https://doi.org/10.1007/s13197-015-1868-2

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-1868-2

Keywords

Search

Navigation