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Preservation of Jackfruit (artocarpus Heterophyllus) by Osmotic Dehydration

MD. MIZANUR RAHMAN1
Scientific Officer
Postharvest Technology Division, Bangladesh Agricultural Research Istitute

MD. MIARUDDIN
Principal Scientific Officer
Postharvest Technology Division, BARI, Gazipur

M.G. F ERDOUS C HOWDHURY
Principal Scientific Officer
Postharvest Technology Division, BARI, Gazipur

M D . H AFIZUL H AQUE KHAN
Senior Scientific Officer
Postharvest Technology Division, BARI,Gazipur

M D . M UZAHID -E-R AHMAN
Scientific Officer
Plant Pathology Division, BARI, Gazipur, Bangladesh.

Abstract/ Executive Summary:

Preservation of jackfruit (Artocarpus heterophyllus) by osmotic dehydration method has been standardized. Four treatments of sugar concentration viz. 35^O, 40^O, 45^O, and 50^O Brix were used for osmotic dehydration. After osmosis of the jackfruit slices in the sugar solutions these were laid on the cabinet drier for dehydration. After osmotic dehydration, the products were packed in high density polyethylene bags and stored in ambient temperature for a period of 8 months. The physico-chemical properties and the microbiological changes of the products were evaluated and a taste panel evaluated the organoleptic quality of the products during the storage period. Minimum microbial count was recorded for osmosis in 50^O Brix sugar solution followed by 45^O Brix sugar solution. The retention of vitamin A (ß- carotene), vitamin C, total acid and total sugar was also better for osmosis in 45^O Brix sugar solution followed by 50^O Brix sugar solution. The product of 45^O Brix solution when stored 8 months at room temperature secured highest score in organoleptic evaluation and was ranked “ like moderately” followed by the product of 50^O Brix solution. Considering the overall acceptance of sensory evaluations, retention of nutritional quality and quantity of sugar needed, the osmotic dehydrated jackfruit prepared by 450 Brix sugar solution could be selected for commercial processing.

Keywords: Jackfruit preservation, Osmotic dehydration

Location: Bangladesh Agricultural Research Institute (BARI), Gazipur,

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Jackfruit

Objectives:

To study the preservation of Jackfruit (Artocarpus heterophyllus) by Osmotic Dehydration

Methodology:

The jackfruits were washed, peeled, removed the seed from bulb and sliced length wise. There were four treatments comprising of four concentration of sugar syrup as follows: T₁ = 35⁰ Brix sugar syrup, T₂ = 40⁰ Brix sugar syrup, T₃ = 45⁰ Brix sugar syrup and T₄ = 50⁰ Brix sugar syrup So, slices of the jackfruits were divided into four groups and dipped into the sugar syrup concentrations and kept 30 minutes for soaking. Then, the slices were heated at 80^o C for 45 minutes. Finally, the slices were kept for 3 hrs again for soaking and 2000 ppm potassium metabisulphite (KMS) were added according to FPO specification (Ranganna, 2007). The slices were transferred to drying trays and dehydrated at 50⁰ C for 24hrs, 55⁰ C for 24hrs and finally 60⁰ C for 8hrs. The time and temperature of drying of the jackfruit slices in the mechanical dryer was fixed up after several trials. After dehydration, the slices were packed in high density polyethylene packet and stored at ambient temperature. The stored samples were analyzed at monthly intervals for moisture, acidity, total and reducing sugars as per method described by Ranganna (2007), ß-carotnene by NIN procedure and ascorbic acid by the procedure described by Mahadevan and Sridhar (1982). Microbial load (bacteria, fungi and yeast) was estimated in the stored osmotic dehydrated jackfruit by the method described by Istavan Kiss (1984) at monthly intervals by adopting pour plate method using serial dilution technique.

Source of Information: Bangladesh J. Agril. Res. 37(1): 67-75, March 2012, ISSN 0258-7122

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Considering the physico-chemical changes, overall acceptance of sensory evaluations and sugar quantity needed for the syrup, the treatment T₃ i.e. 45⁰ Brix sugar syrup could be selected for commercial processing of osmotic dehydrated jackfruit.

Knowledge Management: Journal