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Physico-chemical Changes During Ripening of Three Types of Jackfruit

M. K. Hassan
Department of Horticulture, Bangladesh Agricultural University, Mymensingh

P. K. Roy
Department of Horticulture, Bangladesh Agricultural University, Mymensingh

M. A. Haque
Department of Horticulture, Bangladesh Agricultural University, Mymensingh

Abstract/ Executive Summary:

Changes in weight and in the per cent contents of moisture, dry matter, ash, ascorbic acid, protein, total sugar, reducing sugar, non-reducing sugar, total soluble solids during ripening stages of three types of jackfruit namely, Khaja, Ghila and Dorosha were studied. Dry matter, ash, reducing sugar and total soluble solid contents of bulb increased during ripening while weight, moisture, ascorbic acid and protein of Khaja, a sharp increase was found at overripe stage. Again, in Ghila and Dorosha, non-reducing sugar contents increased continuously till optimum ripe stage and declined at overripe stage while in 'Khaja' it increased continuously and reached the maximum level at overripe stage.

Keywords: Physico-chemical changes, Storing, Jackfruit, Ripening stage, Total sluble solids

Location: Department of Horticulture and Department of Biochemistry, BAU, Mymensingh

Start Date: 01-01-1994

End Date: 30-08-1994

Program Area: Variety and Species

Commodity: Jackfruit

Objectives:

To determine the physico-chemical changes in weight, contents of moisture, dry matter, ash, ascorbic acid, protein, total sugar, reducing sugar, non-reducing sugar, total soluble solids during ripening of three types of jackfruit namely, Khaja, Ghila and Dorosha.

Methodology:

Fully mature fruits three types of jackfruit namely, Khaja, Ghila and Dorosha were collected in August 1994 from the village Baghnamari char, Mymensingh. The work was done at the laboratories of the Department of Horticulture and Department of Biochemistry, Bangladesh Agricultural University, Mymensingh. The study was conducted in factorial randomized block design. Types and stages of ripening served as different factors. The stages of ripening were adjudged by least significant difference (LSD) among the three types of jackfruit. The period from harvesting to the onset of overriping was divided into four stages. Commencement of ripening (S₁) Fruits of this category possesses green colours, emitted an odour but flicking sound and seemed hard on pressing with thumb. Half ripe (S₂) had green to light green colours, emitted less flicking sound and seemed somewhat soft on thumb pressing with little smell of ripening. Optimum ripe (S₃) were light green to yellowish-green in colour emitted flat sound, quite agreeable smell and seemed soft on thumb pressing. Overripe (S₄) were yellowish-green to yellow in colour, emitted less flat sound and sharp smell and seemed more soft on pressing with thumb. Weight of fruit, rind, axis, bulb, seed, skin colour, nature and sweetness of the bulb were recorded. Changes in weight during ripening were monitored by weighing the fruits at three days intervals, moisture, dry matter, ash, ascorbic acid, sugars, total soluble solid content of the bulb were determined by procedures.

Source of Information: Bangladesh Hort., 22(1&2):85-92,1994; ISSN 0379-4288

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The results showed that the percentage of dry matter, ash, reducing sugar and total soluble solid in (up to optimum ripe stage) contents of bulb increased while moisture, ascorbic acid and protein contents decreased during ripening Ghila. The total sugar content was to found be higher at ripe stage in Ghila and Dorosha while in cas eof Khaja, sugar content was significantly higher at overripe stage. In Ghila and Dorosha, non-reducing sugar content increased during ripening up to optimum ripe stage and then decreased at overripe stage, while in Khaja it increased continuously and reached the maximum level at overripe stage. The findings may be useful to select the stage of ripening for consumers and for processing and preservation of jackfruit bulp and to extend the shelf life of fruit.

Knowledge Management: Journal