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Studies on Physico-chemical Characteristics of Jackfruit

M.A. Hague
Department of Horticulture, Bangladesh Agricultural University, Mymensingh 2202 Bangladesh

Abstract/ Executive Summary:

Fruit characteristics (both quantitative and qualitative) of 45 jackfruit germplasm at Horticulture farm, BAU, Mymensingh have been studied. The fruits under study were three types Khaja, Ghila, and Dorasa. There were large variations in the individual weight of fruit ranging from 2.60 kg to 17.00 kg. The percentage ofs edible portion also varied from 29.17% to 60.00%. the TSS was found to be in the range of 14 to 30%. There were distinct variations among the findings of the germplasm on fruit shape (globose, ovoid and oblong), skin clour (brown, green, light chocolate, light yellows etc.), flesh colour (yellow to whitish-yellow) sweetness (less sweet to very sweet), juiciness of pulp (less juicy to very juicy); and seed shape (Ellipsoid to spheroid) and colour (light brown to deep brown) of seeds.

Keywords: Physico-chemical characteristic's, Jackfruit, Artocarpus heterophyllus

Location: Bangladesh Agricultural University, Mymensingh

Start Date:

End Date:

Program Area: Crop-Soil-Water Management

Commodity: Jackfruit

Objectives:

A study was undertaken to investigate the physicochemical characteristics of a large number of germplasm in the jackfruit orchard of the Horticulture farm of BAU, Mymensingh.

Methodology:

An orchard of jackfruit containing 84 germplasm had been established. at Bangladesh Agricultural University with the types collected mainly from Bhaluka, Madhupur of Mymensingh region and other parts of the country. The jackfruit frees were 12 years old. Many selections showed morphological characters similar to mother plants. The jackfruit plants were spaced initially at 4 x 4m in the orchard. Thinning of .plants was done as they grew up. In the 2000-2001 flowering season 53 germplasm produced flowers, of which 45 were studied. Freshly harvested jackfruits were brought to the laboratory and kept at ambient conditions for ripening. Different fruit characteristics were studied in the laboratory, Department of Horticulture, Bangladesh Agricultural University, Mymensingh. The following parameters were recorded: Weight and size of the fruits Five mature fruits of variable sizes from selected germplasm were collected to find out the mean weight and another measurement of fruits. The weight was taken in kilogram with the help of a German-made balance sensitive to ten grams. The length of the fruits was measured from basal to polar end with the help of a measuring tape and the diameter of the fruits was determined in the following manners: fruits were placed between the two hard boards on a plane surface. The boards were perpendicular to the surface. Then the distance between the boards was measured in centimeters. A number of bulbs per fruit, edible portion Number of bulbs was counted in each of the five fruits, and weights of pulp and seed were recorded separately. Pulp and seed i.e. bulb is the edible portion. Weight of ri. chis and rind Weight of rachis and rind was recorded which were considered as a non-edible portion of fruit. Percentage of the edible portion of fruits

The percentage of edible (pulp, seed) portion of fruit was calculated by the formulae:

Percentage of edible portion = Weight of edible part/Weight of whole fruit x 100

Colour, nature, sweetness, type and Brix reading of bulb Colour, nature, sweetness, type of the bulbs were ascertained by a panel of researchers and Brix reading was recorded with the help of a Refractometer.

Source of Information: J. Bangladesh Agrp. Univ. 4(1): 1-8, 2006 ISSN 1810-.3030

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The development of jackfruit variety through clonal selection is important. The study on Physico-chemical characteristics of jackfruit showed that there were variations among the germplasm. This gives an opportunity to select germplasm on the basis of, desirable characteristics.

Knowledge Management: Journal