Effect of inclusion of ethylene absorbent to the quality of the fresh-cut jackfruit stored at 10°C

The effect of inclusion of ethylene absorbant to the quality of the fresh-cut jackfruit during storage for 8 days at 10°C has been investigated.
Rigid polypropylene containers (10×10 cm) with a clip-on lid, overwrapped with stretch film were used for packing fresh-cut jackfruit.
The containers were either with or without a sachet of ethylene absorbent (FX 2gm). The O₂, CO₂ and C₂H₄ in each package, weight loss, surface colour (L*-lightness and b*-yellowness), total soluble solids (TSS), pH, and sensory evaluation of the fruits were determined every 2 days.
The colour of the control fruits faded (L* 72.54) towards the end of the storage period (day 8). The taste of treated fruits was better due to the combined attributes of the higher TSS and pH values (27% and 4.97) on day 8. A better control of gas accumulation contributed to a better control of the respiration and ripening process of the fresh-cut jackfruit inserted with ethylene absorbent.

II International Conference on Quality Management of Fresh Cut Produce: Convenience Food for a Tasteful Life

M.N. Latifah, I. Ab Aziz, O. Fauziah, Y. Talib

fresh-cut, ethylene absorbent, quality, shelf life

https://doi.org/10.17660/ActaHortic.2018.1209.17