The physicochemical changes in ripe jackfruit (Artocarpus Heterophyllus) bulbs during cold storage

被引：0
|
作者：
Ramli, R. A. [1 ]
Azmi, A. [1 ]
Shahril, N. M. [1 ]
Badiuzaman, A. F. [1 ]
机构：
[1] Univ Teknol MARA Penang, Bukit Mertajam, Pulau Pinang, Malaysia
来源：
HERITAGE, CULTURE AND SOCIETY: RESEARCH AGENDA AND BEST PRACTICES IN THE HOSPITALITY AND TOURISM INDUSTRY | 2016年
关键词：
Jackfruit; cold storage; physicochemical changes; CHEMICAL-CHANGES; SHELF-LIFE; FRUIT;
D O I：
暂无
中图分类号：
F [经济];
学科分类号：
02 ;
摘要：
The shelf life of jackfruit bulbs during cold storage was evaluated. The jackfruit bulbs were separated from the whole fruit and kept at 8 degrees C. The bulbs were tested for total soluble solids, pH, titratable acidity, polygalacturonase and pectin esterase enzymes activity, pectin content and firmness. The tests were conducted at the interval from day 1 to day 13. The results showed a steady decline in firmness and pectin content during storage. The activity of the pectin esterase enzyme is increased. All the other parameters were quite stable throughout the test period.
引用
收藏
页码：689 / 692
页数：4
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