Effect of soaking conditions with citric acid, ascorbic acid and potassium sorbate on the physicochemical and microbiological quality of minimally processed jackfruit

The effect of soaking conditions on the physicochemical and microbiological quality of jackfruit was evaluated. First, jackfruit pieces were disinfected by 10 min immersion in a solution of 150 mg/L of free chlorine; the jackfruit bulbs were disinfected by 5 min immersion in a solution of 150 mg/L of free chlorine. Then four lots of jackfruit bulbs were generated by immersion in the following aqueous solutions by 5 min: 1.5 g/L potassium sorbate (PS), 1.5 g/L PS, + 10 g/L citric acid (CA), 1.5 g/L PS + 10 g/L ascorbic acid (AA), and 1.5 g/L PS + 10 g/L CA + 10 g/L AA. Each lot was packed in polypropylene boxes and stored at 6 degrees C. At 12 days were observed significant (P < 0.05) changes on pH, titratable acidity and reducing sugars by effect of soaking solutions. The combined effect of PS, CA and AA influenced significantly (P < 0.05) on the best control of microbial counts.