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 degrees C has been investigated. Rigid polypropylene containers (10x10 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 O-2, 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.