Jack Fruit Shelf Life Study PDF

VACUUM PACKAGING OF MINIMALLY
PROCESSED JACKFRUIT
(Artocarpus heterophyllus L.) BULBS FOR
LONG DISTANCE TRANSPORTATION
FARHEEN TAJ
PALB 1280
DEPARTMENT OF AGRICULTURAL ENGINEERING

UNIVERSITY OF AGRICULTURAL SCIENCES
GKVK, BANGALORE- 560 065
2013
VACUUM PACKAGING OF MINIMALLY
PROCESSED JACKFRUIT
(Artocarpus heterophyllus L.) BULBS FOR
LONG DISTANCE TRANSPORTATION
FARHEEN TAJ
PALB 1280
Thesis submitted to the

University of Agricultural Sciences, Bangalore
In partial fulfilment of the requirements for
The award of the Degree of
MASTER OF TECHNOLOGY
(Agricultural Engineering)
In
PROCESSING AND FOOD ENGINEERING
BANGALORE JULY, 2013

Affectionately Dedicated to
My Beloved parents
BASHEER AHAMED
SHAHEEN BANU
My Brothers,
RAHIL AHAMED
SOHAIL AHAMED
and My Chairperson
Dr. B. RANGANNA
IN THE NAME OF
ALMIGHTY ALLAH (J),
THE MOST MERCIFUL,
MOST COMPASSIONATE
DEPARTMENT OF AGRICULTURAL ENGINEERING
UNIVERSITY OF AGRICULTURAL SCIENCES
GKVK, BANGALORE 560 065
CERTIFICATE
This is to certify that the thesis entitled “VACUUM PACKAGING

OF MINIMALLY PROCESSED JACKFRUIT (Artocarpus heterophyllus
L.) BULBS FOR LONG DISTANCE TRANSPORTATION” submitted in
partial fulfillment of the requirements for the award of the degree of
Master of Technology (Agricultural Engineering) in Processing and
Food Engineering to the University of Agricultural Sciences, Bangalore,
is a record of bonafide research work carried out by Miss FARHEEN
TAJ, ID No. PALB-1280 under my guidance and supervision and that
no part of this thesis has been submitted for the award of any degree,
diploma, associateship, fellowship or other similar titles.
Bangalore
July, 2013 Dr. B. RANGANNA
Major Advisor
Approved by:
CHAIRMAN: ___________________________
(B. RANGANNA)
MEMBERS: 1. ___________________________
(V. PALANIMUTHU)
2. ___________________________
(G. SENTHIL KUMARAN)
3. ___________________________
(K.B. MUNISHAMANNA)
4. ___________________________
(R. CHANDRU)
ACKNOWLEDGEMENT
No words could ever fathom my deep sense of gratitude and indebtedness to my

respected guide, Prof. B. Ranganna, Emeritus Scientist, ICAR. He has been
enthusiastic and practical in his advices, encouraging, helping and supporting me by
putting my benefits before his comforts. He has worked tirelessly day and night.
Without his input, this endeavour would not have been possible.
I express my deep sense of gratitude and heartfelt thanks to

Dr. V. Palanimuthu, Research Engineer and Head, AICRP on PHT Scheme, UAS,
GKVK, Bangalore and member of my Advisory Committee for his keen interest,
valuable suggestions, constant encouragement and cooperation during the course of the
investigation and for availing the laboratory facilities.
I’m very thankful to my research supervisor and member of my Advisory

Committee, Mr. K. B. Munishamanna, Associate Professor, Food Microbiology,
AICRP on PHT Scheme, UAS, GKVK, Bengaluru for his immeasurable input towards
this piece of work.
I’m very grateful and obliged to my Advisory Committee members

Mr. R. Chandru, Associate Professor of Biotechnology on PHT Scheme, UAS, GKVK,
Bangalore, I was fortunate to have an excellent panel of advisory committee including
Dr. G Senthil Kumaran, Senior Scientist, Section of Agricultural Engineering, Indian
Institute of Horticulture, Hessaraghatta, Bengaluru.
I’m indebted to Mr. K. B. Suresh, Associate Professor of Dairy Technology,

AICRP on PHT Scheme, UAS, GKVK, Bangalore and Dr. Kalpana, Associate
Professor of AICRP on PHT Scheme, UAS, GKVK, Bangalore for their constant
encouragement during my research work, and Mr. Prakash, research Associate of the
PHT Scheme and I thank all staff members Veena, Ramya Bhaskaran, Manjunath,
Kumar, Savitramma, Chandu Siddanna, Narayanappa, Chennamma PHT Scheme
GKVK, Bengaluru for their moral support and cooperation extended to me during the
course of investigation for all their help to me.
My sincere gratitude and heartfelt thanks to Mr. Ganesh., Head, Department of

Agricultural Engineering, GKVK, UAS, Bangalore, for his advice and support
throughout my course of study. And I thank all the teachers of the Department of
Agricultural Engineering, UAS, GKVK, Bengaluru for their valuable suggestions and
support during the degree programme.
I am grateful to thanks my ALLAH MOHAMMED and my beloved parents

Basheer ahamed, shaheen banu and syed innayath, khurshid banu my brothers rahil,
sohail, bilal, awez, saniya and my best friend syed azhar other family members. I owe
much more than customary gratitude for their kind encouragement.
I express my sincere thanks to my colleagues Rajini, Alfi, Ashu(moti), Sruju,

Amruth, and Theertha And to my seniors Sudha, Arun, Sandeep, Naveen, Avinash,
Lakshmi for their support and cooperation in this journey. I am very grateful and
indebted to my friends, Ambreen, Kavya, Rupa , Abhilasha, Arpana for their in-depth
co-operation.
Bangalore
July, 2013 (FARHEEN TAJ)
VACUUM PACKAGING OF MINIMALLY PROCESSED JACKFRUIT
(Artocarpus heterophyllus L.) BULBS FOR LONG DISTANCE
TRANSPORTATION
ABSTRACT
Jackfruit (Artocarpus heterophyllus L) is probably the biggest fruit.

In the fresh form, the fruit is highly perishable, difficult to separate the
fruit-lets and the huge size poses transportation problems. Technology
development on vacuum packaging of minimally processed jackfruit
bulbs was undertaken to test its quality and potentiality to withstand
long distance transportation. Pre-treatments with citric acid, packaging
using PE (300 gauges), vacuum packaging at different percentages (60%,
70% and 80%) and storage temperatures (3-5 and -12 0C) were imposed
to enhance the post harvest shelf-life and to maintain the quality of
jackfruit bulbs. Control samples without pre-treatment were stored in
the same environmental conditions. Analysis of variance using the
(Agress) at 5 % level of significance showed that there was a significant
difference between experimental different vacuum percentage samples
and the control. Vacuum packaged sample at 80% was found to be best
for unripe bulbs, 75% for semi-ripe bulbs and 70% for ripe jackfruit
bulbs for long distance transportation. Among the 3 modes of
transportation studied (bus, jeep and train), transportation by train was
found to be the best in maintaining quality of minimally processed
jackfruit bulbs. Deep freeze storage (-12 0C) resulted in a longer shelf-life
than refrigeration storage. Vacuum packaging enhanced the shelf-life of
the minimally processed jackfruit bulbs up to 3-4 weeks in refrigeration
storage (3-5 0C) and over 6 weeks in deep freeze storage (-12 0C). The
cost: benefit ratio for vacuum packaging of the minimally processed
jackfruit bulbs was calculated to be 1.0: 3.82.
Signature of Student Signature of Chairperson

(Farheen taj) (B. Ranganna)
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CONTENTS
CHAPTER TITLE PAGE No.
I INTRODUCTION 1-5
II REVIEW OF LITERATURE 6-30
III MATERIAL AND METHODS 31-43
IV EXPERIMENTAL RESULTS 44-87
V DISCUSSION 88-97
VI SUMMARY 98-101
VII REFERENCES 102-115
APPENDICES
LIST OF TABLES
TABLE PAGE
TITLE
No. No.
Physical properties of minimally processed jackfruit

4.1 45
bulbs
Influence of vacuum packaging of minimally

4.2a processed un-ripe bulbs on colour under refrigeration 47
Storage (3-5°C)

4.2b processed un-ripe bulbs on colour under deep freeze 48
storage (-12°C )
Influence of vacuum packaging on the ascorbic acid

4.3 content of minimally processed un-ripe jackfruit bulbs 50
under different storage conditions
Influence of vacuum packaging on pH of minimally

4.4 processed un-ripe jackfruit bulbs under different 51
storage conditions
Influence of vacuum packaging on titratable acidity %

4.5 of minimally processed un-ripe jackfruit bulbs under 53
different storage conditions
Influence of vacuum packaging on TSS (oBrix) of

4.6 minimally processed un-ripe jackfruit bulbs under 54
Influence of vacuum packaging on microbial counts

4.7 (cfu/g) of minimally processed ripe jackfruit bulbs 57
Influence of vacuum packaging on color (L*a*b*

4.8a values) of minimally processed semi-ripe jackfruit 58
bulbs under refrigeration conditions

4.8b processed semi-ripe bulbs on colour under deep freeze 59
storage -12°C
TABLE PAGE
TITLE
No. No.

4.9 content of minimally processed semi-ripe jackfruit 61
bulbs under different storage conditions

4.10 processed semi-ripe jackfruit bulbs under different 63
storage conditions
Influence of vacuum packaging on titratable acidity

4.11 %% of minimally processed semi-ripe jackfruit bulbs 64
Influence of vacuum packaging on TSS (oBrix) of

4.12 minimally processed semi-ripe jackfruit bulbs under 66
different storage temperatures

Influence of vacuum packaging on color (L*a*b*

4.14a values) of minimally processed ripe jackfruit bulbs 70
under refrigeration conditions

4.14b processed ripe bulbs on colour under deep freeze 71
storage (-12°C )

4.15 content of minimally processed ripe jackfruit bulbs 73

4.16 processed ripe jackfruit bulbs under different storage 74
conditions
Influence of vacuum packaging on titratable acidity

4.17 (percent) of minimally processed ripe jackfruit bulbs 76
under different storage temperatures
Influence of vacuum packaging on TSS °BRIX of

4.18 minimally processed ripe jackfruit bulbs under 77
different storage temperatures
TABLE PAGE
TITLE
No. No.

Influence of vacuum packaging on the sensory scores

4.20 (overall acceptability) of minimally processed jackfruit 82
Sensory evaluation of vacuum packaged minimally

4.21 processed jackfruit bulbs after long distance 83
transportation by different modes of transport
Sensory evaluation of vacuum packaged and stored

4.22 minimally processed jackfruit bulbs after long 85
distance transportation
Influence of vacuum packaging on Biochemical

4.23 properties of minimally processed jackfruit bulbs after 86
long distance transportation
LIST OF FIGURES
FIG. BETWEEN
TITLE
No. PAGES
Influence of vacuum packaging on reducing sugar

4.1 content % of minimally processed un-ripe jackfruit 55-56
Influence of vacuum packaging on total sugar

4.2 content % of minimally processed un-ripe jackfruit 55-56

4.3 content % of minimally processed semi-ripe jackfruit 66-67

4.4 content % of minimally processed semi-ripe jackfruit 67-68

4.5 content % of minimally processed ripe jackfruit 78-79

4.6 content % of minimally processed ripe jackfruit 78-79
LIST OF PLATES
PLATE BETWEEN
TITLE
No. PAGES
Colorimeter CR-200b (Minolta Chroma Instrument,

3.1 31-32
Osaka, Japan) used for the assessment of colour
Hand Refractometer (Erma Optical Works Ltd.,

3.2 31-32
Tokyo, Japan) for recoding °Brix
3.3 Vacuum packaging machine (Reepack- RV 50, Italy) 39-40
Vacuum packaged samples (60%) of minimally

4.1 processed jackfruit bulbs at different maturity 48-49
stages in refrigeration storage at 3°C

stages in refrigeration storage at 3-5°C

stages in refrigeration storage at 3°C

stages in deep freeze storage at -10°C


Microbial growth in vacuum packaged unripe

4.7 57-58
samples on 3rd week of refrigeration storage at 3-5°C
Microbial growth in vacuum packaged unripe

4.8 57-58
samples on 4th week of deep freeze storage at-12°C
Microbial growth in vacuum packaged semi-ripe

4.9 68-69
samples on 3rd week of refrigeration storage at 3-5°C
PLATE BETWEEN
TITLE
No. PAGES
Microbial growth in vacuum packaged semi-ripe

4.10 68-69
samples on 4th week of deep freeze storage at -12°C
Microbial growth in vacuum packaged ripe samples

4.11 80-81
on 3rd week of refrigeration storage at 3-5°C
Microbial growth in vacuum packaged ripe samples

4.12 80-81
on 4th week of deep freeze storage at -12°C
Insulated cold box with chill used in long distance

4.13 82-83
transportation of jackfruit bulbs
Insulated box with chill pad for long distance

4.14 83-84
transportation by bus
Insulated box with chill pad for long distance

4.15 83-84
transportation by train
Introduction
I. INTRODUCTION
Jackfruit (Artocarpus heterophyllus. L) is widely grown in South

Asia, South East Asia and Northern Australia. It is also grown in parts of
Central and Eastern Africa, Brazil, Suriname and in the Islands of West
Indies. It is the national fruit of Bangladesh and Indonesia. Jackfruit
has played a significant role in the Indian agriculture from the time
immemorial. Archeological finding have revealed that jackfruit was
cultivated in India since 3000-6000 years ago. Finding also indicate that
Indian Emperor Ashoka the Great (274-237 BC) encouraged Arbori-
Horticulture of various fruits including jackfruit. Varahamitra, the
famous Indian Astronomer, Mathematician, and Astrologer wrote a
chapter on the treatment of trees in his Brhat Samhita.
Jackfruit is mainly found in tropical Asian countries like India,

Srilanka, Bangladesh, Indonesia, Malaysia, and the Philippines.
Jackfruit is quite popular in Eastern and Southern India and is
cultivated widely in Karnataka, Kerala, Andhra Pradesh, Tamil Nadu,
West Bengal, Maharashtra, Assam, Andaman, and Nicobar Islands. In
India, the total area under jackfruit is approximately 1.02 lakh ha (Bose
et al., 2003). In Karnataka, it is cultivated in an area of about 11,333
ha, mostly in the southern plains and western ghats, producing about
2,60,500 tones of fruits per year. (Anon., 2000).
Jackfruit consists of three important parts namely, bulb, seed and

rind. Bhatia et al. (1955) reported that the bulbs constitute 29%, seeds
12% and rind 59% of ripe fruit. Jacob and Narasimhan (1998) reported
that jackfruit consists of 32% of the edible portion (pulp), 18% seed and
about 50% rind (bio-waste) on weight basis. The dry matter content of
jackfruit perianth increased from 10.0 to 32.4% with increase in
maturity.
Ripe jackfruit is very nutritious, rich in pectin and minerals like
phosphorous, iron, potassium, and calcium. Ripe jackfruits are full of
carbohydrates, ascorbic acid and carotene. Unripe bulbs are used in the
preparation of chips, papad, etc. The raw fruit is a popular vegetable in
the west coast and used in several culinary preparations. Due to its
abundant availability during monsoon in the coastal regions and the
non-availability of vegetables during that season has earned the name for
jackfruit as ‘Poor Man’s Food’. Foliage is a nutritive fodder and wood has
good timber value.
The nutritional composition of jackfruit pulp as reported by

Siddappa and Bhatia (1995) is presented in Table 1. Both ‘tender’ and
‘ripe’ fruits are rich in mineral and vitamins.
Table 1. Nutritional composition of jackfruit per 100g of edible

portion
Content Tender fruit Ripe fruit Seed
Moisture, % 84 77.2 64.5
Carbohydrate, g 9.4 18.9 25.8
Protein, g 2.6 1.9 6.6
Fat, g 0.3 0.1 0.4
Fibre, g - 1.1 -
Total mineral matter, mg 0.9 0.8 1.2
Calcium, mg 50 20 21
Phosphorous, mg 97 30 28
Iron, mg 1.5 500 -
Potassium, mg 246 - -
Vitamin A, IU 0 540 17
Thiamine, mg 0.25 30 -
Riboflavin, mg 0.11 - -
Vitamin C, mg 111 - -
Calorific value, kcal - 84 -
Source : Anon. (1979)
Minimally processed fruits or vegetables is defined as those
products that may be cleaned, peeled, cut, sliced, packaged or processed
by any means short of killing the tissue. Packing and storage conditions
of such processed products must be very specific to maximize their shelf-
lives. Under minimally processed conditions, fruits and vegetables are
vulnerable to microbial attack, even by pathogenic microorganisms
(Romphophak et al., 1995). So far, no systematic study has been made
on the suitability of minimal processing of many of popular fruits and
vegetables (Mandhare, 2008).
The application of vacuum packaging provides a potential

alternative to achieve an inhibition of the progress of deterioration of
foodstuffs. Vacuum packaging refers to packaging in containers from
which substantially all air would be removed prior to final sealing of the
package. This method of packaging is actually a form of “modified
atmosphere” as normal ambient air is removed from the package.
Kabasa Mary Sally (2011) studied on packaging and storage of

minimally processed jackfruits bulbs, and evaluated different packages
and vacuum packaging of jackfruit bulbs. The author reported that the
vacuum packaging using PE/PP (300 gauge) and polystyrene (PS)
packages, enhanced the shelf-life of the minimally processed jackfruit
bulbs to 3-4 weeks in refrigeration storage (3-5°C) and over 6 weeks in
deep freeze storage (-12°C) compared to the conventional technique which
resulted in 1-2 weeks of storage under refrigeration (3-5°C), 2-3 weeks
under deep freeze storage for the pretreated samples and for the untreated
samples 0-1 week of refrigeration (3-5°C) and 1-2 weeks of deep freeze
storage (-12°C).
Changing life style dictates the needs for food that offer
convenience to the consumer in a myriad of ways such as minimizing
preparation time while also offering high quality through an extended
shelf-life (Blakistone, 1999). As a result, consumers are increasingly
demanding convenient, ready-to-use and ready-to-eat fruits with a fresh-
like quality, containing only natural ingredients (Lund, 1989; Rocha and
Morais, 2007). In response to these needs, one of the most important
recent developments in the food industry has been the development of
minimal processing technologies designed to limit the impact of
processing on the nutritional and sensory quality and to preserve food
without the use of synthetic additives. The increasing demand for these
minimally processed products represents a challenge for researchers and
processors to make them shelf-stable and safe. The food producers and
processors have the obligation to produce food that is both safe and of
high quality.
Minimally processed jackfruit bulbs would be highly perishable

owing to its high respiratory behavior and thus cannot be stored for long
period due to its extremely short shelf-life. As a consequence, the bulbs
are not amenable for transportation to long distances by the
growers/traders. On the other hand, demand for jackfruit has been
increasing owing to the popularization and other promotional activities
by academic and research institutes, creating a hype among the people
across the country. In view of this, there is an urgent need for the
technological intervention for developing a suitable technology that would
meet the needs of transporting minimally processed jackfruit bulbs over
long distances to make available to people and to generate higher returns
for growers. In this context, vacuum packaging may provide a suitable
remedy. Hence, a research study on “Vacuum packaging of minimally
processed jackfruit bulbs for long distance transportation” was
undertaken with the following objectives:
Objectives
i. To study the physical & biochemical properties of minimally

processed jackfruit bulbs at different maturity stages.
ii. To study vacuum packaging of minimally processed jackfruit bulbs at

different maturity stages.
iii. To evaluate vacuum packaged jackfruit bulbs for long distance

transportation.
iv. To workout the cost economics.

Review of Literature
II. REVIEW OF LITERATURE
Jackfruit (Artocarpus heterophyllus L.) is one of the most

significant fruits in the tropical world and perhaps the most widespread
and useful fruit in the important genus Artocarpus. It has been cultivated
since prehistoric times and has naturalized in many parts of the tropics,
particularly in southeast Asia, where it is an important crop of India,
Bangladesh, Burma, China, Sri Lanka, Malaysia, Indonesia, Thailand
and the Philippines. It is also grown in parts of Africa, Brazil, Suriname,
the Caribbean, Florida, and Australia (Elevitch and Manner, 2006).
Jackfruit is being valued by the processors to make best use of the

fruits that glut the market during harvesting season (April-August). The
results of research have indicated that scores of products, processed or
dehydrated can be developed on a commercial scale.
2.1 Raw material for minimal processing
Not all types of fruits and vegetables may be suitable for minimal
processing. The correct choice of raw material is vital for the production
of good quality products (Wiley, 1994). The correct choice of variety is
particularly important in case of jackfruit, carrot and potato etc. that
need to have a shelf-life of several days after minimal processing.
All minimally processed fruits and vegetables are perishable and

demonstrate rapid quality deterioration overtime under ambient storage,
due to tissue damage resulting from process operations such as cutting,
slicing, shredding, peeling, trimming, coring etc. (Ahvenainen, 1996).
Many visual and organoleptic properties differentiate the diverse varieties
of jackfruit for fresh market and minimal processing. So far, no
systematic study has been made on the suitability of different varieties
for minimal processing of many of the popular fruits and vegetables
(Mandhare, 2008).
2.2 Physico-chemical properties of fresh jackfruit bulbs
The physico-chemical composition of any fruit is influenced by a

number of factors such as variety, location and stage of harvesting
(Saxena et al., 1987) and jackfruit is also found to be influenced by such
factors.
Sheikh Abdul Hamid et al.,(2006) investigated the effect of storage

temperature on physico-chemical property of minimally processed durian
fruit (Durio zibethinus Murray) at 28 °C for 3 days and 4 °C for 35 days.
When held at 28 °C, the pulp retained its colour but softened rapidly
after 24 h and became acidic (pH 4.71) after 2 days of storage due to the
formation of citric, succinic, acetic and lactic acids. Sucrose decreased
concomitantly with increase in glucose and fructose contents during
storage. For fruit stored at 4 °C, no noticeable changes in pH occurred.
Following 1 week of storage, there was a progressive increase in glucose,
fructose and sucrose contents concomitant with the increase in total
soluble solids. The minimally processed durian could only be stored for 1
day at ambient temperature after which the pulp became acidified.
2.2.1 Physical properties of fresh jackfruit bulbs
Jackfruit consists of three important parts namely, bulb, seed and

rind. Jacob and Narasimhan (1998) reported that jackfruit consists of
32% edible portion (pulp), 18% seed and about 50% rind (waste) on
weight basis. The dry matter content of jackfruit perianth increased from
10.0% to 32.4% with increase in maturity in both soft and firm forms. At
full maturity, the maximum dry matter content recorded in soft forms
was 26.5%, while it was 32.4% in the firm forms of jackfruit.
Large sized jackfruits weigh as much as 50 kg (Selvaraj and Pal,
1989). Some jackfruits usually reach 10-25 kg in weight at maturity
(Rahman et al., 1995). The individual fruit weight varied between 2.10 kg
and 10.22 kg (Mitra and Mani, 2000). Reddy et al., (2004) reported that
the fruit weight was 7-20 kg in different clones of jackfruit.
2.2.2 Colour
In the evaluation of food products such as sauce, purée or paste,

colour is recognized as a primary factor of quality (Denny, 1997).
Jackfruits are rich in carotenoids, rendering the golden yellowish colour
to the bulbs. Carotenoids are highly susceptible to oxidative deterioration
at the same time being potential antioxidants.
Addition of sodium alginate (edible coating) during pretreatment

improved the colour of minimally processed carrot cubes. The
combination of citric acid, ascorbic acid, potassium meta-bi-sulfite and
sodium alginate significantly affected colour, flavour, taste and the
overall quality of minimally processed carrot cubes. The L* value of
control carrot samples was lower (58.77, 58.33) than T2 (59.90 and
59.17) followed by T3 (61.30, 60.13) and T1 (62.50, 61.93) for low density
polyethylene and polypropylene, respectively (Mandhare, 2008).
Saxena Alok et al., (2009) reported that the changes in lightness of

minimally processed jackfruit bulbs could adequately be described by L*
values. The linear and quadratic terms of ascorbic acid, followed by
treatment time were found to have greater and significantly positive effect
on L* values for the slices. The lightness of the minimally processed fruit
increased with increase in ascorbic acid concentration. The synergistic
effect of modified atmosphere storage showed a significantly higher
retention of carotenoids in the pre-treated samples of jackfruits
compared to the untreated ones kept under modified atmosphere
conditions.
2.2.3 Bio-chemical properties
The low acidity level and high free sugars are responsible for the
sweet taste of jackfruit (Selvaraj and Pal, 1989). Firm varieties showed
lower acidity (0.30%) than soft types (0.55%) (Sonde, 1989).
The ripe jackfruit bulbs are rich in sugars with about 90 calories
per 100g fresh weight. Bhatia et al. (1955) reported that ripe bulbs
contain 20.6% of total sugars with practically no starch. The edible bulbs
are reported to contain 1.74% fructose, 5.96% glucose and 6.9% sucrose
and calcium, potassium, iron and a fair amount of carotene (Chan et al.,
1974), It was also reported that the principal sugar – sucrose in jackfruit
was 6.90% and that of total sugar was 14.59%.
Jackfruit is a nutritious fruit and is a rich source of vitamin A and

C. The edible pulp is a rich source of carbohydrates (23.4%) which also
contain protein (0.6%), fat (0.6%), minerals (0.9%), fibre (1.8%) and ash
(0.5%). The seeds contain fat (0.4%), fibre (1.5%) and ash (1.5%)
(Purseglove, 1968).
Gopalan et al. (1985) reported that the edible portion of the

jackfruit had moisture - 76.2%, protein - 1.9%, fat - 0.1%, ash - 0.9%,
fibre - 1.1% and carbohydrates - 19.8%. Ripe fruits are rich in nutritive
value containing 18.9g carbohydrates, 0.8g minerals, 30 IU vitamin A
and 0.25mg thiamine for every 100g (Samaddar, 1985).
Berry and Kalra (1989) reported that ripe jackfruit bulbs contain
77.2% moisture, 18.9% carbohydrates, 1.9% protein, 0.1% fat, 1.1%
fibre, 0.8% total mineral matter with a calorific value of 84 kcal per 100g
pulp. Sonde (1989) reported that there was a significant difference in
pulp composition among hard and soft varieties of jackfruit. The hard
variety jackfruit was better than soft variety as it had higher proteins,
reducing sugars and total sugars.
According to Nanjundaswamy (1990), the edible bulbs have a pH of

5.1, 25% carbohydrates and 1% total ash. The ash content of all the
jackfruit samples decreased with the increase in maturity. The values of
ash content varied from 5.7 to 2.0% and 4.9 to 1.6% in soft and firm
forms, respectively. The gradual decrease in ash content may be due to
increase in relative percentage of dry matter content (Rahman et al.,
1999).
Crane et al. (2005) reported that fresh jackfruit per 100g contains
73% moisture, 1.5g protein, 0.3g fat, 24g carbohydrates, 1.6g fibre,
0.6mg iron, 37.0mg magnesium, 36.0mg phosphorus, 303.0mg
potassium, 3.0mg sodium, 6.7mg of vitamin C, 397 µg of vitamin A ad 94
kcal energy. An average TSS content of 13 clusters of jackfruit studied by
Maiti et al., (2002), observed oBrix ranging from 15.1 to 25.9. In another
study, the highest TSS of 40.5 oBrix was recorded in Acc. No. G-18 and
minimum acidity in Acc. No. G-2 (0.68%) (Reddy et al., 2004).
100g of edible portion (ripe flesh) of jackfruit contains moisture

(72.0-77.2%), energy (58 kcal), protein (1.3-1.9g), fat (0.1-0.3g),
carbohydrates (18.9-25.4g), fibre (1.0- 1.18g), ash (0.8-1.0g), calcium-
22mg, phosphorus-38mg, iron-0.5 mg, sodium-2mg, potassium-407mg,
vitamin A-540 µg, thiamine-0.03mg, niacin-4mg and ascorbic acid (8-
10mg) (Anon., 2003).
2.2.4 Acidification
Monroe et al. (1969) observed that natural sugars remained in the

finished vegetables, contributed desirable sweetness and provided
nutrients for acid tolerant microorganism and thus necessitated
additional measures of preservation such as other antimicrobial agents
and refrigeration. Stabilization by direct acidification without salt
provided a similar degree of preservation. Using this approach, Furia
(1972) accumulated substantial information on the technology of
producing directly acidified vegetables.
Juliot et al. (1989) evaluated several food grade acidulants for

direct acidification of carrot slices for use in salad. Citric acid, acetic acid
or fumeric acid provided excellent microbial control and satisfactory
flavour quality for carrots in salad.
Some organic acids naturally found in or applied to fruits and

vegetables behaves primarily as fungistats and other are more effective in
inhibiting bacterial growth. The mode of action of these acids was
attributed to direct pH reduction, depression of internal pH of microbial
cells by ionization of the un-dissociated acid molecules or disruption of
substrate transport by alteration of cell membranes permeability
(Alzamora et al., 2000).
2.2.5 Ascorbic acid
Ascorbic acid is a reducing compound and most often used as a

sulfite replacements (Gardner et al., 1991). It is readily affected by light,
oxygen, heat, enzymes and metals. Ascorbic acid is naturally occurring
and nutritionally beneficial, but it does not directly inhibit polyphenol
oxidase as sulfur dioxides. It offers only temporary browning and is
affected by pH, temperature, enzymes activity and oxygen, iron and
substrate concentrates.
Kaur and Kapper (2000) studied the effect of different dip

treatments and storage period on the antioxidants activity and
biochemical quality of Indian cabbage after minimally processing. A
gradual decrease in total antioxidants activity was observed during
storage at 6°C with no detectable activity at the end of 9 days in all the
dip pre-treatments, except in pre-treatments containing a combination of
ascorbic acid and citric acid, and ascorbic acid alone. The incorporation
of ascorbic acid and citric acid in the dip water improved the overall
appearance and retained the maximum antioxidants activity, ascorbic
acid and total carotenoids
Limbo and piergiovanni (2006) reported that high oxygen partial

pressure in combination with ascorbic acid and citric acid prevented
enzymatic browning of minimally processed potatoes. The use of
additive-based dip treatments in combination with other techniques was
beneficial reducing stress- induced metabolism, restricting browning,
maintaining firmness and enhancing the sensory characteristics of
various minimally processed products with an extended shelf- life. (Raju
and Bava, 2006). Cocci et al. (2006) reported that the synergistic effect of
ascorbic acid as an antioxidant and citric acid as acidulants minimized
the occurrence of browning in minimally processed apples.
Constituents of pre treatment such as ascorbic acid and citric acid

were found to be effective anti-enzymatic browning agents. Ascorbic acid
function as an anti-browning agent by absorption of molecular oxygen
and carboxylic acids such as citric acid inactivates the enzyme
polyphenol oxidase by chelating bivalent cat ion (Rico et al., 2007)
Ascorbic acid has an important role as a phytochemical, due to its

functionality as antioxidants besides its vitamin C activity. The
physiological stress imposed upon fresh-cut commodity results in a
significant result in ascorbic acid content. Addition of ascorbic acid
content during dip pretreatment resulted in a 3.5 fold increase in
ascorbic acid content in pretreated samples. (Saxena et al., 2009). Use of
ascorbic acid could maintain the visual quality of the produce through
restricted browning.
2.2.6 Reducing sugars
Dipping threaded cabbage in 0.25% sucrose fatty acid esters

reduced browning. Under refrigeration conditions in comparison with
ambient storage, the reducing sugar content remained intact or slightly
enhanced while sucrose content decreased (Sakane et al., 1990).
Reducing sugars influence the flavour of carrots and it’s a major

component contributing to the carrot taste. Reducing sugars (glucose
and fructose) decreased during the storage of minimally processed carrot
samples. The reducing sugar content of fresh carrot samples was 50.15
mg per 100 g. In control samples, it was further reduced down to 2.75-
2.65 mg at the end of refrigerated storage. The carrot cubes treated with
different preservatives like citric acid, ascorbic acid and potassium meta-
bi-sulfite packed in low density polyethylene and polypropylene films
retained more reducing sugars compared to the control (Mandhare,
2008).
During the storage, the reducing sugars in bottlegourd-basil leaves

juice increased while the non-reducing sugars decreased during storage.
These changes were attributed to sucrose inversion in the presence of
acidic environment (Majumdar et al., 2010).
Diwan and Shukla (2004) reported that guava fruit juice contained
8.22 per cent of reducing sugars, which is optimum level of sugar
concentration for wine making.
2.2.7 Titratable acidity
Kakiomenou et al. (1996) did the sensory evaluation of minimally

processed carrots and demonstrated that there was an increase in
organic acids resulting in a reduction in the values of texture
characterised by softening of the tissue during storage.
A sharp increase in titratable acidity with resulting drastic
diminution in the pH value was detected in cactus pears stored at 15 oC
from day 4 of storage (Piga et al., 2000).
Addition of citric acid during dip pre-treatment lowered the pH and

increased the titratable acidity of minimally processed mango and
pineapple fruits against the control samples (Martinez-Ferrer et al.,
2002).
Benedetti et al. (2002) studied the titratable acidity content of

carrot and green pepper, which was not affected by the storage period. In
green pepper, he found a decrease from 0.08 to 0.06 mg per 100g of
citric acid. Decrease in malic acid was reported in grated carrots packed
under modified atmosphere (10% O2 and 40% CO2) for 10 days at 10oC
temperature.
Titratable acidity, according to Lucimeire et al. (2006) was not

affected by the storage period. He did not present statistical differences
among treatments for minimally processed carrot and green pepper.
Saxena et al. (2008) reported that the change in ripening index

(0brix/acid ratio) of minimally processed jackfruits bulbs stored under
modified atmosphere packaging indicated an increase in soluble solids
and reduction in titratable acidity due to the ripening process during
storage. After 35 days of storage, control samples recorded nearly 1.8–2.5
fold higher ripening index of the initial value while pre-treated samples
were observed with a restricted rise of 1.4–2.1 fold of the initial value in
different modified atmosphere packaging techniques adopted. Significant
changes were observed between the modified atmosphere packaging
techniques used in terms of ripening index. After 14 days pretreated 3
kPa O2 + 5 kPa CO2 gas flushed polyethylene bag samples were found to
be more effective in restricting the increase in ripening index which was
accredited for lowering respiratory activity and retarding metabolic
activity of the samples. Control MAP samples showed rapid loss in
firmness and other detrimental changes from 7 day onwards. The
increase in 0Brix/acid ratio in the pre-cut jackfruit bulbs was reported to
be due to degradation of available starch during storage into simple
sugars which might be the reason for decreased acidity and increased
sweetness of the jackfruit bulbs.
2.2.8 pH and total soluble solids (TSS)
The results reported by Abdul et al. (1993) indicated a decrease in

pH from 7.0 to 4.0 with minimally processed mixed lettuce and
cucumber salad packed under modified atmosphere (3% O2 and 97% N2)
after 9 days of storage at 5 oC, 12 oC and 21 oC temperatures.
Change in ripening index (0Brix/acid ratio) was observed in fresh

cut apple which indicated increased total soluble solids and reduction in
acidity due to ripening process during storage of fresh apple (Rocha et
al., 1995).
Addition of citric acid during dip pre-treatment of minimally

processed mango and pineapple fruits lowered the pH and increased the
titratable acidity against control samples (Martinez-Ferrer et al., 2002).
The pH value of fresh carrot samples was observed to be 4.3 and

this increased in the range of 4.7-5.8 at the end of the 6th day of ambient
storage. In the minimally processed carrots, the average value of pH
ranged from 4.9 to 5.9 at the end of 21st day of refrigerated storage. The
rate of increase of pH in the experiment during the refrigerated storage
was lower than that of ambient storage. Further it was seen that the pH
value was less in carrot cube samples in LDPE than in PP. The TSS value
decreased up to 4.1 oBrix (PP) at ambient storage from the fresh carrot
sample (4.7 oBrix) at refrigerated storage, the rate of decrease was slower.
At the end of 21st day of refrigerated storage and the TSS value was
found to be in the range of 4.8-5.1 oBrix (Mandhare, 2008).
2.3 Packaging
Minimally processed food products are highly perishable. Such

products are often packed in plastic bags or trays over wrapped with a
film. The atmosphere within in package is modified by the respiration of
the product. Low oxygen levels such as those achieved in modified
atmosphere packaging were beneficial in retaining quality of the product
such as retarded browning and physiological disorder in shredded
cabbage and cut lettuce (Hicks and Hall, 1973)
Sieve and Pal (2006) evaluated the effect of type of polymeric film,
its thickness and perforation level on keeping quality of chopped carrots
under refrigeration storage condition. The keeping quality was observed
in terms of physiological loss in weight, decay, firmness, and shrinkage.
Based on these parameters, it was found that thickness and type of film
and packages having perforations had no effect on the keeping quality
except physiological loss in weight. The low density polyethylene (LDPE)
100-guage packages with perforation area of 0.0217% that is 4 holes of
diameter 1.6mm on each of the LDPE 100 gauge packages, having
dimension of 2018.5 cm, was found to be the best as these packages
increased the storage life of the chopped to 14 days compared to 8 days
for control samples.
The effect of different packaging film on quality of “Napoleon”

cherry (prunus avium L.”Napoleon”) were studied by Okan et al., (2011).
Packaging was reported to significantly reduce weight losses, which were
24.08%, 0.5%, 0.39%, and 0.81% for control (unpackaged),
polypropylene tray/ biaxial oriented polypropylene film (PP/BOPP),
polypropylene tray/ cast polypropylene film, and polyvinyl chloride
polyethylene tray/polyethylene terephthalate polyethylene films,
respectively.
2.3.1 Modified atmosphere packaging (MAP)
Modified atmosphere packaging (MAP) is a technique used for

prolonging the shelf-life of fresh-cut or minimally processed foods. In this
preservation technique, the air surrounding the food within the
packaging is modified to another composition. By this, the initial fresh
state of the product is prolonged. MAP is used with various types of
product, where the composition of gases in the package depends on the
type of product, packaging material and storage temperature (Church
and Parsons, 1995)
Limbanyen et al (1998) reported that a modified atmosphere of

10% oxygen 10% carbon dioxide slowed browning and softening of
fresh cut mangoes compared to the control (ambient).
Chantanawarangoon (2000) observed that the visual quality of

‘Haden’, ‘Keitt’ and ‘Kent’ mango cubes stored in 2% O2+10% Co2 was
better maintained than those stored in other atmosphere (2%O2 or air +
10%CO2) or in open air (control) during storage at 5°C. The shelf-life of
mango cubes dipped in 1% CaCl2 and stored in 2%O2+ 10%CO2 was
about 12 days compared to 9 days for those dipped in 1% CaCl2 and
stored in ambient. Firmness of mango cubes in all treatments declined
during storage. However, rate of softening was slowest in mango cubes
stored in 2% O2+10% CO2 environment.
Kupferman and Sanderson (2001) observed that modified

atmosphere packaging lengthened the postharvest life of cherry fruit by
reducing the rate of growth of decay organisms, retarding softening and
retaining stem colour. Modified atmosphere films provided beneficial
effects whether they were heat sealed or sealed by turning the bag and
closing with tape. Cherries held at 0°C did not benefit from modified
atmosphere as much as fruits held at slightly warmer (7◦C) after 14 days.
Amarindar Singh Bawa and Srinivasa Raju (2007) investigated the

effect of different modified atmosphere packaging (MAP) techniques for
extending the shelf-life of fresh-cut jackfruit (Artocarpus heterophyllus L.)
bulbs kept under low temperature conditions. MAP carried out consisted
of 3 kPa O2 + 5 kPa CO2 (with balance of N2) gas mixture flushed
polyethylene (PE) bags, polyethylene terephthalate (PET) jars with silicon
membrane window on lid and PE bag with air. Fresh-cut jackfruit bulbs
were given a post-cutting phytosanitation wash followed by a dip
pretreatment with calcium chloride, ascorbic acid and sodium benzoate
under mild acidified conditions prior to MAP. Dip pretreatment along
with different MAP was found effective in establishing optimum O2 and
CO2 concentrations, reducing the respiration rate, ethylene production
and electrolyte leakage, restricting changes in total soluble solids
(TSS)/titrable acid (TA) ratio and maintaining sensory attributes of the
samples compared to control (non-dip) samples kept under same MAP
conditions at 6 °C. Dip pretreated sample packed in 3 kPa O2 + 5 kPa
CO2 gas mixture flushed PE bags was found to preserve the initial
firmness value of the jackfruit bulbs (about 44 N) with a minor loss of
around 7% after 35 days compared to significantly higher loss in the
control samples packaged in the same MAP. Dipped samples also
maintained a significantly higher lightness (L *value) and color intensity
(chroma) of jackfruit bulb surface compared to the control fruit. PET jar
with silicon membrane window was also found to be capable of achieving
equilibrate atmosphere more efficiently than PE bags which in turns
maintained more stable gas composition and minimized physiological
and quality changes. On the basis of sensory quality attributes, the
shelf-life of pretreated jackfruit bulbs packaged in gas mixture flushed
PE bags, in PET jars with silicon membrane window and in PE bag were
35, 31 and 27 days, respectively.
Munishamanna et al., (2010) studied modified atmosphere

packaging of whole jackfruit to enhance the shelf-life of jackfruit. The
jackfruits were stored in Corrugated Fiber Boxes (CFB) at ambient (25–
27oC), low (16oC) and refrigerated (10–12oC) temperature under MAP
conditions created using silicone membrane (window area – 3cm2) and
diffusion channel (glass tube – 50mm length, 5mm dia to attain the
desired level of O2 (15-16%) and CO2 (10-12%) surrounding the fruit. The
shelf-life of fruit was 2–3 days under normal conditions at room
temperature. They reported that the fruits could be stored for 8 and 10
days under MAP conditions at ambient and low temperature conditions,
respectively.
Kabasa Mary Sally (2011) studied on packaging and storage of

minimally processed jackfruits bulbs and evaluated the different packaging
and vacuum packing of jackfruit bulbs. It was reported that the packaging
using PE/PP (300 Gauge) and PS packages, vacuum packaging enhanced
the shelf-life of the minimally processed jackfruit bulbs to 3-4 weeks in
refrigeration storage(3-5°C) and over 6 weeks in deep freeze storage (-12°C)
compared to the conventional technique which results in 1-2 weeks of
storage under refrigeration (3-5°C), 2-3 weeks under deep freeze storage for
the pretreatment samples, and for the untreated samples 0-1 weeks of
refrigeration (3-5°C) and 1-2 weeks of deep freeze storage (-12°C).
Martinez et al., (2002) developed a modified atmosphere packaging

(MAP) system for pineapple and mango fruits and reported increased
shelf life of the fruits. Sample preparation consisted of hand-peeling,
dicing, blanching, dipping in ascorbic acid and packaging. The
treatments were: gas mixture (4% O2, 10% CO2 and 86% N2); vacuum
packaging; 100% oxygen and control. Microbial growth, texture, and
color were significantly (P<0.005) different between the gas and other
treatments. The gas mixture treatment achieved the longest shelf life.
The sensory analysis showed slight difference between fresh and MAP
mango and no difference was observed between fresh and MAP
pineapple. MAP could be used as a technology to extend the shelf life of
mango and pineapple.
Alasalvar et al., (2005) reported that storage under low O2

atmosphere reduces accumulation of total phenolics in shredded orange.
Low O2 and high CO2 atmosphere caused a decrease in PPO activity (Tian
et al., 2005). The decrease in total phenolic compounds during storage of
fresh-cut commodities was attributed to enzymatic degradation by
peroxidase (POD) and PPO activities. POD has been widely reported to be
responsible for the oxidation of mono and di-phenols in the presence of
H2O.
Cocci et al., (2006) reported a restricted degradation in total

phenolic compounds due to the reducing action of ascorbic acid added in
the dip pretreatments given to fresh-cut apple stored under modified
atmosphere condition. The elevated CO2 and reduced O2 levels associated
with controlled atmosphere reduced the incidence of internal browning in
fresh-cut pineapples (Marrero and Kader, 2006).
Saxena et al., (2009) reported that a pretreatments process

protocol consisting of anti-respiratory, anti- stress, anti-browning and
preservative functions minimized the loss in anti-oxidative phytochemical
such as phenolics, flavonoids, carotenoids, ascorbic acid of stored
minimally processed jackfruit bulbs. He concluded that its synergistic
effect in combination with modified atmosphere packaging consisting of
3kpa O2+ 5kpa CO2 gas mixture flushed polyethylene bags, silicon
membrane window PET jars, and polyethylene bags gave beneficial effect
of the pretreatments.
Post harvest practices such as modified atmosphere packaging has
the potential to extending the fresh produce which has a profound effect
on marketing of these products. Loss of firmness, discoloration, shriveled
fruit surface, darkening of fruit colour and development of decay are the
major problems shortening the shelf-life of fresh-cut fruits and
vegetables. Modified atmosphere packaging was found to be beneficial in
extending the shelf-life of cherries during storage (Okan et al., 2011).
2.3.2 Vacuum packaging
Application of vacuum packaging technology presents a potential

alternative to achieve an inhibition of the progress of deterioration of food
stuffs. Vacuum packaging refers to packaging in containers (rigid or
flexible), from which substantially all air has been removed prior to final
sealing of the package. This method of packaging is actually a form of
“Modified Atmosphere” since normal ambient air is removed from the
package (John Wiley, 2009)
Geetha and Thirumaran (2010) investigated the effect of vacuum

packaging on the shelf-life of papaya .The fruits were pre-treated with
wax, oil, purafil packets and tissue paper wrapping along with the
control and were packed in 150 gauge thickness polyethylene film bags
under vacuum and another set of these samples without vacuum. The
fruits were then stored at ambient and refrigeration temperatures. The
shelf-life of the fruits was increased in vacuum packing and ambient
temperature up to one and 4 weeks, respectively. The pre-treatment with
waxing maintained the quality with minimum changes followed by purafil
and oil application. During storage, moisture, acidity, vitamin, and total
sugars decreased, whereas reducing sugar and total soluble solids (TSS)
increased.
Vacuum packaging prevented enzymatic browning reaction on the
surface of apple slices. However, the beneficial effect of vacuum
packaging on apple slices color was offset by a negative effect on
firmness. The results of both the calcium treated and the calcium +
erythorbic acid treated samples showed that apple slices packaged under
vacuum were softer than those packaged without vacuum. The rate of
softening was also faster than the samples packaged without vacuum. In
another experiment, Jonagold apples slices were packaged under
vacuum at 2 different levels. The lower one at -0.55 bar and the higher
one-0.98 bar. It was observed that apple slices packaged at low vacuum
were significantly firmer than apple slices packaged at high vacuum at
the end of three weeks storage. It was concluded that vacuum packaging
helped to prevent discoloration but contributed to softening (Lee and
Smith, 1995).
2.4 Long distance transportation
Eksteen and Chew (1992) studied long-distance controlled

atmosphere transport of avocados. They reported that the low
temperature storage was essential for long-distance transport of
avocados but resulted in chilling injury if the temperature was too low
and physiological disorders, if the temperature was too high. Controlled
atmosphere (CA) storage can extend storage life and maintain quality
drastically to reduce chilling injury at lower temperatures.
Ranganna and Munishamanna (2008) developed a Modified

Atmosphere Packaging (MAP) technology for guava fruits that are
amenable for long distance transport. The MA Packaged guava fruits in
CFB boxes (9-10 kg/box) fixed with a diffusion channel and Silicon
Membrane window were transported over a long distance of 400 km by a
public transport. The results indicated that the fruits held in CFB boxes
with diffusion channel of 5cm length, 5mm diameter were in good
condition without any physical damage to diffusion channel. The boxes
maintained desired levels of O2 (12-15%) and CO2 (8-10%) during
transportation and handling. Further, the fruits had good shelf-life with
respect to TSS and ripening and were free from spoilage up to 9 days.
The MA packages with Diffusion Channel were found to be suitable for
long distance transportation.
Abdullah (2011) studied the quality maintenance of pineapple in

postharvest handling. The quality of fresh fruits is a combination of
characteristics, attributes and properties that give the commodity value
for food. Quality is used in various ways to indicate degree of excellence.
For pineapple, quality is always associated with excellent appearance,
freshness, taste, color and aroma, besides being free from injuries and
disorders. Effective postharvest handling should begin with excellent
quality fruits at harvest and continues with proper control measures
along the handling chain until consumption. Pineapple for long distance
markets should be able to withstand and remain in excellent condition
after reaching the destination. Effective maintenance of quality in
pineapple incorporate good handling practices including the use of cold
chain concept, proper grading, suitable packaging and the right
treatments.
Sara Remón (2003) studied the shelf life of Burlat cherries

packaged in modified atmospheres during transportation and
commercialization. Cherries were harvested at commercial maturity and
packaged in trays covered with polypropylene films with different
permabilities. The cherries were transported in a refrigerated truck from
Zaragoza (Spain) to Milan (Italy) in a span of 5 days. After transportation,
cherries were submitted to a commercialization period. The results
showed that modified atmosphere packaging using polypropylene films of
intermediate permeability (238 ml O2 m−2 h−1 atm−1 or 423 ml O2m−2 h−1
atm−1) extended postharvest cherry shelf life up to 15–20 days at 5°C.
Under these conditions, acidity levels remained higher, anthocyanin
synthesis was reduced, lower levels of oxidative enzymes were detected,
and texture and sensorial quality improved. Further, films of
intermediate permeability allowed a temporal breakage of the cold chain
without any reduction in sensorial quality of the cherries.
2.5 Storage of minimally processed products
2.5.1 Temperature
The storage temperature is one of the important factors affecting

the physiology of minimally processed products regardless of the use of
packages. They must be handled and stored at less than 5-8°C to achieve
a reasonable shelf-life and ensure microbiological safety (Rolle and
Chism, 1992).
Fresh-cuts generally are much more perishable than intact

products because they have been subjected to severe physical stress,
such as peeling, cutting, slicing, shredding, trimming, and/or coring,
and removal of the protective epidermal cells. They should be held at a
lower temperature than that recommended for intact commodities.
Although 0°C generally is the desirable temperature for most fresh-cuts,
many are prepared, shipped and stored at 5°C and sometimes at
temperatures as high as 10°C. Storage at this elevated temperatures can
hasten product’s deterioration substantially because the Q10 of biological
reactions ranges from 3 to 4 and possibly as high as 7 within this
temperature regim (Schlimme, 1995).
The respiration rates of fresh-cut produces increase with

temperature and the degree of increase differs with the commodity. In
the 0-10°C storage temperature range, the Q10 of several fresh-cuts was
higher than the whole product. The Q10 was greater in the 10-20°C
temperature range than in the 0-10°C range for 11 of the 15 fresh-cut
commodities. The high Q10 of several fresh-cut products in the 10-20°C
range was due to the rapid deterioration at 20°C. The high Q10 values,
particularly in the 10-20°C range indicated the importance of handling
and storing both intact and fresh-cut products at near 0°C if the product
was not sensitive to chilling injury (Watada et al., 1996).
Storage at 10°C or above allowed most bacterial pathogens to grow

rapidly on fresh-cut vegetables. The storage temperature was important
when modified atmosphere packaging or vacuum packaging was used
(Francis and O’Beirne, 1997). Processing, transport, display and
intermediate storage all should be done at the same low temperature
preferably between 2-4°C for produce not sensitive to chilling injury.
Marrero and Kader (2006) reported that temperature had a

significant effect both on respiration rate and post-cutting life of fresh-
cut pineapples. The end of post-cutting life was indicated by a marked
increase in respiration rate followed by visual signs of microbial spoilage.
This stage was reached after 4 days at 10 ◦C, 8 days at 7.5 ◦C, 12 days at
5 oC and more than 15 days at 2.2 oC and 0 ◦C.
The refrigeration temperature below 7ºC used in the storage of

minimally processed fruits and vegetables extended the shelf-life of
products, slowed down the microorganisms growth rate, but was
selective for psychotropic microorganisms (Lucimeire et al., 2006).
Keeping intact the fresh-cut fruits within their optimum ranges of

temperature and relative humidity was the most important factor in
maintaining their quality and minimizing post harvest losses. Above the
minimum safe temperature for mango as a chilling-sensitive commodity,
every 10°C increase in temperature accelerated deterioration and the rate
of loss in nutritional quality by 2 to 3 folds (Adel, 2008).
2.6 Microbial contamination
Psychrotrophic gram-negative rods are the predominant micro

organisms on fresh-cut products (Neelima et al., 1990). Human
pathogens of concern are Listeria monocytogenes, which can grow at
refrigerated temperatures, and Clostridium botulinum, Bacillus, and
Salmonella spp., and Staphylococcus aureus, could grow at a temperature
of 7°C and above (Nguyen-the and Carlin, 1994). Microbial load is a
major concern of minimally processed food products since they are
consumed raw without any intervening processing step. A number of
micro organisms have been found in fresh-cut products, including
mesophilic microflora, lactic acid bacteria, coliforms, fecal coliforms,
yeasts and molds and pectinolytic microflora. The type and population
differ with commodity, sanitation and cultural practices.
Chantanawarangoon (2000) found that after 4 days at 5 °C, both

the total microbial and yeast and mold counts of mango cubes in the
control increased rapidly. Up to 10 days, there were no significant
differences in total microbial and yeast and mold counts of mango cubes
among all treatments except the control, which had higher microbial
counts than other treatments. After 10 days at 5°C, the microbial counts
of mango cubes treated with 1% CaCl2 + 1% ascorbic acid + 0.5% L-
cysteine and stored in ambient increased more rapidly than those in
treatments that were stored in citric acid. It was clear that treatment
with 1% CaCl2 + 1% ascorbic acid + 0.5% L-cysteine was effective in
reducing microbial growth on fresh-cut mango cubes for up to 10 days in
air and for up to 17 days in controlled atmosphere (2%O2 + 10%CO2) at
5°C. However, after 17 days at 5°C, microbial growth was observed only
in the control mango cubes.
Results of microbiological analysis of minimally processed carrot

were negative for total or fecal coliforms, anaerobic mesophiles and
Salmonella. However, psychrotrophics grew slightly during the storage
period of the samples packed under atmospheric, vacuum and modified
atmosphere conditions. The minimally processed green pepper contained
total coliforms and anaerobic mesophiles and psychrotrophics during the
storage period of all treatments (Lucimeire et al., 2006).
Marked variation in coliform, yeast and mould was observed in

minimally processed carrot samples. The microbial enumeration on the
6th day of ambient storage conditions (0-1.5%CO2 and 17-19%O2) showed
that cut carrot cubes in polypropylene (PP) packages had the highest
loads for coliform ranging from 4.18-4.45 cfu/10g of sample and for
yeasts and mould ranged from 4.34-4.62 cfu/10g. However, in low
density polyethylene (LDPE), lower loads for coliform (4.12-4.42 cfu per
10g), yeast and moulds (4.3-4.58 cfu/10g) compared to PP were observed
(Mandhare, 2008).
Minimally processed samples of pineapple, cantaloupe, and

vegetables salad (cabbage, cucumber, tomato, onion and lettuce) were
taken from supermarkets. The total viable counts and number of yeast
and mould of the samples ranged from 105-109 cfu/g and 102-108 cfu/g,
respectively. Coliform, bacteria and Escherichia coli were observed in all
samples, whereas Salmonella spp. was not observed. Microbial
contamination of unpeeled cantaloupe and packaged salad was less than
that of peeled cantaloupe and vegetables from salad bars. Only 77.8% of
unpeeled cantaloupe was in the standard range of Ministry of Health. E.
coli in pineapple, was in standard range (<3 MPN/g) but they showed
more contamination with yeast and mould. Among the samples tested,
the highest contamination was found in vegetable salad. On the other
hand, the laboratory prepared minimally processed fruits and vegetables
showed less microbial contamination both before and after storage at low
temperatures. The results indicated that the prepared samples in
laboratory had higher hygienic quality than samples from supermarkets
(Romphophak et al., 1995).
The microbial counts in ready-to-eat salads and most of the

vegetables observed 4.83 cfu/10g of sample were of satisfactory or of
acceptable microbiological quality according to public health laboratory
service food microbiological guidance (Rocourt et al., 2003). In an
another study, the enumeration of bacteria and coliforms was conducted
to assess the level of post harvest contamination. The mean value of total
bacterial count in vegetables ranged between 109-250 cfu × 104 g-1 and
coliforms 29-87 cfu × 104 g-1 (Goyal and Jaj, 2006).
The microbiological analysis of minimally processed carrot cubes

indicated that the total aerobic counts were highest for the control
samples irrespective of the samples treated with preservatives. The
observation of the overall investigation with respect to coliforms, yeasts
and mould load was taken and highest counts were observed on carrot
cubes treated with citric acid +ascorbic acid + sodium alginate and
packed in LDPE package at refrigerated storage. The refrigeration
temperature below 7°C helped in extending the shelf-life of the samples
with insignificant microorganism’s growth rate both in LDPE and in
polypropylene (PP) (Mandhare, 2008).
2.7 Quality and safety of minimally processed foods
Microorganisms are ubiquitous, so sanitation is essential to keep

the microbial population to an acceptable minimum because the storage
life of minimally processed foods is shorter with higher initial microbial
loads (Bolin et al., 1977).
Alternatives to chlorine compounds are ozone, ultraviolet light and

gamma irradiation of which none are as convenient as the chlorine wash.
Chlorine wash reduces the microbial load, but will not necessarily kill
human pathogens such as Listeria innoculated on lettuce (Beuchat and
Brackett, 1990).
Hazard Analysis and Critical Control Point (HACCP) programs for

fresh-cut processing plant minimises the population of microorganisms
(Scott, 1993). A HACCP program entifies all potential areas or sites where
bacterial pathogens could be introduced as the produce is brought into
the processing plant and processed.
Microbial populations are reduced by washing the whole and fresh-

cut produce with a sanitizer. Chlorine compounds are the most widely
used sanitizers in food processing of which sodium hypochlorite solution
(150 ppm chlorine) is used most widely by the processing industry
(Anon., 1996).
Sanitizers did not eliminate microorganisms inside the tissue.

Babic et al. (1996) found no microbial population on the surface of
spinach washed with sodium hypochlorite, but a 106 to 107 cfu/g
population of mesophilic and psychrotrophic aerobic microflora was
present in the spinach. Analysis of the tissue with low temperature
scanning electron microscopy showed a mass of microbes immediately
below or adjacent to minute cracks, but the chlorine solution was not
able to penetrate these areas effectively. Thus, if a vegetable, such as a
muskmelon, has many and deep cracks or fissures, high microbial
population can be expected to persist after a chlorine wash.
The major feature regarding quality and safety of minimally

processed products are plant tissue remaining alive throughout the
entire shelf-life and may be damaged within the processing. The
packaging protects the products from microbial contamination and
permits extension of shelf-life. Fresh-cut vegetables are increasingly
processed under quality assurance systems. It’s mandatory to make use
of HACCP procedures and good hygienic practices in the production of
fresh-cut vegetables (Zeuthen, 2000).
Fresh-cut products consist of raw fruits or vegetables that have

undergone minimal processing such as peeling, slicing or shredding
before being ready-to-use. Increased handling of fresh-cut products
provides opportunity for greater contamination of pathogenic organisms.
Microbial growth on minimally processed products is controlled
principally by good sanitation and temperature management. Sanitation
of all equipment and use of chlorinated water are standard protocols.
With use of equipment cleaned and sanitized, total number of
microorganisms thereon going to be greatly reduced (Laurila and Dell,
2001).
2.8 Cost economics
Considering all variable and fixed costs involved in the

investigation for the minimal processing of carrots, Mandhare (2008)
reported the cost: benefit ratio of 1:1.38 for low density polyethylene
(LDPE) package which was more than 1:1.28 for polypropylene (PP).
Material and Methods
III. MATERIAL AND METHODS
The investigation on vacuum packaging of minimal processing of

jackfruit (Artocarpus heterophyllus L.) bulbs for long distance
transportation was conducted at the Post Harvest Technology Scheme,
Gandhi Krishi Vigyan Kendra, University of Agricultural Sciences,
Bangalore, during 2012-2013. In this Chapter, the material used and
methods adopted for carrying out the studies on vacuum packaging of
minimally processed jackfruit bulbs have been described hereunder.
3.1 Minimal processing of jackfruit bulbs
The minimal processing of jackfruit bulbs involved the following

steps as outlined below:-
i. Collection of healthy, uniformly matured and ripened jackfruits.
ii. Cutting of the fruit into pieces using suitably sharp stainless steel
knives smeared with a cooking oil.
iii. Separation of bulbs from the fruit.
iv. Separation of seeds from the bulbs.
v. Trimming of deseeded bulbs.
3.2 Physical and Biochemical properties of minimally processed

jackfruit bulbs
3.2.1 Physical properties
3.2.1.1 Colour
The colour measurement of the minimally processed jackfruit

bulbs were made using a spectrophotometer CM-5 (Konica Minolta
Instrument, Osaka, Japan), (Plate 1). It is a light weight, compact
tristimulus colour analyser for measuring reflected-light colour. It
combines advanced electronic and optical technology to provide high
Plate 3.1: Colorimeter CR-200b (Minolta Chroma Instrument, Japan)
Used for the assessment of colour
Plate 3.2: Hand Refractometer (Erma Optical Works Ltd., Tokyo,

Japan) for the recording OBrix
accuracy and complete portability. Using an 8 mm diameter (measuring
area) diffused illumination, and a 0o viewing angle, the chroma meter
takes accurate colour measurements instantaneously and the readings
are displayed.
A pulsed xenon arc (PXA) lamp in a mixing chamber provides

diffused lightning over the surface sample. Six high sensitivity silicon
photocells, filtered to match the CIE (Commission International
I’Eclairage) Standard Observer Response, were used by meter’s double-
feedback system to measure both incident and reflected lights. The
chroma meter thus detects any slight variation in the spectral power
distribution of the PXA lamp, and compensates automatically.
Chromaticity may be measured in either Yxy (CIE, 1931) or L*a*b* (CIE,
1976) coordinates and the colour difference could be in terms of ∆(Yxy),
∆(L*a*b*), or ∆(E*ab). Data generated can be converted between
coordinate system or between chromatically and colour difference
measuring modes by the meter. The CR-200b also offers a choice of
either CIE illuminate C or D65 lightning conditions and in the present
experiment, the CIE illuminate was used. After initial calibration of the
meter with a white standard, the sample measuring head of the meter
was placed on the minimally processed jackfruit bulbs and the samples
were measured in terms of Yxy, L*a*b* and ∆E.
The cubes from each replicate sample were measured for L* (i.e. [-]
to [+] lightness coordinate), a* (i.e. green [-] to red [+] colour space
coordinate) and b* (i.e. blue [-] to yellow [+] colour space coordinate).
Three measurements made on each face of the jackfruit bulb, on the
flesh tissue. The L*, a* and b* reading were recorded and later
statistically evaluated (HunterLab, 2001).
3.2.1.2 True density
The true density of jackfruit bulb was measured by using liquid

displacement method. Toluene (C7H8) was used instead of water. 150ml
of toluene was taken in a 500ml measuring jar. The weight of the
jackfruit bulb was measured and slowly immersed into the jar. The
changes due to the jackfruit bulb immersion in the level of toluene were
recorded. The experiment was replicated 5 times. The true density of the
sample was calculated using the formula (Mohsenin, 1970).
True volume of jackfruit bulb (ml) =
{Final toluene level in measuring jar} - {Initial toluene level in measuring jar}
…. . . . . . (3.1)
Weight of jackfruit bulb
True density (kg/m3) = ----------------------------------- . . . . . . . . . (3.2)
True volume of jackfruit bulb
3.2.2 Biochemical Analysis
The biochemical parameters of the minimally processed jackfruit

bulbs were monitored till the end of the storage period. The minimally
processed jackfruit bulbs were assessed for ascorbic acid content, pH,
titratable acidity and TSS (oBrix). Other analyses included the overall
acceptability through sensory evaluation and microbial analysis. The
laboratory procedures followed for the analyses of samples of each
treatment for various biochemical quality parameters are described
below.
3.2.2.1 Ascorbic acid content
The ascorbic acid content of jackfruit bulbs was determined by 2,

6-dichlorophenol indophenol visual titration method (Ranganna, 1986)
as detailed hereunder.
Preparation of 4 percent oxalic acid
A 4g of oxalic acid was placed in a beaker and dissolved in 100 ml

of distilled water.
Preparation of 2, 6-dichlorophenol indophenol dye solution
In a beaker, 52mg of 2, 6-dichlorophenol indophenol dye and 42mg

NaHCO3 were dissolved and the volume made up to 200ml using hot
distilled water.
Preparation of stock standard solution
A 100mg of ascorbic acid was dissolved in 100ml of 4 percent

oxalic acid.
Standard ascorbic acid
A 10ml of stock standard solution was diluted to 100ml using the

acid (4 percent oxalic acid) mixture. Therefore the standard ascorbic acid
contained 0.1mg of ascorbic acid per ml solution.
Determination of vitamin C equivalent of 10ml dye
A 1ml of vitamin C solution containing 1mg of vitamin C was

added to 5ml of 4 per cent oxalic acid and titrated against dye solution
taken in the burette. The titre value was noted down and the titration
repeated till identical values were obtained.
Calculation of Dye factor
0.5
Dye factor = ………............................................(3.3)
titre value
Preparation of sample
A 2 to 5g of pulp of minimally processed jackfruit bulb was taken

in a 100ml volumetric flask and thoroughly mixed with 50ml of 4 percent
oxalic acid. The mixture was filtered through a thin cloth, and the filtrate
volume made up to 100ml using 4 per cent oxalic acid. 10ml of this was
pipetted out and titrated against 2, 6 dichlorophenol indophenol dye
solution.
Procedure
A 10ml of filtered sample and 5ml of 4% oxalic acid were taken in a

conical flask and titrated against the 2, 6 dichlorophenol indophenol dye
solution in a burette. The end point was light pink colour that persisted
for 5-10 seconds.
Calculation
Ascorbic acid, Titre value × Dye factor × Volume made up

= × 100
mg/100g Volume taken for titration × Wt..of pulp sample
……………………… (3.4)
3.2.2.2 pH and TSS (oBrix)
Juice extracted from 100g of sample of minimally processed

jackfruit bulbs of each treatment was used to determine the pH and TSS.
The pH was estimated using a litmus paper. TSS (oBrix) was assessed
with a hand refractometer (Erma Optical Works Ltd., Tokyo, Japan)
(Plate 2). By aiming the front end of the refractometer in the direction of
a bright light, the adjusting ring of the diopter was adjusted until the
reticle could be seen clearly. Adjustment of null was done by opening the
cover plate and putting one or two drops of distilled water on the prism.
The cover plate was closed and pressed lightly and then the correcting
screw was adjusted to make the light/dark boundary coincide with the
null line. The cover plate was opened and the surface of the prism was
cleaned with a piece of soft cotton flannel. 1 or 2 drops of the juice from
minimally processed jackfruit bulbs was placed on the prism surface.
The cover plate was closed and pressed lightly and then the
corresponding scale of light and dark boundary was read off. This
reading was taken as the TSS (oBrix) of the minimally processed jackfruit
bulb sample. The same quality attributes were evaluated for day 0 (day
at which minimal processing was performed) and during the storage at
periodic intervals.
3.2.2.3 Titratable acidity
The titratable acidity of jackfruit bulb samples was determined by

the visual titration method (Ranganna, 1986).
A 10g sample of pulp was taken in a 100ml beaker and a little

quantity of distilled water was added to it. The mixture was then gently
boiled in a water bath for 1 hour with occasional stirring and frequently
replacing water which was lost due to evaporation. After cooling, the
mixture was transferred to 100ml volumetric flask and the volume made
up with distilled water. This was then filtered through Whatman No. 4
filter paper and the filtrate was used for analysis.
Procedure
A 10ml of filtrate was taken in a conical flask and titrated against

0.1N NaOH solution in a burette using 1 or 2 drops of phenolphthalein
indicator. Formation of pink colour was reckoned at the end point of
titration. The titration was repeated till consistent titre values were
obtained.
Calculation
Titratable acidity, % =

10

!!!
….……(3.5)
3.2.2.4 Reducing sugars
Estimation of reducing sugars was done by the Nelson-Somogyi

method (Sadasivam and Manickam, 1992).
A 25g of pulp was placed in a 250ml beaker and 200 ml of distilled

water was added. The solution was neutralized with 1 N NaOH using
phenolphthalein indicator. It was then boiled gently in a water bath for 1
hour with occasional stirring. Boiling distilled water was added to
maintain the original level, cooled and transferred to 250ml volumetric
flask. The volume was made up and the solution filtered through
Whatman No. 4 filter paper. A 50ml of this filtrate was pipetted out to a
250ml volumetric flask. 2ml of 45% lead acetate and 100ml distilled
water were added and left to stand for 10 minutes. Excess lead was
precipitated with 1.8ml of 22% potassium oxalate solution. The volume
was made up with distilled water and filtered to obtain the clarified
solution.
Procedure for estimation of reducing sugars
A 10ml Fehling’s solution [Fehling’s No. 1 (5ml) + Fehling’s No.2

(5ml)] with 20ml of distilled water was taken in a conical flask. The
clarified solution in the burette was titrated against the boiling Fehling’s
solution in the conical flask. At the end point, the boiling liquid assumes
a brick red colour of precipitated Cu2O.
Calculation
0.05 × Volume made up

Reducing sugars, %= ×100
Titre value × Weight of sample (g)
…….(3.6)
3.2.2.5 Total sugar
A 25g of pulp was placed in a 250ml beaker and 200ml of distilled

water was added. The solution was neutralized with 1 N NaOH using
phenolphthalein indicator. It was then boiled gently in a water bath for 1
hour with occasional stirring. Boiling distilled water was added to
maintain the original level, cooled and transferred to 250ml volumetric
flask. The volume was made up and the solution filtered through
Whatman No. 4 filter paper. A 50ml of this filtrate was pipetted out to a
250ml volumetric flask. 2ml of 45% lead acetate and 100ml distilled
water were added and left to stand for 10 minutes. Excess lead was
precipitated with 1.8ml of 22% potassium oxalate solution. The volume
was made up with distilled water and filtered to obtain the clarified
solution.50ml of clarified solution prepared for reducing sugar estimation
was transferred to 250ml volumetric flask, 2 spatulas full of citric acid
was added left for 24 hours at room temperature. Then hydrolyzed
sample was neutralizing with 40% NaoH and the volume is made up to
250ml using distilled water (invert sugar solution). Fehling’s solution A
and B mixed with 10ml water, boiled and titrated against invert sugar
solution taken in the burette till rust brown precipitation was observed.
Then 2 drops of methylene blue indicator was added and titration was
continued until indicator was indicator is completely decolorized
(Sadasivam and Manickam, 1996)
Mg of sugar x Dilution x 100 Total sugars (%)

Total sugar, % = …(3.7)
Titer value x weight of sample
3.3 Vacuum packaging of minimally processed jackfruit bulbs
The experiment was carried out to investigate the influence of

vacuum packaging of minimally processed jackfruit bulbs at different
maturity stages with and without pretreatment. The minimally processed
jackfruit bulbs were packed in PE packages with and without citric acid
(0.25%) pretreatment, vacuum packaged bulbs were stored in
refrigeration and deep freeze temperatures for a period of 3 weeks and 6
weeks, respectively. The details of the experimental treatments are
follows:
a) 3 Maturity stages of jackfruit bulbs
i. Unripe bulbs
ii. Semi ripe bulbs
iii. Ripe bulbs
b) 3 Vacuum levels
i. 60%
ii. 70%
iii. 80%
c) Pre-treatment to bulbs
i. T1 = Citric acid (0.25%)
ii. T2 = Control (without pre-treatment)
d) Packaging
i. Vacuum packaging in PE (300 gauge) packages

Plate 3.3: Vacuum packaging machine (Reepack - RV 50, Italy)
e) Storage temperature
i. Refrigeration storage (3-5oC)
ii. Deep freeze storage (-12oC)
f) Storage period
i. Refrigeration storage at 3-5oC for 3 weeks
ii. Deep freeze storage at -12oC for 6 weeks
Vacuum packaging
Vacuum packaging was done in polyethylene (PE) bags of 300

gauge using a laboratory model vacuum packaging machine (Reepack-
RV 50, Italy). The bulbs were packed at different vacuum levels and
thermally sealed. The Reepack vacuum packaging machine consists of a
programmable pump that creates desired percentage of vacuum inside
the product chamber. The product chamber has a thermal film sealer as
well as a gas flushing nozzle which can fill the product chamber with
selected gas and thus the product package However, in this study, no
internal gas flushing was done.
The pretreated and non pretreated (control) jackfruit bulbs were

placed in polyethylene pouches. A pouch with the product was kept
inside the product chamber of the Reepack machine such that the
opening of the pouch covered the gas flushing nozzle and the sealing
bars could seal the pouches properly. As soon as the lid of the product
chamber was closed, the vacuum pump evacuated the air inside the
chamber. The chamber was flushed with programmed level of selected
gas, in this case, the air. Immediately, the sealing of the pouch was
initiated. The pouch opening was hermetically sealed by a heat impulse
transmitted by the bar resistance. The sealing bar is made up of two
resistances, one to cut the left over pouch material, and the other for
hermetic sealing. The sealing time of pouch was programmed earlier
depending upon the packaging material; in the present the case sealing
time was 2.5 second. Once the sealing was finished, the lid of the
product chamber opened automatically and the packaged sample was
taken out and kept for storage in refrigerated and deep freeze
environments.
Observations
During the course of storage period both at refrigerated and deep

freeze conditions of the minimally processed and packaged jackfruit
bulbs, observations pertaining to colour, pH, titratable acidity, total
soluble solids (TSS), reducing sugars, ascorbic acid, microbial load were
taken. The laboratory procedures in respect to colour, ascorbic acid, pH,
titratable acidity, total soluble solids, microbial load are the same as
narrated in experiment 1.
3.4 Microbiological analysis
The minimally processed jackfruit bulbs were subjected to

microbial analysis by employing Dilution Plate Count method
(Somasegaran and Hoben, 1985). For enumeration of bacterial counts, a
10g sample of jackfruit bulbs was weighed aseptically and was diluted in
100ml sterile water and subsequent dilutions were prepared up to 10-4
by transferring 1ml aliquot from 10-1 to 9ml water blank. The filtrates
serially diluted to 10-1, 10-2, 10-3, 10-4 were used for the enumerating
bacterial population of coliforms, yeasts and bacteria by plating on
suitable medium in duplicate. The culture media used were Eosine
Methylene Blue (EMB) Agar and Plate Count Agar (PCA) for coliforms and
total counts respectively. Required dilution of 1ml was transferred to
sterilized petri plates and 15-20ml of cultured media was poured to it.
The plates were shaken in anticlockwise direction to attain uniform
distribution of dilution to the culture media. The plates were then
allowed to solidify the media and incubated for 3-5 days at 26 ± 2oC. The
plates were then observed for coliforms and total counts. The total faecal
number of violet coloured colonies was counted and results expressed as
colony forming units (cfu/g of sample) were determined using the
following formula:
Total counts, cfu/g =
No. of colonies × Dilution factor

…….………(3.8)
Weight of sample (g)
3.5 Sensory evaluation
Analytical sensory evaluation was used to differentiate between the

colour, appearance, taste, texture and overall acceptability of the
minimally processed jackfruit bulbs prepared by the different
pretreatments, packed in different films and stored under different
temperature environments. The criteria used to judge the appearance
were freshness, aroma, flavour, sweetness, bitterness, cut surface
browning, discoloration and marketability, etc. The products were scored
for appearance, texture and shelf life on a numerical scoring method
(Amerine et al., 1965). The Five point “Hedonic scale” was employed.
Samples were ranked for quality parameters from higher to lower in
descending order of acceptability which is briefly described.
3.6 Long distance transportation
The best treatments unripe 80%, semi ripe 70%, ripe 70%, were
selected for long distance transportation. Transportation was done for a
distance of 300km, 600km, and 350km, using different modes, namely,
bus, jeep and train respectively. The selected treatments at various levels
of maturity, namely, ripe, semi ripe, unripe were placed in an insulated
box of capacity 25 liters (PENTA BOX) with the aid of chilling pads to
maintain temperature at 3-5°C. After transportation biochemical and
sensory evaluation were carried out to assess the quality of the bulbs.
Statistical analysis
The experimental data was subjected to analysis of variance

(ANOVA) using the agress system at 5 % level of significance.
3.7 cost economics
The cost economics was worked out taking into account all aspects
of fixed and variable costs involved in the investigation. The cost: benefit
ratio for vacuum packaging of minimally processed jackfruit bulbs was
1.0:3.82 (Appendix V)
Experimental Results
IV. EXPERIMENTAL RESULTS
The results of the study entitled “Vacuum packaging of minimally

processed jackfruit (Artocarpus heterophyllus L.) bulbs for long distance
transportation” conducted at the Post Harvest Technology Scheme,
University of Agricultural Sciences, Gandhi Krishi Vigyan Kendra,
Bangalore during 2012-13 are presented in this Chapter.
The entire study was categorized into experiment 1 and experiment

2 to study the set objectives.
Experiment 1: Influence of vacuum packaging of minimally

processed jackfruit bulbs at different maturity
stages
Many research reports are available on the use vacuum packaging

as a potential alternative to achieve an inhibition of the progress of
deterioration of foodstuffs and especially in fresh-cut products (Corbo et
al., 2010). The results for the experiment 1, conducted under vacuum
packaging technique at different percentage of vacuum are detailed
hereunder.
4.1 Physical properties of minimally processed jackfruit bulbs
The observations on physical characteristics of jackfruit and its

bulbs based on randomly selected fruits are presented in Table 4.1. The
average weight jackfruit recorded was 13.40kg. The average number of
bulbs and seeds per fruit recorded 240.60 and 236.30, respectively the
bulbs of fruit had 86.44% moisture and the true density of the bulb was
22.32kg/m3. The mean weights of whole bulbs and deseeded bulbs were
recorded as 9.78kg and 7.42kg, respectively. The average length, breadth
and thickness of bulbs were found to be 64.15mm, 40.56mm and
Table 4.1: Physical properties of minimally processed jackfruit bulbs
Parameter Observation*
Weight of fruit (kg) 13.40± 4.33
Number of bulbs per fruit 240.60± 9.71
Number of seed per fruit 236.30± 9.07
Weight of whole bulbs per fruit (kg) 9.78± 3.42
Weight of deseeded bulbs per fruit (kg) 7.42± 2.68
Edible to non-edible ratio 1.34± 0.31
Length of bulb (mm) 64.15± 4.92
Breadth of bulb (mm) 40.56± 5
Thickness of bulb with seed (mm) 14.62± 2.36
Moisture content (%wb) 86.44± 0.59
True density (kg/m3) 22.32± 6.2
*= Average of 10 fruits
14.62mm, respectively. The edible and non-edible ratio was calculated as
1.34.
4.1.1 Influence of vacuum packaging on physical properties of

minimally processed un-ripe jackfruit bulbs
4.1.2 Colour
The changes in the colour of minimally processed jackfruit bulbs in

terms of L*a*b* values are presented in Tables 4.2a and 4.2b for
refrigeration and deep freeze storages, respectively. Changes in
luminosity could adequately be described by L* values. The L*a*b* values
profile in response to vacuum packaging of different vacuum percentages
showed no significant (p<0.05) differences between samples of
corresponding pre-treatments. The 80% vacuum samples had higher
values than 70%, 60% and control samples. Vacuum with best
percentage of unripe bulbs maintaining the colour of the minimally
processed jackfruit bulbs was being evaluated. The L* values of the
samples ranged from 68.59 to 64.28under refrigeration storage after 2
weeks and 56.8 to 51.2 under deep freeze storage after 4 weeks.
Vacuum packaging with different vacuum percentages could be
attributed to better maintenance of colour in the minimally processed
jackfruit bulb samples as it prevented O2 from coming into contact with
the product as opposed to the conventional packaging. The interaction
involving the use of respiratory retardant in the pre-treatment followed
by effective packaging by use of vacuum and low temperature storage
resulted in minimum O2 concentration inside the package, low
respiration rates, and facilitated maximum retention of colour quality in
terms of L*a*b* values. This could be perhaps attributed to higher
retention of carotenoids and less enzymatic browning and oxidative
deterioration. The maximum retention of colour attributes was found in
the 80% vacuum samples in PE packages.
Table 4.2a: Influence of vacuum packaging of minimally processed un-ripe jackfruit bulbs on colour
under refrigeration storage (3-5 0C)
Colour (L*a*b* values)
Refrigeration storage at 3-5°C (week)

Vacuum %
0 1 2
L* a* b* L* a* b* L* a* b*
control 71.5 1.6 31.87 70.74 1.4 30.51 68.59 1.0 28.5
60% 71.5 1.6 31.87 65.34 1.2 30.52 63.17 1.2 27.54
70% 71.5 1.6 31.87 68.67 1.2 29.41 64.34 1.1 27.41
80% 71.5 1.6 31.87 67.48 1.4 28.01 64.28 1.0 25.21
F test NS NS NS * NS NS NS NS NS
SEM ± - - - 0.187 - - - - -
CD at 5 - - - 0.678 - - - - -
NS -non significant
* - significant
L* - Lightness co-ordinate
a* - Green [-] to red [+] colour space co-ordinate
b* - Blue [-] to yellow [+] colour space co-ordinate
PE – polyethylene
Table 4.2b: Influence of vacuum packaging of minimally processed unripe jackfruit bulbs on colour
under deep freeze storage (-12°C)
Colour (L*a*b* values)
Deep freeze storage at-12°C (week)

Vacuum %
0 1 2 3 4
L* a* b* L* a* b* L* a* b* L* a* b* L* a* b*
control 71.5 1.6 31.87 68.9 1.2 21.4 68.9 1.2 21.4 65.7 1.1 20.2 56.8 1 17.2
60% 71.5 1.6 31.87 62.4 1.1 24.3 62.4 1.1 24.3 60.1 1 21.2 50.3 0.78 19.3
70% 71.5 1.6 31.87 60.2 1.2 24.2 60.2 1.2 24.2 57.3 1.1 21.8 52.1 1 18.8
80% 71.5 1.6 31.87 62.5 1.1 23.3 62.5 1.1 23.3 61.3 1 19.6 51.2 0.78 17.2
F test NS NS NS * NS NS * NS NS * NS NS * NS NS
SEM ± - - - 0.42 - - 0.42 - - 0.17 - - 0.19 - -
CD at 5 - - - 0.81 - - 0.18 - - 0.15 - -- 0.15 - -
NS -non significant
* - significant
PE – polyethylene
Plate 4.1: Vacuum packaged samples (60%) of minimally processed
jackfruit bulbs at different maturity stages in refrigeration
storage at 3°C

storage at 3°C
storage at 3°C
jackfruit bulbs at different maturity stages in deep reeze
storage at -10°C

jackfruit bulbs at different maturity stages in deep freeze
storage at -10°C
jackfruit bulbs at different maturity stages in deep freeze
storage at -10°C
4.2 Influence of vacuum packaging on biochemical properties of
minimally processed un-ripe jackfruit bulbs
4.2.1 Ascorbic acid
The results of changes in ascorbic acid content are presented in

Table 4.3. The ascorbic acid levels in all the samples exhibited slight
decrease during storage. Higher retention of ascorbic acid was observed
in the control sample compared to different vacuum percentage. 80%
vacuum was found to be 3.22 mg/100g than 70% 3.12 and 60% 3.00
after 3 weeks under refrigeration storage condition. The ascorbic acid
content under deep freeze storage was found to be 2.98, 2.72 and 2.92
mg/100g for 80%, 70% and 60% of vacuum, respectively. The control
sample had higher retention of ascorbic acid (3.75) under refrigeration
storage and deep freeze storage (3.88), respectively. The rate of decrease
in ascorbic acid was slower under deep freeze storage than refrigeration
storage.
4.2.2 pH
The values of pH of the minimally processed un-ripe jackfruit

bulbs are presented in Table 4.4. During the course of storage, there was
an increase in the pH values, under refrigeration storage condition and
different vacuum percentages the pH values were found to be 5.66, 5.60
and 5.54 at 80%, 70% and 60% vacuum, respectively after week’s
storage. While under deep freeze storage the pH values of different
vacuum percentages were 5.59, 5.56 and 5.54, at 80%, 70% and 60%
vacuum, respectively. The control sample had higher retention compared
to different percentage of vacuum; under refrigeration the pH of control
sample was found to be 5.77 and under deep freeze storage it was 5.60.
No significant (p<0.05) differences were observed in similar samples
between the different vacuum percentages.
Table 4.3: Influence of vacuum packaging on the ascorbic acid content (mg/100g) of minimally
processed un- ripe jackfruit bulbs under different storage conditions
Ascorbic acid (mg/100g)
Storage period (week)

Vacuum %
Refrigeration storage (3-5°C) Deep freeze storage (-12 °C)
0 1 2 3 0 1 2 3 4 6
Control 5.13 5.00 4.20 3.75 5.13 5.10 4.72 4.51 4.20 3.88
60% 5.13 4.32 3.59 3.00 5.13 4.24 4.10 3.83 3.20 2.92
70% 5.13 4.40 3.74 3.12 5.13 4.30 4.24 3.91 3.36 2.72
80% 5.13 4.51 3.82 3.22 5.13 4.36 4.27 4.00 3.54 2.98
F test NS NS NS NS NS NS NS NS NS NS
SEM ± - - - - - - - - - -
CD at 5 - - - - - - - - - -
Significant- *
Non significant- NS
PE- Polyethylene
Table 4.4: Influence of vacuum packaging on pH of minimally processed un-ripe jackfruit bulbs under
pH

Vacuum %
0 1 2 3 0 1 2 3 4 6
Control 5.45 5.70 5.75 5.77 5.45 5.46 5.50 5.53 5.58 5.60
60% 5.45 5.54 5.58 5.62 5.45 5.45 5.46 5.47 5.52 5.54
70% 5.45 5.60 5.65 5.68 5.45 5.45 5.47 5.49 5.53 5.56
80% 5.45 5.66 5.70 5.72 5.45 5.45 5.48 5.50 5.56 5.59
SEM ± - - - - - - - - - -
CD at 5 - - - - - - - - - -
Significant- *
Non significant- NS
PE- Polyethylene
4.2.3 Titratable acidity (%)
The titratable acidity (%) of the minimally processed un-ripe

jackfruit bulbs samples was reduced during storage (Table 4.5). This
reduction in titratable acidity could be attributed to the conversion of
organic acids into sugars due to processes associated with ripening. It
was observed that the different vacuum percentage of 80, 70 and 60%
samples had lesser titratable acidity values compared to the control
sample. During refrigeration storage the control sample (0.005) had
higher retention compared to different vacuum percentage of 80%
(0.002), 70% (0.002) and 60% (0.002), respectively. While in deep freeze
storage the titratable acidity in control samples (0.002) were higher
compared to 80% (0.001), 70% (0.001) and 60% (0.001), respectively.
This indicated that ripening was higher in the control sample than in
different vacuum percentage. The rate of decrease in titratable acidity
was slower under deep freeze storage than refrigeration storage.
4.2.4 Total soluble solids (°Brix)
The TSS (°Brix) values of the minimally processed un-ripe jackfruit

bulbs increased during storage (Table 4.6). Vacuum packaging was more
effective in restricting the rise in the TSS of the minimally processed
unripe jackfruit bulbs than the conventional packaging technique. Under
refrigeration storage, the TSS of the jackfruit bulb at 80, 70, and 60%
vacuum level was 5.80, 5.75 and 5.68 oBrix, respectively after 3 weeks of
storage. While under deep freeze storage, the TSS of the jackfruit bulb at
80, 70 and 60% vacuum level was 6.98, 6.87 and 6.65 oBrix, respectively
after 6 weeks of storage. Control sample (13.22) had higher retention of
TSS value compared to different vacuum percentage. No significant
differences (p<0.05) differ were observed in similar sample between
different vacuum percentage samples.
Table 4.5: Influence of vacuum packaging on titratable acidity (%) of minimally processed un-ripe
jackfruit bulbs under different storage conditions
Titratable acidity (%)

Vacuum %
0 1 2 3 0 1 2 3 4 6
Control 0.007 0.007 0.006 0.005 0.007 0.006 0.005 0.004 0.003 0.002
60% 0.007 0.004 0.003 0.002 0.007 0.004 0.004 0.003 0.002 0.001
70% 0.007 0.005 0.004 0.002 0.007 0.006 0.005 0.004 0.003 0.001
80% 0.007 0.006 0.005 0.002 0.007 0.006 0.005 0.004 0.003 0.001
SEM ± - - - - - - - - - -
CD at 5 - - - - - - - - - -
Significant- *
Non significant- NS
PE- Polyethylene
Table 4.6: Influence of vacuum packaging on total soluble solid (oBrix) of minimally processed un-ripe
Total soluble solid (oBrix)

Vacuum %
0 1 2 3 0 1 2 3 4 6
Control 5.4 5.82 7.00 9.8 5.4 5.63 6.57 8.29 10.60 13.22
60% 5.4 5.32 5.52 5.68 5.4 5.43 5.69 5.74 6.41 6.65
70% 5.4 5.34 5.56 5.72 5.4 5.44 5.71 5.85 6.44 6.87
80% 5.4 5.37 5.72 5.80 5.4 5.45 5.72 5.88 6.50 6.98
F test NS * * NS NS ** * * * NS
SEM ± - 0.006 0.002 - - 0.015 0.031 0.026 0.002 -
CD at 5 - 0.019 0.018 - - 0.05 0.102 0.085 0.042 -
Significant- *
Non significant- NS
PE- Polyethylene
4.2.5 Reducing sugars
The result of the reducing sugar content of the minimally

processed un-ripe jackfruit bulbs during storage is presented in Fig 4.1.
The reducing sugars of the samples increased during storage. This might
be owing to the increased sweetness of the bulbs. The reducing sugar
content of the fresh jackfruit unripe bulbs was 9.8 %. This was increased
to 10.01, 9.95 and 9.90% for 80, 70 and 60% of vacuum, respectively.
Control sample had higher retention compared to different vacuum
percentage under refrigeration storage. While under deep freeze storage
the reducing sugars recorded was 9.93, 9.91 and 9.89 for 80, 70 and 60
vacuum, respectively, compared to control sample (13.62).
The increase in reducing sugar profile was much slower under

deep freeze storage than under refrigeration storage indicating the
influence of low temperature in slowing down the progression of the
ripening process in minimally processed unripe jackfruit bulbs.
4.2.6 Total sugar
The results of the total sugar content of the minimally processed

un-ripe jackfruit bulbs are presented in Fig 4.2. The total sugar of the
samples increased during storage. This might be due to increased
sweetness of the bulbs. The total sugar content of the fresh jackfruit un-
ripe bulbs was 25.8%. This total sugar value remained unchanged and
the values are 26.89, 26.88 and 25.87% for 80, 70 and 60% of vacuum,
respectively. Control sample 30.10 had higher retention compared to
different vacuum percentage under refrigeration storage. While in deep
freeze storage the total sugars were 33.24, 26.55 and 26.10 for 80%, 70%
and 60% of vacuum, respectively, compared to control sample (33.24).
The increase in total sugar profile was higher under deep freeze
storage than in refrigeration storage.
11.5
11
Reducing sugar, %
10.5
Control
10 60%
70%
9.5
80%
8.5
0 1 2 3
Storage (weeks)
Refrigeration storage (3-5°C)
14
12
Reducing sugar, %
10
8 Control
60%
6
70%
4 80%
0
0 1 2 3 4 6
Storage (weeks)
Deep freeze storage at -12°C
Fig. 4.1: Influence of vacuum packaging on reducing sugar content

of minimally processed un-ripe jackfruit bulbs under
35
30
25
Total sugar, %
20 Control
60%
15
70%
10 80%
0
0 1 2 3
Stoarge (weeks)
35
30
25
Total sugar, %
20 Control
60%
15
70%
10 80%
0
0 1 2 3 4 6
Storage (weeks)
Fig. 4.2: Influence of vacuum packaging on total sugar content of

minimally processed un-ripe jackfruit bulbs under different
storage conditions
4.2.7 Microbiological counts
The microbial safety of minimally processed food products is very

important since these products are consumed raw with no intervening
processing steps. The results of the microbial analysis, giving the
microbial profile in terms of total plate counts (PCA) are presented in
Table 4.7. Vacuum packaging was found to be very effective in
controlling the microbial contamination in packages. The total counts
observed during vacuum packaging at different vacuum percentage of
80, 70, and 60% were much less compared to the total count observed in
the control sample. 80% of vacuum was found to be superior in
controlling microbial counts into food zone compared 70 and 60% of
vacuum. However in control sample the microbial counts increased
during refrigeration and deep freeze storage condition. Appearance of
microbial contamination was observed faster under refrigeration storage
(3rd week) than under deep freeze storage (6th week). There was
significant (p>0.05) difference observed both in refrigeration and deep
freeze storage environments at 2nd, 4th and 6th weeks only.
4.3 Influence of vacuum packaging on physical property of

minimally processed semi-ripe jackfruit bulbs
4.3.1 Colour
Changes in the colour of minimally processed jackfruit bulbs in

terms of L*a*b* values are presented in Tables 4.8a and 4.8b for
refrigeration and deep freeze storage, respectively. Changes in luminosity
could adequately be described by L* values. The L*a*b* values profile in
response to vacuum packaging of different vacuum percentage showed
significant (p<0.05) differences between samples of corresponding pre-
treatments. Control samples had higher values compared to different
vacuum percentage. L* values of the samples ranged from 52.2 to 51.7
under refrigeration storage after 2 weeks and 44.8 to 47.5 under deep
Table 4.7: Influence of vacuum packaging on microbial counts (cfu/g) of minimally processed un-ripe
Microbial counts (cfu/g)

Vacuum %
0 1 2 3 0 1 2 3 4 6
Control 0 8 25 32 0 4 10 20 28 32
60% 0 5 10 17 0 2 6 11 15 30
70% 0 4 7 12 0 1 5 9 11 25
80% 0 3 5 10 0 1 3 7 9 20
F test NS NS * NS NS NS NS NS * *
SEM ± - - 0.614 - - - - - 0.251 0.124
CD at 5 - - 0.819 - - - - - 0.367 0.341
Significant- *
Non significant- NS
PE- Polyethylene
Plate 4.7: Microbial growth in vacuum packaged un-ripe samples on
3rd week of refrigeration storage at 3-5°C
Plate 4.8: Microbial growth in vacuum packaged un-ripe samples on

4th week of deep freeze storage at -12°C
Table 4.8a: Influence of vacuum packaging of minimally processed semi-ripe jackfruit bulbs on colour
Colour (L*a*b*values)

Vacuum %
0 1 2
L* a* b* L* a* b* L* a* b*
Control 56 1.4 24.2 55.6 0.71 20.8 52.2 0.48 18.5
60% 56 1.4 24.2 52.5 0.70 21.0 50.4 0.52 19.8
70% 56 1.4 24.2 53.5 0.70 22.9 52.0 0.40 21.1
80% 56 1.4 24.2 54.4 0.70 20.8 51.7 0.40 18.2
F test NS NS NS * NS * * NS *
SEM ± - - - 0.147 - 0.324 0.481 - 0.286
CD at 5 - - - 0.591 - 0.172 0.358 - 0.157
NS -non significant
* - significant
PE – polyethylene
Table 4.8b: Influence of vacuum packaging of minimally processed semi-ripe jackfruit bulbs on colour

Vacuum
%
0 1 2 3 4
Control 56 1.4 24.2 54.6 1.2 22.8 52.2 1.1 20.3 49.7 1.0 20.0 44.8 0.7 19.7
60% 56 1.4 24.2 55.7 1.3 24.4 53.8 1.2 22.3 50.2 1.1 20.2 47.5 1.0 18.8
70% 56 1.4 24.2 54.7 1.2 23.4 51.8 1.2 21.3 49.2 1.1 19.9 46.4 1.0 17.2
80% 56 1.4 24.2 53.6 1.3 23.8 51.5 1.2 21.2 48.1 1.0 18.2 46.5 0.5 16.8
F test NS NS NS * NS NS NS NS NS * NS * * NS NS
SEM ± - - - 0.52 - - - - - 0.15 - 0.24 0.16 - -
CD at 5 - - - 0.18 - - - - - 0.27 - 0.17 0.17 - -
NS -non significant
* - significant
PE – polyethylene
freeze storage after 4 weeks. Better maintenance of colour in the
minimally processed jackfruit bulb samples in vacuum packaging with
different percentage could be attributed to prevention of O2 coming into
contact with the product as opposed to the conventional packaging. The
interaction involving the use of respiratory retardant in the pre-treatment
followed by effective packaging by use of vacuum and low temperature
storage resulted in minimum O2 concentration inside the package, low
respiration rates, and facilitated maximum retention of colour quality in
terms of L*a*b* values. This could be attributed to higher retention of
carotenoids and lesser extent of enzymatic browning and oxidative
deterioration. The maximum retention of colour attributes was found in
PE packages with 80% vacuum samples than 70% and 60% vacuum.
Control sample had higher retention values compared to different
vacuum percentage.
4.3.2 Influence of vacuum packaging on biochemical properties of

minimally processed semi-ripe jackfruit bulbs at different
maturity stages
4.3.2.1 Ascorbic acid
The results of changes in ascorbic acid content are presented in

Table 4.9. The ascorbic acid levels in all the samples exhibited slight
decrease during storage. Higher content of ascorbic acid was observed in
the control samples. 80% vacuum was found to have an ascorbic content
of 4.5 mg/100g and the 70 and 60% vacuum sample had am ascorbic
acid content of 4.32 and 4.10 mg/100g, respectively, after 3 weeks under
refrigeration storage. The ascorbic acid content under deep freeze storage
was found to be 3.52, 3.32 and 3.29 for 80, 70 and 60% of vacuum,
respectively. The control sample had higher ascorbic acid content under
refrigeration storage (5.35) and deep freeze storage (4.33), respectively.
processed semi-ripe jackfruit bulbs under different storage conditions

Vacuum %
0 1 2 3 0 1 2 3 4 6
Control 7.41 7.00 6.36 5.35 7.41 7.20 7.00 6.36 5.35 4.33
60% 7.41 6.38 5.10 4.10 7.41 6.38 6.36 5.34 4.31 3.29
70% 7.41 6.51 5.34 4.32 7.41 6.39 6.37 5.35 4.34 3.32
80% 7.41 6.62 5.40 4.50 7.41 6.52 6.47 5.40 4.44 3.52
F test NS * NS NS NS NS NS * * NS
SEM ± - 0.005 - - - - - 0.047 0.07 -
CD at 5 - 0.015 - - - - - 0.154 0.231 -
Significant- *
Non significant- NS
PE- Polyethylene
4.3.2.2 pH
The values of pH of the minimally processed semi-ripe jackfruit

bulbs are presented in Table 4.10. During the course of storage, there
was an increase in the pH values under refrigeration storage of samples
at different vacuum percentage and the pH values were 5.75, 5.73 and
5.71 for 80%, 70% and 60% vacuum, respectively. Under deep freeze
storage the pH values were 5.83, 5.80 and 5.78 for 80%, 70% and 60%
vacuum, respectively. The control sample had higher pH retention
compared to different percentage of vacuum. Under refrigeration storage,
the control sample was found to be having a pH of 5.91 and under deep
freeze storage 5.87, respectively. No significant (p<0.05) differences were
observed in similar samples between the different vacuum percentage
4.3.2.3 Titratable acidity (%)
The titratable acidity (%) of the minimally processed semi-ripe

jackfruit bulbs samples was reduced during storage (Table 4.11). This
reduction in titratable acidity could be attributed to the conversion of
organic acids into sugars due to processes associated with ripening. It
was observed that the different vacuum percentage of 80, 70 and 60
samples had lesser titratable acidity values compared to the control
sample. During refrigeration storage condition the different vacuum at
80, 70 and 60% had lesser values of 0.002, 0.003 and 0.004 compared to
control sample (0.009). While under deep freeze storage the acidity
values were 0.001, 0.00 2and 0.004 for 80, 70 and 60% vacuum,
respectively, and for this control sample it was 0.007. The results
indicated that ripening was higher in control sample compared to
different vacuum percentage The rate of decrease in titratable acidity was
slower in deep freeze storage than refrigeration storage.
Table 4.10: Influence of vacuum packaging on pH of minimally processed semi-ripe jackfruit bulbs
pH

Vacuum %
0 1 2 3 0 1 2 3 4 6
Control 5.6 5.77 5.82 5.91 5.6 5.82 5.75 5.82 5.85 5.87
60% 5.6 5.64 5.65 5.71 5.6 5.70 5.62 5.70 5.72 5.78
70% 5.6 5.65 5.67 5.73 5.6 5.72 5.74 5.76 5.78 5.80
80% 5.6 5.66 5.70 5.75 5.6 5.76 5.77 5.78 5.79 5.83
F test NS NS NS NS NS NS NS * NS NS
SEM ± - - - - - - - 0.088 - -
CD at 5 - - - - - - - 0.029 - -
Significant- *
Non significant- NS
PE- Polyethylene
Table 4.11: Influence of vacuum packaging on titratable acidity (%) of minimally processed semi-ripe
Titratable acidity (%)

Vacuum %
0 1 2 3 0 1 2 3 4 6
Control 0.014 0.011 0.01 0.009 0.014 0.012 0.011 0.01 0.009 0.007
60% 0.014 0.009 0.007 0.004 0.014 0.01 0.009 0.008 0.006 0.004
70% 0.014 0.007 0.005 0.003 0.014 0.009 0.007 0.004 0.003 0.002
80% 0.014 0.005 0.003 0.002 0.014 0.008 0.006 0.003 0.002 0.001
SEM ± - - - - - - - - - -
CD at 5 - - - - - - - - - -
Significant- *
Non significant- NS
PE- Polyethylene
4.3.2.4 Total soluble solids (°Brix)
The TSS (°Brix) values of the minimally processed semi-ripe

jackfruit bulbs (Table 4.12) were increased during storage. Vacuum
packaging, therefore, was more effective in restricting the rise in the TSS
of the minimally processed semi- ripe jackfruit bulbs than the
conventional packaging technique. During refrigeration storage the
different vacuum percentage of 80%, 70% and 60% with corresponding
TSS values of 22.97, 22.57 and 21.24 had less retention compared to
control sample (25.58). Also, the samples in deep freeze storage, the
vacuum percentage of 80%, 70% and 60% with corresponding TSS
values of 20.55, 20.41 and 20.32 had less retention compared to control
sample (28.62). No significant differences (p<0.05) were observed in
similar samples among different vacuum percentage.
The results of the reducing sugar content of the minimally

processed semi-ripe jackfruit bulbs during storage are given in Fig 4.3.
The reducing sugars of the samples increased during storage. This might
be due to increase in sweetness of the bulbs. The reducing sugar content
of the fresh jackfruit semi-ripe bulbs was 14.5%. This was increased to
15.50, 15.30 and 15.21% for 80%, 70% and 60% of vacuum,
respectively. Control sample (18.92) had higher retention compared to
different vacuum percentage under refrigeration storage. Also in deep
freeze storage reducing sugars values observed were 14.70, 14.65 and
14.61 for 80, 70 and 60% of vacuum respectively, and had less reducing
sugars compared to control sample (20.82), respectively.
The increase in reducing sugar profile was much slower in deep

freeze storage than in refrigeration storage indicating the influence of low
temperature in slowing down the progression of the ripening process in
the minimally processed semi-ripe jackfruit bulbs.
Table 4.12: Influence of vacuum packaging on total soluble solid (oBrix) of minimally processed semi-
ripe jackfruit bulbs under different storage conditions

Vacuum %
0 1 2 3 0 1 2 3 4 6
Control 19.5 21.50 23.42 25.58 19.5 20.72 21.93 23.45 25.50 28.62
60% 19.5 19.80 20.10 21.24 19.5 19.81 19.90 20.01 20.20 20.32
70% 19.5 19.90 20.13 22.57 19.5 19.60 19.93 20.14 20.18 20.41
80% 19.5 19.98 20.20 22.97 19.5 20.10 20.14 20.17 20.20 20.55
F test NS * * NS NS * NS NS NS NS
SEM ± - 0.397 0.482 - - 0.054 - - - -
CD at 5 - 0.296 0.321 - - 0.178 - - - -
Significant- *
Non significant- NS
PE- Polyethylene
16.5
16
Reducing sugar, %
15.5
Control
15 60%
70%
14.5
80%
14
13.5
0 1 2 3
Storage (weeks)
14.9
14.8
Reducing sugar, %
14.7
Control
14.6 60%
70%
14.5
80%
14.4
14.3
0 1 2 3 4 6
Storage (weeks)

of minimally processed semi-ripe jackfruit bulbs under
4.3.2.6 Total sugar

semi-ripe jackfruit bulbs in storage are presented in Fig 4.4. The total
sugar of the samples increased during storage. This might be due to
increase in sweetness of the bulbs. The total sugar content of the fresh
semi-ripe jackfruit bulbs was 30.12 %. This was increased to 30.26,
30.22 and 30.20% for 80, 70 and 60% of vacuum, respectively. Control
sample (39.28) had higher retention compared to different vacuum
percentage under refrigeration storage condition. Under deep freeze
storage total sugar values of 30.32, 30.28 and 30.25% for 80, 70 and
60% vacuum, respectively, and had lesser total sugar content compared
to control sample (40.49).
The increase in total sugar profile was higher in deep freeze storage
than in refrigeration storage.
4.3.2.7 Microbiological counts
The microbial safety of minimally processed food products is very

microbial profile in terms of total plate counts (PCA) are presented in
Table 4.13. Vacuum packaging was found to be very effective in
preventing the microbial contamination in packages. The total counts
observed during vacuum packaging at different vacuum of 80, 70, and
60% were much less compared to the total count observed in the control
sample. 70% of vacuum was found to be superior in controlling microbial
counts compared to 80 and 60% of vacuum, where as in control sample
the microbial counts increased in refrigeration and deep freeze storage
environments. Appearance of microbial contamination was observed in
refrigeration storage (3nd week) than in deep freeze storage (6th week).
30.3
30.25
30.2
Total sugar, %
Control
30.15 60%
70%
30.1
80%
30.05
30
0 1 2 3
Storage (weeks)
30.5
30.4
30.3
Total sugar, %
Control
30.2 60%
70%
30.1
80%
30
29.9
0 1 2 3 4 6
Storage (weeks)

minimally processed semi-ripe jackfruit bulbs under
Table 4.13: Influence of vacuum packaging on microbial counts (cfu/g) of minimally processed semi-
ripe jackfruit bulbs under different storage conditions

Vacuum %
0 1 2 3 0 1 2 3 4 6
Control 0 4 30 32 0 0 1 5 32 40
60% 0 1 25 25 0 0 0 2 15 35
70% 0 1 7 12 0 0 0 4 2 24
80% 0 0 5 11 0 0 0 1 3 22
F test NS NS * * NS NS NS * * *
SEM ± - - 0.215 0.157 - - - 0.345 0.151 0.816
CD at 5 - - 0.187 0.687 - - - 0.561 0.144 0.357
Significant- *
Non significant- NS
PE- Polyethylene
Plate 4.9: Microbial growth in vacuum packaged semi-ripe samples
on 3rd week of refrigeration storage at 3-5°C
Plate 4.10: Microbial growth in vacuum packaged semi-ripe samples

on 4th week of deep freeze storage at -12°C
There was a significant (p>0.05) difference between refrigeration and
deep freeze storages.
4.4 Influence of vacuum packaging on physical property of

minimally processed ripe jackfruit bulbs
4.4.1 Colour
The changes in colour of minimally processed jackfruit bulbs as

represented by L*a*b* values are presented in Tables 4.14a and 4.14b for
refrigeration and deep freeze storage, respectively. The L*a*b* values
profile in response to vacuum packaging of different vacuum percentage
showed significant (p<0.05) differences between samples of
corresponding pre-treatments. Control samples had higher values
compared to different vacuum percentage. L* values of the samples
ranged from 53.9 to 50.8 under refrigeration storage after 2 weeks and
50 to 45.2 under deep freeze storage after 4 weeks. Better maintenance
of colour in the minimally processed jackfruit bulb samples in vacuum
packaging with different percentage could be attributed to prevention of
O2 coming into contact with the product as opposed to the conventional
packaging. The interaction involving the use of respiratory retardant in
the pre-treatment followed by effective packaging by use of vacuum and
low temperature storage resulted in minimum O2 concentration inside
the package, low respiration rates, and facilitated maximum retention of
colour quality in terms of L*a*b* values. This could be attributed to
higher retention of carotenoids and lesser extent of enzymatic browning
and oxidative deterioration. The maximum retention of colour attributes
was found in PE packages with 80% vacuum samples than 70% and 60%
vacuum. Control sample had higher retention values compared to
different vacuum percentage.
Table 4.14a: Influence of vacuum packaging of minimally processed ripe jackfruit bulbs on colour

Vacuum %
0 1 2
L* a* b* L* a* b* L* a* b*
control 57.2 1.6 40.03 56.6 1.5 37.2 53.9 1.1 34.3
60% 57.2 1.6 40.03 53.6 1.5 35.5 51.2 1.2 30.9
70% 57.2 1.6 40.03 56.5 1.4 32.4 50.8 1.0 33.3
80% 57.2 1.6 40.03 46.0 1.2 23.6 52.5 1.0 16.7
F test NS NS NS * NS * * NS *
SEM ± - - - 0.781 - 0.125 0.147 - 0.146
CD at 5 - - - 0.258 - 0.621 0.462 - 0.251
PE- polyethylene
Table 4.14b: Influence of vacuum packaging of minimally processed ripe jackfruit bulbs on colour

Vacuum %
0 1 2 3 4
control 57.2 1.6 40.3 56.3 1.6 33.2 55.9 1.2 31.5 52.2 0.8 28.9 50 0.5 26.3
60% 57.2 1.6 40.3 56.0 1.4 40.8 53.5 1.2 39.4 51.2 1.0 36.6 49.6 0.7 34.5
70% 57.2 1.6 40.3 56.2 1.5 43.7 54.5 1.4 39.3 51.5 1.2 34.3 50.4 1.0 31.4
80% 57.2 1.6 40.03 55.8 1.2 28.3 53.0 1.0 26.9 42.2 0.7 23.1 45.2 0.5 20.5
F test NS NS NS * NS * * NS NS NS NS * NS NS *
SEM ± - - - 0.22 - 0.83 0.54 - - - - 0.67 - - 0.23
CD at 5 - - - 0.18 - 0.17 0.17 - - - - 0.38 - - 0.16
NS -non significant
* - significant
PE- polyethylene
4.4.2 Influence of vacuum packaging on biochemical properties of
minimally processed ripe jackfruit bulbs
4.4.2.1 Ascorbic acid
The results of ascorbic acid content are in given in Table 4.15. The
ascorbic acid content in all the samples exhibited slight decrease during
the storage. Higher retention of ascorbic acid was observed in control
sample. 80% of vacuum was found to have an ascorbic acid content of
5.31mg/100g while 70 and 60% vacuum samples had an ascorbic acid
content of 5.31 and 5.22 mg/100g, respectively, after 3 weeks in
refrigeration storage environment. The ascorbic acid content in deep
freeze storage was found to be 5.28, 5.27 and 5.25 mg/100g for 80, 70
and 60% of vacuum respectively, after 6 weeks of storage. The control
sample had higher retention of ascorbic acid in refrigeration storage
(5.43) and deep freeze storage (4.41), respectively.
4.4.2.2 pH
The antimicrobial action of “natural acids” such as citric acid and

ascorbic acid, when used in pre-treatment of minimally processed food
products is due to the pH reduction in the storage environment,
disruption of membrane transport and/or permeability, anion
accumulation or a reduction in internal cellular pH by the dissociation of
hydrogen ions from the acid. Specifically citric acid has been accepted as
effective in reducing superficial pH of cut fruit (Soliva-Fortuny and
Martin-Belloso, 2003).
The pH values of the minimally processed ripe jackfruit bulbs are

presented in Table 4.16. During the storage period, there was an
increase in the pH values, in the samples in refrigeration storage at
different vacuum levels. The pH values were 4.62, 4.55 and 4.49, for 80,
70 and 60% vacuum, respectively, after 3 weeks of storage. The samples
processed ripe jackfruit bulbs under different storage conditions

Vacuum %
0 1 2 3 0 1 2 3 4 6
Control 8.5 8.00 7.54 5.43 8.5 8.41 7.49 6.48 5.46 5.29
60% 8.5 5.47 5.33 5.20 8.5 5.49 5.47 5.42 5.40 5.25
70% 8.5 5.48 5.38 5.22 8.5 5.59 5.48 5.44 5.41 5.27
80% 8.5 5.50 5.42 5.31 8.5 5.60 5.51 5.42 5.34 5.28
SEM ± - - - - - - - - - -
CD at 5 - - - - - - - - - -
Significant- *
Non significant- NS
PE- Polyethylene
Table 4.16: Influence of vacuum packaging on pH of minimally processed ripe jackfruit bulbs under
pH

Vacuum %
0 1 2 3 0 1 2 3 4 6
Control 5.30 5.27 5.42 5.45 5.30 5.28 5.37 5.40 5.42 5.55
60% 5.30 4.22 4.47 4.49 5.30 4.20 4.47 4.48 4.50 4.52
70% 5.30 4.23 4.50 4.55 5.30 4.26 4.48 4.49 4.52 4.54
80% 5.30 4.26 4.50 4.62 5.30 4.29 4.50 4.52 4.55 4.60
SEM ± - - - - - - - - - -
CD at 5 - - - - - - - - - -
Significant- *
Non significant- NS
PE- Polyethylene
in deep freeze storage packaged in different vacuum levels of 80, 70 and
60% recorded 4.60, 4.54 and 4.52, respectively, after 6 weeks of storage.
The control sample had higher pH retention compared to different
vacuum percentage. The pH of control sample was found to be 5.45 in
refrigeration storage, and in deep freeze storage it was 5.55. No
significant (p<0.05) differences were observed in similar samples among
the different vacuum percentage.
4.4.2.3 Titratable acidity (%)
The titratable acidity (%) of the minimally processed ripe jackfruit

bulb samples were lowered during storage (Table 4.17). This reduction in
titratable acidity could be attributed to the conversion of organic acids
into sugars due to processes associated with ripening. It was observed
that samples of different vacuum percentage of 80, 70 and 60% had
lesser titratable acidity values compared to the control sample. During
refrigeration storage samples of different vacuum percentage had lessser
values of 0.052 (80%), 0.052 (70%) and 0.051 (60%) than control sample
(0.053) after 3 weeks of storage. While under deep freeze storage, the
acidity values were 0.042 (80%), 0.044 (70%) and 0.041 (60%) than
control sample (0.045). The rate of decrease in titratable acidity was
slower in deep freeze storage than in refrigeration storage.
4.4.2.4 Total soluble solids (°Brix)
The TSS (°Brix) values of the minimally processed ripe jackfruit

bulbs increased during storage (Table 4.18). Vacuum packaging therefore
was more effective in restricting the rise in the TSS of the minimally
processed jackfruit bulbs than the conventional packaging. In
refrigeration storage, TSS recorded in different vacuum percentage were
23.73 (80%), 23.59 (70%) and 23.31 oBrix (60%) compared to control
sample (27.62) after 3 weeks. In deep freeze storage also similar trend
was observed in TSS at different vacuum percentage, i.e. TSS of 23.45
Table 4.17: Influence of vacuum packaging on titratable acidity (%) of minimally processed ripe
Titratable acidity %

Vacuum %
0 1 2 3 0 1 2 3 4 6
Control 0.056 0.055 0.054 0.053 0.056 0.056 0.055 0.054 0.048 0.045
60% 0.056 0.053 0.052 0.051 0.056 0.054 0.053 0.047 0.042 0.041
70% 0.056 0.054 0.053 0.052 0.056 0.055 0.054 0.048 0.043 0.044
80% 0.056 0.052 0.052 0.052 0.056 0.052 0.055 0.049 0.040 0.042
SEM ± - - - - - - - - - -
CD at 5 - - - - - - - - - -
Significant- *
Non significant- NS
PE- Polyethylene
Table 4.18: Influence of vacuum packaging on total soluble solid (oBrix) of minimally processed ripe

Vacuum %
0 1 2 3 0 1 2 3 4 6
Control 22.5 23.40 23.54 27.62 22.5 23.32 24.36 26.41 27.52 29.60
60% 22.5 22.34 23.18 23.31 22.5 23.20 23.24 23.28 23.52 23.36
70% 22.5 22.41 23.26 23.59 22.5 23.24 23.26 23.29 23.34 23.38
80% 22.5 22.78 23.45 23.73 22.5 23.28 23.30 23.32 23.38 23.45
SEM ± - - - - - - - - - -
CD at 5 - - - - - - - - - -
Significant- *
Non significant- NS
PE- Polyethylene
(80%), 23.38 (70%) and 23.36 oBrix (60%) compared to control sample
(29.60). No significant difference (p<0.05) differ were observed in similar
sample among samples of the different vacuum percentages.
Fig 4.5 shows the results of the reducing sugar content of the
minimally processed ripe jackfruit bulbs during storage. The reducing
sugars of the samples were found to be increasing during storage. This
might be perhaps due to increased sweetness of the bulbs due to further
ripening. The reducing sugar content of the fresh jackfruit bulbs was
18.5%. The reducing sugar recorded was 23.73, 23.59 and 23.31% for
80, 70 and 60% of vacuum, respectively. Control sample had higher
value 27.62 compared to different vacuum percentage in refrigeration
storage. In deep freeze storage the reducing sugar was found to be 23.45,
23.38 and 23.36% for 80, 70 and 60% of vacuum, respectively, compared
to control sample (29.60).
The variation in reducing sugar profile was slower in deep freeze

storage than in refrigeration storage, indicating the influence of low
temperature in slowing down the ripening process in minimally
processed ripe jackfruit bulbs. The results showed that vacuum
packaging was able to restrict the ripening progress signalling definite
influence of vacuum packaging in delaying the onset of senescence in the
minimally processed ripe jackfruit bulbs thus causing enhancement of
the shelf-life of bulbs.
4.4.2.6 Total sugar

ripe jackfruit bulbs during storage are presented in Figure 4.6. The total
sugar of the samples showed increasing trend during storage. The total
sugar was found to be 41.93, 41.87 and 41.83 for 80, 70 and 60% of
20
18
16
Reducing sugar, %
14
12 Control
10 60%
8 70%
6 80%
4
2
0
0 1 2 3
Storage (weeks)
25
20
Reducing sugar, %
15 Control
60%
10 70%
80%
5
0
0 1 2 3 4 6
Storage (weeks)

of minimally processed ripe jackfruit bulbs under different
storage conditions
47
46
45
44
Total sugar, %
Control
43
60%
42
70%
41
80%
40
39
38
0 1 2 3
Storage (weeks)
50
45
40
Total sugar, %
35
30 Control
25 60%
20 70%
15 80%
10
5
0
0 1 2 3 4 6
Storage (weeks)

minimally processed ripe jackfruit bulbs under different
storage conditions
vacuum, respectively, under refrigeration condition. Control sample
(46.71) had higher total sugar compared to vacuum packaged samples in
the refrigeration storage. In deep freeze storage the total sugar were
41.63, 41.54 and 41.52% for 80, 70 and 60% of vacuum, respectively,
compared to control sample (49.72).
The control sample had higher retention compared to different

vacuum percentages. Change in total sugar profile was more in deep
freeze storage than in refrigeration storage.
4.4.2.7 Microbiological counts
The microbial safety of minimally processed food products is

microbial profile by total plate counts (PCA) method are presented in
Table 4.19. Vacuum packaging was found to be effective in preventing
the microbial contamination in packages. The total counts observed
during vacuum packaging of different vacuum percentage of 80, 70, and
60% were much less 9, 12 and 38 compared to the total count observed
(40) in the control sample. 70% of vacuum was found much safer to be in
preventing microbial counts compared to 80% and 60% of vacuum.
However, in control the microbial counts were observed both in
refrigeration and deep freeze storage condition. Presence of microbial
contamination was observed in the early stages in refrigeration storage
(3nd week) than in deep freeze storage (6th week). A significant (p>0.05)
difference was observed both in refrigeration and deep freeze storage
environments.
Table 4.19: Influence of vacuum packaging on microbial counts (cfu/g) of minimally processed ripe

Vacuum %
0 1 2 3 0 1 2 3 4 6
Control 0 25 70 110 0 15 22 45 80 150
60% 0 14 32 35 0 5 8 20 24 38
70% 0 12 30 27 0 6 10 17 25 28
80% 0 15 28 22 0 9 13 21 29 40
F test NS * * * NS * * * * *
SEM ± - 0.514 0.428 0.425 - 0.425 0.524 0.624 0.612 0.512
CD at 5 - 0.921 0.749 0.518 - 0.641 0.712 0.814 0.589 0.224
Significant- *
Non significant- NS
PE- Polyethylene
Plate 4.11: Microbial growth in vacuum packaged ripe samples on
3rd week of refrigeration storage at 3-5°C
Plate 4.12: Microbial growth in vacuum packaged ripe samples on

4th week of deep freeze storage at -12°C
4.4.2.8 Sensory evaluation
Sensory evaluation
The results of the sensory analysis revealed that the samples in

vacuum packaging at different percentage secured higher sensory scores
compared to control samples under conventional packaging as these
samples maintained freshness in terms of colour, flavour and
appearance up to 3 weeks (Table 4.20). The sensory evaluation had
preference to pre-treated samples than the control samples. No
significant (p<0.05) differences were observed between samples of similar
pre-treatment in vacuum packages at different packages in PE. Bulbs
stored in deep freeze environment secured sensory scores than those
stored in refrigeration storage signalling the influence of low storage
temperature in maintaining the fresh-like parameters of minimally
processed jackfruit bulbs. The pre-treated samples in 80% of vacuum in
PE package had the highest overall acceptability of 2.6 followed by the
pre-treated samples in 70% and 60% vacuum packages with a value of
2.4 and 2.1 compared to control samples (2.0), respectively in
refrigeration storage . While in deep freeze the overall acceptability of
different vacuum percentage of 80, 70 and 60% had higher acceptance
values of 3.5, 3.8 and 3.4 compared to control samples 2.1, respectively.
4.5.1 Influence of sensory evaluation of vacuum packaging of

minimally processed jackfruit bulbs after long distance
transportation
Table 4.21 shows the impact of long distance transportation on

sensory attributes of jackfruit bulbs under varying maturity stages. Bus,
jeep and train were used as the modes of transportation covering a
distance of 300, 600 and 350 respectively. Sensory scores of jackfruit
bulbs were evaluated soon after transportation. It has been observed that
packaging material remained intact during course of transportation. The
Table 4.20: Influence of vacuum packaging on the sensory scores
(overall acceptability) of minimally processed jackfruit
Overall acceptability

Vacuum %
Refrigeration storage Deep freeze storage
(3-5°C) (-12 °C)
0 1 2 3 0 1 2 3
Control 5 4.0 3.0 2.0 5 5 3.0 2.1
60% 5 4.5 3.2 2.1 5 5 4.3 3.4
70% 5 4.7 3.4 2.4 5 5 4.5 3.8
80% 5 4.5 3.5 2.6 5 5 4.8 3.5
F test NS * * NS NS NS * *
SEM ± - 0.02 0.05 - - - 0.02 0.02
CD at 5 - 5.76 5.76 - - - 5.76 5.76

Plate 4.13: Insulated cold box with chill (ice pack) used in long
distance transportation of jackfruit bulbs
Table 4.21: Sensory evaluation of vacuum packaged minimally processed jackfruit bulbs after long
distance transportation by different modes of transport
UR SR R
Distance
Modes of Stability
transported
transportation of V P Overall Overall Overall
(KM) Colour Texture Flavor Colour Texture Flavor Colour Texture Flavor
acceptability acceptability acceptability
No
Bus 300 5 5 5 5 5 4 4 4.5 4 4 4 4
changes
No
Jeep 600 5 5 5 5 4 4 4 4 4 4 4 4
changes
No
Train 350 5 5 5 5 5 5 5 5 5 4 4 4.5
changes
UR- Unripe, SR- Semi ripe, R- Ripe

5 – Excellent, 4- Very good, 3-Good, 2-Poor, 1- Not acceptable
Plate 4.14: Insulated box with chill pad (ice pack) for long distance
transportation by bus
Plate 4.15: Insulated box with chill pad (ice pack) for long distance
transportation by train
sensory scores pertaining to un-ripe bulbs showed excellent acceptability
even after long distance transportation. Semi-ripe and ripe bulbs
recorded a slight inferiority with respect to overall acceptability compared
to un-ripe bulbs. Jackfruit bulbs that had undergone transportation by
train exhibited superiority with respect to overall acceptability than by
other modes of transportation.
4.5.2 Influence of vacuum packaging of minimally processed

jackfruit bulbs during storage after transportation on sensory
evaluation
Sensory evaluation was conducted on the jackfruit bulbs after long

distance transportation. From Table 4.22, it has come to notice that un-
ripe bulbs exhibited no changes in their sensory attributes such as
colour, flavour, texture and overall acceptability for over 3 weeks of
storage. Thus they can be successfully stored up to 3 weeks even after
long distance transportation without any deterioration. Similarly sensory
attributes of semi-ripe and ripe bulbs remained unaltered for storage
duration of 2weeks and 1 week respectively.
4.5.3 Influence of vacuum packaging of biochemical properties of

minimally processed jackfruit bulbs after transportation
Biochemical properties such as TSS, titratable acidity, total sugar

of the jackfruit bulbs were analysed after transportation (Table 4.23). Of
the 3 modes of transportation, the one by train was found to maintain
the quality of jackfruit bulbs with respect to all the maturity stages.
Jackfruit bulbs subjected to transportation by train showed a maximum
value of TSS and total sugar and minimum value of acidity when
compared to other modes of transportation. Thus we arrive at the
conclusion that transportation by train maintained the quality of the
jackfruit bulbs.
Table 4.22: Sensory evaluation of vacuum packaged and stored
minimally processed jackfruit bulbs after long distance
transportation
Parameters UR SR R
0 1 2 3 0 1 2 3 0 1 2 3
Color 5 5 5 5 5 5 5 4 5 5 3 1
texture 5 5 5 5 5 5 5 3 5 5 2 1
flavor 5 5 5 5 5 5 5 3 5 5 3 1
overall acceptability 5 5 5 5 5 5 5 3 5 5 3 1
UR- Unripe, SR- Semi ripe, R- Ripe

5 – Excellent, 4- Very good, 3-Good, 2-Poor, 1- Not acceptable
Table 4.23: Influence of vacuum packaging on Biochemical properties of minimally processed jackfruit
bulbs after long distance transportation
Unripe Semi ripe ripe

Distance
Modes of Stability of
transported
transportation VP Total Total Total
km TSS Acidity TSS Acidity TSS Acidity
sugar sugar sugar
Bus 300 No changes 5.43 0.006 25.2 19.52 0.015 30.1 25.4 0.055 41.21
Jeep 600 No changes 5.40 0.007 25.1 19.50 0.017 30.0 25.0 0.058 41.20
Train 350 No changes 5.45 0.006 25.4 19.61 0.014 30.2 25.5 0.054 41.22
4.6 Cost economics
of fixed and variable costs involved in the investigation. The cost: benefit
ratio for vacuum packaging of the minimally processed jackfruit bulbs
was calculated to be 1.0: 3.82 (Appendix V).
Discussion
V. DISCUSSION
The results of the present investigation pertaining to the influence

of pre-treatment, different maturity stages, packaging film, different
vacuum percentage, and storage environments on the shelf-life and
quality of minimally processed jackfruit bulbs are discussed in this
Chapter.
5.1 Physical and biochemical properties of minimally processed

jackfruit bulbs during storage
Minimal processing generally increases the rates of metabolic

processes that cause deterioration of fresh-cut products. The physical
damage or injury caused due to minimal intervening unit operations
increases the rates of respiration and ethylene production, and
associated increase in the rates of other physical and biochemical
reactions responsible for changes in colour (browning), flavour, texture
and nutritional quality.
5.1.1 Bulb Weight and True density
The observation on physical characteristics of jackfruit bulbs are

presented in Table 4.1. The average weight of jackfruit recorded was
13.40kg. This finding is in agreement with the result (10-25kg) by
Rahman et al., (1995) for matured jackfruit and 7-20kg reported by
Reddy et al.,(2004) for different clones of jackfruit. The average number
of bulbs and seeds per fruit recorded were 240.60 and 236.30,
respectively. The bulbs had 76.2% of moisture (Anon, 2003) and Crane et
al., (2005) reported that the edible portion of jackfruit contained moisture
content of 73%. The mean weight of whole bulbs, deseeded bulbs per
fruit was recorded to be 9.78kg and 7.42kg. The true density of jackfruit
bulb was 22.32kg/m3. The average of 10 fruit length, breadth and
thickness of the bulbs were measured to be 64.15mm, 40.56mm and
14.62mm respectively.
5.1.2 Colour
The colour of jackfruit bulbs is the first quality factor that the
consumer appreciates and has a remarkable influence on its acceptance.
Colour is an indicator of the natural transformation of a fresh (ripeness)
or of changes that occur during its storage or processing. Natural
colourants are, in general, unstable and colour of fruits and fruit
products may change during processing and storage.
The decrease in L*a*b* values (Tables 4.2a and 4.2b, 4.8a and
4.8b, 4.14a and 4.14b) of the control samples showed darkening of the
jackfruit bulbs tissues. Skin browning of the fruit surface was due to
oxidation of polyphenols and formation of dark coloured pigments (Cia et
al., 2006; Cocci et al., 2006). On the other hand, use of citric acid
maintained the colour of the minimally processed jackfruit bulbs during
storage. Pre-treatment of the bulbs with citric acid the colour of
minimally processed jackfruit bulbs during storage occurred due to
radical scavengers and reducing agents in the prevention of browning
(Varela et al., 2007). Citric acid, in particular, has been proven by many
researchers to be an effective anti-enzymatic browning agent which
inactivates the enzyme polyphenol oxidase (PPO) by chelating bivalent
cations (Rico et al., 2007).
The PE packages were observed to maintain the colour intensity for

both control and pre-treated bulbs compared to different vacuum
percentage due to lower O2 levels that slowed down oxidative browning of
the jackfruit bulbs.
The low O2 environment created in vacuum packaging played a

major role in terms of anti-browning function due to the anti-respiratory
activity and lower availability of molecular O2 required for the polyphenol
oxidase (PPO) mediated enzymatic browning. Interaction of PE packaging
and vacuum packaging resulted in sustenance of the yellowish golden
colour of the minimally processed jackfruit bulbs for a longer time, as
vacuum packaging removed air (O2) from the package headspace. This
significantly reduced the rates of oxidative and deteriorative metabolic
processes inside the packages.
The progress of these enzyme-induced reactions is dependent on

temperature. At lower temperatures, these reactions progress very slowly
compared to higher temperatures. That might be the reason for the deep
freeze storage to extend the shelf-life of the minimally processed jackfruit
bulbs samples in different vacuum levels packages up to 6 weeks. The
interaction of appropriate storage temperature, citric acid pre-treatment
and vacuum packaging in PE packages lead to an extended shelf-life of
minimally processed jackfruit bulbs.
5.2 Bio-chemical analysis
5.2.1 Ascorbic acid
Vitamin C (ascorbic acid) is probably the most unstable vitamin,

and it is readily oxidized by many non-enzymatic processes. Although
frozen storage temperatures between -18 and -28 0C result in satisfactory
vitamin C retention levels in fruits during storage, at temperatures above
100C, it is easily oxidized and will be drastically reduced in a short period
of time (Lozano and Jorge, 2006). Ascorbic acid (AA) has an important
role as a phytochemical, due to its functionality as an antioxidant
besides its vitamin C activity (Saxena et al., 1987). Ascorbic acid (vitamin
C) is indispensable to the human diet and is also important for
biochemical activities of the plant tissues.
During storage, the decline of ascorbic acid content was detectable
in all the samples (Tables 4.3, 4.9, and 4.15). No significant differences
(p<0.05) in ascorbic acid content of the bulbs in refrigeration storage and
in deep freeze storage under different vacuum percentage and control
samples were observed. There was no significant difference in ascorbic
acid content of the minimally processed jackfruit bulbs amongst samples
of different vacuum levels. Control samples under the conventional
packaging technique retained the highest amount of ascorbic acid
(3.75mg/100g, 5.35mg/100g and 5.43mg/100g) in refrigeration and
deep freeze storages (3.88mg/100g, 4.29mg/100g and 5.29mg/100g,
respectively) for different maturity bulbs. The different vacuum
percentage samples retained the most ascorbic acid content of 3.22, 5.31
and 5.31mg/100g in refrigeration and in deep freeze storage the values
were 2.98, 5.28 and 5.28mg/100g, for different maturity bulbs at 80%
vacuum respectively. The control sample had higher retention compared
to different vacuum levels. Reports exist about higher retention of
ascorbic acid in fresh-cut commodities (Odriozola-Serrano et al., 2008)
and in commodities subjected to pre-treatment with additives such as
citric acid and ascorbic acid (Cocci et al., 2006).
The vacuum packaging technique, which expelled air (O2) from the
package headspace significantly (p<0.05) influenced the retention of
ascorbic acid in the minimally processed jackfruit bulbs compared to the
conventional packaging technique.
5.2.2 pH
‘Natural acids’ such as citric acid and ascorbic acid when used in
pre-treatment of fresh-cut food products lower the pH of the storage
environment. As a result, membrane transport and/ permeability is
disrupted. These acids cause a reduction in the internal cellular pH by
disassociation of hydrogen ions from the acid.
Significant (p<0.05) changes in the pH of the minimally processed
jackfruit bulbs as affected by pretreatment in control sample and
different vacuum percentage are presented in Tables 4.4, 4.10 and 4.16.
The initial pH of the samples was 5.45, and this was slightly increased to
5.77. The pH of the different vacuum levels of pre-treated sample and
control samples, however, slightly increased throughout the storage time
presumably due to the production of metabolites by bacteria and due to
the ripening process as organic acids are converted to starch and sugars.
Spoilage of fresh-cut fruits caused by specific moulds and yeasts which
utilize organic acids, could have led to further reduced acidity and
increased pH (Corbo et al., 2010).
The increase in pH was much faster in the control samples than in

the different vacuum samples indicating that these deteriorative
reactions progressed faster in the control samples than the experimental
samples. However, during the subsequent period in storage, there was an
increase of pH of the citric acid pre-treated samples, which was slower
than the control samples. This indicated the positive influence of vacuum
packaging in containing the increase in pH of the minimally processed
jackfruit bulbs.
5.2.3 Total soluble solids (TSS) and Titratable acidity (TA)
The results of TSS (0Brix) of minimally processed jackfruit bulbs

during storage are presented in Tables 4.6, 4.12 and 4.18. The data
showed that there was an increase in all the samples during storage. The
increase in TSS was greater in control samples compared to the different
vacuum samples. Vacuum packaged samples had less increase in TSS
compared to samples under conventional packaging techniques (control).
On the other hand, titratable acidity was observed to decrease

during the storage of minimally processed jackfruit bulbs (Tables 4.5,
4.11 and 4.17). The rate of decrease in titratable acidity was higher in
the control samples compared to different vacuum levels. The different
vacuum samples and control sample underwent a sudden decrease in
titratable acidity during storage. Vacuum packaged samples had lesser
titratable acidity than samples under conventional packaging techniques.
This increase in TSS and decrease in titratable acidity could be

attributed to the fruit ripening process during storage, and enhancement
in enzymatic depolymerization as well as the conversion of organic acids
into starch and sugar through the process of gluconeogenesis (Saxena et
al., 2008). The faster the rate of increase in TSS, the faster ripening
process and therefore the senescence. Pre-treatment delayed the
occurrence of ripening and as such the senescence in minimally
processed jackfruit bulbs.
5.2.4 Reducing sugar
The reducing sugar (glucose and fructose) influence the flavour of

minimally processed jackfruit bulbs and they are a major component
contributing to the sweetness. Sucrose in the acid media, as many fruit
products are, can hydrolyze to yield fructose and glucose. The reducing
sugars increase at a rate determined by the inversion of sucrose. It is
well known that the rate of hydrolysis is a function of the concentration
of sucrose, temperature, and acid–catalyst concentration (Babsky et al.,
1986). This could explain why the rate of increase in reducing sugar
content of the minimally processed jackfruit bulbs was higher under
refrigeration storage conditions compared to deep freeze storage.
If excess water is present in the storage environment, the rate of

disappearance of sucrose is faster and thus the rate of increase in the
reducing sugar content of the product. Hydrolysis of sucrose into
reducing sugars is also called inversion because it is accompanied by an
inversion of the angle of polarization and yields two simple sugars, d-
glucose and d-fructose. Hence, hydrolysis appeared to be the major
cause of sucrose reduction (and reducing sugars increase) in apple juice
at a rate determined by pH and temperature (Lozano and Jorge, 2006).
The data showed that the reducing sugars increased at a higher

rate in the control samples compared to the different vacuum samples
(Fig 4.1, 4.3 and 4.5). The rate of increase in reducing sugars content
was observed to be even higher under refrigeration storage compared to
deep freeze storage.
5.2.5 Total sugar
Fig 4.2, 4.4 and 4.6 shows that the total sugar increased in control
sample compared to different vacuum levels packages. This might
explain the increase in sweetness of the jackfruit bulbs. The increase in
total sugar profile was higher in deep freeze storage than in refrigeration
storage.
5.3 Microbial analysis
Abadias et al. (2008) reported that the combination of low pH and

low temperature during storage of minimally processed food products
tended to inhibit growth of micro-organisms. Among microorganisms,
yeasts and moulds have a competitive advantage over bacteria that may
access bruised tissues of many fresh-cut fruits, thanks to their ability to
grow at the lower pH range characteristic of much of this produce(2.2–
5.0), (Corbo et al., 2010). Spoilage of fruit caused by specific moulds and
yeasts which utilize organic acids, could lead to further reduction in
acidity and increased pH, hence acidification is often suggested to ensure
the safety of fresh products from food-borne pathogens.
Among the numerous “natural” approaches of acidification, the
citric and ascorbic acids are frequently used to reduce microbial
populations. The antimicrobial action of these acids is due to pH
reduction in the storage environment, disruption of membrane transport
and/or permeability, anion accumulation, or a reduction in internal
cellular pH by the dissociation of hydrogen ions from the acid. Citric acid
is effective in reducing superficial pH of cut fruit such as orange, apple,
peach, apricot, kiwifruit, avocado and bananas (Soliva-Fortuny et al.,
2003).
The microbiological profile with respect to total plate count (PCA) in

terms of yeast and moulds are given in Tables 4.7, 4.13 and 4.19 for the
diﬀerent vacuum levels, packaging techniques and storage temperatures.
The samples of different vacuum levels showed better control over the
counts compared to the control samples without pre-treatment. Deep
freeze storage was found to be better in delaying initiation of microbial
contamination in minimally processed jackfruit bulbs. Vacuum packaged
samples had fewer counts compared to the samples in the conventional
packages.
Therefore, provisioning of antimicrobial pre-treatment could

augment the efficacy of low temperature storage and low O2 presence in
the package headspace (vacuum packaging) in synergy with the use of
appropriate packages to ensure complete microbial safety of minimally
The phyto-sanitory measures adopted along with the pre-

treatments and vacuum packaging ensured the absence of coli forms and
other pathogens which could otherwise endangered the safety of
products. The inclusion of antimicrobials in the pre-treatment could
make minimally processed jackfruit bulbs to tolerate unavoidable
temperature abuses during storage.
According to FAO/WHO, the microbial load in ready-to-eat foods at
an international level ranges from 0 to 102 colony forming units per gram
or milliliter, or does not exceed specified levels at the point of
consumption (Rocourt et al., 2003).
5.4 Sensory quality
In comparison with control samples, different vacuum percentage

samples showed significantly delayed decrease in sensory scores in terms
of overall acceptability for the pre-cut jackfruit bulbs during storage
(p<0.05) (Tables 4.20). Vacuum packaging maintained colour, flavour
and texture than conventional packaging as such.
On the other hand, no changes were observed in the sensory

attribute such as colour, flavour, texture and overall acceptability of
minimally processed jackfruit un-ripe bulbs after transportation using
different modes, namely, bus, jeep, and train (Table 4.21, 4.22) show
slight decrease in the sensory attributes of minimally processed jackfruit
bulbs of different maturity stages after long distance transportation.
5.5 Biochemical property of minimally processed jackfruit bulbs

after
Transportation
Table 4.23 show of different maturity of jackfruit of TSS, Acidity,

Total sugar, there was a no significant change in biochemical property of
minimally processed jackfruit bulbs, however, no changes were observed
in respect of stability of packages during long distance transportation
through different modes of transport, namely, bus, jeep, and train.
Jackfruit bulbs subjected to transportation by train showed a maximum
value of TSS, total sugar and minimum value of acidity when compared
to other modes of transportation.
5.6 Cost economics
of fixed and variable costs involved in the investigation. The cost : benefit
was calculated to be 1.0 : 3.82 (Appendix V). It is clearly suggested that
the minimal processing of jackfruit bulbs could be a potential business
entity for a grower himself as an entrepreneur or any entrepreneur who
is already in food business.
Summary
VI. SUMMARY
An investigation was conducted on “VACUUM PACKAGING OF

MINIMALLY PROCESSED JACKFRUIT (Artocarpus heterophyllus L.)
BULBS FOR LONG DISTANCE TRANSPORTATION”, at the Post Harvest
Technology Scheme, Gandhi Krishi Vigyan Kendra, University of
Agricultural Sciences, Bangalore, during the year 2012-13, and the
results of the investigation are summarized hereunder.
Influence of vacuum packaging of minimally processed jackfruit

bulbs
The experiment was carried out to investigate the influence of

vacuum packaging of minimally processed jackfruit bulbs at different
fruit maturity stages with and without pre-treatments. The minimally
processed jackfruit bulbs were packed in PE packages with and without
citric acid (0.25%) pre-treatments. The bulbs were vacuum packaged at
different percentages of vacuum 60%, 70% and 80% and stored in
refrigeration temperature (3-5°C) and deep freeze temperature (-12°C) for
3 week and 6 weeks storage, respectively.
The findings of the investigation are summarized as below:-
Physical and Biochemical properties of minimally processed

jackfruit bulbs
The initial colour (L*a*b* values) of the minimally processed jackfruit

bulbs was 71.5, 1.6 and 31.87 for L*, a* and b*, colour values,
respectively. These values reduced significantly (p<0.05) during the
course of storage in all the samples. Citric acid pre-treatment, low
temperature storage, PE packages and vacuum packaging were found
to be effective in restricting the rate of deterioration of the colour of
the minimally processed jackfruit bulbs during storage.
Bio-chemical analysis
Loss in ascorbic acid content was observed in all the samples. No

significant differences among samples were observed in refrigeration
storage, and deep freeze storage. Pre-treated citric acid samples in PE
packages retained the most ascorbic acid. Vacuum packaged samples
had lesser retention of ascorbic acid compared to control samples
under the conventional packaging technique. Samples stored under
deep freeze temperature had lesser retention of ascorbic acid than
samples under refrigeration storage condition. Among the packages,
PE package with 80% of vacuum had maximum retention of ascorbic
acid followed by 60% and 70% of vacuum levels.
There was no significant difference in pH values of the minimally

processed and packaged jackfruit bulbs under different vacuum
percentage. The pH value increased during storage condition. Control
sample had higher retention compared to samples of different vacuum
percentage.
There was increase in total soluble solids in all the samples. The
samples under different vacuum had the least increase in TSS
compared to the control sample. Samples under deep freeze storage
conditions were found better at containing increase in TSS compared
to the samples under refrigeration storage. Amongst PE with 60% of
vacuum had lower TSS values, followed by 70% and 80% of vacuum.
There was reduction in titratable acidity in the sample during storage.

The sample under different vacuum percentage had lesser titratable
acidity value compared to control samples. Samples under deep freeze
storage conditions were found to be better at containing values
compared to refrigeration storage. The sample at 80% vacuum had
higher titratable value compared to 60% and 70% of vacuum.
Reducing sugars were observed to increase in all the samples of the
minimally processed jackfruit bulbs under different vacuum
percentage. Control samples had higher retention compared to
different vacuum samples. The sample under deep freeze storage had
lesser values compared to those under refrigeration storage. The
sample at 80% vacuum had higher retention compared to 60% and
70% of vacuum samples.
Total sugar increased during storage condition. Control sample had

higher retention compared to different vacuum sample. 80% of
vacuum had higher retention compared to 60% and 70% of vacuum.
Sample under deep freeze storage had lesser retention compared to
refrigeration storage condition.
Microbial analysis
The data on microbial analysis showed that lower microbial counts

were observed in different vacuum percentage samples compared to
control samples. Control samples had the highest microbial counts. Deep
freeze storage delayed as well as restricted the number of microbial
counts in the minimally processed jackfruit bulbs compared to
refrigeration storage. Vacuum at different percentage samples showed
less microbial counts compared to control samples under conventional
packaging techniques. Among sample studied, the 70% vacuum showed
superiority over 60% and 80% vacuum. No coli forms were observed in
all the samples of the minimally processed jackfruit bulbs during the
entire period of the study.
Sensory evaluation
The sensory evaluation revealed that the use of citric acid as a pre-
treatment delayed the decrease in sensory scores of the minimally
processed jackfruit bulbs compared to the control (without
pretreatment). Different vacuum percentage of samples had higher
acceptability scores than the control sample. PE packages with different
vacuum percentage were found to be better in maintaining the quality
and enhancing the shelf-life of minimally processed jackfruit bulbs.
Highest sensory scores were observed in 80% of vacuum packaged
samples as they sustained the quality and fresh-like parameters of the
minimally processed jackfruit bulbs. Deep freeze storage retarded
deteriorative changes and thus enhanced the shelf-life of the minimally
Long distance transportation
The best treatments were selected for long distance transportation

by 3 modes of transportation namely, bus, jeep, and train. After
transportation there was no changes found in sensory attributes. During
storage condition of 3weeks there was a reduction of sensory attributes
in semi-ripe and ripe bulbs, but no change were observed in un-ripe
bulbs. Among three modes of transportation, transportation by train was
found to be best for jackfruit bulbs without any deterioration to quality
and biochemical property.
Cost economics
of fixed and variable costs involved in the investigation. The cost : benefit
was calculated to be 1.0 : 3.82 (Appendix V). It is clearly suggested that
the minimal processing of jackfruit bulbs could be a potential business
entity for a grower himself as an entrepreneur or any entrepreneur who
is already in food business.
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Appendices
APPENDIX I
List of Abbreviations
Abbreviations/Symbols Description
% Per cent
* Significant
µg Micro gram
µm Micrometer
0C Degree centigrade
CD Critical Difference
Cm Centimeter
Db Dry basis
e.g. Exempli gratia (For example)
et al And others
Etc Et cetera
Fig Figure
G Gram
H Hour
Ha Hectare
i.e. id est (That is)
IU International Unit
Kg Kilo gram
L liter
PE Polyethylene
PP Polypropylene
PS Polystyrene
M meter
Max Maximum
Mg Milligram
Min. Minute
RDA Recommended Daily Allowance
Ml Milliliter
Mm Millimeter
N Newton
Nm Nanometer
NS Non significant
Ppm Parts per million
SEM Standard Error Mean
Sec. Second
Wb Wet basis
Α Alpha
Β Beta
K cal Kilo calories
Cfu Colony Forming Units
APPENDIX II
JACKFRUIT (Artocarpus Heterophyllus L.) NUTRITIVE VALUE

(Per 100g edible portion)
Nutrient composition Nutrient value % of RDA
Energy 95 k cal 5%
Carbohydrates 23.5 g 18 %
Protein 1.72 g 3%
Cholesterol 0 mg 0%
Dietary Fiber 1.5 g 4%
Vitamins
Folates 24 µg 6%
Niacin 0.920 mg 6%
Pyridoxine 0.329 mg 25 %
Riboflavin 0.055 mg 4%
Thiamin 0.105 mg 9%
Vitamin A 110 IU 3.5%
Vitamin C 13.7 mg 23 %
Vitamin E 0.34 mg 2%
Electrolytes
Sodium 3 mg 0%
Potassium 303 mg 6.5 %
Minerals
Calcium 34 mg 3.4 %
Iron 0.60 mg 7.5 %
Magnesium 37 mg 9%
Manganese 0.197 mg 8.5 %
Phosphorus 36 mg 5%
Selenium 0.6 mg 1%
Zinc 0.42 mg 4%
Phytonutrients
β-Carotene 61 µg -
Crypto-xanthin-β 5 µg -
Lutein-zeaxanthin 157 µg -
(Source: USDA National Nutrient Database, 2009)
APPENDIX III
L*a*b* color chart (hue and chroma)

APPENDIX IV
SENSORY EVALUATION SCORE CARD FOR JACKFRUIT BULBS
Name of Judge: Date:
Please check these samples and record how much you like or dislike
each one. Use the appropriate scale to show your attitude by checking at
the point that best describes your feeling about the sample. Please give a
reason for this attitude. An honest expression of your feeling will help to
analyze the quality of the product developed.
Taste
Overall
Sample Color Appearance (aroma & Texture
acceptability
sweetness)
Description of the scores
5- Excellent
4- Very good
3- Good
2- Poor
1- Not acceptable
Remarks (if any):

APPENDIX V
Economic analysis for vacuum packaging of minimally processed

jackfruit bulbs
A] Operation cost of refrigeration
• Cost of refrigerator (C) Rs. 24,000/-
• Salvage value (S) @ 10% of original cost Rs. 2400/-
• Annual use (U) (Expected operational hours
(52×7×24) = 8736 h
• Expected life (L) 15 years
• Cost of insulted box Rs. 2600
• Salvage value (S) @ 10% 0f original cost Rs. 260
a) Fixed cost
i. Depreciation (D) for refrigerator
%&'
D =
()
= 24000 -1600
8736 ×15
= Re. 0.17/h
ii. Depreciation (D) for the insulated box

%&'
D =
()
= 2600 - 520
8736 ×5
= Re. 0.05/h
iii. Interest on capital investment @ 12% per annum an

average price (I1)
%*'
I1 = × 0.12
+(
= 24000 + 1600 × 0.12
2 × 8736
= 26400 × 0.12
17472
= Re. 0.18/ h
iv. Insurance and housing cost @ 2% per annum an average
price (I2)
%*'
I2 = × 0.02
+(
= 24000 + 1600 × 0.02
2 × 8736
= 26400 × 0.02
17472
= Rs. 0.03/h
v. Repairs/maintenance cost @ 10% of refrigerator cost (R)

%
R=
()
= 24000 × 0.1
8736 ×15
= Rs. 0.02/h
Total fixed cost = D + i + ii +iii + iv = 0.17 + 0.05 + 0.18 + 0.03 + 0.02

= Rs. 0.45/h
vi. Variable cost

i. Power consumption @ Rs. 3.2/kWh
= 0.15 kWh
Energy cost (P) = Re. 0.48/h
=Rs. 4.04/h
ii. Minimal processing cost for 10 kg raw jackfruit
• Cost of raw jackfruit @ Rs. 12/kg for 10 kg Rs. 120

Recovery of deseeded bulbs from raw jackfruit
3.5 kg (35%)
• Chemical cost Rs. 5
• Packaging cost of polyethylene covers (300 gauge) Rs. 15
• Labour cost/miscellaneous Rs. 50
• Transportation cost Rs. 10
• Total cost for minimal processing of 3.5 kg

Jackfruit bulbs Rs 200
Total cost of processing = Fixed cost + Variable cost
= Rs. 0.45 + 200.00
= Rs. 200.45
C] Cost: benefit ratio
• Assumed market sale price for minimally processed jackfruit bulbs
(17 packages of 200g @ Rs. 45) Rs. 765
• Cost: benefit ratio Rs. 765.00
Rs. 200.45
=3.82
i.e, 1.0: 3.82

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VACUUM PACKAGING OF MINIMALLY

DEPARTMENT OF AGRICULTURAL ENGINEERING

Thesis submitted to the

BANGALORE JULY, 2013

This is to certify that the thesis entitled “VACUUM PACKAGING

No words could ever fathom my deep sense of gratitude and indebtedness to my

I express my deep sense of gratitude and heartfelt thanks to

I’m very thankful to my research supervisor and member of my Advisory

I’m very grateful and obliged to my Advisory Committee members

I’m indebted to Mr. K. B. Suresh, Associate Professor of Dairy Technology,

My sincere gratitude and heartfelt thanks to Mr. Ganesh., Head, Department of

I am grateful to thanks my ALLAH MOHAMMED and my beloved parents

I express my sincere thanks to my colleagues Rajini, Alfi, Ashu(moti), Sruju,

Jackfruit (Artocarpus heterophyllus L) is probably the biggest fruit.

Signature of Student Signature of Chairperson

ºÀ®¸ÀÄ (Artocarpus heterophyllus. L) §ºÀÄ±ÀB zÉÆqÀØ UÁvÀæzÀ ºÀtÄÚ. ¥ÀævÉåÃQ¸À®Ä PÀµÀÖªÁzÀ

«zÁåyðAiÀÄ ¸À» ¥ÀæzsÁ£À ªÀiÁUÀðzÀ±ÀðPÀgÀ ¸À»

CHAPTER TITLE PAGE No.

II REVIEW OF LITERATURE 6-30

III MATERIAL AND METHODS 31-43

IV EXPERIMENTAL RESULTS 44-87

VII REFERENCES 102-115

Physical properties of minimally processed jackfruit

Influence of vacuum packaging of minimally

Influence of vacuum packaging of minimally

Influence of vacuum packaging on the ascorbic acid

Influence of vacuum packaging on pH of minimally

Influence of vacuum packaging on titratable acidity %

Influence of vacuum packaging on TSS (oBrix) of

Influence of vacuum packaging on microbial counts

Influence of vacuum packaging on color (L*a*b*

Influence of vacuum packaging of minimally

Influence of vacuum packaging on the ascorbic acid

Influence of vacuum packaging on pH of minimally

Influence of vacuum packaging on titratable acidity

Influence of vacuum packaging on TSS (oBrix) of

Influence of vacuum packaging on microbial counts

Influence of vacuum packaging on color (L*a*b*

Influence of vacuum packaging of minimally

Influence of vacuum packaging on the ascorbic acid

Influence of vacuum packaging on pH of minimally

Influence of vacuum packaging on titratable acidity

Influence of vacuum packaging on TSS °BRIX of

Influence of vacuum packaging on microbial counts

Influence of vacuum packaging on the sensory scores

Sensory evaluation of vacuum packaged minimally

Sensory evaluation of vacuum packaged and stored

Influence of vacuum packaging on Biochemical

Influence of vacuum packaging on reducing sugar

Influence of vacuum packaging on total sugar

Influence of vacuum packaging on reducing sugar

Influence of vacuum packaging on total sugar

Influence of vacuum packaging on reducing sugar

Influence of vacuum packaging on total sugar

Colorimeter CR-200b (Minolta Chroma Instrument,

Hand Refractometer (Erma Optical Works Ltd.,

3.3 Vacuum packaging machine (Reepack- RV 50, Italy) 39-40

Vacuum packaged samples (60%) of minimally

Vacuum packaged samples (70%) of minimally

Vacuum packaged samples (80%) of minimally

Vacuum packaged samples (60%) of minimally

Vacuum packaged samples (70%) of minimally

Vacuum packaged samples (80%) of minimally

Influence of vacuum packaging on color (Lab*

Influence of vacuum packaging on color (Lab*