CONSERVATION AND UTILISATION OF GENETIC RESOURCES IN JACKFRUIT (ARTOCARPUS HETEROPHYLLUS Lamk.) - A POTENTIAL UNDERUTILISED FRUIT

Mitra, S.K.; Mani, Dinesh

doi:10.17660/actahortic.2000.523.29

Cited by 16 publications

(13 citation statements)

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“…The dry matter content did not vary among the jackfruit types and sections. Dry matter reported in this study was in agreement with values reported by Jagadeesh, et al, (2006) and Ibrahim, Islam, Helali, Alam, & Shafique (2013) but were slightly higher than 17-20% reported by Goswami, Hossain, Kader, & Islam (2011) and Mitra & Mani, (2000) for five jackfruit varieties grown in Bangladesh. Abong et al, (2010) associated high dry matter content of jackfruit flakes with high yields of chips.…”

Section: Chemical Composition Of Jackfruit Flakesupporting

confidence: 91%

“…This was consistent with Krüger et al (2012) who reported that fruit flavor is mostly determined by contents of total acids, total soluble solids and their ratio. Mitra and Mani (2000) and Saxena, Bawa, & Raju (2011) stated that jackfruits with TSS greater than 25°brix and 0.3% titratable acidity are considered of high quality for dessert purposes. The results of this study were in agreement with the findings of Ketsa (1988) who reported that small fruits have higher TSS content and therefore high TSS-acid ratio than large fruits.…”

Section: Chemical Composition Of Jackfruit Flakementioning

confidence: 99%

“…The propagation of jackfruit is mainly through seed planting. Besides, jackfruit undergoes extensive cross pollination (Mitra & Mani, 2000), which leads to a lot of variation in fruit characteristics. Such variation may affect the quality of products processed from fruits from different jackfruit varieties.…”

Section: Introductionmentioning

confidence: 99%

“…Singh & Srivastava (2000) identified jackfruit types based on fruit bearing habits, yield and period the fruit takes to mature. Mitra & Mani (2000) reported jackfruit types with total soluble solutes (TSS) greater than 25° brix to be more suitable for preparing desserts. Mannan, Gazi & Mia (2006) studied variation in physical properties of jackfruits during off season periods and significant variations were found among the germplasms in relation to fruit characteristics.…”

Section: Introductionmentioning

confidence: 99%

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Physico-chemical Characteristics of Selected Jackfruit (Artocarpus Heterophyllus Lam) Varieties

Balamaze¹,

Muyonga²,

Byaruhanga³

2019

JFR

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This study was aimed at establishing the variation in physico-chemical properties between and within different jackfruit varieties. Mature jackfruits from trees known to produce orange, yellow and white flakes were harvested and ripened at 28oC and 90% relative humidity. The weight, length and circumference of ripe fruits were measured. The fruits were cut into three equal sections: top, middle and bottom. Each section was separated into flakes, rind, abortive perigones, consolidated perigones, seeds and core. The percent weight of different fruit parts, and flake physico-chemical characteristics were determined. The average weight, length, circumference and maturation period for jackfruit varieties studied were 12 kg, 47 cm, 76 cm and 104 days, respectively. The mean proportions of flakes, rind, abortive perigones, consolidated perigones, seeds and core were 24.7, 20.0, 14.5 14.3, 13.1 and 11.3%, respectively. Ascorbic acid (AA), carotenoids, total soluble solids (TSS), TSS: acid ratio, color and texture varied significantly among jackfruit sections. Color did not vary among sections of yellow and white flaked varieties. Flake texture (hardness) was 12.1, 10.5 and 6.6 N/mm for the white, yellow and orange flaked varieties, respectively. Flake textural resilience was in the order: white > yellow > orange flakes. Principle component analysis showed white flakes correlated positively with flake resilience, hardness and color lightness. Orange flakes were associated with high carotenoids and TSS content. Yellow flakes exhibited intermediate properties between those of white and orange flakes. Jackfruit flake color and section can be used as flake quality predictor.

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Section: Chemical Composition Of Jackfruit Flakesupporting

confidence: 91%

Section: Chemical Composition Of Jackfruit Flakementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physico-chemical Characteristics of Selected Jackfruit (Artocarpus Heterophyllus Lam) Varieties

Balamaze¹,

Muyonga²,

Byaruhanga³

2019

JFR

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“…Artocarpus heterophyllus Lam, commonly known as the jackfruit belongs to family Moraceae, is indigenous to India and is widely grown in Bangladesh, Burma, Sri Lanka and other countries including Pakistan [4]. Jackfruit tree is an evergreen plant, yields more than any other fruit tree species and bears the largest edible fruit which may vary in size from 2.0-49 Kg [5,6]. In Pakistan, the size of ripe jackfruit varies from 0.3 to 1.5 Kg.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Phytochemical, Nutritional and Antioxidant Activity of Indigenously Grown Jackfruit (<i>Artocarpus heterophyllus</i> Lam)

et al. 2017

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The aim of present investigation was to explore dietary and health benefits of Artocarpus heterophyllus Lam (jackfruit). The nutritional profile of dried ripened jackfruit showed that it is a rich source of carbohydrates (13.08± 0.31%) as well as considerable amount of crude fiber (6.32±0.72 %), crude fat (5.63±0.18 %) and protein (1.48±0.11%) were found. The moisture value and ash content of ripened jackfruit pulp was 71.60±0.75% and 1.89±0.19%, respectively. Among the extracts of ripened jackfruit, in five different solvent systems, methanolic extract exhibited the highest total phenolic (239.87± 0.2 mg GAE/100g dry wt) and flavonoid content (109.94±2.16 mg QE /100g dry wt). Maximum ascorbic acid value (22.47±1.95 mg/100g of dry fruit) was observed in acetone extract of ripened jackfruit pulp. The antioxidant activity of extracts was assessed through DPPH radical scavenging assay. The acetone extract showed higher radical scavenging activity (89.31±0.78%) than remaining extracts. Results of present study enlighten that A. heterophyllus comprising significant nutritional value and high antioxidant potential may be utilized as functional food with towering therapeutic benefits.

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Management and Conservation of Underutilized Fruits

Sakthivel

Kumar

Bonath

2019

Conservation and Utilization of Horticultural Genetic Resources

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CONSERVATION AND UTILISATION OF GENETIC RESOURCES IN JACKFRUIT (ARTOCARPUS HETEROPHYLLUS Lamk.) - A POTENTIAL UNDERUTILISED FRUIT

Cited by 16 publications

References 0 publications

Physico-chemical Characteristics of Selected Jackfruit (Artocarpus Heterophyllus Lam) Varieties

Physico-chemical Characteristics of Selected Jackfruit (Artocarpus Heterophyllus Lam) Varieties

Evaluation of Phytochemical, Nutritional and Antioxidant Activity of Indigenously Grown Jackfruit (<i>Artocarpus heterophyllus</i> Lam)

Management and Conservation of Underutilized Fruits

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