Microscopic and chemical changes occurring during the ripening of two forms of jackfruit (Artocarpus heterophyllus L.)

Rahman, Abu Nasar Md. Aminoor; Huq, Enamul; Mian, A. Jabbar; Chesson, Andrew

doi:10.1016/0308-8146(95)93290-8

Cited by 52 publications

(27 citation statements)

References 21 publications

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“…Roasted, dried seeds are ground to make flour which is blended with wheat flour for baking (Morton, 1987). The composition of jackfruit perianth and seed has been reported (Selvaraj and Pal, 1989;Bobbio et al, 1978;Rahman et al, 1995;Hossain et al, 1990 andMorton, 1987). Also few studies reported on functional properties of jackfruit flour (Odoemelon, 2005).…”

Section: Introductionmentioning

confidence: 86%

Physico-chemical, functional and pasting characteristics of flour produced from Jackfruits (Artocarpus heterophyllus) seeds

Ocloo¹,

Bansa²,

Boatin³

et al. 2010

ABJNA

104

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The search for lesser known and underutilized crops, many of which are potentially valuable as human and animal foods has been the focus for research in recent years. The aim of this study is to determine the physico-chemical and functional properties of jackfruit seed flour. The fruits were cut, the seeds removed, sliced, dried at 60 °C for 24 hrs, milled using hammer mill to pass through a 250 µm sieve, packaged in polyethelyne bag and kept in a refrigerator (~ 4 °C). The moisture content of the jackfruit seed flour was 6.09 %. The ash and fat contents (dry matter basis) were 2.70 % and 1.27 % respectively. The protein content, fibre content and carbohydrate content were 13.50 %, 3.19 % and 79.34 % respectively. The caloric value obtained was 382.79 kcal/100g. The Jackfruit seed flour contains an appreciable value of calcium (3087 mg/kg), Iron (130.74 mg/kg), potassium (14781 mg/kg), sodium (60.66 mg/kg), copper (10.45 mg/kg) and manganese (1.12 mg/kg). The pH and titratable acidity values were 5.78 and 1.12 % (as lactic acid) respectively. High water absorption capacity (25 %), fat absorption capacity (17.0 %) and bulk density (0.80 g/cm 3 ) were recorded for the jackfruit seed flour. The values for swelling power, foam capacity and foam stability were 4.77, 25.34 % and 33 % respectively. The flour produced may be use as thickening and binding agent in food systems.

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Section: Introductionmentioning

confidence: 86%

Physico-chemical, functional and pasting characteristics of flour produced from Jackfruits (Artocarpus heterophyllus) seeds

Ocloo¹,

Bansa²,

Boatin³

et al. 2010

ABJNA

104

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“…In Bangladesh it is commonly referred to as 'the poor man's food' (Rahman et al, 1995). It is cultivated in some of the countries in the evergreen forest zone of West Africa (Burkill, 1997).…”

Section: Introductionmentioning

confidence: 99%

The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam

Eke-Ejiofor¹,

Owuno²

2013

IJNFS

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Abstract:The potential of a nutritious fruit such as jackfruit (Artocarpus heterophilus) has remained largely untapped.Most tropical fruits can be processed and preserved in order to reduce post harvest loss in small scale operations using simple techniques. The proximate composition and sensory properties of jackfruit jam were investigated and pineapple jam was used as a control. Jackfruit jam was produced using the traditional open pan method. Proximate analysis showed protein content ranging from 0.19-1.12, ash from 0.27-1.50, vitamin C from 0.0037-0.0099, total acid from 0.054-0.313, pH from 3.35-5.57 and o Brix from 23-70%. Result from Sensory evaluation using a five point hedonic scale to rate for color , aroma, taste, after taste, texture and general acceptability by untrained panelists indicated general acceptance of jackfruit jam. Results from sensory analysis showed that color ranged from 3.7-4.4, aroma from 3.7-4.4, taste from 3.8-4.6, after taste from 3.4-4.3 and general acceptability from 3.9-4.5, with jackfruit lower than the control in all cases, while texture ranged from 3.7-4.3 and spreadability from 3.5-4.5 with jackfruit having a higher value in both cases. There was a significant difference at (P<0.05) in color, aroma, taste and general acceptability with control rated higher. While texture and spreadability showed no significant difference of (P>0.05). Assessors however scored jackfruit jam high for flavor and spreadability.

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“…The difference between contents of total soluble sugar and free sugar (sucrose, glucose and fructose) among different varieties may be related to the process of cell wall decomposition during fruit ripening, which causes the release of saccharides (Rees, Dixon, Pollock, & Franks, 1981;Rahman et al, 1995) as well as residual soluble starch stored in vacuole and plastids. Previous studies reported a wide range of glucose vs fructose ratio, from 0.5 to 42, in ripe fruits for both soft and firm type varieties (Rahman et al, 1995;Chowdhury et al, 1997;Rahman et al, 1999;Ong et al, 2006).…”

Section: Changes In Sugar Contents During Fruit Ripening Of Jackfruitmentioning

confidence: 99%

“…The inhibitor of the plant hormone ethylene, 1-methylcyclopropene, was found to significantly delay the ripening process and extend the shelf life for 8-12 days (Mata-Montes, Oca, Osuna- Garcia, & Hemandez-Estrada, 2007), implicating the role of ethylene in fruit ripening in jackfruit. Study on soft and hard types of jackfruit suggested that while both fruit types shared a similar ripening pattern, the soft type exhibited a greater extent of microscopic and chemical changes, which may contribute to its unique textural features (Rahman, Huq, Mian, & Chesson, 1995).…”

Section: Introductionmentioning

confidence: 99%

Changes in Soluble Sugar Accumulation and Activities of Sucrose-Metabolizing Enzymes during Fruit Ripening of Jackfruit

Duan¹,

Liu²,

Liu³

et al. 2017

JAS

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Jackfruit (Artocarpus heterophyllus Lam.) is an important food crop widely grown in the tropical region. However, little is known about sugar metabolism during fruit ripening of jackfruit. Here we examined sugar profiles (sucrose, glucose and fructose) and corresponding enzyme activities (SPS, E.C.2.4.1.14; SuSy, EC 2.4.1.13; IV, EC 3.2.1.26) of four soft type and four firm type varieties of jackfruit during four stages of fruit ripening. We found that during fruit ripening, there was a rapid increase in contents of total soluble sugar and sucrose, whereas increases in glucose and fructose contents were much slower. Ratios of glucose versus fructose varied among different varieties and ripening stages but within the range of 0.9 to 1.2 in the ripe fruits. Five of these varieties exhibited markedly high levels of SuSy activity for sucrose synthesis at early ripening stage, and then decreased towards fully ripe stage. All soft type varieties exhibited a conspicuous peak of AIV activity and had overall higher AIV activities than NIV during ripening. The changing patterns for other enzymes varied among varieties. Our studies support the notion that sucrose was the major sugar species contributing to the fruit sweetness, followed by fructose and glucose. We also demonstrated that AIV and NIV were probably the primary enzymes responsible for sucrose hydrolysis during ripening, while SPS and SuSy were responsible for sucrose synthesis. We propose that during fruit ripening of jackfruit, glucose is released from starch hydrolysis, followed by sucrose hydrolysis leading to increase in both glucose and fructose contents.

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Microscopic and chemical changes occurring during the ripening of two forms of jackfruit (Artocarpus heterophyllus L.)

Cited by 52 publications

References 21 publications

Physico-chemical, functional and pasting characteristics of flour produced from Jackfruits (Artocarpus heterophyllus) seeds

Physico-chemical, functional and pasting characteristics of flour produced from Jackfruits (Artocarpus heterophyllus) seeds

The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam

Changes in Soluble Sugar Accumulation and Activities of Sucrose-Metabolizing Enzymes during Fruit Ripening of Jackfruit

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