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

Abstract

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.

Diversity in jackfruit (Artocarpus heterophyllus Lam.): insights into fruit characterization for the identification of superior genotypes

“…The variability noticed in the present study is the manifestation of the cross-pollinated progeny of jackfruit. Variation in jackfruit fruit traits has also been reported by Jagadeesh et al (2010) and Balamaze et al (2019). The TSS, acidity and sugar content play important roles in determining the quality of jackfruit.…”

Exploring the Potential of Jackfruit (Artocarpus heterophyllus Lam)

“…al. [39] reported ascorbic acid contents ranging from 1.6 mg/100 g to 4.3 mg/100 g depending on the variety and fruit section. Ranasinghe and Marapana [13] studied the changes in vitamin C content at four maturity stages of the jackfruit flesh.…”

Keanekaragaman Morfologi Cempedak [Artocarpus Integer (Thunb.) Merr.] Di Kabupaten Bangka Tengah Dan Selatan

“…Sedangkan untuk warna kulit buah ditemukan 3 warna dominan, yaitu hijau, hijau kekuningan, dan kuning kehijauan. Balamaze et al (2019) menyatakan bahwa perbedaan pada bentuk dan warna buah dipengaruhi oleh variasi genetik, kondisi pertumbuhan, lingkungan, kesuburan tanah dan umur pohon masing-masing kultivar. Lebih lanjut Arif et al (2014) menjelaskan bahwa warna kulit buah dipengaruhi oleh pigmen klorofil, antosianin, flavonoid, dan karoteniod, serta berkorelasi dengan tingkat pematangan buah.…”