Comparison of the Quality of Fresh-cut Jackfruit under Different Preservation Methods
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Abstract:
In order to reduce browning, bag swelling, and softening of the texture of fresh-cut jackfruit during storage and distribution, two different preservation methods (electrostatic field combined with low temperature and chlorine dioxide solution treatment combined with low temperature) were used to preserve fresh-cut jackfruit. A sensory evaluation was conducted, and the total bacterial count, color, firmness, total soluble solid contentF, titratable acid content, relative conductivity, and vitamin C content were determined to compare the quality changes in the fresh-cut jackfruit under different preservation methods. The results showed that compared with the control group, electrostatic field preservation significantly delayed (P<0.05) the decrease in appearance, color, firmness, and soluble solids, and increased the titratable acids and relative conductivity of the fresh-cut jackfruit. Chlorine dioxide solution treatment slowed down the increase in the titratable acid content of the fresh-cut jackfruit, but had negative effects on the appearance, color, firmness, and relative electrical conductivity. Both preservation methods had no significant effect on the vitamin C content of the fresh-cut jackfruit, which ranged from 5.66 mg/100 g to 7.24 mg/100 g, whereas the total bacterial count was less than 1.0×103 CFU/g. Our findings demonstrate that the electrostatic field combined with low temperature storage of fresh-cut jackfruit had superior preservation effects and maintained jackfruit quality more effectively than ordinary low-temperature preservation and chlorine dioxide treatment combined with low temperature treatment.
