Effect of Stage of Maturity on Physicochemical Properties of Jackfruit (Artocaipus heterophyllus Lam.) Flesh

Simple item page
dc.contributor.authorRanasinghe, R.A.S.N.
dc.contributor.authorMarapana, R.A.U.J.
dc.date.accessioned2019-08-01T11:02:14Z
dc.date.available2019-08-01T11:02:14Z
dc.date.issued2018
dc.description.abstractThe objective of this study was to investigate the physicochemical changes in different maturity stages of jackfruit (Artocarpus heterophyllus Lam.) flesh. Four maturity stages including immature stage 1 and 2, mature stage and fully ripen stage were selected from several jackfruit trees in Western Province, and tested for color (L*, a*, b*, c* and h° values), hardness, moisture content, total soluble solids, pH, titratable acidity, and vitamin C content. Spectrophotometric methods were used to analyze the total starch content and total sugar content (Anthrone method). The results showed that the color parameters varied significantly with maturity and the hardness decreased. The moisture content ranged between 70.94±2.09 89.21±2.29%. Total soluble solids increased with maturity, from 3.4±0.7% to 19.6±1.1%, corresponding to the increase of total sugar content from 3.055±0.967% to 25.498±0.495%. pH increased from the immature stage 1 (5.27±0.15) to the mature stage (6.25±0.06), then decreased during ripening up to 5.76±0.03. The variation of titratable acidity showed the opposite pattern of pH, with a range of 0.17±0.07 - 0.29±0.06%. The vitamin C content increased with maturity, ranging between 2.18±0.34 - 8.17±0.39 mg 100g-1. The total starch content increased with maturity from 1.597±0.295% to 19.533±0.354%, but then decreased with ripening up to 6.237±1.285%. The study concludes that there is a significant difference (p<0.05) in physicochemical traits at different maturity stages of jackfruit flesh.en_US
dc.identifier.isbn9789550481194
dc.identifier.urihttp://erepo.lib.uwu.ac.lk/bitstream/handle/123456789/1630/308-2018-Effect%20of%20Stage%20of%20Maturity%20on%20Physicochemical%20Properties%20of%20Jackfruit%20.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectFood Scienceen_US
dc.subjectFood Technologyen_US
dc.titleEffect of Stage of Maturity on Physicochemical Properties of Jackfruit (Artocaipus heterophyllus Lam.) Fleshen_US
dc.title.alternativeInternational Research Conference 2018en_US
dc.typeOtheren_US
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
308-2018-Effect of Stage of Maturity on Physicochemical Properties of Jackfruit .pdf
Size:
9.52 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
International Research Symposium of UWU-2018