SHELF-LIFE EXTENSION OF MINIMALLY PROCESSED RIPE JACKFRUIT (Artocarpus heterophyllus Lam.) BULB USING COATING OR WRAPPING

Abstract

Waraka (Artocarpus heterophyllus Lam.) is a tropical fruit that is highly perishable and has rapid quality degradation. It is a delicacy yet with a very short shelf life. Cold storage typically used to delay ripening-related changes, is inadequate to maintain the quality of ripe Waraka bulbs often leads to severe symptoms of chilling injury. This experiment was conducted to extend the shelf life of minimally processed waraka bulbs under cooling conditions while preserving their shiny appearance. The variety of fartherlong waraka samples were subjected to three treatments: an edible coating (C1) using sodium alginate, non-edible shrink wrapping (C2), and cellophane film wrapping (C3). A control group with no coating or wrapping was also included. The edible coating was prepared using 2% (w/v) sodium alginate, 2% (v/v) glycerol, 1% (w/w) tween 80, and 1% (v/v) sunflower oil. All samples were packaged in Nylon/PE pouches and stored under refrigerated conditions at 4℃. Physicochemical parameters and microbial quality were analyzed over eight days of the period. The C1 exhibited low significant changes in pH (4.78±0.09), firmness (4.30±0.64), and total soluble solids (12.98±0.53). The C1 and C2 samples appeared more effective in maintaining the L* values, 75.22±2.91 and 72.18±3.98, respectively. C1 and C3 exhibited low significant changes in a* value (-3.99±0.03 and -3.99±0.37) and b* value (36.40±0.94 and 36.40±0.94). Compared to other treatments the C1 exhibited a lower total plate count (9.5107 CFU g-1) and yeast and mold count (5.8104 CFU g-1). The findings conclude that sodium alginate-based edible coating and shrink wrapping are equally effective in extending the shelf life and preserving the quality of waraka for eight days under refrigerated conditions with minimal changes in physicochemical properties.