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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(3): 913-917
DOI: https://doi.org/10.20546/ijcmas.2018.703.107


Effect of Storage on the Sensory and Microbial Quality of Blanched and Quick Frozen Jackfruit Samples
T. Bindhya Dhanesh*, S.M. Sasmila Bai, B.G. Akhila, K.P. Shareena and G.K. Rajesh
Department of Food and Agriculture Process Engineering, Kellapaji College of Agricultural Engineering and Technology, Kerala Agricultural University, Tavanur, Malappuram, Kerala, India
*Corresponding author
Abstract:

Jackfruit is considered as heavenly fruit by ancient people of Southern parts of India. It is a rich source of vitamins, minerals and calories and offers numerous health benefits. The fruit is highly perishable due to its inherent compositional and textural characteristics. Proper postharvest technology for prolonging shelf life is necessary to makes its availability throughout the year. Blanching followed by quick freezing of tender, mature and ripe jackfruit was conducted separately to increase shelf life. Storage studies were conducted using various packaging materials and packaging techniques. In order to standardize a suitable packaging material for the stored products, three packaging materials viz., Low density polyethylene (LDPE), Polypropylene (PP) and aluminum laminates of different gauges were studied. The packaging techniques used were active modified atmospheric packaging (MAP), passive MAP and vacuum packaging. No microbial infestation was found in aluminium laminate. Vacuum packaging and active MAP were found superior than passive MAP. Microbial and sensory analysis was done in every 15 days interval. From the sensory analysis it was confirmed that the samples which were blanched and frozen at -100C for three hours followed by drying at 600C were the best in aluminium laminate pouches.


Keywords: Jackfruit, Blanching, Quick freezing, Modified atmospheric packaging, Sensory analysis, Microbial analysis
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How to cite this article:

Bindhya Dhanesh, T., S.M. Sasmila Bai, B.G. Akhila, K.P. Shareena and Rajesh, G.K. 2018. Effect of Storage on the Sensory and Microbial Quality of Blanched and Quick Frozen Jackfruit Samples.Int.J.Curr.Microbiol.App.Sci. 7(3): 913-917. doi: https://doi.org/10.20546/ijcmas.2018.703.107