Abstract—This study was conducted to evaluate the effect of deseeding, storage condition and packaging method to the sensory attributes and acceptability as well as the microbial quality of fresh-cut jackfruit. This would specifically benefit the processors as well as local vendors of minimally processed products where the shelf-life is extended, thus increasing the selling period without compromising the quality. The study used two levels of processing method (deseeded & intact pulp), storage condition (chilled & ambient) and packaging method (vacuum & without vacuum). Standard process of fresh-cut jackfruit processing was followed with slight modification in the processing and packaging method. Treatments which have intact pulp (T1-T4) has longer shelf-life than with the deseeded (T5-T8). Total plate count of treatments stored in chilled condition during day 8 is still acceptable with a mean of 1x107 CFU/g compared to the deseeded pulp which reached the allowable limit for the microbial count at day 6 (7x107 CFU/g). Treatments stored at ambient temperatures shows rapid degradation in the sensory acceptability and increase in microbial load of the product. All treatments stored in ambient condition (T2, T4, T6 & T8) have poor appearance with serious defects starting day 1. Treatments stored in chilled conditions are still very acceptable in all the sensory attributes even at day 8. Treatments which are not vacuum packed have high microbial count compared to vacuum packed. Presence of white film and bubbles which are indicators of fermentation were more apparent in not vacuum packed treatments than with vacuum packed.
 

Index Terms—fresh-cut, jackfruit, shelf-life, microbial quality, sensory properties, deseeding

Cite: Anne Gellie P. Pablo and Lorina A. Galvez, "Sensory and Microbical Assessment of Fresh-CutJackfruitPulp as Affected by Deseeding, Packaging Methodand Storage Condition," International Journal of Food Engineering, Vol. 5, No. 1, pp. 28-35, March 2019. doi: 10.18178/ijfe.5.1.28-35