Citation
Shamsudin, Rosnah and Chia, Su Ling and Chin, Nyuk Ling and Muda @ Omar, Noraziah and Hassan, Osman
(2009)
Chemical compositions of the jackfruit juice (Artocarpus) cultivar J33 during storage.
Journal of Applied Sciences, 9 (17).
pp. 3202-3204.
ISSN 1812-5654; ESSN: 1812-5662
Abstract
Chemical properties such as pH, total acidity, Total Soluble Solid (TSS) and sugar content changes during ripening of jackfruit cultivar J33 were evaluated at ambient temperature (±27°C; 70-80% RH). There are significant changes pH, total soluble solids, total acidity and sugar content at different ripening days. In this study, data obtained suggests that the ripening process of jackfruit cultivar J33 was at its optimum at day 9 after harvest at ambient temperature. The results will help to make the best use of jackfruit for different purposes and applications.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Engineering |
| DOI Number: | https://doi.org/10.3923/jas.2009.3202.3204 |
| Publisher: | Asian Network for Scientific Information |
| Keywords: | Jackfruit; Storage; Total soluble solid; pH; Total acidity; Sugar |
| Depositing User: | Nabilah Mustapa |
| Date Deposited: | 15 Dec 2015 03:38 |
| Last Modified: | 28 Jul 2020 01:10 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3923/jas.2009.3202.3204 |
| URI: | http://psasir.upm.edu.my/id/eprint/13566 |
| Statistic Details: | View Download Statistic |
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