UPM Institutional Repository

Chemical compositions of the jackfruit juice (Artocarpus) cultivar J33 during storage


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


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.

Download File

PDF (Abstract)

Download (36kB) | Preview

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

Actions (login required)

View Item View Item