Journal of Applied Sciences · 2009 · 17 citations · 6 references
AgricultureFood SciencePlant SciencesFood ChemistryFruit SciencePostharvest PhysiologyFruit PhysiologyFruit QualityFruit Quality EvaluationFruit RipeningFruit TextureRipening PhysiologyAmbient Temperature EffectsBiochemical Changes During RipeningPostharvest Physiology Of FruitsRipening Quality AttributesSoluble Solids ContentStorage Effects On RipeningTotal Acidity AnalysisTotal Acidity Measurement
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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