Treatment to extend storage life of jackfruit bulbs up to 6 days

The present investigation on ?Effects of ascorbic acid and calcium chloride on chemical properties of firm flesh jackfruit bulbs? was carried out during 2014-15 at College of Agriculture, DBSKKV, Dapoli. A known quantity of jackfruit bulbs were treated with 12 different combinations of ascorbic acid (0.0,?0.5, 1.0 and 1.5 %) and calcium chloride (0.0, 0.5 and 1.0 %) along with 100 ppm KMS, 0.5 percent?citric acid and packed in themocole tray, covered with permissible film and refrigerated. The treated?jackfruit bulbs were analyzed for different chemical properties at two days interval. The treatment of 1.5?percent ascorbic acid, 0.5 percent calcium chloride with 100 ppm KMS, 0.5 percent citric acid and?surface sterilized with chlorine water (30 ppm) resulted in extending the storage life of jackfruit bulbs?up to 6 days (increase in acidity, sugars and TSS and decrease in pH and ascorbic acid).SourcesEffects of ascorbic acid and calcium chloride on?chemical properties of firm flesh jackfruit bulbsMadhu M Chulaki, CD Pawar, Salma Mustafa Khan and Ashfaque?Mustafa KhanJournal of Pharmacognosy and Phytochemistry 2017; 6(5): 654-658Picture by?Aliexpress