Application of ascorbic acid in maintenance of minimally processed product quality of jackfruit (Artocarpus heterophyllus)

• Main Authors: Md. Amirul Alam, Farzad Aslani, Siti Zaharah Sakimin, Siti Suhana Patrie, Abdul Shukor Juraimi
• Format: Article
• Language: English; English
• Published: Bangladesh Botanical Society 2017
• Subjects: QK640-(707) Plant anatomy; SB354-402 Fruit and fruit culture
• Online Access: https://eprints.ums.edu.my/id/eprint/34888/1/Abstract.pdf; https://eprints.ums.edu.my/id/eprint/34888/2/Full%20text.pdf; https://eprints.ums.edu.my/id/eprint/34888/; https://www.researchgate.net/publication/317673177_Application_of_ascorbic_acid_in_maintenance_of_minimally_processed_product_quality_of_jackfruit_Artocarpus_heterophyllus
• Institution: Universiti Malaysia Sabah

Physiochemical changes of minimal processing of jackfruit (Artocarpus heterophyllus Lam.) were studied by treating with different concentration of ascorbic acid (AA) and stored at different storage temperatures. Result showed that there were significant differences in fresh weight, firmness, ascorbi...