Influence of Ascorbic Acid and Calcium Chloride on Physical Parameters and Microbial Count of Firm Flesh Jackfruit Bulbs during Refrigerated Storage

Abstract

The present investigation on Influence of ascorbic acid and calcium chloride on phys. parameters and microbial count 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 thermocole tray, covered with permissible film and refrigerated. The treated jackfruit bulbs were analyzed for different phys. parameters 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 upto 6 days with min. PLW, color change, moisture content, microbial count and spoilage in refrigerated condition (6-7°C). [on SciFinder(R)]