Enhancement of Shelf Life of Jackfruit Bulbs through Edible Coating: A Mini Review

Abstract

Jackfruit (Artopus heterophyllus) is an important fruit crop grown in india. This highly nutritious fruit contains carbohydrate, protein, fibre, calcium, phosphorus, vitamin A, vitamin C, thiamine and riboflavin, fructose, glucose and sucrose and fatty acids of palmitic, oleic, stearic, linoleic, lauric, arachidic acids. It is highly perishable and loses its flavor, texture and turns into brown colour. The fruit softening makes it more susceptible to bruising and mechanical injury and result in rapid decomposition. Minimally processed jackfruit bulbs can provide convenience for consumers and an appropriate post-harvest technology for enhancement of shelf-life. Jackfruit is commonly available for consumers as a fresh cut product because of the convenience in its utilization. Fresh-cut produce are mostly preferred by the consumers in today's food market. Scientists and industrialists have taken numerous efforts to extend the shelf life of jackfruit bulbs and preserve their nutritional quality through post-harvest technologies and processing methods. Edible coatings can be applied to minimally processed fruits, with the goal of increasing their shelf life. It is the best postharvest treatment to preserve fruits quality to extend the shelf life of fruits both at ambient conditions and low temperature preservation. Physiological changes cannot be inhibited completely but it can be delayed by using edible coatings. In this review effects of edible coating on physiological and physicochemical parameters, as well as effects on shelf life and sensory attributes are discussed. Evidence shows that minimal processing technique of edible coating is a feasible option that can be used on jackfruit bulbs, which preserve quality and sensory attributes by reducing metabolic reactions like respiration rate and ethylene production.