Chemical compositions of the jackfruit juice (Artocarpus) cultivar J33 during storage

Rosnah Shamsudin, Chia Su Ling, Chin Nyuk Ling, Noraziah Muda, Osman Hassan

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)3202-3204
Number of pages3
JournalJournal of Applied Sciences
Volume9
Issue number17
DOIs
Publication statusPublished - 2009

Fingerprint

Artocarpus
jackfruits
juices
ripening
chemical composition
total soluble solids
sugar content
acidity
ambient temperature
cultivars
physicochemical properties

Keywords

  • Jackfruit
  • pH
  • Storage
  • Sugar
  • Total acidity
  • Total soluble solid

ASJC Scopus subject areas

  • General

Cite this

Chemical compositions of the jackfruit juice (Artocarpus) cultivar J33 during storage. / Shamsudin, Rosnah; Ling, Chia Su; Ling, Chin Nyuk; Muda, Noraziah; Hassan, Osman.

In: Journal of Applied Sciences, Vol. 9, No. 17, 2009, p. 3202-3204.

Research output: Contribution to journalArticle

Shamsudin, Rosnah ; Ling, Chia Su ; Ling, Chin Nyuk ; Muda, Noraziah ; Hassan, Osman. / Chemical compositions of the jackfruit juice (Artocarpus) cultivar J33 during storage. In: Journal of Applied Sciences. 2009 ; Vol. 9, No. 17. pp. 3202-3204.
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