Establishment of a quality assurance system for minimally processed jackfruit

摘要

Jackfruit (Artocarpus heterophyllus) of Malaysia is commonly consumed as fresh produce and hence is sold as whole fruit, sections/quarters and minimally processed (MP) products. The demand for retailing the fruit as MP products is expanding due to the recent trend of consumers towards ready-to-eat and quality produce. Both domestic and export markets prefer MP jackfruit in their retail outlets, especially at supermarkets, hypermarkets and fast food centres. Hence, there is a need to develop a proper minimal processing technique for the preparation of MP jackfruit. The operation involves harvesting at the right level of maturity, correct infield handling, sorting, washing, ripening, cutting and removal of the core, taking and selecting individual fruitlets, packing, storage and transportation. These operations should be monitored consistently to ensure the quality and safety of end products. A quality assurance (QA) system has been established and implemented for the processing and management of the product from the point of harvest, postharvest operations and minimal processing, up to the retailing of the end products. The components ill the QA system include control of raw materials, postharvest operations, sanitation at the processing plant, minimal processing unit operation and control of end products.