Effect of soaking conditions with citric acid, ascorbic acid and potassium sorbate on the physicochemical and microbiological quality of minimally processed jackfruit.

摘要

Effect of soaking conditions on the physicochemical and microbiological quality of jack fruits (jak fruits) was evaluated. First jack fruit pieces were disinfected by immersion in a solution of 150 mg/l of free chlorine for 10 min; jack fruit bulbs were disinfected by immersion in a solution of 150 mg/l of free chlorine for 5 min. Then 4 lots of jack fruit bulbs were subjected to immersion in one of the following aqueous solutions for 5 min: 1.5 g/l potassium sorbate (PS); 1.5 g/l PS + 10 g/l citric acid (CA); 1.5 g/l PS + 10 g/l ascorbic acid (AA); and 1.5 g/l PS + 10 g/l CA + 10 g/l AA. Each lot was packed in polypropylene boxes and stored at 6 degrees C. At 12 days, significant (P < 0.05) changes in pH, titratable acidity and reducing sugars, as a result of soaking solutions, were observed. The combined effect of PS, CA and AA significantly influenced (P < 0.05) microbial counts and produced the best control.