30/01/2013 International Network on Preserving Safety and Nutrition of Indigenous Fruits and Their Derivatives Report on Mini i Research Projec ject 14-16 January 2013 , Phn om Penh, Cambodia MATURIT ITY INDIC ICES AND QUALITY CRITERIA IA OF JACKFRUIT UIT Dr. M. G. Saha, Dr. M. N. Islam lam and M. M. Molla la Presented ed By Dr. Madan an Gopal al Saha Banglad ades esh Agricu cultural ral Researc rch Institute Gazipu pur-1701, Bang ngladesh Aims and Objective (s) Project Personnel Aims Principal Investigator To minimize quantitative and qualitative post-harvest Dr. Madan Gopal Saha Chief Scientific Officer, Pomology Division HRC, BARI, Gazipur-1701 losses of jackfruit and uplift food and nutritional security Co-principal Investigator (s) Objectives 1. Dr. Md. Nazrul Islam, Principal Scientific Officer 2. Mohammad Mainuddin Molla, Senior Scientific officer To determine the maturity indices of Jackfruit Postharvest Technology Section Horticulture Research Centre To extend the storage life of Jackfruit BARI, Gazipur-1701 To study the physico-chemical composition of Jackfruit Material: Jackfruit (Local variety) Treatments: 10 Harvesting time Materials and Methods T 1 = 40 days after fruit set T 2 = 50 days after fruit set T 3 = 60 days after fruit set T 4 = 70 days after fruit set T 5 = 80 days after fruit set T 6 = 90 days after fruit set T 7 = 100 days after fruit set T 8 = 110 days after fruit set T 9 = 120 days after fruit set T 10 = 130 days after fruit set 1
30/01/2013 Data recorded on Soil and weather condition Physico-morphological Characters Number of rainy day: Twenty one rainy days was recorded during Fruit weight Number of bulb conducting the experiment. Circumference Total weight of pulp/flesh Climatic condition: Length and diameter of fruit No. of Seed Maximum temperature: 30-35 o C Bulb (fruitlet) weight Spine spreading Minimum Temperature: 19-21 o C Pulp (flesh) weight Spine density Relative humidity: 91-95% Seed weight Spine flatness Soil texture of orchard: Red terrace soil Data on---------- Data on---------- Biochemical traits Postharvest parameters • Total sugar • Reducing sugar Storage life and • Non-reducing sugar Sensory evaluation (Peel colour, pulp colour, • Ascorbic acid content texture, flavour, sweetness, taste and overall • Total soluble solids acceptability) • % Moisture • Dry matter Data on--------- Residue analysis Ethephon, the ripening agent with different Results and Discussion concentrations; • 500 ppm • 1000 ppm • 1500 ppm • 2000 ppm 2
30/01/2013 Table 1. Cont….. Table 1. Criteria of jackfruit chosen as vegetable through participatory appraisal Preferable score (1-9) Criteria Preferable score (1-9) Respondent groups Criteria Respondent groups Farmers Traders/ Househld Consumer Average Rank Farmers Traders/ Househld Consumer Average Rank (10) Beparies Women (10) score (10) Beparies Women (10) score (10) (10) (10) (10) Internal External features features Fruit size Bulb formation Small 6 6 6 7 6.25 11 th Not formed 1 2 1 2 1.5 17 th /last Medium 9 9 9 9 9.00 1 st Formed 9 9 9 9 9.00 1 st Bigger 5 5 4 4 4.5 14 th Spine density Bulb size/weight Low 3 3 2 2 2.5 15 th 10 th Small 7 7 7 6 6.75 Moderate 8 8 8 9 8.25 4 th medium 8 8 9 9 8.50 3 rd High 5 6 6 6 6.25 11 th Bigger 5 5 6 5 5.25 13 th Spine flatens Bulb colour 8 7 8 7 7.50 6 th Less/Not so 6 th spreading White 7 7 7 6 6.75 Slightly 7 8 8 8 7.75 5 th Creamy white 9 8 9 9 8.75 2 nd Moderately 6 6 5 5 5.5 12 th Yellowish 2 3 2 2 2.25 16 th Widely 3 3 2 2 2.5 15 th Table 2. Criteria of jackfruit chosen as fruit through participatory Table 1. Cont...... appraisal Preferable score (1-9) Criteria Preferable score (1-9) Respondents Criteria Respondent groups Farmers Traders/ Household Consumer Average Rank (10) Beparies Women (10) score Farmers Traders Household Consumer Average Rank (10) (10) (10) (10) Women (10) score External features (10) Fruit size Small 5 5 6 6 5.50 13 th Internal features Medium 7 7 8 7 7.25 8 th Seed size/weight Bigger 8 8 8 8 8.00 4 th Small 7 6 6 7 6.50 10 th Spine density Medium 8 8 8 9 8.25 4 th 9 8 8 9 8.50 3 rd Low Moderate 8 8 7 7 7.50 6 th Bigger 5 5 4 4 4.50 14 th 5 6 5 4 5.00 14 th High Seed softness Spine flatness 16 th Soft 7 8 6 7 7.25 7 th Less/Not so flatenned 3 4 3 2 4.00 Slightly 6 6 5 3 5.00 14 th Medium /Semi- 9 8 9 9 8.75 2 nd 5 th Moderately 8 8 7 8 7.75 hard Widely 9 9 9 9 8.75 2 nd Hard 4 4 3 3 3.50 10 th Metallic sound while tapping on fruit Preferable scoring 5 = Neither like nor dislike 17 th /Las Absent 3 4 2 3 3.00 1 = Dislike extremely 6 = Like slightly t 2 = Dislike very much 7 = Like moderately 7 7 7 7 7.00 9 th Slightly sensible 3 = Dislike moderately 8 = Like very much Moderately sensible 8 8 7 8 7.75 5 th 4 = Dislike slightly 9 = Like extremely 9 9 7 7 8.00 4 th Clearly sensible Table 2. Cont....... Criteria Preferable score (1-9) Respondents 3 Farmers Traders/ Household Consumer Average Rank (10) Beparies Women (10) score (10) (10) 1 1 2 Internal features 2 Bulb size/weight Small 7 7 7 6 6.75 10 th 4 th medium 8 8 8 8 8.00 Bigger 9 8 9 9 8.75 2 nd Bulb colour Not coloured 1 1 1 1 1.00 18 th /Last 3 Yellowish/Reddish/ 4 5 4 4 4.25 15 th 3 slightly coloured Bright coloured 9 9 9 9 9.00 I st (Yellow/Red) 3 4 Seed size/weight Small 7 5 6 7 6.25 12 th 9 th Medium 7 7 7 7 7.00 Fig. 1. Showing (1) observation; (2) selection; (3) tagging of Bigger 7 5 7 7 6.50 11 th fruits at fruit setting stage 3
30/01/2013 Fig.3. Circumference, length and diameter of jackfruit with Fig. 2. Fruit weight of jackfruit with advances in development advances in time (Days after fruit set) (Days after fruit set) Fig. 5. No. of spine per unit area (cm2) on jackfruit rind with advances Fig. 4. No. of spine counted from selected area of jackfruit with in time (Days after fruit set) advances in time (Days after fruit set) Table 3. Internal parts of jackfruits along with preference for utilizing as vegetable or fruit Advances Non-fleshy Bulb Flesh in time Perianth and floral formation (fleshy perianth) nature parts (Rags) Colour Status Colour Size Texture 40 DAF Whitish less white Smaller Semi- hard 50 DAF Whitish sufficient White Small Hard 60 DAF Whitish to white Abundant Creamy Medium Hard white 70 DAF White Abundant Creamy Extra Hard white Medium 80 DAF White Abundant Whitish to Medium Hard yellowish large 90 DAF White Abundant Yellowish Large Hard to firm 100 DAF Yellowish to yellow Abundant Yellowish to yellow Larger Firm Fig. 6. Spreading of spine (average linear length of 10 spines) of jackfruit 110 DAF Yellow Abundant Yellow Larger Firm rind with advances in time (Days after fruit set) 120 DAF Yellow Abundant Yellow Larger Firm to soft 130 DAF Yellow Abundant Yellow Largest Soft 4
30/01/2013 Table 4. Characteristics of different jackfruit parts with preference score Table 3. Cont...... as vegetable Advances Seed Preference in time As vegetable Testa* Tegmen* Cotyledon or fruit Advances in Bulb Single Single Total Rags Rags- %Edible Edible- Preference Colour Texture Colour Texture Texture time No. bulb wt seed wt Bulb wt wt bulb portion Non- score (g) (g) (kg) (kg) ratio edible (1-9) 40 DAF Yellowish Soft and non- Yellowish Soft and Soft Vegetable papery easily but not good portion removable in quality ratio 50 DAF Yellow Soft, thick and Yellowish Soft and Semi-hard vegetable non-papery removable 80.00 2.69 0.87 0.21 0.65 4.00 48.68 0.97 4.19 60 DAF Yellow Soft, thickened Yellow Soft and Semi-hard Well 40 DAF ± 2.45 ± 0.17 ± 0.17 ± 0.12 ± 1.77 ± 1.31 ± 2.69 ± 0.53 ± 0.41 non-papery removable vegetable 70 DAF Yellow Soft and non- Yellow Still Semi-hard Still 130.67 6.1 2.35 0.80 0.80 1.33 53.73 1.25 5.67 papery removable vegetable ± 3.32 ± 0.32 ± 1.22 ± 0.32 ± 1.03 ± 0.22 ± 3.34 ± 0.76 ± 0.58 50 DAF 80 DAF Yellowish to Harsh and Yellowish/ Not Semi-hard Transition Translucent papery Coppery/ removable to Hard 172 8.8 2.75 1.52 1.15 0.91 59.97 1.89 8.56 Reddish easily ± 2.65 ± 0.63 ± 1.22 ± 0.63 ± 1.18 ± 0.43 ± 4.14 ± 1.19 ± 0.71 60 DAF 90 DAF Translucent Papery Coppery/ Intact Hard About to Reddish mature for fruit 187.67 11.05 3.98 2.08 1.16 0.76 55.98 1.27 8.22 ± 1.52 ± 0.39 ± 0.17 ± 0.39 ± 1.24 ± 0.16 ± 1.38 ± 0.31 ± 0.71 100 DAF Translucent Papery Coppery/ Intact Hard Mature for 70 DAF Reddish fruit 192.00 12.54 4.05 2.41 1.19 0.65 54.85 1.21 5.33 110 DAF Translucent Papery Coppery/ Intact Hard Fruit Reddish ± 2.00 ± 0.32 ± 0.23 ± 0.32 ± 1.26 ± 0.14 ± 1.35 ± 0.30 ± 0.62 80 DAF 120 DAF Translucent Papery Coppery/ Intact Hard Fruit Reddish 130 DAF Translucent Papery Coppery/ Intact Hard Fruit to white Reddish 1 2 Suitable as vegetable 2 1 1 2 3 3 4 3 4 4 5 Fig. 7. Showing (1) h arvested Jackfruit; (2) longitudinal section; (3) Fig. 8. Showing (1) Harvested Jackfruit; (2) longitudinal section; (3) bulb; (4) edible part (rags with bulb and seeds inside) at 40 edible part (rags, bulb, and seeds); (4&5) bulbs and seeds at 50 DAF (AH-002) DAF (AH-002) 3 3 2 1 2 1 The most suitable 4 stage used as 5 vegetable Suitable as vegetable 4 Fig. 10. Showing (1) Harvested Jackfruit; (2) longitudinal section; (3) Fig. 9. Showing (1) h arvested Jackfruit; (2) longitudinal section; (3) bulb; (4) edible part (rags and bulbs: seeds inside) at 70 DAF bulbs; (4) seeds; (5) edible part (rags with bulb and seeds inside) (AH-001) at 60 DAF (AH-002) 5
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