30/01/2013. Materials and Methods. Dr. Madan Gopal Saha. Project Personnel

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1 0/0/0 International Network on Preserving Safety and Nutrition of Indigenous Fruits and Their Derivatives Report on Mini Research Project -6 January 0, Phnom Penh, Cambodia MATURITY INDICES AND QUALITY CRITERIA OF JACKFRUIT Dr. M. G. Saha, Dr. M. N. Islam and M. M. Molla Presented By Dr. Madan Gopal Saha Bangladesh Agricultural Research Institute Gazipur-70, Bangladesh Aims and Objective (s) Project Personnel Aims To minimize quantitative and qualitative post-harvest losses of jackfruit and uplift food and nutritional security Objectives To determine the maturity indices of Jackfruit To extend the storage life of Jackfruit To study the physico-chemical composition of Jackfruit Principal Investigator Dr. Madan Gopal Saha Chief Scientific Officer, Pomology Division HRC, BARI, Gazipur-70 Co-principal Investigator (s). Dr. Md. Nazrul Islam, Principal Scientific Officer. Mohammad Mainuddin Molla, Senior Scientific officer Postharvest Technology Section Horticulture Research Centre BARI, Gazipur-70 Material: Jackfruit (Local variety) Materials and Methods Treatments: 0 Harvesting time T = 0 days after fruit set T = 0 days after fruit set T = 60 days after fruit set T = 70 days after fruit set T = 80 days after fruit set T 6 = 90 days after fruit set T 7 = 00 days after fruit set T 8 = 0 days after fruit set T 9 = 0 days after fruit set T 0 = 0 days after fruit set

2 0/0/0 Soil and weather condition Data recorded on Physico-morphological Characters Number of rainy day: Twenty one rainy days was recorded during conducting the experiment. Climatic condition: Maximum temperature: 0- o C Minimum Temperature: 9- o C Relative humidity: 9-9% Soil texture of orchard: Red terrace soil Fruit weight Circumference Length and diameter of fruit Bulb (fruitlet) weight Pulp (flesh) weight Seed weight Number of bulb Total weight of pulp/flesh No. of Seed Spine spreading Spine density Spine flatness Biochemical traits Total sugar Reducing sugar Non-reducing sugar Ascorbic acid content Total soluble solids % Moisture Dry matter Data on Postharvest parameters Data on Storage life and Sensory evaluation (Peel colour, pulp colour, texture, flavour, sweetness, taste and overall acceptability) Residue analysis Data on Ethephon, the ning agent with different concentns; 00 ppm 000 ppm 00 ppm 000 ppm Results and Discussion

3 0/0/0 Table. Criteria of jackfruit chosen as vegetable through participatory appraisal Criteria Traders/ Beparies Preferable (-9) Respondent groups Househld Consumer Women External features Fruit size Small th Medium st Bigger. th Spine density Low. th Moderate th High th Spine flatens Less/Not so th spreading Slightly th Moderately 6 6. th Widely. th Table. Cont.. Criteria Traders/ Beparies Preferable (-9) Respondent groups Househld Consumer Women Internal features Bulb formation Not formed. 7 th /last Formed st Bulb size/weight Small th medium rd Bigger 6. th Bulb colour White th Creamy white nd. 6 th Table. Cont... Criteria Traders Preferable (-9) Respondent groups Household Women Consumer Internal features Seed size/weight Small th Medium th Bigger.0 th Seed softness Soft th Medium /Semihard nd Hard.0 0 th Preferable scoring = Dislike extremely = Dislike very much = Dislike moderately = Dislike slightly = Neither like nor dislike 6 = Like slightly 7 = Like moderately 8 = Like very much 9 = Like extremely Table. Criteria of jackfruit chosen as fruit through participatory appraisal Preferable (-9) Criteria Respondents Consumer Traders/ Beparies Household Women External features Fruit size Small th Medium th Bigger th Spine density Low rd Moderate th High 6.00 th Spine flatness Less/Not so flatenned.00 6 th Slightly th Moderately th Widely nd Metallic sound while tapping on fruit Absent.00 7 th /Las t Slightly sensible th Moderately sensible th Clearly sensible th Table. Cont... Criteria Preferable (-9) Respondents Traders/ Beparies Household Women Consumer Internal features Bulb size/weight Small th medium th Bigger nd Bulb colour Not coloured.00 8 th /Last //. th slightly coloured Bright coloured I st (Yellow/Red) Seed size/weight Small th Medium th Bigger th Fig.. Showing () observation; () selection; () tagging of fruits at fruit setting stage

4 0/0/0 Fig.. Fruit weight of jackfruit with advances in development (Days after fruit set) Fig.. Circumference, length and diameter of jackfruit with advances in time (Days after fruit set) Fig.. No. of spine counted from selected area of jackfruit with advances in time (Days after fruit set) Fig.. No. of spine per unit area (cm) on jackfruit rind with advances in time (Days after fruit set) Table. Internal parts of jackfruits along with preference for utilizing as vegetable or fruit Advances in time Non-fleshy Perianth and floral parts (Rags) Bulb formation Flesh (fleshy perianth) nature Colour Status Colour Size Texture 0 DAF Whitish less white Smaller Semi- hard 0 DAF Whitish sufficient White Small Hard 60 DAF Whitish to white Abundant Creamy white 70 DAF White Abundant Creamy white 80 DAF White Abundant Whitish to yellowish Medium Extra Medium Medium large Hard Hard Hard 90 DAF White Abundant Large Hard to firm 00 DAF to yellow Abundant to yellow Larger Firm Fig. 6. Spreading of spine (average linear length of 0 spines) of jackfruit rind with advances in time (Days after fruit set) 0 DAF Yellow Abundant Yellow Larger Firm 0 DAF Yellow Abundant Yellow Larger Firm to soft 0 DAF Yellow Abundant Yellow Largest Soft

5 0/0/0 Table. Cont... Advances in time Seed Testa* Tegmen* Cotyledon Colour Texture Colour Texture Texture 0 DAF Soft and nonpapery 90 DAF Translucent Papery Coppery/ 00 DAF Translucent Papery Coppery/ 0 DAF Translucent Papery Coppery/ 0 DAF Translucent Papery Coppery/ 0 DAF Translucent Papery Coppery/ to white Soft and easily Soft and Soft and Still Not easily Soft Semi-hard Preference As vegetable or fruit Vegetable but not good in quality vegetable Semi-hard Well vegetable Semi-hard Still vegetable Semi-hard Transition to Hard Intact Hard About to mature for fruit Intact Hard Mature for fruit Intact Hard Fruit Intact Hard Fruit Intact Hard Fruit Table. Characteristics of different jackfruit parts with preference as vegetable Advances in time 0 DAF 0 DAF 60 DAF 70 DAF 80 DAF Bulb No ± ±. 7 ± ± ±.00 bulb wt (g).69 ± ± ±0.6.0 ±0.9. ±0. seed wt (g) 0.87 ±0.7. ±..7 ±..98 ±0.7.0 ±0. Total Bulb wt (kg) 0. ± ±0.. ± ±0.9. ±0. Rags wt (kg) 0.6 ± ±.0. ±.8.6 ±..9 ±.6 0 DAF Yellow Soft, thick and non-papery 60 DAF Yellow Soft, thickened Yellow non-papery 70 DAF Yellow Soft and nonpapery Yellow 80 DAF to Harsh and / Translucent papery Coppery/ Ragsbulb.00 ±.. ± ± ± ±0. %Edible portion 8.68 ±.69.7 ± ±..98 ±.8.8 ±. Edible- Nonedible portion 0.97 ±0.. ± ±.9.7 ±0.. ±0.0 Preference (-9).9 ±0..67 ± ± ±0.7. ±0.6 Suitable as vegetable Fig. 7. Showing () harvested Jackfruit; () longitudinal section; () bulb; () edible part (rags with bulb and seeds inside) at 0 DAF (AH-00) Fig. 8. Showing () Harvested Jackfruit; () longitudinal section; () edible part (rags, bulb, and seeds); (&) bulbs and seeds at 0 DAF (AH-00) The most suitable stage used as vegetable Suitable as vegetable Fig. 9. Showing () harvested Jackfruit; () longitudinal section; () bulbs; () seeds; () edible part (rags with bulb and seeds inside) at 60 DAF (AH-00) Fig. 0. Showing () Harvested Jackfruit; () longitudinal section; () bulb; () edible part (rags and bulbs: seeds inside) at 70 DAF (AH-00)

6 0/0/0 Table. Rind colour, presence of metallic sound and fruit stalk attachment layer of jackfruit as dessert purpose Advance s in time Rind colour Metallic sound Fruit stalk attachment layer The Transitional Phase differ from genotype to genotype AH-00 AH-00 AH-00 AH-00 AH-00 AH-00 AH-00 AH-00 AH DAF Greenish Greenishh brown 00 DAF Slightly yellowish 0 DAF Slightly yellowish Brownish Green NF SF NF Greenish SF SF/MF SF Brownish Greeniish SF/MF MF MF 0 DAF Brownish MF MF/WF MF 0 DAF Brown MF/WF WF WF Fig.. Showing () harvested Jackfruit; () edible part; () bulbs and () seeds at 80 DAF (AH -00 & AH-00) Degree of metallic sound: = Non sensible (Absent), = Slightly sensible, = Moderately sensible, = Clearly sensible (Hollow) Flatness Nature : NF=Not flattened, SF = Slightly flattened, MF= Moderately flattened, WF=Widely flattened Table 6. Characteristics of different jackfruit parts with preference of jackfruit as dessert purpose Advances in time Bulb no. bulb wt. (g) Flesh wt. (g) seed wt. %Edible portion Edible, Nonedible portion Preference (-9) 90 DAF 0 ± ±. 0. ±.8.88 ±0..7 ± ±0.0.9 ±0. 00 DAF ±. 9. ±.6.8 ±.7. ± ±.8.0 ± ±0.7 0 DAF 0 DAF 09. ±.6.67 ±.0 0. ±.8. ±.. ±.7. ± ±0.6. ± ±.0.9 ±.7.08 ±.0. ± ± ±0. Becoming physiologically mature but not up to the mark 0DAF ±.. ±.0.6 ±0.7. ± ±..09 ± ±0.8 Fig.. Showing () harvested Jackfruit;() longitudinal section; ( &) bulb and seeds at 90 DAF (AH-00) Physiologically as well as commercially mature stage Indicate physiologically as well as commercially mature stage Fig.. Showing () harvested Jackfruit ; () longitudinal section; () spine spreading/flatness; ( & ) bulb and seeds at 00 DAF (AH-00) Fig.. Showing () harvested Jackfruit;, () spine flatness; () bulb and () seeds at 0 DAF (AH-00) 6

7 0/0/0 Fig.. Showing () harvested Jackfruit; () fruit stalk attachment layer; () spine flatness; ( &) bulb and seeds at 0 DAF (AH-00) Prior to Fig. 6. Showing () harvested Jackfruit; ()spine flatness; () longitudinal section; () fruit stalk attachment layer; ( & 6) bulb and seeds at 0 DAF (AH-00) 6 Table 7. Biochemical traits of jackfruits harvested at different days after fruit set Advances in time Dry matter (%) Moisture (%) Total sugar (%) Reducing sugar (%) Non- Reducing Sugar (%) Vitamin C (mg/00g) 0 DAF DAF DAF DAF DAF DAF DAF DAF DAF DAF Table 7. Cont... Advances in time TSS (%) Acidity %) Sugar-Acid TSS-Acid 0 DAF DAF DAF DAF DAF DAF DAF DAF DAF DAF Table 8. Time required for ning, ning status, and storage life of jackfruit harvested at different days after fruit set Treatments Time required for (Days) Ripening status Storage life after Total storage life 90 DAF Uneven DAF.67 Fairly DAF.67 Fairly DAF. Fully DAF.67 Fully..00 Table 9. Sensory evaluation of harvested jackfruit at stage Treatments Flesh colour 90 DAF Pale yellow to yellowish Flesh texture Not acceptably soft Flavour Taste Overall Preference Not good Not acceptably good DAF Yellow Soft Good Good DAF Yellow Soft Good Good DAF Yellow Soft Good Very good DAF Yellow to deep/bright yellow More soft Very good Good 8. 7

8 0/0/0 Table 0. Bio-chemical traits of jackfruits on the day of ning Treat. Total sugar (%) Reducing sugar (%) Non- Vitamin C Reducing (mg/00g) Sugar (%) TSS (%) Acidity %) Sugar- Acid TSS-Acid 90 DAF DAF DAF DAF DAF Table. Ripening status of harvested matured jackfruit (00 DAF) affected by ethephon (Promote* a.i. 8%) along with respective residue level Maturity stage 00 DAF Doses of ethephon (ppm) Time required for (hrs) Ripening status 00 6 Fairly Well 00 Well 000 Well Prefe rence at Residue level at (ppm) MRL (mg/kg) Peel Pulp.00 Total storage life (Days) Conclusion and Recommendation Considering quality and biochemical traits and preferable s, the best commercially matured jackfruit for vegetable purpose could be obtained between DAF when the rags-bulb was found near to be.00, edible and non-edible portion >.00 and TSS-acid > On the other hand, considering quality, physico-chemical characteristics and subjective parameters i.e. low spine density and moderately spreading of spines, presence of sensible hollow metallic sound, and moderately flattened fruit stalk might be used as the indicator of maturity of jackfruit for dessert purpose. Hence jackfruit harvested at 00 DAF exhibited physiologically as well as commercially matured fruits having higher storage life which may be recommended for dessert purpose. 8