Modified atmosphere packaging of fresh cut tender Jackfruit for extended shelf life

Abstract

Changes in physicochemical properties of fresh cut tender jackfruit during storage can be related to change in its colour as well. Colorimeter measurements are best for the samples with homogeneous colour. However, for samples with non-homogenous colors or large sizes (like fruits and vegetables), the colorimeters are inappropriate and inaccurate. The aim for this study to quantify the amount of browning in fresh cut tender jackfruit slices by using image analysis technique and justify the results by comparing them with existing techniques like sensory examination, enzyme activity, and colorimeter. It can be concluded from the results that browning in fresh cut tender jackfruit slices grew more rapidly in control and normally packed groups for sensory test and enzyme assay. Correlation coefficient as high as 0.963, represent that image analysis system is an accurate and highly consistent method to quantify the color of fruits and vegetables.