Insights into phytonutrient profile and postharvest quality management of jackfruit: A review

Jashanpreet Kaur, Zora Singh, Hafiz Muhammad Shoaib Shah, Muhammad Sohail Mazhar, Mahmood Ul Hasan, Andrew Woodward

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    Abstract

    Jackfruit (Artocarpus heterophyllus Lam.), also known as ‘vegetarian’s meat’, is an excellent source of carbohydrates, protein, fiber, vitamins, minerals, and several phytochemicals. It is a climacteric fruit that exhibits an increase in ethylene biosynthesis and respiration rate during fruit ripening. The market value of jackfruit is reduced due to the deterioration of fruit quality during storage and transportation. There is a lack of standardized harvest maturity index in jackfruit, where consequently, fruit harvested at immature or overmature stages result in poor quality ripe fruit with short storage life. Other factors responsible for its short postharvest life relate to its highly perishable nature, chilling sensitivity and susceptibility to fruit rot which result in significant qualitative and quantitative losses. Various postharvest management techniques have been adopted to extend the storage life, including cold storage, controlled atmosphere storage, modified atmosphere packaging, edible coatings, chemical treatment, and non-chemical alternatives. Diversified products have been prepared from jackfruit to mitigate such losses. This comprehensive review highlights the nutritional profile, fruit ripening physiology, pre and postharvest quality management, and value addition of jackfruit as well as the way forward to reduce postharvest losses in the supply chain.

    Original languageEnglish
    Pages (from-to)1-27
    Number of pages27
    JournalCritical Reviews in Food Science and Nutrition
    Early online date15 Feb 2023
    DOIs
    Publication statusE-pub ahead of print - 15 Feb 2023

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