TY - JOUR
T1 - Insights into phytonutrient profile and postharvest quality management of jackfruit
T2 - A review
AU - Kaur, Jashanpreet
AU - Singh, Zora
AU - Shah, Hafiz Muhammad Shoaib
AU - Mazhar, Muhammad Sohail
AU - Hasan, Mahmood Ul
AU - Woodward, Andrew
N1 - Funding Information:
The first author is thankful to Edith Cowan University, and Cooperative Research Centre for Developing Northern Australia to grant ‘The Northern Territory of Australia, Department of Primary Industries and Fisheries Scholarship 2021’ during PhD degree. We are also thankful to Michael Stein, HDR Communication Adviser, Edith Cowan University, Australia for improving this manuscript.
Publisher Copyright:
© 2023 The Author(s). Published with license by Taylor & Francis Group, LLC.
PY - 2023/2/15
Y1 - 2023/2/15
N2 - 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.
AB - 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.
KW - Fruit ripening
KW - jackfruit
KW - nutritional value
KW - postharvest quality
KW - value addition
UR - http://www.scopus.com/inward/record.url?scp=85148089686&partnerID=8YFLogxK
U2 - 10.1080/10408398.2023.2174947
DO - 10.1080/10408398.2023.2174947
M3 - Review article
AN - SCOPUS:85148089686
SN - 1040-8398
SP - 1
EP - 27
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
ER -