International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 3 (2018)

Effect of pretreatment on browning of jackfruit rind


Tharani S, Dr. Suma Divakar

The jackfruit rind, which is rich in fiber and pectin are discarded along with the skin, because the process of separating the fruitlets from the rind is a laborious process, hence it is wasted due to lack of post-harvest technological interventions. Enzymatic browning is the second largest cause of quality loss in fruits and vegetables. Enzymatic browning is the discoloration which occurs due to the action of a group of enzymes called polyphenol oxidases (PPO), which is reported to be present in all plants. The occurrence of enzymatic browning in Koozha and Varikka jackfruit rinds which were immersed in different pre-treament media were evaluated after 4 hours. The overall visual quality of the treated were analysed
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