Texture Characteristics and Physicochemical Quality Changes of Jackfruit Pulp during Storage in Two Modes

In order to explore the effect of low-temperature storage on the texture characteristics and physicochemical properties of jackfruit,the two modes(bulbs and pulp) of jackfruit was stored at(4±1)℃ for 18 days. Taking the texture characteristics(hardness) and physicochemical properties(sensory,color,monosaccharide,organic acid) of jackfruit bulbs/pulp as indicators,the quality changes of jackfruit during storage in the two modes were analyzed. The results showed that the hardness of bulbs decreased by 48.21% compared to the original bulbs,the hardness decreased by 51.06% compared to the original fruit pulp. The storage time of bulbs was twice that of pulp in appearance,L^* value and tolerance analysis were consistent with the sensory evaluation results. Compared to that in the pulp storage mode,the content of soluble solids in the bulbs mode during storage was less changed. The glucose and mannose contents could be better maintained during storage based on the bulbs mode,and there was no significant difference for the fructose content compared to pulp. Compared with the pulp storage mode,the bulbs mode could delay the decrease of malic acid contents. The citric acid content of jackfruit pulp could be maintain at a high level based on the pulp storage mode. In summary,the two storage modes of jackfruit were stored at(4±1)℃ for 18 days,the bulbs storage mode had better quality during the storage period.