Variation in properties of tender jackfruit during different stages of maturity

摘要: This research was conducted on two varieties of tender jackfruit [hard (HV) and soft variety (SV)]. The divided into four stages (i.e. Stage 1, 2, 3 4) their physical, mechanical, chemical textural properties were determined for both the varieties. Physical like weight, length, diameter, geometric mean arithmetic diameter increases with increase in size There a significant TSS (HV: 1.5 ± 0.02 to 5.1 ± 0.03; SV: 2.7 ± 0.05 7.1 ± 0.05 oBrix) from stage 1 4 because ripening fruit. hardness, fracturability springiness maturity but counterpart, there is decrease adhesiveness, cohesiveness, chewiness gumminess. nutritional energy (kj) values inevitable whereas vitamins content decreases measured will be helpful planning, design fabrication post-harvest processing equipment jackfruits.