Effect of preservatives and storage conditions on minimally processed jackfruit (<i>Artocarpus heterophyllus</i> Lam.) bulbs

Abstract The growing consumer preference for ready-to-eat fresh-cut fruit, combined with the high transportation and packaging costs of whole fruits, highlights the need to market jackfruit in a minimally processed form. Hurdle technology, which strategically combines low levels of factors like temperature and preservatives, can ensure jackfruit’s microbial stability while preserving its nutritional value and sensory quality. Thus, this study detailed insights into evaluating the combined effect of preservatives (sodium benzoate, potassium metabisulfite, and potassium sorbate) at a concentration of 100 and 300 ppm and storage conditions (refrigeration and frozen) for extending the shelf life of jackfruit bulbs, focusing on the microbial safety (total bacteria count, CFUg−1) and preliminary consumer acceptance. Results showed that the combination of preservatives and storage condition had a significant (p &amp;lt; .05) positive effect on the physicochemical (colour, moisture, total soluble solids, titratable acidity, ripening index, ascorbic acid), microbial, and preliminary consumer acceptance of fresh-cut jackfruit bulbs. Zero-order reaction kinetics was found adequate to describe the changes in both ascorbic acid and total colour differences. All preservatives performed better at 300 ppm, but sodium benzoate-treated (300 ppm) frozen jackfruit bulbs maintained the highest quality and safety for 28 days compared to refrigeration. Overall, studied quality attributes and safety status of minimally processed jackfruits bulbs were higher in frozen storage condition in compared to refrigerated condition.