Postharvest Quality Preservation of ‘Thongprasert’ Jackfruit Through Combination of H₂O₂ and 1-Methylcyclopropene

The rapid postharvest deterioration of ‘Thongprasert’ jackfruit (Artocarpus heterophyllus Lam. cv. ‘Thongprasert’) poses significant challenges for export and commercial distribution. This study evaluated the combined effects of hydrogen peroxide (H₂O₂) and 1-methylcyclopropene (1-MCP) on extending shelf life and maintaining postharvest quality during cold storage. A completely randomized design was applied with five treatments: untreated control, 0.175% H₂O₂ alone, and 0.175% H₂O₂ combined with 1-MCP at concentrations of 0.03%, 0.06%, and 0.09%. Fruits were stored at 13 ± 1°C and assessed on days 5, 10, 15, and 20 for percentage weight loss, peel and flesh color (L*, a*, b*), firmness, total soluble solids (TSS), and disease incidence. The results showed that H₂O₂ combined with 1-MCP significantly reduced percentage weight loss, with the 0.09% 1-MCP treatment exhibiting the lowest loss after 20 days. However, for other quality parameters such as color, firmness, and TSS, the differences between the 0.06% and 0.09% 1-MCP treatments were not always statistically significant. Peel color retention was improved, with significantly lower L* (day 15) and a* (day 5) values observed in the treated groups. TSS levels increased over time in all treatments, with no significant differences among them, although values were generally higher than in the control. Disease incidence was significantly reduced in all H₂O₂ + 1-MCP treatments from day 10 onward, indicating strong antimicrobial effects. In conclusion, the combined application of 0.175% H₂O₂ and 0.06% 1-MCP was the most effective in prolonging shelf life and maintaining postharvest quality of ‘Thongprasert’ jackfruit during cold storage. These findings support its potential integration into commercial postharvest handling and export protocols to reduce the postharvest losses and preserve fruit quality.