Post-harvest storage effects on enzymatic browning, physicochemical and phytochemical characteristics of Artocarpus odoratissimus flesh

The current study aimed to establish the chemical constituents, enzymatic browning, and physicochemical and phytochemical attributes of Artocarpus odoratissimus flesh during post-harvest ripening. This study employed a randomised complete block design (RCBD) with storage methods (with and without packaging) and temperature conditions (ambient at 25 °C and chilled at 10 °C) as the variables. After eight days of storage at 25 °C, the pH of the unpackaged fruits (control) significantly increased from 6.65 ± 0.02 in treatment 1 (T1) to 6.91 ± 0.01 by the eighth day in treatment 5 (T5). The fruit samples stored at room temperature also exhibited improved browning (0.25 ± 0.02) and phenylalanine ammonia-lyase (PAL) (667.66 ± 2.21 UE g−1min−1) and polyphenol oxidase (PPO) (527.00 ± 0.77 UE g−1min−1) enzymatic activities, particularly during days four to eight, with pronounced effects observed in packaged fruits. Meanwhile, storage at 10 °C delayed browning, documenting 0.18 ± 0.01 on the fourth day to 0.13 ± 0.01 on the 16th day. Enzymatic activities were also reduced, extending their flesh shelf life. The findings suggested that storage at 10 °C (low temperature) effectively prolonged the freshness of Artocarpus odoratissimus flesh. The method could be a practical approach to mitigating browning and enhancing shelf life and marketability.