Why process jackfruits?
⇒ The fruit is rich in vitamins A, B and C, potas-sium, calcium, iron, proteins and carbohydrates
⇒ Processing reduces post-harvest losses ⇒ Processing increases the shelf-life of the fruit ⇒ Processing adds value and increases income
Jackfruit (Artocarpus heterophyllus): Processing and Product Information
Packaging and Storage Pack in heat-sealed 400 gauge poly-thene bags and store in a dark, cool place for several months.
Packaging and Storage Seal in polythene bags or pack in clean, tightly capped glass or plastic jars/bottles. Store in a cool, dark place for several months.
Packaging and Storage Pack in well-sealed clean glass or plastic bottles and store in a cool, dark place for several months.
How to store jackfruit? ⇒ Fresh fruits: - for 4-5 days at 25-35ºC - for 2-6 weeks at 11-13ºC
⇒ Bulbs: - for 3 weeks at 2ºC, when packed in heat-sealed polythene bags
⇒ Pulp: - for more than one year at -20 to -22ºC, when packed in heat-sealed polythene bags
How to process jackfruits?
1. Pre-processing into bulbs and pulp
2. Processing methods
Pickles
Leather
Dried jackfruit flakes
Beverage Add 40-45 g sugar per 100 g pulp and
mix Carve out the core
Ripe jackfruit
Cut in half
Scoop out the bulbs
Sort
Remove seeds
Pack + store
Crush bulbs
Dry
Store
Pack
Freeze pulp
De-seeded bulbs
Cut into slices
De-seeded bulbs
Blanch for 2 min
Cool under cold water
Place on mesh trays
Dry
Pack + seal
Blend
De-seeded bulbs
Concentrate mixture in a
steam-jacketed pan
Spread concen-trate on trays
Dry
Dust with starch
Add sugar (100-150 g per kg
bulbs)
Dissolve potassium
metabisulphite (0.1 g/kg) in
water and add
Cut into pieces
Roll (optional)
Pack + seal
Peel skin
Young green fresh jackfruits
Place slices in a container and
cover with brine solution
Brine for 24 hours
Prepare 5% brine solution
Grind + mix spices: turmeric, coriander, chilli
powder, salt, sugar
Cook for 30 min
Cool at room temperature
Cut into slices
Drain + wash to remove excess salt
Add spice mix and vinegar (10 ml/kg)
Pour into jars and seal
De-seeded bulbs
Homogenise using a pulper/blender
Boil for 5 min
Cool Add pectin-
degrading enzyme Keep overnight
Filter
Mix
Add 50% sugar syrup solution
Pour into bottles and seal
Heat pasteurise in bottles at 80-95ºC
Cool in cold water
Add sodium metabisulphite
(0.5 g/kg) (optional)
Candy, toffee, biscuit
Dried jackfruit flakes
Fruit leather
Beverage
Pickles/chutney
Jam
Powder Pulp
Potential processed products
Canned jackfruit
Fruits for the Future
This publication is an output from a research project funded by the United Kingdom Department of International Development for the benefit of developing countries. The views expressed are not necessarily those of DFID [R8399 Forestry Research Programme].
Prepared and published by the International Centre for Underutilised Crops (ICUC), School for Civil Engineering and the Environ-ment, University of Southampton. Southampton, SO17 1BJ, UK. Tel: +44-23-80594229 Fax: +44-23-80677519 Email: [email protected] Website: http://www.civil.soton.ac.uk/icuc © 2004 International Centre for Underutilised Crops, UK
References: Azam-Ali, S. (2003) Assessment of the current status of post-harvest handling, processing and marketing of underutilised tropical fruits in Bangladesh, India, Nepal, Sri Lanka and Vietnam. ICUC, Southampton, UK. Crane, J.H., Balerdi, C.F. and Campbell, R.J. (2002) The Jackfruit (Artocarpus heterophyllus Lam.) in Florida. Fact Sheet HS-882. Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, USA.
ICUC (2003) Products and processing technologies of jackfruit. Newsletter, March 2003: 6-9. Morton, J. (1987) Jackfruit (Artocarpus heterophyllus). In: Fruits of warm climates. Editor: J.F. Morton, Miami, Florida, USA: 58-64. Van Lai, T. and Thanh, C.D. (2002) Status of production, processing and marketing of some underutilised tropical fruits of Vietnam (jackfruit, mangosteen and pummelo). In: Fruits for the Future in Asia. Editors: N. Haq and A. Hughes. ICUC, Southampton, UK: 216-229. Please contact ICUC for further references.