Lorena A. Galvez
One of the problems of the dehydrated jackfruit produced in Visayas State University (VSU) is the development of browning after 1 to 2 months of storage. This study was conducted to determine the effects of variety and sulfite on the sensory and microbial quality of the product during 4 months storage at ambient temperature. Two jackfruit varieties (AES-1 and AES-2) and two levels of sulfite (0.1% & 0.2%w/w) were used in the study. Treatments were laid out in CRD with three replications. Data were subjected to Analysis of variance (ANOVA) at 5% level of significance employing SPSS version 16. The treatments means were compared using Tukey’s HSD (Honestly Significant Difference at 5% level) and Wilcoxon Signed Ranks Test (5% level). All of the analyses were carried out in triplicate sample.
Longer storage caused the deterioration of the product color due to browning reaction. Slow occurrence of the sensorial changes occurred which can be attributed to the variety and sulfite levels. Sulfiting stabilized the microbial count (aerobic microorganisms or the molds). As the storage time was lengthened, the microbial count generally increased after the fourth month of storage; however, the microbial counts were still within the acceptable limits. The absence of E. coli and Salmonella proved the product to be safe for human consumption until four months of storage.
Keywords: Sensory properties, dehydrated jackfruit, microbial properties, AES-1 and AES2 varieties