Enhancement of Shelf Life of Jackfruit Bulbs through Edible Coating: A Mini Review

Jackfruit (Artopus heterophyllus) is an important fruit crop grown in india. This highly nutritious contains carbohydrate, protein, fibre, calcium, phosphorus, vitamin A, C, thiamine and riboflavin, fructose, glucose sucrose fatty acids of palmitic, oleic, stearic, linoleic, lauric, arachidic acids. It perishable loses its flavor, texture turns into brown colour. The softening makes it more susceptible to bruising mechanical injury result rapid decomposition. Minimally processed jackfruit bulbs can provide convenience for consumers appropriate post-harvest technology enhancement shelf-life. commonly available as a fresh cut product because the utilization. Fresh-cut produce are mostly preferred by today's food market. Scientists industrialists have taken numerous efforts extend shelf life preserve their nutritional quality through technologies processing methods. Edible coatings be applied minimally fruits, with goal increasing life. best postharvest treatment fruits both at ambient conditions low temperature preservation. Physiological changes cannot inhibited completely but delayed using edible coatings. In this review effects coating on physiological physicochemical parameters, well sensory attributes discussed. Evidence shows that minimal technique feasible option used bulbs, which reducing metabolic reactions like respiration rate ethylene production.