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Chemical compositions of the jackfruit juice (Artocarpus) cultivar J33 during storage

Chemical properties such as pH, total acidity, Total Soluble Solid (TSS) and sugar content changes during ripening of jackfruit cultivar J33 were evaluated at ambient temperature (±27°C; 70-80% RH). There are significant changes pH, total soluble solids, total acidity and sugar content at different...

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Main Authors: Shamsudin, Rosnah, Chia, Su Ling, Chin, Nyuk Ling, Muda @ Omar, Noraziah, Hassan, Osman
Format: Article
Language:English
Published: Asian Network for Scientific Information 2009
Online Access:http://psasir.upm.edu.my/id/eprint/13566/1/Artocarpus.pdf
http://psasir.upm.edu.my/id/eprint/13566/
http://scialert.net/abstract/?doi=jas.2009.3202.3204
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spelling my.upm.eprints.135662020-07-28T01:10:19Z http://psasir.upm.edu.my/id/eprint/13566/ Chemical compositions of the jackfruit juice (Artocarpus) cultivar J33 during storage Shamsudin, Rosnah Chia, Su Ling Chin, Nyuk Ling Muda @ Omar, Noraziah Hassan, Osman Chemical properties such as pH, total acidity, Total Soluble Solid (TSS) and sugar content changes during ripening of jackfruit cultivar J33 were evaluated at ambient temperature (±27°C; 70-80% RH). There are significant changes pH, total soluble solids, total acidity and sugar content at different ripening days. In this study, data obtained suggests that the ripening process of jackfruit cultivar J33 was at its optimum at day 9 after harvest at ambient temperature. The results will help to make the best use of jackfruit for different purposes and applications. Asian Network for Scientific Information 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13566/1/Artocarpus.pdf Shamsudin, Rosnah and Chia, Su Ling and Chin, Nyuk Ling and Muda @ Omar, Noraziah and Hassan, Osman (2009) Chemical compositions of the jackfruit juice (Artocarpus) cultivar J33 during storage. Journal of Applied Sciences, 9 (17). pp. 3202-3204. ISSN 1812-5654; ESSN: 1812-5662 http://scialert.net/abstract/?doi=jas.2009.3202.3204 10.3923/jas.2009.3202.3204
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Chemical properties such as pH, total acidity, Total Soluble Solid (TSS) and sugar content changes during ripening of jackfruit cultivar J33 were evaluated at ambient temperature (±27°C; 70-80% RH). There are significant changes pH, total soluble solids, total acidity and sugar content at different ripening days. In this study, data obtained suggests that the ripening process of jackfruit cultivar J33 was at its optimum at day 9 after harvest at ambient temperature. The results will help to make the best use of jackfruit for different purposes and applications.
format Article
author Shamsudin, Rosnah
Chia, Su Ling
Chin, Nyuk Ling
Muda @ Omar, Noraziah
Hassan, Osman
spellingShingle Shamsudin, Rosnah
Chia, Su Ling
Chin, Nyuk Ling
Muda @ Omar, Noraziah
Hassan, Osman
Chemical compositions of the jackfruit juice (Artocarpus) cultivar J33 during storage
author_facet Shamsudin, Rosnah
Chia, Su Ling
Chin, Nyuk Ling
Muda @ Omar, Noraziah
Hassan, Osman
author_sort Shamsudin, Rosnah
title Chemical compositions of the jackfruit juice (Artocarpus) cultivar J33 during storage
title_short Chemical compositions of the jackfruit juice (Artocarpus) cultivar J33 during storage
title_full Chemical compositions of the jackfruit juice (Artocarpus) cultivar J33 during storage
title_fullStr Chemical compositions of the jackfruit juice (Artocarpus) cultivar J33 during storage
title_full_unstemmed Chemical compositions of the jackfruit juice (Artocarpus) cultivar J33 during storage
title_sort chemical compositions of the jackfruit juice (artocarpus) cultivar j33 during storage
publisher Asian Network for Scientific Information
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/13566/1/Artocarpus.pdf
http://psasir.upm.edu.my/id/eprint/13566/
http://scialert.net/abstract/?doi=jas.2009.3202.3204
_version_ 1674067947364024320
score 13.211869

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