Combined effect of the application of 1-MCP and different edible coatings on the fruit quality of jackfruit bulbs (Artocarpus heterophyllus Lam) during cold storage

- Additives, 1-MCP and edible coatings decrease microbial growth in bulbs.
- The weight loss and respiration rate were lower in treated bulbs.
- The physicochemical and bioactive compounds were maintained in treated bulbs.
- Edible coatings, additives and 1-MCP extend shelf life of jackfruit bulbs.

The aim of this study was to investigate the effect of pretreatment with 1-methylcyclopropene (1-MCP) and the application of edible coatings (xanthan, sodium alginate or gellan) on the ripening rate, quality parameters and shelf life of pre-cut jackfruit. The jackfruit bulbs dipped in potassium sorbate/calcium chloride “PS/CC” (T1) and PS/CC/1-MCP (T2) showed a more rapid ripening and greater microbial growth at 7 and 12 days of storage. However, jackfruit bulbs with PS/CC/1-MCP and covered with xanthan, sodium alginate or gellan (T3, T4, and T5, respectively), showed a decrease in the ripening rate; thus weight loss and respiration rate were lower and the higher quality values as colour (°Hue), total soluble solids (TSS), titratable acidity (TA) as well as pH were achieved until 12 days of storage. Firmness values were higher in bulbs under T3, T4, and T5 compared to bulbs under T1 and T2. Microbial growth was delayed until the 12th day of storage in jackfruit bulbs with T3, T4, and T5. In general, manually peeled jackfruit stored at 5 °C and coated with 1-MCP/edible coatings, maintained the quality and sensory acceptability of fresh-cut jackfruit and with a longer shelf life than previously reported.