| Summary: | The research was aimed to study the effect of: 1) calcium caseinat and natrium alginate coating, and 2) cold, frozen storage on physical and chemical quality deteriorations of minimally processed jack fruits. Local jack-fruit variety "honey" were cleaned from the inedible portions, washed in water, drained and dept in the coating material for 2 minutes, drained and then air dried. The treated fruits were then packed in steroform and plastic film followed by storage in cold (4°C), frozen (-5°C) and deep frozen (-30°C) temperatures. Samples were harvested every 6 days up to 30 days of storage for analysis, which were reducing sugars, total acidities, textures, weight losses, colors, microscopic cell ruptures, and organoleptic tests.
Result indicated that coating treatment inhibited physical and chemical changes during storage, especially the coating with Natrium Alginate of 0,5% (w/v), while the best of storage temperature was the deep frozen. In overall, the coating treatment satisfied the panels judgment appearance, taste, aroma, and texture quality attributes. Temperatures on the quality of jackfruits with minimal processing.
Keywords: jack fruit -edible coating -natrium alginate - calcium caseinat -cold and frozen storage
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