ASHS 2024 Conference

The maturity stage at harvest influences the postharvest quality and storage life of fruit. Harvesting jackfruit (Artocarpus heterophyllus Lam.) at the optimum maturity stage is more important due to the very large size of the fruit. Therefore, the present investigation was conducted to determine the impact of four different maturity stages on physicochemical parameters and fruit-softening enzymes in two jackfruit genotypes (Accession 242 and Accession 341). Fruit for the initial three stages were harvested at 10 days intervals commencing 90 days after flowering (DAF), while fruit for the final stage were harvested based on traditional maturity parameters (142 and 153 DAF) in Accession 341 and Accession 242 respectively. Results indicated an increase in fruit size, seed and bulb weight with the advancement of fruit maturity in both accessions. Moreover, there was a concurrent decline in spine density and an increase in spine flatness with the progression of fruit maturity. Whilst pulp percentage increased, there was a decrease in rag and core percentage at advanced maturity stages. However, peel and seed percentage were not influenced significantly by the advancement of fruit maturity. Additionally, there was a decrease in L* value with a concomitant increase in a*, b*, and C* values of the bulb with the advancement of fruit maturity. In both accessions, bulb firmness, and moisture content were highest in fruit harvested at 90 DAF. The decline in bulb firmness was associated with higher activities of polygalacturonase, pectin methyl esterase, cellulase, and pectate lyase. In both accessions, soluble solid content (SSC), DPPH radical scavenging activity, total flavonoids, and ascorbic acid content were higher in fruit harvested during the last stages of maturity while titratable acidity and total phenolics content were comparatively lower in advanced maturity stages. These findings highlight that the earlier stages (90 and 120 DAF) are suitable as meat alternatives due to better texture, while the most favourable stages for fresh consumption are 142 ± 4.7 and 153 ± 5.7 DAF in ‘Accession 341’ and ‘Accession 242’ due to better colour, higher pulp percentage, higher SSC and antioxidant activity, respectively.