Effects of coating pre-treatment and thawing condition on the quality of frozen jackfruit bulbs by direct freezing

The effects of coating and thawing conditions on the colour change (lightness, chroma and hue), total soluble solids (TSS), pH, ascorbic acid (AA) content, total titratable acidity (TTA) content and texture of frozen jackfruit bulbs (Artocarpus heterophyllus var. J33) by direct freezing were investigated. Individual bulb of ripe jackfruit was pre-treated with T1: without coating (Control), T2: 16°Bx sugar and T3: 2°Bx salt solution. Direct freezing was performed at -20°C for all samples and...