Author
Abstract
Breadfruit (Artocarpus altilis)is a crop with considerable economic potential, but its short shelf-life prevents its full, commercial exploitation. Methods aimed at improving the storability of this crop need to be examined. In an experimental storage trial, the shelf life ofthe breadfruit was compared when stored in air and in water, at four temperatures viz :-8, 12, 16 and 28°C (ambient). Storage of the breadfruit in water has been a traditional form of short term preservation. Fruits stored under ambient conditions exhibited a shelf life of 2-3 days, showing losses in weight and volume, together with increases in softening, browning and odour. Fruits stored in water under ambient conditions were acceptable up to four days, and these fruits showed significant increases in weight and volume. Under refrigeration in air and particularly at 16°C, fruits exhibited minimal decreases in weight loss, volume and firmness, with the shelf-'ife extending to 10 days.Skin browning is the limiting storage factor in refrigeration and is particularly severe at 8 and 12 °C. Fruits stored in water at 8, 12 and 16°C kept for 18 and 14 days respectively with skin browing being the limiting storage factor. ----- Le fruit a pain (Artocarpus altilis) est un légume qui a un potentiel économique considérable mais sa faible durée de conservation nuit à sa pleine exploitation commercial. Des méthodes destinées à allonger sa durée de conservation ont été examinées. Dans un essai expérimental de stockage on a comparé les durées de conservation du fruit à pain à l'air libre et dans l'eau, à 4 températures : 3, 12, 16 e 28°C (température ambiante). La conservation dans l'eau est traditionnellement utilisée. A 28°C et à l'air libre les fruits se conservent 2-3 jours, montrant des pertes de poids et de volume accompagnées d'un ramollissement, de brunissement et de formation d'odeur. Conservés dans l'eau à la température ambiante, les fruits sont acceptables jusqu'à 4 jours. Ils montrent une augmentation de poids et de volume. Réfrigérés à l'air libre et à 16°C, les fruits montrent les plus faibles variations en poids, volume, fermeté avec une durée de conservation pouvant atteindre 10 jours. Cette durée de conservation atteint 18 et 24 jours lorsque les fruits sont conservés dans l'eau et respectivement à 12 et 14°C. Seul le brunissement de la peau devient le facteur limitant.
Suggested Citation
Maharaj, Rohanie, 1989.
"Storage Time/Temperature Studies On The Breadfruit,"
25th Annual Meeting, July 1-6, 1989, Gosier, Guadeloupe
260008, Caribbean Food Crops Society.
Handle:
RePEc:ags:cfcs89:260008
DOI: 10.22004/ag.econ.260008
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