Abstract

Jackfruit is found in abundance in Malaysia. However the use of jackfruit as fresh dessert or in fruit platter has not been fully utilized in the foodservice industry due to the short shelf life of fresh jackfruit. The aim of this paper is to compare two simple calcium-infusion methods in ripe jackfruit pulps. Calcium is infused into the jackfruit pulps through immersion and vacuum-infusion techniques. The addition of calcium into the jackfruit enhanced the firmness and textural integrity of the fruit, thus prolonging the shelf life to 10 days. The minimally processed jackfruit exhibit fresh-like quality and longer shelf stability. It provides a variation in the fruits offered in foodservice establishment. 

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