ĐÁNH GIÁ ẢNH HƯỞNG MỘT SỐ YẾU TỐ CỦA THỜI ĐIỂM THU HÁI, PHƯƠNG PHÁP CHẦN VÀ NỒNG ĐỘ NaCl ĐẾN CHẤT LƯỢNG SẢN PHẨM MÍT THÁI (Artocarpus heterophyllus L.) NON MUỐI CHUA

Tóm tắt

The objective of this study was utilization the source of young Thai jackfruit, an agricultural waste, and
determine some factors at different time of harvest, treatment methods and salt concentration affected
to the quality of pickled young Thai jackfruit. The time of harvest of young Thai jackfruit (55, 65 and 75
days after flowering), blanching method in which of temperature (85, 90 and 95oC) and time (90, 120
và 150 seconds) and concentration pickling salinity (5, 7 and 9%) were investigated. The contents of
total polyphenol, reducing sugar, salt, moisture were evaluated. Research results showed that young
green jackfruits were harvested at 65 days old, blanched at 90oC for 120 seconds and additional salt
concentration was 7% in the processing which would give the product a crispy structure, beautiful
color, characteristic aroma and harmonious taste in line with consumer demand.