Study The Technology Of Fumigaiton With N-hexanal And2-(E)-hexenal Of Fresh-cut Jackfruit To Improve Shelf Live

Jackfruit (Artocarpus heterophyllus L.) was one of tropical fruit, which has high value in nutrition. However, the skin of this fruit is so hard that make the transportation and consumption inconvenient, where outside pulps the eaten parts. In this paper, using jackfruit(Malaysia’s No.l) as an experimental material, to study the effect of fumigaiton treated by n-hexanal and2-(E)-hexenal after cutting jackfruit in fresh. Firstly, using Response Surface Methodology (RSM) optimized the best conditions about the fresh-cut jackfruit which fumigated by n-hexanal and2-(E)-hexenal. Secondly, depending on these conditions, some tests of sensory and nutritional quality about fresh-cut jackfruit were run and study. Moreover, the mechanisms of extending the shelf life of fresh-cut jackfruit were further studied. The results were as follows:1. Response Surface Methodology (RSM) was applied to establish a quadratic polynomial mathematical model for sensory evaluation of fresh-cut jackfruit which fumigated by different concentration of n-hexanal and2-(E)-hexenal. Meanwhile, through analyzing the graph of RSM, it can make a clear relative among the concentration of n-hexanal,2-(E)-hexenal, exposure time and the sensory quality of fresh-cut jackfruit. According to these, the best conditions were calculated:the concentration of n-hexanal was95.21mg’kg"1, the concentration of2-(E)-hexenal was108.21mg*kg-’whereas the fumigation time was6h.2. It is significantly for applying the above treatment with fresh-cut jackfruit that was fumigated by n-hexanal and2-(E)-hexenal can retard browning and softening during storage time, while delaying the content of Vc and the reducing sugar down, inhibiting the content of titratable acid up, and increasing the content of TSS. All these did maintain good flavor and taste of fresh-cut jackfruit. However, treatment made the weight loss more seriously.3. The fresh-cut jackfruit after fumigated by n-hexanal and2-(E)-hexenal obviously produced a lot of O2in the beginning of storage and inhibited the rise of hydrogen peroxide (H2O2). Besides, in all storage, the fresh-cut jackfruit after fumigated inhibited the decrease of among SOD, CAT and LOX activity, restrained the rise of PAL activity whereas keep the low level of PPO activity. All these results mean that the fresh-cut jackfruit after fumigated by n-hexanal and2-(E)-hexenal can indeed retard browning during storage time and slow down the fresh-cut jackfruit maturing.