Some physico-chemical changes in canned jack fruit during storage.

Changes in vacuum, head space, drained
weight, intenlal corrosion, pH, acidity, soluble
solids, reducing sugars, total sugars, carotene,
colour and organoleptic quality of canned jackfruit
during storage for a period of 63 weeks
at room temperature (24°-30'),37° and 2c·5cC.
are reported. The canned product retained its
normal colour, characteristic taste and aroma
throughout the storage period at room temperature
and at 2°·5c,C. Deterioration was
observed in the product stored at 37'C. in
19 weeks.