1Cebu Technological University Barili Campus; janeth.lacostales@ctu.edu.ph
2Carcar City College; lacostalesnardz@gmail.com
*Correspondence: janeth.lacostales@ctu.edu.ph
Background: The physico-chemical attributes of jackfruit pulp were examined across eight stages of maturity (80 to 150 Days after Female Flower Selection, DFFS) to determine their influence on fruit quality perception and consumer acceptability. This quantitative study assessed critical parameters, including total soluble solids (TSS), titratable acidity (TA), pH, firmness, and dry matter content, alongside consumer sensory evaluation using hedonic scales.
Results: Findings revealed significant variations across maturity stages. Total Soluble Solids (TSS) increased markedly from 4.00° Brix at 80 DFFS to a peak of 33.33° Brix at 150 DFFS. Pulp firmness also peaked at the latest stage (13.42 kg/cm² at 150 DFFS), while TA increased to 0.80%. These properties correlated directly with sensory data, confirming that fully mature fruits (120–150 DFFS) exhibit optimal TSS and flavor profiles, resulting in the highest consumer preference scores. Conversely, immature fruits displayed lower TSS, higher weight loss, and lower sensory ratings.
Conclusion: The study identifies that the complex relationship between increasing TSS and high firmness defines the optimal harvest window, underscoring the necessity of precise harvest timing to maximize the market potential and desirable sensory and nutritional attributes of high-quality jackfruit pulp.
Keywords: Total Soluble Solids (TSS); Titratable Acidity (TA); Firmness; Artocarpus heterophyllus; Quality Perception
How to cite this article: Lacostales JL, Lacostales LE. Physico-chemical Properties of Jackfruit (Artocarpus heterophyllus Lam.) Pulp at Various Maturity Stages. Int J Drug Deliv Technol. 2026;16(13s): 451-454. DOI: 10.25258/ijddt.16.13s.49
Source of support: Nil.
Conflict of interest: None