MICROBIOLOGICAL CHANGES OF MINIMALLY PROCESSED JACKFRUIT AFTER UV-C TREATMENT

This study aimed at evaluating the microbial reduction effect on minimally processed (MP) jackfruit when exposed to 240 nm UV radiation at different time and way of exposure. Samples were divided into; i) Treat A: without UV exposure (control), ii) Treat B: 5 min direct UV exposure, iii) Treat C: 5 min UV exposure on sealed polypropylene container + lid, iv) Treat D: 10 min direct UV exposure, and Treat E: 10 min UV exposure on sealed polypropylene container + lid. Microbiological attributes ((total plate count (TPC), total coliforms (TC) and total yeast and moulds (TYM)) were assessed throughout the 2 weeks of storage at 5°C. Different time and way of exposure affected the microbial population throughout storage. Treat B effectively reduced TPC and TC but not TYM as compared to the control. UV treatment was found less effective towards reducing TYM as shown by high number of population (3.1-3.2 logs) compared to the control (2.7 logs). High microbe population was determined from MP jackfruit treated with Treat E. Overall results recommended that 5 min direct UV radiation is necessary which can efficiently reduce TPC and TC in MP jackfruit. Taking into safety account and quality attributes, the shelf life of minimally processed jackfruit could be stabilized for 14 days at 5°C.