Abstract:Processing method plays a significant role in the physicochemical property of food products. This study evaluated the effects of deseeding, packaging method, and storage condition on the physicochemical properties of fresh-cut jackfruit during the 8-day storage period. A 2x2x2 factorial experiment was used in the study with a total of 8 treatments. All of the treatments were subjected to physicochemical analysis following standard protocols. Data were subjected to single factorial Analysis of Variance (ANOVA) … Show more
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