Role of pH in the canning of jack fruit (artocarpus integrifolia): Effect of adding acid or other fruits to the canned product

Abstract

In the canning of jack fruit, pH plays an important part. Addition of 0.75 to 1% citric acid to the canning syrup has been found necessary for safe processing in boiling water. Canning of jack fruit in combination with more acidic fruits like Bangalora mango and pineapple achieves the same purpose and provides acceptable products.