ABSTRACT
The shelf life of jackfruit bulbs during cold storage was evaluated. The jackfruit bulbs were separated from the whole fruit and kept at 8°C. The bulbs were tested for total soluble solids, pH, titratable acidity, polygalacturonase and pectin esterase enzymes activity, pectin content and firmness. The tests were conducted at the interval from day 1 to day 13. The results showed a steady decline in firmness and pectin content during storage. The activity of the pectin esterase enzyme is increased. All the other parameters were quite stable throughout the test period.
