Document Type

Journal Article

Publication Title

Critical Reviews in Food Science and Nutrition


Taylor & Francis


School of Science




Cooperative Research Center for Developing Northern Australia under the project entitled ‘Evaluation of selected clones of jackfruit (Artocarpus heterophyllus Lam, Grant number: G1005589


Kaur, J., Singh, Z., Shah, H. M. S., Mazhar, M. S., Hasan, M. U., & Woodward, A. (2023). Insights into phytonutrient profile and postharvest quality management of jackfruit: A review. Critical Reviews in Food Science and Nutrition. Advance online publication.


Jackfruit (Artocarpus heterophyllus Lam.), also known as ‘vegetarian’s meat’, is an excellent source of carbohydrates, protein, fiber, vitamins, minerals, and several phytochemicals. It is a climacteric fruit that exhibits an increase in ethylene biosynthesis and respiration rate during fruit ripening. The market value of jackfruit is reduced due to the deterioration of fruit quality during storage and transportation. There is a lack of standardized harvest maturity index in jackfruit, where consequently, fruit harvested at immature or overmature stages result in poor quality ripe fruit with short storage life. Other factors responsible for its short postharvest life relate to its highly perishable nature, chilling sensitivity and susceptibility to fruit rot which result in significant qualitative and quantitative losses. Various postharvest management techniques have been adopted to extend the storage life, including cold storage, controlled atmosphere storage, modified atmosphere packaging, edible coatings, chemical treatment, and non-chemical alternatives. Diversified products have been prepared from jackfruit to mitigate such losses. This comprehensive review highlights the nutritional profile, fruit ripening physiology, pre and postharvest quality management, and value addition of jackfruit as well as the way forward to reduce postharvest losses in the supply chain.



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Creative Commons Attribution-Noncommercial 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial 4.0 License

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