ICAR-CIAE Package of Technology for Minimal Processing of Tender Jackfruit

1. Peeling machine.
2. Cutting machine cum anti-browning treatment system.
3. Process protocol for minimal processing of tender jackfruit.

Background

Post-harvest losses continue to be a major concern in India, with fruits and vegetables contributing heavily due to their perishable nature. Jackfruit, despite its nutritional richness and versatility, remains underutilized, with nearly 50–70% of the annual produce lost because of inadequate processing and value addition. Tender jackfruit, in particular, is widely consumed as a vegetable in curries and pickles, but its preparation requires peeling and cutting—operations that are traditionally performed manually using knives. These manual practices are labor-intensive, unhygienic, and result in inconsistent quality and reduced shelf life. Browning of cut jackfruit further limits its marketability, making it difficult to position as a ready-to-cook product. Addressing these challenges requires mechanized solutions that reduce drudgery, improve hygiene, and extend shelf life, thereby unlocking the commercial potential of minimally processed tender jackfruit.   

Technology Details

For minimal processing, ICAR-CIAE has designed a technology package that includes a peeling machine, a cutting machine-cum-anti-browning treatment system, and a process protocol tailored to tender jackfruit. The protocol employs aqueous ozone as a green disinfectant and ascorbic acid to prevent browning, enabling cut jackfruit pieces to maintain good quality for up to nine days under refrigerated storage. This package delivers ready-to-cook/eat jackfruit pieces with improved shelf life and reduced manual drudgery. The mechanized system ensures consistency, hygiene, and efficiency compared to traditional manual methods. By offering a scalable solution for culinary applications such as curries and pickles, the package supports commercialization, value addition, and market expansion for jackfruit growers and food processors.