ArticleJournal of food science and technology2018
Variation in properties of tender jackfruit during different stages of maturity.
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed.
- Impact of ripening on the distribution of jackfruit polyphenol fractions and their inhibitory activities against metabolic enzymes.Food chemistry: X · 2026Article
- The potential of immature jackfruit in meat analogues.Current research in food science · 2026Review
- Developments and opportunities in minimal processing and production of tender jackfruit flour.Journal of food science and technology · 2024Review
- Tracking the Variations in Trace Elements, Some Nutrients, Phenolics, and Anthocyanins in Grewia asiatica L. (Phalsa) at Different Fruit Development Stages.Biological trace element research · 2024Article
- Pre- or Post-Harvest Treatment with MeJA Improves Post-Harvest Storage of Lemon Fruit by Stimulating the Antioxidant System and Alleviating Chilling Injury.Plants (Basel, Switzerland) · 2022Article
- Effect of thermal processing on quality of tender jackfruit in tin-free-steel cans.Journal of food science and technology · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This research was conducted on two varieties of tender jackfruit [hard (HV) and soft variety (SV)]. The tender jackfruit was divided into four stages (i.e. Stage 1, 2, 3 and 4) and their physical, mechanical, chemical and textural properties were determined for both the varieties. Physical properties like weight, length, diameter, geometric mean and arithmetic mean diameter were increases with increase in size for both the varieties. There was a significant increase in TSS in both the varieties (HV: 1.5 ± 0.02 to 5.1 ± 0.03; SV: 2.7 ± 0.05 to 7.1 ± 0.05
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.