In response to the challenges associated with the short shelf life of freshly cut fruits, the ICAR-Indian Institute of Horticultural Research in Hesaraghatta has developed innovative technologies. These technologies are designed to extend the shelf life of fruits like jackfruit, pineapple, and papaya, which are notoriously difficult to peel. By utilizing packaging techniques instead of additives, these methods ensure a shelf life extension up to ten days under supermarket storage conditions, around 8°C. Further research is underway to enhance the shelf life of fruits such as musk melon, pomegranate, and pomelo, with developments presented at the National Horticulture Fair 2024.
The institute's efforts align with the growing demand for minimally processed fruits, driven by urbanization, health consciousness, and economic factors. Minimally processed fruits, requiring minimal steps like washing, peeling, cutting, and packaging, retain most of their nutritional value and freshness. The significance of maintaining a cold chain to preserve the quality of these fresh-cut fruits is emphasized, alongside the economic benefits they offer, with a benefit-cost ratio between 1.8 and 2.5:1. Technologies such as edible coatings and modified atmosphere packaging are explored to further extend shelf life.
Particularly, the institute has focused on jackfruit, an underutilized crop, developing a technology that extends the shelf life of tender jackfruit chunks to over 18 months, creating a ready-to-cook product. This initiative not only addresses the preservation challenges but also enhances the marketability of jackfruit, a fruit known for its versatility.
Source: bangaloremirror.indiatimes.com
