Effects of Ultrasonic Treatment Combined with Microporous Modified Atmosphere Packaging on Cold Storage Quality of Fresh-cut Jackfruit

The aim of this study was to investigate the effects of ultrasonic (US) treatment combined with microporous modified atmosphere packaging (MMAP) on the microbial count and refrigerated quality of fresh-cut jackfruit, and to determine the optimal means of preservation. This study employed four treatment methods for fresh-cut jackfruit: control (distilled water, 10 min), US (300 W, 10 min), MMAP (distilled water, 10 min, 5% O₂, 6% CO₂, 15 holes), and US+MMAP. Samples were stored at 10±1°C for 8 d and microbial and physicochemical parameters were measured every 2 d. The results showed that compared with the control treatment, all three treatments significantly inhibited the growth and reproduction of bacteria, mold, and yeast in fresh-cut jackfruit during refrigerated storage (P<0.05), effectively delaying spoilage caused by these microorganisms. Additionally, these treatments maintained higher tissue firmness, total soluble solid content, titratable acidity, vitamin C content, and total phenolic content in fresh-cut jackfruit, while reducing the malondialdehyde content and polyphenol oxidase and peroxidase activity, thereby inhibiting browning. Notably, the US+MMAP combined treatment was significantly superior to the individual treatments. In summary, ultrasonic and microporous modified atmosphere packaging treatment has a good preservative effect on fresh-cut jackfruit.