SHELF-LIFE AND ACCEPTABILITY OF MINIMALLY PROCESSED BREADFRUIT PIECES

Peeled bread fruits were diced into 3 different sizes viz., Large (8 x 6 x 4 cm), medium (4 x 3 x 2 cm) and chip size units (2 x 2 x 1.25 cm ). They were either steeped continuously or infiltered in solution of potassium meta bisulphite (KMS) having 500, 1000, 2000 or 5000 ppm SO2 and packaged in polypropylene (250 gauge) pouches either with in-pack age SO2 fumigant or filled with CO2 and stored at 28 degrees C or 0 de grees C. Steeped chip size samples in 1000 ppm SO2 had a shelf-life of 30 and 120 days at 28 degrees C and 0 degrees C, respectively and wer e sensorily acceptable (P<0.01) and those infiltered chip size samples in 500 ppm SO2 had shelf-life of 75 and 120 days at 28 and 0 degrees C, respectively.