Effects of Three Kinds of Natural Organic Acids Combined with Modified Atmosphere Treatments on Storage Quality of Fresh-cut Jackfruit by Principal Component Analysis

JIN Chun; KANG Xiaoyun; LI Dan; ZHANG Zitong; LUO Shujie; FAN Aiping; ZENG Liping; CHEN Xian

doi:10.19554/j.cnki.1001-3563.2026.05.009

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Packaging Engineering ›› 2026, Vol. 47 ›› Issue (5) : 70-79. DOI: 10.19554/j.cnki.1001-3563.2026.05.009

Agro-products Preservation and Food Packaging

Effects of Three Kinds of Natural Organic Acids Combined with Modified Atmosphere Treatments on Storage Quality of Fresh-cut Jackfruit by Principal Component Analysis

JIN Chun¹, KANG Xiaoyun², LI Dan¹, ZHANG Zitong¹, LUO Shujie¹, FAN Aiping^1,3, ZENG Liping^1,3, CHEN Xian^1,3,*

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Abstract

The work aims to compare the fresh-keeping effects of three natural organic acids treatments on fresh-cut jackfruit, and to select the optimal organic acid with the best preservative performance. Fresh-cut jackfruit from Pingbian used as experimental materials were subject to treatment in groups of dipping with CK (distilled water), AA [1% (w/w) ascorbic acid], KA [1% (w/w) kojic acid], and CA [1% (w/w) citric acid] for 5 min, and then packaged with microporous modified atmosphere packaging, and stored at (10±1) ℃ for 12 d. The quality indicators were analyzed every 3 d. Principal component analysis (PCA) was adopted to reduce dimensionality and perform integrated evaluation of the multivariate data. Results showed that compared with CK group, treatments with the three natural organic acids significantly inhibited the growth of bacteria, mold, and yeast (P<0.05), while maintained better color, delayed the increase in weight loss rate and the decline in hardness, and effectively suppressed respiratory intensity. Additionally, they maintained high levels of total soluble solids (TSS) content, titratable acid (TA) content, vitamin C (VC) content, total phenol content, reduced the activities of polyphenol oxidase (PPO) and peroxidase (POD), inhibited the rise in malondialdehyde (MDA), and enhanced DPPH free radical scavenging capacity. Furthermore, the comprehensive score of kojic acid treatment achieved the highest, followed by ascorbic acid treatment, and the lowest was citric acid treatment. In conclusion, natural organic acid treatment could effectively improve the storage quality, with kojic acid providing the best fresh-keeping effect.

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jackfruit / fresh-cut / natural organic acid / preservation / PCA

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JIN Chun, KANG Xiaoyun, LI Dan, ZHANG Zitong, LUO Shujie, FAN Aiping, ZENG Liping, CHEN Xian. Effects of Three Kinds of Natural Organic Acids Combined with Modified Atmosphere Treatments on Storage Quality of Fresh-cut Jackfruit by Principal Component Analysis[J]. Packaging Engineering. 2026, 47(5): 70-79 https://doi.org/10.19554/j.cnki.1001-3563.2026.05.009

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