MATURITY & QUALITY
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here Fully mature fruits are dark-green and their segments are more rounded and smoother than less mature fruits. Latex stains may be present on the skin of mature fruits. Yellowing of the skin indicates over-maturity (partial ripeness). In some cases, fruits are picked when fully ripe and sweet for consumption as a dessert.
- Good quality breadfruits are mature-green, firm, with intact stem, and free from defects (such as blemishes, sunscald, cracking, bruising, and insect damage) and decay
- Uniformity of shape, size, and weight is also important as quality factors.
- Breadfruit pulp (edible portion) contains 25-30% (fresh weight basis) carbohydrates, half of which is starch. The pulp is boiled, baked, fried, or roasted, but never eaten raw. It is also ground into flour that is used in bread-making.
TEMPERATURE & CONTROLLED ATMOSPHERE (CA)
go to link watch Optimum Temperature
Buy Xanax Online Without Prescription 13 ± 1°C (56 ± 2°F); storage potential = 2-4 weeks, depending on cultivar and maturity stage.
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follow The range of respiration rates at 20°C (68°F) is 38 (preclimacteric) to 178 (climacteric peak) ml CO2/kg·hr.
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https://www.completerehabsolutions.com/employee-education-training/ The range of ethylene production at 20°C (68°F) is 0.1 (preclimacteric) to 1.6 (climacteric peak) µl/kg·hr.
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https://www.beyondagencyprofits.com/about-bap/ Exposure to 50ppm or higher concentrations of C2H4 for 24 hours at 20°C (68°F) accelerates ripening of breadfruits (as indicated by color changes from green to yellow and softening) and shortens their postharvest-life.
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A CA of 5% O2 + 5% CO2 or use of modified atmosphere packaging (5-8% O2 + 8-10% CO2) may be useful in delaying ripening (softening) and extending postharvest-life of mature-green breadfruits kept within the optimum ranges of temperature and relative humidity.
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