Impact of ethanol treatment on fresh-cut jackfruits (Artocarpus heterophyllus Lam.): enhancing quality and metabolite dynamics during storage

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Author list: Aiamla-Or, S.; Kondo, S.; Srilaong, V.; Setha, S.; Saito, T.; Buensanteai, K.; Khewkhom, N.; Pola, W.

Publisher: Elsevier

Publication year: 2025

Journal: Food Chemistry (0308-8146)

Volume number: 496

Start page: 146692

ISBN: 9783540699330; 9781619421257

ISSN: 0308-8146

eISSN: 1873-7072

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-105018070523&doi=10.1016%2Fj.foodchem.2025.146692&partnerID=40&md5=cff90fd7422d61877edb0c601a3615b6

Languages: English-Great Britain (EN-GB)

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Abstract

Fresh-cut jackfruit is highly perishable due to rapid physiological and biochemical deterioration. This study evaluated ethanol vapor treatment (200 mL L−1 for 2 h) on quality attributes and metabolite changes in fresh-cut jackfruit during 7-day storage at 7 ± 2 °C. Ethanol-treated samples showed delayed water-soaking symptoms, better firmness retention, enhanced soluble solids and sugars (fructose, glucose and arabinose) and elevated antioxidant and phenolic content. Untargeted metabolomic profiling using LC-MS/MS-QTOF revealed significant metabolic shifts compared to control samples (Day 0). Notable changes included enhanced energy metabolism (citric acid, fold change (FC) = 3.5) and stress response pathways (quinic acid derivatives, FC = 102). Secondary metabolites including phenolics (coumarans, catechols) and terpenoids (diterpenoids, guaianes) were increased. Primary metabolites, such as amino acids (proline, FC = 7.8; methionine, FC = 3.0), were elevated. Ethanol treatment preserved quality and enhanced beneficial metabolites, offering a practical approach to extend shelf-life and improve nutritional value of fresh-cut jackfruit. © 2025 Elsevier Ltd

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