Jackfruit (Artocarpus heterophyllus) is commonly grown in home gardens of tropical and sub-tropical countries. The fruit contains high levels of carbohydrates, protein, starch, calcium and vitamins. The Artocarpus heterophyllus is believed indigenous to the Western Ghats of India. It is adapted only to the humid tropical and near tropical climate. The tree flourishes in rich deep soil of medium or open texture, sometimes on deep gravelly or laterite soil.
In India they say that the tree grows tall and thin on sand, short thick on sandy land. Here the physical and chemical properties of soil from surrounding plots of different varieties of Arthocarpus heterophyllus have been analysed by using different technical methods and evaluating the effects of soil property on jackfruit nutritional quality. It was observed that there was a considerable difference in case of some minerals likes phosphorous, potassium, magnesium, zinc and manganese. Change in the soil pH also noticed. The pH also plays a major role in the sweetness of the jackfruit. The optimum pH of the amylase inside the jackfruit was found to be 6.2 to 6.8.
The result shows that the soils that have higher pH have more sweet flakes. Proximate nutritional composition of the flake reveals the presence of protein, fat and fibre in a greater amount in some flake and these flakes were sweeter than the others. There was a much difference in the sugar level also. Increased protein, fat and fibre content found in flake of the trees that were growing in soil that have higher concentration of minerals. Further studies such as molecular studies, enzymatic studies should conduct to identify the whole variation among jackfruit in Kerala. Encouragements should be done to the marketing as well as value added food products from this underutilized fruit tree.
Table of Contents
Chapter 1 General introduction
1. Introduction
2. Research objectives and hypothesis
3. Conclusions
Chapter 2
Effect of soil properties on the nutritional quality of jackfruit (Artocarpus heterophyllus) varieties in Southern parts of Kerala
Abstract
2.1. Introduction
2.1.1Taxonomical classification
2.2. Review of literature
2.3. Hypothesis
2.4. Materials and Methods
2.4.1 Collection of samples
2.4.2 Estimation of Organic Carbon (Walkley- Black method)
2.4.3 Estimation of Available Phosphorous (Ascorbic acid blue color method)
2.4.4 Estimation of Available Potassium
2.4.5 Estimation of Exchangeable Magnesium and Calcium
2.4.6 Estimation of Zinc, Copper and Manganese
2.4.7 Estimation of Electrical Conductance
2.4.8 Estimation of pH
2.4.9 Estimation of Bulk density
2.4.10 Estimation of starch by Anthrone Method
2.4.11 Estimation of reducing sugars by DNSA method
2.4.12 Proximate nutritional compositional analysis
2.4.13 Statistical analysis
2.5. Results and discussion
2.5.1 General soil characteristics
2.5.2 Proximate nutritional composition
2.6. Conclusions
Chapter 3 Analysis of factors affecting the sweetness among jackfruit (Artocarpus heterophyllus) varieties in Kerala: a brief overview
Abstract
3.1. Introduction
3.1.1Taxonomical classification
3.2. Review of literature
3.3. Hypothesis
3.4. Materials and Methods
3.4.1 Study area
3.4.2 Data and sample collection
3.4.3 Preparation of crude extract
3.4.4 Soil analysis
3.4.5 Determination of reducing sugar concentration before and after ripening of jackfruit
3.4.6 Determination of starch concentration before and after ripening of jackfruit
3.4.7 Determination of activity of crude enzyme (Amylase) extracted from different jack fruit at pH 5.2
3.4.8 Determination of activity of crude enzyme (Amylase) extracted from different jack fruit at room temperature
3.4.9 Pxoximate analysis
3.4.10 Statistical analysis
3.5. Results and discussion
3.5.1 Estimation of Dry matter & moisture content
3.5.2 Estimation of crude protein
3.5.3 Estimation of crude fat
3.5.4 Estimation of crude ash
3.5.5 Estimation of crude fibre
3.6. Conclusions
Chapter 4 General discussion and conclusions
4.1. General overview of the study approch
4.2. General conclusions
Research Objectives and Focus
This study aims to perform a comprehensive characterization of jackfruit varieties in Kerala by evaluating the relationship between soil chemical properties, enzymatic activity (amylase), and the resulting nutritional and organoleptic quality of the fruit.
- Soil chemical profiling across various jackfruit habitats.
- Nutritional compositional analysis (proximate analysis).
- Investigation of amylase activity in relation to fruit ripening and sugar conversion.
- Correlation between soil mineral availability and fruit sweetness.
Excerpt from the Book
Effect of soil properties on the nutritional quality of jackfruit (Artocarpus heterophyllus) varieties in Southern parts of Kerala
Jackfruit (Artocarpus heterophyllus) is commonly grown in home gardens of tropical and sub-tropical countries. The fruit which contain high levels of carbohydrates, protein, starch, calcium and vitamins. The Artocarpus heterophyllus is believed indigenous to the Western Ghats of India. It is adapted only to the humid tropical and near tropical climate. The tree flourishes in rich deep soil of medium or open texture, sometimes on deep gravelly or laterite soil. In India they say that the tree grows tall and thin on sand, short thick on sandy land. Here the physical and chemical properties of soil from surrounding plots of different varieties of Arthocarpus heterophyllus has been analysed by using different technical methods and evaluate the effects of soil property on jackfruit nutritional quality.
It was observed that there was a considerable difference in case of some minerals likes phosphorous, potassium, magnesium, zinc and manganese. Change in the soil pH also noticed. The pH also plays a major role in the sweetness of the jackfruit. The optimum pH of the amylase inside the jackfruit was found to be 6.2 to 6.8. The result shows that the soils have higher pH have more sweet flakes. Proximate nutritional composition of the flake reveals the presence of protein, fat and fibre in a greater amount in some flake and these flakes were sweeter than the others. There was a much difference in the sugar level also. Increased protein, fat and fibre content found in flake of the trees that were growing in soil that have higher concentration of minerals.
Summary of Chapters
Chapter 1 General introduction: Provides an overview of the botanical and economic significance of jackfruit, highlighting its role as a key source of nutrition in the Western Ghats region.
Chapter 2 Effect of soil properties on the nutritional quality of jackfruit (Artocarpus heterophyllus) varieties in Southern parts of Kerala: Analyzes the physical and chemical soil characteristics and their impact on the nutritional composition and mineral content of various jackfruit varieties.
Chapter 3 Analysis of factors affecting the sweetness among jackfruit (Artocarpus heterophyllus) varieties in Kerala: a brief overview: Focuses on the role of enzymatic activity, specifically amylase, and starch conversion in determining the sweetness and overall quality of jackfruit during the ripening process.
Chapter 4 General discussion and conclusions: Synthesizes the study findings, emphasizing the importance of soil mineral content for fruit quality and providing recommendations for future research and marketing of underutilized jackfruit varieties.
Keywords
Artocarpus heterophyllus, Jackfruit, Soil properties, Nutritional analysis, Amylase activity, Sweetness, Proximate analysis, Western Ghats, Mineral content, Starch-sugar conversion, Underutilized fruit, Crop quality, Kerala, Phytochemicals, Enzyme kinetics.
Frequently Asked Questions
What is the core subject of this scientific research?
This research investigates the nutritional and enzymatic characteristics of different jackfruit varieties in Kerala, specifically examining how soil composition affects fruit quality and sweetness.
Which central themes are explored?
The study centers on plant nutrition, soil chemistry, fruit ripening mechanisms, and the influence of environmental factors (like soil mineral concentration) on the metabolic and organoleptic properties of jackfruit.
What is the primary objective of this work?
The primary aim is to establish a link between soil chemical properties (such as pH and mineral availability) and the sweetness of jackfruit, and to characterize the role of amylase in the conversion of starch to sugar during ripening.
What scientific methods were employed?
The researchers used standardized laboratory methods including the Walkley-Black method for organic carbon, AAS for mineral estimation, and DNSA/anthrone methods for assessing sugar and starch concentrations.
What is covered in the main body of the research?
The main body detail the materials and methods used for soil and fruit analysis, presents the collected data for various jackfruit samples, and provides an in-depth discussion on how soil fertility influences enzyme activity and fruit sweetness.
Which keywords best describe this study?
Key terms include Artocarpus heterophyllus, soil properties, nutritional analysis, amylase, sweetness, and proximate composition.
Why is jackfruit considered an underutilized fruit in this context?
The text notes that despite high production and nutritional value, a large percentage of jackfruit in Kerala goes unused due to a lack of processing units and marketing strategies.
How does soil pH affect jackfruit sweetness?
The research indicates that the optimum pH for amylase activity in jackfruit is between 6.2 and 6.8, and fruits grown in soils with higher pH levels generally exhibited sweeter flakes.
- Quote paper
- Dr. Prem Jose Vazhacharickal (Author), Sajeshkumar N.K. (Author), Jiby John Mathew (Author), 2016, Soil properties and enzymatic characterization of jackfruit (Artocarpus heterophyllus) varieties in Kerala, Munich, GRIN Verlag, https://www.grin.com/document/351352
