Changes in Morphological Characteristics and Fruit Pulp Quality of “Thai” Jackfruits (Artocarpus Heterophyllus Lam.) at Different Maturation Stages Cultivated in the Mekong Delta, Vietnam
摘要
The maturation stage plays a vital role in determining the quality, nutritional composition, and processing suitability of jackfruit. This study evaluated the effects of different maturation stages (10, 15, 16, and 18 weeks after anthesis) on the morphological and pulp characteristics of “Thai” jackfruit (Artocarpus heterophyllus Lam.) grown in the Mekong Delta, Vietnam. Fruits were selected based on field observations and common harvest stages used by local farmers. Pulp formation began at week 10. Fruit weight and size increased significantly with maturity, reaching 10.33 kg and 386 mm in length at week 18. The pulp ratio rose from 15.93 to 37.00%. Moisture and protein contents decreased, while carbohydrate, total sugar, dietary fiber, ash, and energy increased. Minerals (calcium, potassium, magnesium) and vitamins (A, B1, B2) peaked in ripe fruit. Total phenolic and flavonoid contents were highest at week 10 but declined with maturity. Conversely, antioxidant activity improved with ripening, as shown by lower IC5₀ values for DPPH and FRAP assays at week 18. Depending on the application, harvest maturity should be carefully selected. Week 10 is suitable for immature jackfruit products; week 16 offers a balance of nutritional quality and processing potential; and week 18 is optimal for maximizing antioxidant benefits. These findings reflect local harvesting practices and provide a scientific basis for optimizing fruit quality. They also offer practical guidance for processors, exporters, and product developers in selecting appropriate maturity stages for fresh consumption, plant-based foods, or antioxidant-enriched functional products.