Effect of Thawing Methods on Pulp Quality of Quick-frozen Jackfruit

In order to determine the best thawing method of quick-frozen jackfruit pulp,the pulp quality of quick-frozen jackfruit pulp under five thawing methods were compared,including room temperature thawing(RT),low temperature thawing(LT),flowing water thawing(FWT),microwave thawing(MWT)and ultrasonic thawing(UST). The results showed that the thawing time was MWT < UST < FWT < RT < LT. For physical properties,MWT color brightness(L^*),red(a^*),yellow(b^*)and total color difference(E)values were 60.35,3.25,42.41 and 6.28,respectively,juice loss rate was 0.18%,which was close to fresh sample(FS). Compared with FS,the hardness of MWT were reduced by 24.77%. For nutritional quality,the total acid content of MWT increased by 0.03%,V_C Decreased by 0.14%,soluble solid content increased by 4.46%,the total number of colonies was small,and the sensory aroma was close to FS. In conclusion,MWT is an effective way to defrost frozen jackfruit flesh.