How long can jackfruit keep after being cut

Jackfruit can be stored for 1-2 days at room temperature after being cut, and for 3-5 days after being refrigerated. The storage time is affected by factors such as storage temperature, degree of flesh exposure, maturity, container sealing, and environmental humidity.

The pulp of jackfruit has high sugar content and sufficient water, which is easy to breed bacteria and cause deterioration at room temperature. If the room temperature exceeds 25 degrees Celsius, the flesh may become sour or sticky within 12 hours. Due to strong acidity, the storage time of immature jackfruit is slightly longer than that of mature fruit. If wrapped tightly with cling film or placed in a sealed box after cutting, it can reduce oxidation and microbial contamination. Low temperature in a refrigerated environment can inhibit bacterial growth, but it is important to avoid mixing with other strongly scented foods to prevent cross contamination.

If the flesh of jackfruit is obviously blackened, soft and rotten, or has an alcohol smell, it indicates that it has deteriorated and is inedible. The flesh with slight oxidation and yellowing on the surface but no odor can still be safely consumed after removing the discolored part. In hot and humid environments in tropical regions, it is recommended to refrigerate immediately after cutting open. Freezing storage can cause the flesh cells to rupture and the taste to deteriorate after thawing, and long-term freezing storage is generally not recommended.

It is recommended to cut jackfruit according to the consumption to reduce the pollution risk caused by repeatedly opening and closing containers. Check the condition of the fruit pulp before consumption, and consume the refrigerated fruit pieces within 2 hours after taking them out. Applying lemon juice to the cut surface can delay oxidation, but it should be noted that acidity may affect the flavor. Avoid direct sunlight during daily storage and prioritize using glass or ceramic containers to maintain optimal quality.