Jackfruit sealed or breathable

It is recommended to seal jackfruit during storage. Sealing can reduce water loss and oxidation, extend shelf life, but attention should be paid to avoiding high-temperature environments that may cause fermentation and spoilage.

The pulp of jackfruit is high in sugar and soft in texture. Sealed storage can effectively block air contact and slow down oxidative discoloration and microbial breeding of the pulp. Wrapped in a fresh-keeping box or food grade sealed bag and refrigerated, it can maintain a fresh taste for 3-5 days. If the cut is not fully consumed, remove the core and tightly wrap the cut area with plastic wrap to prevent juice leakage and contamination of the refrigerator environment.

Ventilation can be selected for short-term storage. For example, an uncut whole fruit can be placed in a cool and ventilated place, but jackfruit with high maturity is easy to attract fruit flies or accelerate local decay in a breathable environment. When storing the whole fruit, it can be wrapped in newspaper and placed in a cardboard box to avoid direct sunlight that may cause the skin to dry and crack. If white juice is found oozing from the fruit stem, it indicates that the fruit is over ripe and should be consumed as soon as possible rather than stored.

When preserving jackfruit, the method should be selected according to the maturity and eating plan. The intact and uncut fruit can be stored for a short time with air permeability, and the cut pulp must be sealed and refrigerated. Avoid mixing with fruits such as durian and mango that release ethylene in daily life. Before storage, check the skin for mechanical damage. If there is a smell of alcohol or stickiness, it should be discarded immediately. It is recommended to soak the fruit pulp in salt water before consumption to reduce the risk of sensitization. For those with weak gastrointestinal function, it is necessary to control the single intake.