Whole storage method of jackfruit

The whole jackfruit can be stored at room temperature, cool, ventilated or refrigerated, depending on the maturity and ambient temperature.

The uncut mature jackfruit can be stored for 3-5 days in a cool and ventilated place below 25 ℃. It should be eaten as soon as possible when the skin is soft and gives off a strong fruity aroma. It is recommended to wrap jackfruit in newspaper and put it into the refrigerator freezer in high temperature environment in summer or mature jackfruit. Keeping the temperature at 10-12 ℃ can extend the fresh-keeping period to about one week. Be careful not to touch other foods during refrigeration to avoid cross contamination.

jackfruit with immature green skin is suitable for storage at room temperature, and can be stored for 1-2 weeks until the skin becomes soft. If you want to slow down the ripening speed, you can wrap it in dry straw or cardboard boxes and place it in an environment of 15-20 ℃. Do not seal with plastic bags, as damp environments can easily cause mold on the skin. Refrigeration can hinder the ripening process, and immature fruit pulp may experience stiffness after refrigeration.

During the storage period, regularly check the fruit stem area. If any leakage or mold spots are found, they should be dealt with immediately. Before consumption, observe the color and aroma of the fruit flesh. Normal fruit flesh is golden yellow with a sweet aroma. If it turns black and tastes bad, it is not edible. The cut jackfruit needs to remove all the shredded fruit and mucus, wrap the pulp with preservative film and refrigerate it and eat it within 2 days. Daily storage should avoid direct sunlight and humid environments. It can be paired with activated carbon packs to absorb ethylene gas and delay overcooking.