Jackfruit bound for the whole fruit market should be appropriately handled from harvesting right up to retailing, as shown in Figure 1.

Figure 1. Flowchart of postharvest handling system

Fruit received from the farm should be inspected to ensure that the quantity and the quality meet required specifications. The fruit are sorted, washed and drained at the packinghouse. Washing should be done using chlorinated water to remove dirt, foreign matter, latex stains and other field contamination. After washing, the fruit must be drained to remove excess moisture from the surface of the fruit.

Grading
Fruit for fresh market should be graded according to the specifications agreed upon by the buyer and supplier.

Packaging
Whole jackfruit is a large fruit that requires proper packaging for ease in handling and also for protection from severe mechanical injury. Depending on the market sector, fruits should be packed in strong corrugated fibreboard boxes or plastic containers, either individually or in pairs.

Storage
Fruit kept at ambient environment (28°C, RH 65-70%) may ripen 3 days after harvesting. Storage at 10°C (RH 85-90%) could extend the shelf life to about 2 weeks. Slight softening may occur after the 2 weeks of storage at 10°C. However, the fruit requires an additional 2 days exposure at ambient temperature for the ripening process to commence.

Transportation
Whole fruits should be transported to the market at the unripe stage to avoid damage. Transportation could be done by either non-refrigerated lorry or pickup van.

Ripening
Fruit should be ripened prior to retailing. Natural ripening may occur by keeping the fruit at ambient temperature for about 3-4 days. However, uneven ripening is the main problem in the natural ripening process, especially for a large fruit. Induced ripening therefore is recommended to achieve a more uniformly ripe fruit. Induced ripening can be done by keeping the fruit in a static or closed ripening chamber, equipped with an ethylene gas tank and flow rate controller. Ethylene gas at the concentration of 50 ppm should be flushed into the chamber at 25°C. After 24 hours, the chamber should be opened to allow continuation of ripening process at ambient condition. The fruit may ripen 3-4 days after the induction. Fully ripened fruit is indicated by very strong aroma and soft fruit. Well-ripe fruit produces good quality in terms of aroma, texture (crunchiness), sweetness and taste, with total soluble solids content of about 24 o Brix, total sugar of about 15-17% and titratable acidity of about 0.3%.

Retailing
Retail outlets for whole fruits are mainly wholesale and wet markets. Supermarkets, hypermarkets, food service centres, hotels and restaurants usually buy whole fruits directly from growers or wholesalers and the fruits are then minimally processed before sale.