Bagging of fruits to prevent pest attack

Jackfruit is classified as a non-seasonal fruit.

For fresh consumption, the fruit is commonly sold as whole fruit, in sections or quarters and a minimally processed product. Whole fruits are commonly prepared for distribution to local and overseas markets. Sectioned and quartered fruit and those that are minimally processed are generally sold within the traditional local market outlets, as well as other market sectors such as food services, fast food outlets and food processors.

There is an increase in demand for minimally processed jackfruit in Singapore and European markets. This is obvious since minimal processing offers some advantages such as the ease in serving portions of an otherwise large and difficult-to-peel jackfruit, reduces packaging and transportation costs, is more convenient as a ready-to eat produce, maintains quality and freshness, extends shelf life and could minimise quarantine barriers in some importing countries.

Postharvest handling is one of the important components in supply-chain management of horticultural produce. Apart from production and marketing, proper handling ensures delivery of consistent and high quality produce in the competitive market world-wide. This could be done by harvesting the produce at the right stage of maturity, implementing appropriate handling and packaging systems and managing the produce correctly during storage and distribution.

Proper pest and disease control measures should be practiced for jackfruit while still at the very young stage. Fruits should be bagged about 2 weeks from fruit-set, when the size of fruit is about 8-10 cm long. Bagging or wrapping is highly essential for jackfruit to prevent infestation from fruit flies and fruit borers.

It is also a good practice to remove rotten fruits from the tree and to spray the fruits with recommended insecticides or fungicides to prevent possible pests and diseases attack.