Quality indices

Fruit size, shape, color, and freedom from defects (sunburn, cracks, bruises) and decay.
Jackfruits contain 25-30% carbohydrates (fresh weight basis) including about 15-20% starch in unripe fruits that is converted to sugars (sucrose + glucose + fructose) in ripe fruits.
The unripe fruit is used as a starchy vegetable, either boiled or roasted, and when ripe it is used as a dessert fruit. Average acidity is 0.25% citric acid.
Jackfruit fruitlets are commonly sold in producing countries as a fresh-cut product.

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