Why does raw jackfruit release latex during storage?

Question

Learn why raw jackfruit releases a sticky latex. Discover what it is and get tips on how to handle and store the fruit to minimize the mess.

Answer 1

Raw jackfruit releases latex during storage due to the breakdown of its cellular structure and the enzymatic activity that occurs as it ripens, causing the latex vessels to rupture. This is a natural process as the fruit transitions from unripe to ripe.

Detailed Explanation:

Raw jackfruit contains a network of latex vessels throughout its flesh. These vessels are filled with a sticky, milky substance known as latex, which is a natural defense mechanism for the fruit. When jackfruit is harvested and stored, several processes contribute to latex release:

1. Cellular Breakdown: As the jackfruit ripens, its cellular structure begins to break down. This breakdown weakens the walls of the latex vessels.

2. Enzymatic Activity: Enzymes within the jackfruit become more active during ripening. These enzymes contribute to the degradation of cell walls and the latex vessels themselves.

3. Pressure and Rupture: The internal pressure within the jackfruit, combined with the weakened latex vessels, causes the vessels to rupture. This rupture releases the latex.

4. Coagulation: Once exposed to air, the latex begins to coagulate, becoming stickier and more noticeable. This is why you observe the sticky residue on the cut surfaces of the jackfruit.

The amount of latex released can vary depending on the maturity of the jackfruit, storage conditions (temperature and humidity), and the specific variety of jackfruit. Younger, less ripe jackfruit tends to release more latex than those closer to full ripeness.

Pro Tip:

To minimize latex release when cutting jackfruit, lightly coat your knife and hands with cooking oil. The oil creates a barrier that prevents the latex from sticking, making the process much easier and cleaner.