Search results
Results from the WOW.Com Content Network
The jackfruit (Artocarpus heterophyllus) [6] is a species of tree in the fig, mulberry, and breadfruit family (). [7] The jackfruit is the largest tree fruit, reaching as much as 55 kg (120 pounds) in weight, 90 cm (35 inches) in length, and 50 cm (20 inches) in diameter.
The compound, false fruit develops from the swollen perianth, and originates from 1,500 to 2,000 flowers visible on the skin of the fruit as hexagon-like disks. [ citation needed ] Breadfruit is one of the highest-yielding food plants, with a single tree producing up to 200 or more grapefruit-sized fruits per season, requiring limited care.
Measuring 10 to 40 inches long and 6 to 20 inches in diameter, this leviathan is related to the more diminutive fig, mulberry, and breadfruit. "Jackfruit is the largest fruit in the world ...
Artocarpus camansi fruits in Trinidad and Tobago Artocarpus camansi fruit. The morphology of the breadnut is a tree up to 35 metres (115 ft) tall with leaves 40–60 centimetres (16–24 in) long and 25–45 cm (10– 17 + 1 ⁄ 2 in) wide and are pinnately lobed. [2]
Artocarpus is a genus of approximately 60 trees and shrubs of Southeast Asian and Pacific origin, belonging to the mulberry family, Moraceae.Most species of Artocarpus are restricted to Southeast Asia; a few cultivated species are more widely distributed, especially A. altilis (breadfruit) and A. heterophyllus (jackfruit), which are cultivated throughout the tropics.
The fruit is big, round, and greenish yellow. The texture of the fruit is spongy when it is ripe, and it contains abundant seeds, which are the edible part of this fruit. Depending on the region and environmental conditions, fruit can be harvested year-round. African breadfruit is an enormous fruit that can weigh up to 8.5 kg.
When grown from seed the germination may take 1–3 months and it will probably bear fruit within 8–9 years. It cannot survive temperatures below 50 °F (10 °C) and requires temperatures higher than 70 °F (21 °C) to flourish.
In fruit, the cell walls are mainly composed of polysaccharides including pectin. During ripening, a lot of the pectin is converted from a water-insoluble form to a soluble one by certain degrading enzymes. [11] These enzymes include polygalacturonase. [9] This means that the fruit will become less firm as the structure of the fruit is degraded.