Storage (month) Color Flavor Taste Texture OAA 0 8.3 ± 0.42 7.9 ± 0.47 8.1 ± 0.52 8.0 ± 0.86 8.1 ± 0.87 2 8.3 ± 0.74 7.9 ± 0.47 8.1 ± 0.92 8.0 ± 0.47 8.1 ± 0.92 4 8.2 ± 0.74 7.9 ± 0.47 8.0 ± 0.92 7.9 ± 0.47 8.0 ± 0.92 6 8.0 ± 0.92 7.8 ± 0.57 7.7 ± 0.83 7.5 ± 0.79 7.7 ± 0.86 8 7.8 ± 0.42 7.4 ± 0.70 7.5 ± 0.71 7.9 ± 0.47 7.6 ± 0.52 10 7.6 ± 0.52 7.1 ± 0.57 7.3 ± 0.70 7.5 ± 0.70 7.3 ± 0.71 12 7.4 ± 0.52 6.9 ± 0.57 7.4 ± 0.70 7.1 ± 0.70 7.2 ± 0.71 Mean ± SD of ten determinations

Table 3: Sensory Evaluation of Retort pouch processed RTE tender jackfruit curry at ambient (27-30°C) temperature storage (*9 point Hedonic Scale).