Impact of ethanol treatment on fresh-cut jackfruits (Artocarpus heterophyllus Lam.): enhancing quality and metabolite dynamics during storage.

Fresh-cut jackfruit is highly perishable due to rapid physiological and biochemical deterioration. This study evaluated ethanol vapor treatment (200 mL L-1 for 2 h) on quality attributes and metabolite changes in fresh-cut jackfruit during 7-day storage at 7 ± 2 °C. Ethanol-treated samples showed delayed water-soaking symptoms, better firmness retention, enhanced soluble solids and sugars (fructose, glucose and arabinose) and elevated antioxidant and phenolic content. Untargeted metabolomic profiling using LC-MS/MS-QTOF revealed significant metabolic shifts compared to control samples (Day 0). Notable changes included enhanced energy metabolism (citric acid, fold change (FC) = 3.5) and stress response pathways (quinic acid derivatives, FC = 102). Secondary metabolites including phenolics (coumarans, catechols) and terpenoids (diterpenoids, guaianes) were increased. Primary metabolites, such as amino acids (proline, FC = 7.8; methionine, FC = 3.0), were elevated. Ethanol treatment preserved quality and enhanced beneficial metabolites, offering a practical approach to extend shelf-life and improve nutritional value of fresh-cut jackfruit.