Histological structure and commercial dehydration potential of breadfruit

The seedless form of breadfruit, unripe and sliced or diced, can be commercially dehydrated either by tunnel-drying or by freeze-drying. The products are adaptable to various culinary vegetable uses. Wastes, such as peel, core, and culls, serve as a highly digestible stock feed. Several anatomical features of the fruit pose special problems in preparation and processing. The histology of the fruit is discussed in detail with reference to possible solutions to those problems, and to textural qualities of both the freshly cooked green fruit and of dried products upon reconstitution. Some consideration of other botanical features relevant to possible use of seeded forms of breadfruit also are presented. Development of commercial processing should include serious consideration of fruit structure and other botanical information concerning the growing and adaptability of different species to commercial processing.