336 Florida state horticultural society,

LITERATURE AND PERSONS CITED Guatemala. The Garden Journal, Vol. 15, No. 2, pages 44-46,
Mar, /Apr.
1. Barrett, O. W. 1928. The Tropical Crops. The Mac- 6. Ruehle, G. D. 1958. Miscellaneous Tropical and Sub
millan Co., New York. tropical Florida Fruits. Bulletin 156A. Agricultural Ex
2. Campbell, C. W. 1965. Sub-Tropical Experiment tension Service, Gainesville, Florida.
Station. Unpublished correspondence. 7. Whitman and Biebel. 1962. Rare Fruit Council Ac
3. Popenoe, W. 1920. Manual of Tropical and Sub tivities 1961-62. Fla. State Hort. Society, Vol. 75.
tropical Fruits. The Macmillan Co., New York.
4. Popenoe, W. 1954. Unpublished correspondence.
5. Popenoe, W. 1965. Interesting Indigenous Fruits of

THE JACKFRUIT (Artocarpus heterophyllus Lam.):* ITS

CULTURE, VARIETIES AND UTILIZATION

Julia F. Morton appearance in Florida, presumably imported by

the Reasoner nursery from Ceylon (30). The
The jackfruit (also known as jack or jak) is United States Department of Agriculture's
an excellent example of a food prized in some Report on the Conditions of Tropical and Semi-
areas of the world and allowed to go to waste in tropical Fruits in the United States in 1887
others. Where it is truly superfluous in the pres states: "There are but few specimens in the
ence of an abundance of popular fruits, as in State. Mr. Bidwell, at Orlando, has a healthy
South Florida, its neglect is reasonable; but in young tree, which was killed back to the ground,
other warm regions, wherever there is a need for however, by the freeze of 1886" (54). There are
nutriment or variety in the diet, knowledge of its today less than a dozen bearing jackfruit trees in
preparation and products can enlarge its accept South Florida and these are valued mainly as
ability and economic value. As a source of fine curiosities.
Many seeds have been planted over
timber alsSf the tree deserves consideration by the years but few seedlings have survived,
foresters in Tropical America. 0. W. Barrett though the jackfruit is hardier than its close
wrote in 1928; "The jaks ... are such large and relative, the breadfruit.
interesting fruits and the trees so well-behaved
that it is difficult to explain the general lack of
Description
knowledge concerning them" (3).
No one knows the jackfruit's place of origin
The tree is handsome and stately, 30 to 70 ft.
but it is believed indigenous to the rainforests of
tall (6Q)f with glossy, somewhat leathery (40)
the Western Ghats (36). It is cultivated at ele
leaves to 9 in. long (19), oval on mature wood,
vations below 4,500 ft. throughout India, Burma,
sometimes oblong or deeply lobed on young shoots
Ceylon, Malaya, southern China and the East (46). All parts contain a sticky, white latex.
Indies and to a limited extent in Queensland,
Short, stout flowering twigs emerge from the
Australia, and Mauritius. In Africa, it is often trunk and large branches, or even from the soil-
planted in Kenya, Uganda and former Zanzibar covered base of very old trees. The tree is mono
but is unsuccessful in Nyasaland. Though ecious: tiny male fllowers are borne in oblong
planted in Hawaii prior to 1888 (26), it is still clusters 2 to 4 in. in length; the female flower
rare there and in other Pacific islands (46) as it clusters are elliptic or rounded (40). Largest of
is in most of tropical America and the West all tree-borne fruits, the jackfruit may be 8 in.
Indies. It was introduced into northern Brazil (43) to 3 ft. long (46) and 6 in. to 20 in. wide
in the mid-seventeenth century and is more popu
(19) and the weight ranges from 10 to 40 lbs. or
lar there and in Surinam than elsewhere in the
more. Some are reported to attain as much as 100
New World. In 1782, plants from a captured
or 110 lbs. (16) but Singh et al. gives 60 lbs. as
French ship destined for Martinique were taken the maximum (64). Naik says "an individual
to Jamaica (36) where the tree is now common,
fruit weighing even up to 80 lbs. is not unknown"
and about 100 years later the jackfruit made its
(45). The "rind" or exterior of the compound or
aggregate fruit is green (53) or yellow when
*Syns.: A. integrifolius, A. integrifola, A. integer, A.
integra, of various authors (36). ripe* (19) and composed of numerous hard, cone-
lDirector, Morton Collectanea, University of Miami, Coral like points attached to a thick and rubbery, pale-
Gables, Fla.
 MORTON: JACKFRUIT 33?

yellow or whitish wall. The interior consists of able odor, resembling that of decayed onions,
large "bulbs" (fully developed perianths) of while the pulp of the opened fruit smells of pine
yellow, banana-flavored flesh (constituting 25 to apple and banana.
40% of the fruit's weight) (38), massed among
narrow ribbons of thin, tough undeveloped peri
Propagation, Culture and Season
anths (or perigones), and a central, pithy core.
Each bulb encloses a smooth, oval, light-brown The tree flourishes in rich, deep, well-drained
"seed" (endocarp) covered by a thin, white soil; will grow, but more slowly (64) and not as
membrane (exocarp). The seed is % to Wz in. tall (31) in shallow limestone (67); is sensitive
long and V2 to % in. thick and is white and to frost in its early life; cannot tolerate drought
crisp within. There may be 100 or up to 500 or "wet feet" (64). If the roots touch water, the
seeds in a single fruit (33). When fully ripe, the tree will not bear fruit or may die (28). It is
unopened jackfruit emits a strong and disagree a fairly rapid grower, reaching 58 ft. in height

in
m lRQfi
1896. e
thC °1?eS*f jackfr«it trees in Fl<»»da, planted by the late W. A. Hobbs who settled in Coconut Grove
many fruits on the upper branches as well as these within easy reach when this picture was taken
in August, 1960.
—Photo by Julia Morton
338 FLORIDA STATE HORTICULTURAL SOCIETY, 1965

and 28 in. in girth in 20 years in Ceylon (67). It ripening and improve flavor (29). After harvest
is said to live as long as 100 years (25). However, ing, the fruiting twigs should be cut back to the
in Thailand, it is recommended that alternate trunk or branch to induce flowering the next sea
rows be planted every 10 years so that 20-year- son (33). In the Cachar district of Assam, pro
old trees may be routinely removed from the plan duction of female flowers is stimulated by slash
tation and replaced by a new generation (50). ing the tree with a hatchet, the shoots emerging
Propagation is usually by seeds which can be from the wounds; and branches are lopped every
kept no longer than a month before planting (25). 3 or 4 years to maintain fruitfulness (29). Horti
Germination requires 3 to 8 weeks but is expe culturists in Madras have found that hand-
dited by soaking seeds in water for 24 hrs. They pollination produces fruits with more of the
may be sown in situ or may be nursery-germinat fully developed bulbs than does normal wind-
ed and moved when no more than 4 leaves have pollination (56). Little attention has yet been
appeared (33). A more advanced seedling, with given to the tree's fertilizer requirements (64).
its long and delicate tap root, is very difficult to
transplant successfully. Seedling jackfruit trees Pests and Diseases
in general may take from 4 to 14 years to bear
Principal insect pests are the shoot-borer
and their fruits are highly variable. Budding and
caterpillar, mealy bug and jack scale (64).
grafting attempts have been mostly unsuccessful
Others are the stem and fruit borer (Margaronia
(45) though Ochse considers the modified Fork-
caecalis) ; brown weevil (Ochyromera artocarpio)
ert method of budding feasible (47). Inarching
(29) ; the beetle, Batocera rufomaculata; and
has been practiced and advocated but presents
the larvae of the moth, Perina nuda (29).
the same problem of transplanting after separa
Diseases, which are of minor importance, include
tion from the scion-parent. To avoid this and
pink disease (Corticium salmonicolor) (48),
yet achieve consistently early bearing (at about
stem rot, fruit rot and male inflorescence
rot
4 1/2 years in most varieties) of fruits of known
(64) caused by Rhizopus artoca/rpi, and brown
quality, air-layers produced with the aid of
leaf spot due to Phomopsis artocarpina (33).
.025% Seradix A or .025% alphanaphthalene
acetic acid, are now being distributed in India
(62). In Florida, cuttings of young wood have Varieties

been rooted under mist.

Some jackfruits have soft flesh, considered too
In plantations, trees are set 40 ft. apart (64). mushy, sweet and insipid when ripe; those of
Young plantings require protection from sun- another type have firm or crisp flesh and more
scald and from grazing animals, hares, deer, etc. pronounced flavor; and there -is a small-fruited
(29, 67). Seeds in the field may be eaten by rats variety called Rudrakshi with a relatively smooth
(76). Firminger describes the quaint practice of rind and flesh of inferior quality (64). Macmillan
raising a young seedling in a 3- to 4-ft. bamboo identifies the two principal types of Ceylon as
tube, then bending over and coiling the pliant the Waraka, with a firm rind, and the less sweet
stem beneath the soil, with only the tip showing. Vela with a soft rind, and adds that the Peni-
In 5 years, such a plant is said to produce large waraka, or honey jak, has sweet pulp; the Kuru-
and fine fruits on the spiral underground (31). waraka has small, rounded fruits (41). Drury and
In Travancore, the whole fruit is buried, the others acclaim the honey jak as the sweetest and
many seedlings which spring up are bound to best (28, 30).* The Vela predominates in the
gether with straw and they gradually fuse into West Indies (3). Firminger describes two
one tree which bears in 6 to 7 years (28). types, the Khuja, green, hard and smooth,
In Asia, jackfruits ripen principally from with juicy pulp and small seeds; the Ghila, rough,
March to June, April to September, or June to soft, with thin pulp, not very juicy, and large
August, depending on the climatic region (45), seeds (31). Dutta says Khujja or Karcha has
with some off-season crops from September to pale-brown or occasionally pale-green rind, and
December (64), or a few fruits at other times
of the year (45). In the West Indies, I have seen *Dr. David Fairchild, writing of this variety in Ceylon,
many ripening in June; in Florida the season is describes the rind as dark-green in contrast to the golden-
yellow pulp when cut open for eating (30) but the fruits of
late summer and fall. In Jamaica, an "X" is his own tree in Coconut Grove and those of the Matheson
tree which he maintained were honey jacks are definitely
sometimes cut in the apex of the fruit to speed yellow when ripe.
 MORTON: JACKFRUIT 339

pulp as hard as an apple; Ghila or Ghula is usu the hands (44). The equivalent types in Thailand
ally light-green, occasionally brownish, and has are known as Kanoon Nang and Kanoon Lamood
soft pulp, sweet or acidulously sweet. He de (50). The Singapore or Ceylon jack, a remark
scribes 8 varieties, only one with a name. This is ably early bearer producing fruit in 18 months to
Hazari, similar to Rudrakshi, above (29). In the 2 1/2 years (33, 45) from transplanting, was be
Wealth of India, it is stated that there are "two ing set out extensively in India in 1949 (45). In
common varieties: Kapa and Barka; the former 1961, the Horticultural Research Institute at
has a sweet fleshy and crisp pericarp [perianth], Saharanpur reported the acquisition of air-
and the latter, which is considered inferior, has layered plants of the excellent varieties Safeda,
a thin mucilaginous and sour pericarp [perianth]. Khaja, Bhusila, Bhadaiyan and Handia and
Several variations occur within these two types" others. In Assam, nurserymen have given names
(74). These are apparently the same two types such as Mammoth, Everbearer, and Rose-scented
cited by Munshi: Kapiya, which must be cut with to preferred types (29). If the last of the three
a knife; Berka, which can be broken open with names can be taken literally, this variety should
340 FLORIDA STATE HORTICULTURAL SOCIETY, 1965

be worthy of introduction. It is often stated that mentally canned in brine (5) or with curry (38).
any jackfruits grown above 4,000 ft. are poor and It may also be dried and kept in tins for a year
usable only for cooking (45). (6). Tender young fruits may be pickled (53),
with or without spices (6, 38).
If the jackfruit is allowed to ripen, the bulbs
Status
and seeds may be extracted outdoors; or, if in
In South India, the jackfruit is a popular food doors, the odorous residue should be removed
ranking next to the mango and banana in total from the kitchen at once. The bulbs may then be
annual production (33). There are more than enjoyed raw or cooked (with coconut milk or
100,000 trees in backyards and grown for shade otherwise), preserved as chutney (8), jam (7),
in areca palm, coffee, pepper and cardamon plan paste (71) or "leather", or "papad" (5), or
tations (64). The total area planted to jackfruit canned in sirup made with sugar or honey (7)
in all India is calculated at 63,130 acres (62). with citric acid added (38). The canned product is
Each tree may bear from 20 to 250 fruits per more attractive than the fresh pulp and is some
year (64), or even, as Dutta says, a fully mature times called "vegetable meat" (14). The ripe
tree may produce as many as 500 (29). Govern bulbs are mechanically pulped to make jackfruit
ment horticulturists are promoting the planting nectar (38) or reduced to concentrate or powder
of far more jackfruit trees along highways, (10). If the bulbs are boiled in milk, the latter

waterways and railroads to add to the country's when drained off and cooled will congeal and
form a pleasant, orange-colore.d custard (31). A
food supply.
delicious ice cream is made from jackfruit in
There are 11,000 acres planted to jackfruit in
Brazil (30). By a method patented in India (38),
Ceylon, mainly for timber, with the fruit a
the ripe bulbs may be dried, fried in oil and
much-appreciated by-product (67). Away from
salted for eating like potato chips (64). Candied
the Far East, the. jackfruit has never gained the
jackfruit pulp in one-pound boxes was being
acceptance accorded the breadfruit (except in
marketed in Brazil in 1917 (27). Improved meth
settlements of people of East Indian origin).
ods of preserving and candying jackfruit pulp
This is due largely to the odor of the ripe fruit
have been devised at the Central Food Techno
(73) which in some countries is fed to cattle.
logical Research Institute, Mysore, India (8).
Even in India there is some resistance to the
The bulbs, fermented and distilled, produce a
jackfruit, attributed to the belief that overindul
potent liquor (39, 73).
gence in it causes digestive ailments (64). Burk-
ill declares that it is the raw, unripe fruit that The seeds, which appeal to all tastes (4),
is astringent and indigestible (16). The ripe may be boiled or roasted (5) and eaten, or boiled
fruit is somewhat laxative; if eaten in excess and preserved in sirup like chestnuts (64). They
will cause diarrhea (53). have also been successfully canned in brine, in
curry, and. like baked beans, in tomato sauce
(9). They are often included in curried dishes.
Culinary Uses
Roasted, dried seeds are ground to make a flour
(5, 64) which is blended with wheat flour for
Westerners generally will find the jackfruit
baking (38). Raw jackfruit seeds are indigestible
most acceptable in the full-grown but unripe
due to the presence of a powerful trypsin inhibi
stage, when it has no objectionable odor (71) and
tor. This element is destroyed by boiling or bak
excels cooked green breadfruit and plantain. The
ing (58).
fruit at this time is simply cut into large chunks
for cooking, the only handicap being its copious Where large quantities of jackfruit are avail
gummy latex which accumulates on the knife and able, it is worthwhile to utilize the inedible
the hands unless they are first rubbed with salad portion, and the rind has been found to yield a
oil (38). The chunks are boiled in lightly salted fair jelly with citric acid (60). A pectin extract
water until tender, when the really delicious flesh can be made from the peel, undeveloped peri
is cut from the rind and served as a vegetable, anths and core (35) or just from the inner rind;
including the seeds which, if thoroughly cooked, and also a sirup usable for tobacco curing (12).
are mealy and agreeable. The latex clinging to Tender jackfruit leaves and young male flower
the pot may be removed by rubbing with oil. clusters may be cooked and served as vegetables
The flesh of the unripe fruit has been experi (22,46).
 MORTON: JACKFRUIT 341

Storage and Freezing perature (75 to 80° F.) (13), with only 3% loss
of B-carotene (59). When frozen, the canned
Jackfruits turn brown and deteriorate quickly
pulp keeps well for two years (7).
after ripening (71). Cold storage trials indicate
that ripe fruits can be kept for 3 to 6 weeks at
Food Value
52 to 55° F. and relative humidity of 85 to 95%.
Ripe bulbs, sliced and packed in sirup with added FRUIT PULP: The following composition is
citric acid and frozen, retain good color, flavor reported by Watt, Merrill et al. for 100 grams of
and texture for one year (61). Canned jackfruit edible portion: water, 72.0%; food energy, 98 cal
retains good quality for 63 weeks at room tem ories; protein, 1.3 g.; fat, .3 g.; carbohydrate:

Figure 3.--A whole jackfruit, weighing: 9% lbs., and a quarter cut from another which weighed 13V4 lbs from Dr
Daivid Fairchild's tree at the Kampong, Coconut Grove, July, 1956. At the lower right are two "bulbs'' one with th™ un
dev<eloped perianths peeled away from the edible pulp; also three whole seeds and one cut open
—Photo by Kendal and Julia Morton
342 FLORIDA STATE HORTICULTURAL SOCIETY, 1965

total, 25.4 g., fiber, 1.0 g.; ash, 1.0 g.; calcium, 22 calcium as CaO, 0.13%; iron as Fe203, 0.005%.
mg.; phosphorus, 38 ing.; sodium, 2 mg.; potas Ash: phosphorous as P2O5, 18.24%; calcium as
sium, 407 mg.; thiamine, .03 mg.; niacin, 4 mg.; CaO, 4.39%; iron as F2O3, 0.17% (15).
ascorbic acid, 8 mg. (72).
SEEDS: The seeds are high in starch, low in Sundry Uses
calcium and iron (53). Brown shows the com
position as follows: Fresh: moisture, 57.77%; Jackfruit rind is a good stock feed (64), as
ash, 1.25%; phosphorus as P2O5, 0.23%; calcium are the leaves (22) which are said to be fatten
as CaO, 0.55%; iron as Fe2O3, 0.002%. Oven- ing (28). In India, the leaves are used as food
dried: ash, 2.96%; phosphorus as P2O5, 0.54%; wrappers in cooking (45) and they are also

Figure 4.—The sticky, white latex drips freely from the freshly cut stem of the jackfruit.
—Photo by Julia Morton
 MORTON: JACKFRUIT 343

fastened together for use as plates (64). The contains the colorless cycmomaclurin (25), and
latex serves as birdlime (34), alone or mixed a new yellow coloring matter, artocavpin was
with Ficus sap and oil from Schleichera trijuga reported by workers in Bombay in 1955 (25).
(22). The heated latex is employed as a house Flavones and other constituents have been iso
hold cement (22) for mending chinaware (53) lated by Dave and co-workers in Poona (23, 24,
and earthenware (64) and to caulk boats (29) 25). There is only 3.3% tannin in the bark (74),
and holes in buckets (64). The chemical con which is occasionally made into cordage or
stituents of the latex have been reported in cloth (53).
Manila (70). It is not a substitute for rubber but
contains 82.6 to 86.4% resins which may have
REFERENCES
value in varnishes (74). Its bacteriolytic activity
1. Alston, A.H.G. 1938. The Kandy Flora. Ceylon Gov
is equal to that of papaya latex (57). Dried jack- ernment Press, Colombo, p. 35.
2. Baker, M. F. 1956. Common Exotic Trees of South
fruit latex yields artostenone, convertible t o Florida. Univ. of Fla. Press, Gainesville, pp. 233-234.
artosterone, a compound with marked androgonic 3. Barrett, O. W. 1928. The Tropical Crops. The Mac-
millan Co., N.Y. pp. 199-200.
action (74). Mixed with vinegar, the latex pro 4. Benthall, A. P. 1946. Trees of Calcutta and Its
Neighborhood. Thacker Spink & Co. (1933) Ltd., Calcutta
motes healing of abscesses, snakebite and reduces pp. 399-401.
glandular swellings. The root is a remedy for 5. Bhatia, B. S. and G. Lai. 1956. Development of
Products from Jack Fruit: PL VI. Canned Green Jack
skin diseases and asthma (53). An extract of the Fruit in Brine and in Curry. Indian Food Packer 10(8) :
7-8.
roots is taken for fevers (16) and diarrhea 6. Bhatia, B. S. and G. Lai. 1956. Development of
(12). The ash of jackfruit leaves, burned with Products from Jack Fruit: Pt. VII. Dried Green Jack Fruit
and Jack Pickle. Indian Food Packer 10(9) : 13-14.
corn and coconut shells (16), is used alone or 7. Bhatia, B. S., G. S. Siddappa and G. Lai. 1955. De
velopment of Products from Jack Fruit. Pt. I. Canned Jack
mixed with coconut oil to heal ulcers (53). The Fruit; Frozen Canned Jack Fruit and Jack Fruit Jam.
Indian Food Packer 9(9) : 8-12.
bark is made into poultices, heated leaves are 8. Bahtia, B. S., G. S. Siddappa and G. Lai. 1955. De
placed on wounds. The wood has a sedative velopment of Products from Jack Fruit: Pt. II. Jack Fruit
Preserve, Candy, Chutney and Dried Bulbs. Indian Food
property; its pith is said to produce abortion Packer 9(11) : 7-9.
(16). The seed starch is given for biliousness 9. Bhatia, B. S., G. S. Siddappa, and G. Lai, 1956. De
velopment of Products from Jack Fruit: Pt. III. Canned
and the roasted seeds are regarded as aphro Jack Seeds in Brine, Tomato Sauce and Curry. Indian
Food Packer 10(1): 9-10, 12.
disiac (39, 53). 10. Bhatia, B. S., G. S. Siddappa and G. Lai. 1956.
Development of Products from Jack Fruit. Pt. IV. Jack
Fruit Concentrate, Powder, Pulp, Toffee and Squash. Indian
Food Packer 10(6) : 11-12, 18.
Timber
11. Bhatia, B. S., G. S. Siddappa, and G. Lai. 1956.
Development of Products from Jack Fruit: Pt. V. Dried
Jackwood is an important timber in Ceylon, Jack Seeds and Flower, Roasted Nut and Jack "Papad"
("Papar"). Indian Food Packer 10(7) : 9.
and to a lesser extent in India; some is exported 12. Bhatia, B. S., G. S. Siddappa and G. Lai. 1960
Preparation of Pectin, Pectin Extract and Syrup from Jack
to Europe (34). It changes with age from Fruit Rind. Food Sci. 9(12) : 421.
orange or yellow to brown (74) or dark-red, 13. Bhatia, B. S., G. S. Siddappa and G. Lai. 1956.
Some Physico-chemical Changes in Canned Jack-fruit Du
weighs 33-44 lbs. per cu. ft. (34), is termite- ring Storage. J. Sci. & Indus. Res. 15C(4): 91-95.
14. Bhutiani, R. C, Editor and Compiler. 1956. Fruit
proof (34, 78), fairly resistant to fungal and and Vegetable Preservation Industry in India. Cent. Food
bacterial decay (25), seasons without difficulty Tech. Res. Inst., Mysore, p. 52.
15. Brown, W. H. 1951. Useful Plants of the Philip
(74), resembles mahogany (55) and is superior pines. Vol. 1. Tech. Bui. 10. Phil. Dept. Ag. & Nat. Res.,
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masts, oars, implements (22), brush backs and Products of the Malay Peninsula. Vol. 1. Crown Agents
for the Colonies, London, pp. 253-256.
musical instruments (74). Palaces were built of 17. 1951. Ceylon Jack Fruit Can be Grown in India.
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jack wood in Bali and Macassar and the limited 18. Cook, O. F. and G. N. Collins. 1903. Economic
supply was once reserved for temples in Indo- Plants of Porto Rico. U. S. Nat'l Mus., Smith, Inst.,
Washington, p. 86.
China (16). Its strength is 75 to 80% that of 19. Corner, E. J. H. 1951. Wayside Trees of Malaya.
Vol. 1. 2nd ed. Gov't. Ptg. Off., Singapore, pp. 654-655.
teak (74). Though sharp tools are needed to 20. Council of Scientific and Industrial Research. 1960.
achieve a smooth surface (34), it polishes beau Progress Reports. J. Sci. & Indus. Res. 19A(6) : 293.
21. Dahlgren, B. E. Tropical and Subtropical Fruits.
tifully (40). Roots of old trees are greatly prized 1947. Pop. Ser. Bot. 26. Chicago Nat. Hist. Mus., Chicago,
p. 7.
for carving and picture-framing (22, 28). From 22. Dastur, J. F. 1951. Useful Plants of India and
the sawdust of jackwood or chips of the heart- Pakistan. 2nd ed. D. B. Taraporevala Sons & Co., Ltd.,
Bombay, p. 36.
wood, boiled with alum, there is derived a rich 23. Dave, K. G., R. Mani and K. Venkataraman. 1961.
The Colouring Matters of the Wood of Artocarpus inte-
yellow dye commonly used for dyeing silk and grifolia. Pt. III. Constitution of Artocarpin and Synthesis
of Tetrahydroartocarpin Dimethyl Ether. J. Sci. &. Indus.
the cotton robes of Buddhist priests (22, 74). Res. 20B (3) : 112-121.
Besides the yellow colorant, morin, the wood 24. Dave, K. G., S. A. Telang and K. Venkataraman.
1960. The Colouring Matters of the Wood of Artocarpus
344 FLORIDA STATE HORTICULTURAL SOCIETY, 1965

integrif olia: Pt. II. Artocarpetin, a New Flavone, and Arto- 52. Popenoe, W. 1920 (reprinted 1938) Manual of
carpanone, a New Flavanone. J. Sci. & Indus. Res. 19B Tropical and Subtropical Fruits. The Macmillan Co., N.Y.
(12) : 470-476. pp. 414-419.
25. Dave, K. G. and K. Venkataraman. 1956. The 53. Quisumbing, E. 1951. Medicinal Plants of the Philip
Colouring Matters of the Wood of Artocarpus integrif olia: pines. Tech. Bui. 16. Phil. Dept. Ag. & Nat. Res., Manila,
Pt. I. Artocarpin. J. Sci. & Indus. Res. 15B (4) : 183-190. pp. 228-230.
26. Degener, O. 1946. Flora Hawaiiensis, 2nd ed. 54. 1891. Report on the Condition of Tropical and Semi-
Author, Riverdale, N.Y. Fam. No. 96 (2 pp.) tropical Fruits in the U. S. in 1887. Bui. 1. U.S.D.A. Div.
27. Dorsett, P. H., A. D. Shamel and W. Popenoe. 1917. of Pomology, Washington, p. 51.
Navel Orange of Bahia, with Notes on Some Little-known 55. Roxburgh, W. 1874. Flora Indica. Thacker Spink &
Brazilian Fruits. Bui. 445. U.S.D.A. Bur. PI. Indus., Wash Co., Calcutta, pp. 633-634.
ington, p. 19. 56. Sambamurty, K. and V. Ramalingam. 1954. Pre
28. Drury, H. 1873. The Useful Plants of India. 2nd liminary Studies in Blossom Biology of the Jack (Arto-
ed. Wm. H. Allen &. Co., London, pp. 54-55. corpus heterophyllus Lam.) and Pollination Effects. Indian
29. Dutta, S. 1956. Cultivation of Jack Fruit in Assam. J. Hort. 11(1): 24-27.
Indian J. Hort. 13(4) : 189-197. 57. Shukla, O. P. and C. R. Krishna Murti. 1961.
30. Fairchild, D. 1946. The Jack Fruit (Artocarpus inte- Bacteriolytic Activity of Plant Latices. J. Sci. & Indus. Res.
gra Merrill), Its Planting in Coconut Grove, Fla. Occ. 20C (7) : 225-226.
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