Abstract: Green mature jackfruits were minimally processed into cubes, dipped in solution of citric acid (0 and 1%) and ascorbic acid (0, 1 and 2%), vacuum packed at 550 mbar atmospheric pressure in 80 urn laminated low density polyethylene vacuum pouches and stored at 2-4?C for 15 days. A control was prepared, using water. Quality parameters like colour, firmness, pH, titratable acidity and total soluble solids were determined during storage. Colour parameters indicated increase in browning during storage. A significant increase (P<0.05) in titratable acidity and significant decrease (P<0.05) in pH were observed in all treatments. Texture significantly decreased (P<0.05) in all treatments during storage. Combinations of the browning inhibitors were more effective than when applied individually. Citric acid and ascorbic acid when applied together resulted in non-significant change (P>0.05) in microbial counts, browning, and colour lightness. Treatment of 1% citric acid and 2% ascorbic acid in combination with moderate vacuum packaging and low temperature storage was found most effective in inhibiting browning and deterioration of fresh-cut green jackfruit for up to 15 days.