Jackfruit (Artocarpus heterophyllus L) bulbs in pitted and pre-cut form were subjected to a multitarget preservation technique involving water activity (a(w)) regulation, acidification, and in-pack pasteurization as the hurdles. The osmotic dewatering process was optimized using response surface methodology with osmotic concentration, temperature, and duration of immersion as the process variables. Optimized conditions were found to be 65.9 degrees Brix, 68.5 degrees C temperature, and 180.6 minutes of immersion respectively for maximizing water loss, and overall acceptability while minimizing solid gain. Microstructural observations highlighted the maintenance of tissue integrity under the optimized process conditions. Total carotenoids retention in the product was found to be 64.2%, 46.2% and 35.7% under 6 degrees C, ambient (2232 degrees C) and 37 degrees C temperature conditions respectively during storage. The overall shelf-life of multitarget preserved high moisture jackfruit bulbs was found to be 8, 6 and 4 months under the respective storage temperatures of 6 degrees C, ambient, and 37 degrees C. (C) 2008 Elsevier Ltd. All rights reserved.