Effects of Induced Ripening on the Proximate, Biochemical and Mineral Compositions of Carica papaya (Pawpaw Fruit)

摘要

The effects of ripening acceleration methods on the proximate, biochemical and mineral compositions of Carica papaya (Pawpaw) was carried out. A total of eighteen fruits were collected, three for each replica of the five treatments and then the three control replica. The fruits were cleaned and taken to the laboratory for further treatments. Each replica of the fruits was subjected to the following treatments respectively: Dipped into a Calcium carbide solution for about 60 secs; soaked in hot water (100°C) for 15 mins; placed on dried plantain leaves which were also spread over it to completely cover it; and then smoked for two days to induce ripening; the last replica was put in a Polythene bag and was tied for three to four days to accelerate ripening. The control pawpaw fruits were left in the open at room temperature without any treatment whatsoever and allowed to undergo natural ripening which took about five to six days. The fruit samples were washed and peeled, the fruits were sliced and the slices were used for the various analyses. The result of the study showed that hot water treatment gave higher percentage of moisture (90.840±0.100); the control gave higher dry matter (14.680±0.113) and carbohydrate (13.435±0.134), while smoke treatment gave higher vitamin C (46.520±0.255), phosphorus (16.810±0.014), calcium (33.625±0.247), magnesium (13.625±0.247) iron (0.850±0.014) and sodium (9.525±0.106). And then poly bag treatment gave higher TTA (0.160±0.011), Plantain leaf treatment gave higher pH (5.060±0.068), reducing sugar (27.960±0.23) and Vitamin C (43.795±0.4). While calcium carbide treatment gave higher potassium composition (24.780±0.028). There was significant difference in the percentage composition of moisture content, dry matter, ash, crude fibre, ether extract, crude protein and carbohydrate of the pawpaw fruit between fruit ripening (p<0.05). There is also significant difference in the TTA, pH, vitamin C of the pawpaw fruit between treatment (p<0.05). There is significant difference in the composition of phosphorus, potassium, calcium, magnesium, iron, sodium of the pawpaw fruit between treatments (p<0.05).