Studies on processing of papaya (Carica papaya L.) fruits

摘要

Papaya cultivars (Pusa Dwarf, Pusa Delicious, Pusa Giant and Co.4) were evaluated for their processing qualities. Variabilities in edible portion, total soluble solids, acidity, ascorbic acid and vitamin A content were noticed. Recipes for preparation of Papaya beverages (nectar and squash), jam, candy and sauce were evaluated. Nectar of composition 20 per cent pulp, 13 per cent total soluble solids and 0.3 per cent acidity, squash of composition 25 per cent pulp, 50 per cent total soluble solids and 1.1 per cent acidity and jam of composition 45 per cent pulp, 68 per cent total soluble solids and 0.5 per cent acidity were found ideal. Candy prepared with 75 per cent total soluble solids and sauce of composition 1 Kg pulp, 50 g sugar, 14 g salt, 50g onion, 5g garlic, 10g ginger, 5g red chillies, 10g hot spices with 4 ml acetic acid (glacial) were found better. Pusa Dwarf cultivar was found most suitable for making quality beverages (nectar and squash), Pusa Giant for Candy and Co. 4 for jam and sauce.