ABSTRACTThe pH of papaya varies from 4.2‐5.65 and is required to be lowered to enable processing at atmospheric pressure. A thermal process has been evolved on the basis of inactivation of pectinesterase (PE), the heat resistant enzyme naturally present. The values for thermal inactivation of PE in pulp were F26.8212= 1.04 and D27212= 0.39 at pH 4.0. In the syrup homogenate of 20 TSS, the values were F27.6207.3= 1.00 and D29207.3= 0.53 at PH 3.8, and F27.2212= 1.23 and D27.5212= 0.8 at pH. 4.0. These F values in syrup homogenate were equivalent to 1.88D at pH 3.8 and 1.5 3D at pH 4.0. In commercial canning, a 2.5D process at pH 3.8 and 2.0D process at pH 4.0 which are equivalent to the F values of 1.33 and 1.31, respectively, are recomended. Using these F values, process times for different processing conditions were calculated by graphical method and compared with values found by three different procedures of the formula method. The thermal process, thus evolved on the basis of enzyme inactivation, resulted in a safe and acceptable produc
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