Vol. 6, Issue 6 (2018)
Engineering physical properties of papaya (Carica papaya L) at different ripening stages
Author(s): RM Kher and FM Sahu
Abstract: The present investigation was carried out with a view to determine applicable engineering, physico-chemical and sensory properties of two most common cultivars of papaya (Carica papaya L.) cv. Red lady and cv. Local from Gujarat, at different ripening stages which could be useful in designing and fabrication of appropriate post harvest handling and processing equipments. The papaya cultivars Red lady (C1) and Local (C2) were harvested at five different maturity stages viz. Green (S1), Colour break (S2), Quarter Ripe: 5 − 25% yellow skin (S3), Half Ripe: 26 − 50 % yellow skin (S4) and Three Quarter Ripe: 51 − 75 % yellow skin (S5).Based on the results, it was observed that papaya cv. Red lady was having significantly larger fruit weight, fruit size, density and surface area than cv. Local at all stages of ripening on the day of harvesting. Shapes of both cultivars were similar and correspond to near round to oval and can be called as obovate shape with a sphericity of 0.77 and 0.83 for cv. Red lady and cv. Local, respectively. Coefficient of friction was in the range of 0.20 – 0.22 at different ripening stage for both cultivars. The maximum PLW of 9.9 % was noted in ripening stages 1 in cv. Red lady while it was 10.32% in cv. Local at the same stage. Fruit firmness showed a decreasing trend with respect to ripening stage as well as days of storage for both cultivars. Fruit firmness was highest at green stage S1for cv. Red lady and cv. Local with values 9.6 kgf and 9.0 kgf, respectively and lowest at three quarter ripe S5for cv. Red lady and cv. Local with values 1.6 kgf and 1.5 kgf, respectively.
Pages: 1945-1952 | 557 Views 248 Downloads
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How to cite this article:
RM Kher, FM Sahu. Engineering physical properties of papaya (Carica papaya L) at different ripening stages. Int J Chem Stud 2018;6(6):1945-1952.
