Vol. 6, Issue 6 (2018)
Engineering, physico-chemical properties of papaya (Carica papaya) at different ripening stages
Author(s): Kher Rohit Kumar M and Fakir Mohan Sahu
Abstract: Papaya (Carica papaya) is the tropical fruit crop, and have second highest productivity in India. To analyse the development and physiological and engineering characteristic of papaya it is a most important to study physico - chemical and sensory quality of papaya at a ripening or maturity stages of papaya. The red lady Taiwan papaya at five different Ripening stages. Total green, Colour break, Quarter ripe = 5to 25% yellow, Half ripe = 26to 50% yellow, Three Quarter ripe = 51to 75% yellow colour skin. Result indicated a significant impact of maturity levels on all parameters included in the study when consider individually. Study was laid by considering the physical and chemical property of red lady and local variety Of papaya on the basis of weight, length, breadth, surface area, surface volume ratio, sphericity, Co- efficient of friction, firmness, physiological loss in weight, true density, and in chemical property in Total soluble solid, pH, Titratable acidity, Ascorbic acid, Total sugar and also sensory or organoleptic property. The best quality in reference to colour, flavour, texture analysis in 5th stage was observed in papaya CV. Red lady Taiwan. When harvested at three quarter ripe 51-75 % yellow skin change in skin colour and its physico-chemical properties at different ripening stages. The above investigations through light on possibility of extend self life and good quality of papaya at the different ripening sages.
Pages: 2381-2387 | 574 Views 285 Downloads
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How to cite this article:
Kher Rohit Kumar M, Fakir Mohan Sahu. Engineering, physico-chemical properties of papaya (Carica papaya) at different ripening stages. Int J Chem Stud 2018;6(6):2381-2387.
