Vol. 8, Issue 3 (2020)
Physico-chemical characteristics of fresh guava and papaya fruits
Author(s): Sandeep Kumar, Rakesh Gehlot, Rekha, Ritu Sindhu and Rattan Singh
Abstract: The fresh guava and papaya fruits were evaluated for various physico-chemical characteristics. Data show that average flesh firmness, fruit weight and pulp weight of guava and papaya fruits were 9.40 and 5.20 kg/cm2, 132.48 and 3281.68 g, and 731.24 and 773.36 g/kg fruit. Physico-chemical constituents in guava and papaya fruits such as total soluble solids (TSS), total sugars, reducing sugars and acidity were analyzed to be 9.00 and 11.40%, 6.46 and 8.72%, 4.04 and 5.02%, and 0.61 and 0.17%, whereas pectin, ascorbic acid, total carotenoids and total phenols were found to be 1.05 and 0.86%, 176.64 and 66.24 mg/100 g, 0.72 and 3.69 mg/100 g and 114.04 and 65.02 mg/100 g, respectively
DOI: 10.22271/chemi.2020.v8.i3n.9348
Pages: 1098-1100 | 551 Views 132 Downloads
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How to cite this article:
Sandeep Kumar, Rakesh Gehlot, Rekha, Ritu Sindhu, Rattan Singh. Physico-chemical characteristics of fresh guava and papaya fruits. Int J Chem Stud 2020;8(3):1098-1100. DOI: 10.22271/chemi.2020.v8.i3n.9348
