Engineering physical properties of papaya (Carica papaya L) at different ripening stages (original) (raw)
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Engineering, physico-chemical properties of papaya (Carica papaya) at different ripening stages
International Journal of Chemical Studies, 2018
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, T...
Bibliometric research of technology used in harvest and postharvest of papaya
Horticulture International Journal, 2020
Papaya is a tropical fruit of economic, industrial, medicinal and nutritional importance, produced in 70 countries. The objective of this research was to carry out a compilation and analysis of the information related to harvest maturity indexes, shelf life, main diseases and post-harvest treatments of papaya, for which the VOS viewer software was used. It is possible to determine a harvest index by correlating the color with the internal physicochemical characteristics of the papaya. The short shelf life is attributed to the physiology of the fruit and the susceptibility to diseases such as anthracnose. Derived from this, the investigations carried out in the last 10 years have focused on technologies such as; edible films and coatings with various antifungal compounds; compounds that delay fruit ripening; and post-harvest treatments to extend shelf life.
Journal of Scientific Research and Reports, 2022
The present study was conducted to investigate the effect of different processing methods on the nutritional quality of ripe papaya fruits. The fruits were processed into pulp and powder using standard procedures and the results revealed that some of the nutrients decreased after processing compared to fresh form. The heat-sensitive nutrients such as ascorbic acid and β-carotene were highly significantly affected by processing methods. The ascorbic acid decreased in pulp (55.95 mg/100 g) and powder (48.69 mg/100 g) compared to fresh (59.26 mg/100 g). The amount of β-carotene was noticed to drop (10.16 mg/100 g) and (8.80 mg/100 g) for pulp and powder respectively compared to fresh (13.04 mg/100 g). On the other hand, non-heat sensitive nutrients (ash, fibre, protein, fat, titratable acidity, total carbohydrates, total energy, reducing sugars and total sugars) were significantly increased in powder compared with fresh and pulp The moisture content among others was significantly incr...
A review on the integrated agro-technology of papaya fruit
African Journal of Biotechnology, 2012
The aim of this review was first to explore the effect of different pre-harvest factors affecting the quality of papaya including genetic factors, climatic conditions, cultural practices on post-harvest quality of the papaya fruit. Post-harvest physiology of papaya in terms of its respiration, ethylene production and sensitivity and transpiration was reviewed. Post-harvest handling and factors affecting quality of papaya were also examined. Post-harvest biochemistry of papaya including enzyme activity, carbohydrates, organic acids, pigments and volatiles in papaya fruit were assessed. A review on postharvest handling of papaya fruit including packaging and storage environments (temperature and relative humidity) were presented. On the other hand, the post-harvest microbiology of papaya was reviewed. Papaya supply chain is much limited to local destinations with quite few exceptions mainly due to lack of integrated post-harvest handling technologies. Pre-and post-harvest treatments were found to have a significant effect on post-harvest quality of papaya and the fruit storage stability under dry and hot climatic conditions of Africa. An integrated agro-technology research and development approach aimed at improved yield and quality at harvest as well as the maintenance of qualities of papaya fruit in order to encourage farmers to produce and for marketing of the papaya fruit under African local supply chain conditions and for export market is recommended.
Post harvest technology of papaya fruits and it’s value added products-a review
Progressive Agriculture, 2019
Some of the authors of this publication are also working on these related projects: Development and standardization of processing technology for value added products from mushroom and their quality assessment View project Physical properties of pretreated potatoes french fries and their oil uptake kinetics View project
Compositional Changes during Papaya Fruit Ripening
Maǧallaẗ ǧāmi’aẗ al-H̲arṭūm li-l-’ulūm al-zirā’iyyaẗ, 2023
The objective of this study was to investigate compositional changes during ripening of 'Baladi', 'Ekostika I' and 'Ekostika II' papaya fruit cultivars at 20 ±1 ⁰C and 85%-90% relative humidity. The fruits of the three cultivars exhibited a typical climacteric pattern of respiration with peak of respiration of 82, 92 and 98 mg CO 2 / kg-hr, reached after 10 days in the three cultivars, respectively. Weight loss, total soluble solids (TSS), total sugars and ascorbic acid content progressively increased during ripening of the three papaya cultivars. More increase in TSS and total sugars was observed after the climacteric peak of respiration. Fruit tissue firmness and total phenolic compounds decreased continuously during ripening in the three cultivars. Reducing sugars, total protein and titratable acidity steadily increased to reach a peak, which coincided with the climacteric peak of respiration, and subsequently decreased afterwards. The local 'Baladi' cultivar had a lower respiration rate, more firm and less weight loss during ripening, which may indicate a longer shelf-life than the other two introduced cultivars. On the other hand, the introduced cultivars were higher in TSS, total and reducing sugars and ascorbic acid content and lower in titratable acidity and phenolic compounds, which may reflect a better eating quality.
2019
Papaya (Carica papaya L.) is among the most grown fruit crops worldwide with high economical and nutritional value. In Kenya, the papaya industry relies heavily on imported varieties and farmers’ selected seed whose quality is not known. Researchers at JKUAT have developed papaya hybrids that are tolerant to viral diseases. However, their morphological characteristics and shelf life has not been reported. Therefore, the morphological characteristics and shelf life of mature fruits of eight newly developed papaya hybrids and their control, Sunrise solo were evaluated. Morphological characteristics were determined using papaya descriptors (International Board for plant Genetic Resources 1988). Shelf life was evaluated at interval of two days from the beginning of ripening until the end of edible life at room temperature (25±2 C). The results were analyzed using GenStat software 14 th edition and means separated by least significance difference (LSD) at P < 0.05. The results showed...
Physico-chemical changes during growth and development of papaya fruit. Ι: Physical changes
2010
Chemical changes during growth and development of female and hermaphrodite fruits of 'Ekostika Ι', 'Ekostika II' and 'Baladi' papaya fruits were studied. Respiration curves exhibited a typical climacteric pattern. Respiration rate progressively declined to a minimum value at physiological maturity (120 DAA) and then increased in a climacteric pattern with peak of respiration at 140 DAA. Total soluble solid (TSS) and total sugars slightly increased up to physiological maturity and then sharply increased during the ripening phase (125-145 DAA). Reducing sugars, titratable acidity and total protein slightly decreased till physiological maturity and then increased, reaching a peak, which coincided with the climacteric peak of respiration, and subsequently decreased. Phenolic compounds progressively decreased and ascorbic acid content steadily increased. Papaya fruits should be harvested shortly (5-10 days) after physiological maturity, where the fruit attains maximum size and weight, still firm, climacteric rise phase has just started, TSS and sugars start to shoot up and phenolic compounds and acidity are reasonably low.
Effect of cut-type on quality of minimally processed papaya
Journal of the Science of Food and Agriculture, 2008
BACKGROUND: This research was undertaken to study the effects of different cut-types (cube, parallelepiped, cylinder and sphere) on the quality and shelf-life of papaya cv. Sunrise Solo. Physicochemical analyses were carried out during 10 days of storage at 4 • C to determine colour, firmness, pH, titratable acidity, total soluble solids, weight loss and vitamin C content. Microbiological analysis and sensory evaluation were also performed. RESULTS: Papaya spheres (1.55 cm radius) presented the most favourable physicochemical and microbiological properties (smaller changes in colour parameters L * , a * , b * , chroma and hue angle, firmer texture, lower increase in pH, higher titratable acidity, almost constant total soluble solids, reduced weight loss, high vitamin C content and lower microbial loads) and sensory characteristics on day 10, while papaya cubes (1.4 cm side) proved to be the least acceptable.
Minimal processing of papaya (Carica papaya L.) and the physiology of halved fruit
Postharvest Biology and Technology, 1997
The stage of papaya fruit ripening suitable for minimal processing and the effect of processing on physiology were determined. Wounding during slicing and deseeding led to an increase in ethylene production and respiration, earlier skin degreening and flesh softening. Fruit at the 10-50% skin yellow ripening stage showed higher wound-induced ethylene production and respiration when sliced and deseeded than riper fruit. Fruit with 60-80% skin yellowing when halved and deseeded had higher initial ethylene production and respiration than other ripening stages. When halved and deseeded fruit were stored at ca. 4°C, ethylene production and respiration declined rapidly within 1 day. Fruit with 55-80% skin yellowing and less than 50 N flesh firmness had more than 50% edible flesh and easily removed seeds. These fruit were suitable for minimal processing when combined with low storage temperature (ca. 4°C) to inhibit ethylene production and respiration.