Effect of Different Varieties and Age of Fruits on Papain Production in Papaya

Chovatia, R. S.; Varu, D. K.; Delvadia, D. V.; Barad, A. V.

doi:10.17660/actahortic.2010.851.51

Cited by 5 publications

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“…In the present study, among the hybrids, CO-5 × Pusa Nanha and CO-1 × Pusa Nanha registered higher papain activity, while, among the parents, Pusa Nanha recorded highest papain activity. Chovatia et al (2010) reported that CO-6 had better dry weight of latex.…”

Section: Resultsmentioning

confidence: 97%

Evaluation of Papaya (Carica papaya L.) Hybrids for Yield and Papain Recovery

Davamani,

Balamohan,

Sudha

2013

J. Hortic. Sci.

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Six papaya hybrids, viz., CO-1 × Pusa Nanha, CO-2 × Pusa Nanha, CO-4 × Pusa Nanha, CO-5 × Pusa Nanha, CO-6 × Pusa Nanha and CO-7 × Pusa Nanha, along with their respective parents, were evaluated for fruit yield and quality. Higher fruit yield was recorded in hybrids CO-2 × Pusa Nanha, CO-4 × Pusa Nanha and CO-5 × Pusa Nanha at first harvest. Higher papain recovery was seen in CO-2 × Pusa Nanha and CO-5 × Pusa Nanha and activity of this enzyme was highest in CO-5 × Pusa Nanha. For fruit yield at first harvest, hybrids CO-2 × Pusa Nanha, CO-4 × Pusa Nanha, CO-6 × Pusa Nanha and CO-5 × Pusa Nanha recorded higher heterosis over mid- and better parental values. Fruit yield at first harvest exhibited high genotypic and phenotypic coefficient of variation. Days to flowering had the least genotypic and phenotypic coefficient of variation. Highest heritability estimates were recorded for plant height at first flowering, ascorbic acid content and titrable acidity. Fruit yield at first harvest showed high genetic advance as percentage of mean and the least genetic advance was seen for days to flowering. CO-2 × Pusa Nanha, CO-4 × Pusa Nanha, CO-5 × Pusa Nanha and CO-6 × Pusa Nanha showed better yield and earliness, and are recommended for further evaluation.

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Section: Resultsmentioning

confidence: 97%

Evaluation of Papaya (Carica papaya L.) Hybrids for Yield and Papain Recovery

Davamani,

Balamohan,

Sudha

2013

J. Hortic. Sci.

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“…In commercial preparations of papaya milk, the papaya pulp is heated to a high temperature or its pH is changed, which inhibits enzymatic activity to avoid a bitter taste (Huet et al 2006). Papaya cultivars also show differences in papain content, total protein content, and enzyme activities (Chovatia et al 2010;Manjunath et al 2014) and are therefore important in the agri-food sector (e.g., meat tenderizer). Although sensory analysis is the usual method for studying taste, it can be an obstacle due to many factors, such as the number of panelists needed and variation in taste and training.…”

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confidence: 99%

Bitterness of Papaya Milk Is Related to Protein and Free Amino Acid Contents, with Phenylalanine and Tyrosine/Tryptophan Levels Being the Most Important

Jioe

Shiesh

Lin

2023

horts

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Papaya milk, a mixture of papaya pulp and dairy milk, is one of the most popular beverages in Taiwan. However, the enzymes present in papaya can cause accumulation of hydrophobic amino acids, resulting in a bitter taste of papaya milk. Thus, it is important to select papaya cultivars without the potential to form the bitter taste, but it is difficult to select these papaya cultivars using a sensory test. The purpose of this research was to investigate the relationship between the intensity of the bitterness with the contents of proteins and free amino acids. The results indicated that neither milk nor papaya alone tastes bitter. Heating the milk or the papaya before mixing and mixing only papaya latex with milk confirmed that an enzyme in papaya causes the bitter taste in papaya milk. The intensity of bitterness positively correlated with the contents of total soluble protein, free amino acids and the phenylalanine and tyrosine/tryptophan contents. Analyses using different papaya accessions in different seasons showed that tyrosine/tryptophan (r = 0.613***) and phenylalanine (r = 0.612***) correlate more strongly with bitterness intensity than the total soluble protein (r = 0.258*) or free amino acids (r = 0.38**). In this drink, milk provides the substrates to form the bitter substances, but the enzymes in the papaya are needed for the reaction to occur. The levels of the amino acids phenylalanine and tyrosine/tryptophan showed the highest correlation with the intensity of bitterness.

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“…The unripe fruit is also a source of papain, a proteolytic enzyme that hydrolyses protein and as such it is used in the preparation of food as meat tenderizer and is of industrial importance. Papain is also used in medications for the treatment of hard tissues on the skin (Hewitt et al, 2000;Chovatia et al, 2010;Seenivasan et al, 2010;Da Silva et al, 2010). Although the fruit of C. papaya is edible, the fruit and other parts of the plant are also being used throughout Africa for their medicinal properties (Afolabi et al, 2011).…”

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confidence: 99%

Biochemical Investigation on the activities of Acid and Alkaline Phosphatases in two varieties of <i>Carica papaya</i> L. (Pawpaw) during ripening

Agoreyo¹,

Nweke²

2014

Journal of Applied Sciences and Environmental Management

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ABSTRACT:The activities of acid phosphatase and alkaline phosphatase were investigated in two varieties of ripening Carica papaya fruit; Oblong-shaped variety which is also known as 'Agric pawpaw' and Pear-shaped variety which is also known as 'Local pawpaw'. Acid phosphatase activity decreased significantly (p < 0.01) throughout the ripening stages from 0.0186±0.0006 to 0.0037 ± 0.0002µmol/min/g fresh weight in the Oblong-shaped variety: 'Agric pawpaw' and from 0.0134 ± 0.0008 to 0.0068 ± 0.0004µmol/min/g fresh weight in the Pear-shaped variety: 'Local pawpaw'. Conversely, alkaline phosphatase activity was found to increase significantly (p < 0.01) throughout the ripening stages from 0.0044 ± 0.0006 to 0.0135 ± 0.0006µmol/min/g fresh weight in the Oblong-shaped variety: 'Agric pawpaw' and from 0.0074 ± 0.0012 to 0.033 ± 0.0023µmol/min/g fresh weight in the Pear-shaped variety: 'Local pawpaw'. These results suggest that acid phosphatase is the main non-specific phosphatase that is responsible for the production and supply of inorganic phosphate in the unripe stage of Carica papaya fruits, while alkaline phosphatase is responsible for the production and supply of inorganic phosphate in the overripe stage. Acid phosphatase and alkaline phosphatase could be obtained from the unripe and overripe stages of Carica papaya fruits respectively for research purposes, for commercial exploitation and industrial gains. © JASEM http://dx.doi.org/10.4314/jasem.v18 i2.11

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Effect of Different Varieties and Age of Fruits on Papain Production in Papaya

Cited by 5 publications

References 0 publications

Evaluation of Papaya (Carica papaya L.) Hybrids for Yield and Papain Recovery

Evaluation of Papaya (Carica papaya L.) Hybrids for Yield and Papain Recovery

Bitterness of Papaya Milk Is Related to Protein and Free Amino Acid Contents, with Phenylalanine and Tyrosine/Tryptophan Levels Being the Most Important

Biochemical Investigation on the activities of Acid and Alkaline Phosphatases in two varieties of <i>Carica papaya</i> L. (Pawpaw) during ripening

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