Physico-Chemical Composition of Four Papaya Varieties Grown at Rajshahi

Abstract

A study was carried out on four papaya varieties namely, Bombai, Deshi, Shahi (Yellow) and Shahi (Red) for their physico-chemical composition grown at Rajshahi. The results showed that maximum fruit weight was observed in Bombai and lowest in Shahi (Red). It was also found that recovery of pulp, TSS and total sugar were 80.46-87.41%, 9.0-13.0% and 6.96-10.50% respectively.

Physicochemical, Nutraceutical and Sensory Traits of Six Papaya (Carica papaya L.) Cultivars Grown in Greenhouse Conditions in the Mediterranean Climate

“…FW varied from 384.40 g to 1194.50 g (Figure 1a). Similar results were found in four different varieties of papaya grown in Bangladesh [26]. Papayas are classified according to Size Codes A-J [13], ranging in average weight from 200-300 g (Size A) to over 2000 g (Size J).…”

“…Guinea Gold, Honeydew, Cartagena and Maradol cv had the highest MST values. High humidity levels were also found in papaya fruits from the Mbezi area in Dar es Salaam, Nigeria [56] and India [26].…”

Carotenogenesis and physico-chemical characteristics during maturation of red fleshed papaya fruit (Carica papaya L.)

“…"Pococí" showed average TSS values (10.5°-11.5°Brix) when compared to other papaya genotypes. As reported by Zaman, Biswas, Helali, Ibrahim, and Hassan (2006), TSS contents of Bangladeshi papayas varied from 9.0°to 13.0°Brix, whereas Unnithan (2008) observed TSS contents between 11.6°and 14.8°Brix for Indian varieties.…”

Investigation on Physicochemical and Sensory Evaluation of Cookies Substituted with Papaya Pulp Flour

“…In addition, these components help to maintain health and prevent diseases such as cancer, cardiovascular and many other degenerative diseases (Larrauri ; Zaman et al . ). In a study conducted by de Escalada Pla et al .…”

“…In recent years, interest in food rich with nutritional value, such as dietary fiber (DF), antioxidant and polyphenols, increased the advantages of the food and the development of marketing. In addition, these components help to maintain health and prevent diseases such as cancer, cardiovascular and many other degenerative diseases (Larrauri 1999;Zaman et al 2006). In a study conducted by de Escalada Pla et al (2007), fruits and vegetables were one of the sources of DF, although the amount of DF is not as high as in cereals, but fruits and vegetables have been shown to have a high amount of soluble DF (SDF) which plays an important role in lowering serum cholesterol and glucose level.…”