Asian Journal of Dairy and Food Research, volume 37 issue 2 (june 2018) : 158-161

Comparative nutritional quality evaluation of different cultivars of papaya

Arun Prabha, Rajni Modgil
1Department of Food Science and Nutrition College of Home Science, CSKHPKV, Palampur-176 062, Himachal Pradesh, India.
Cite article:- Prabha Arun, Modgil Rajni (2018). Comparative nutritional quality evaluation of different cultivars of papaya. Asian Journal of Dairy and Food Research. 37(2): 158-161. doi: 10.18805/ajdfr.DR-1299.
Two cultivars of papaya fruits  i.e. seeded and seedless were analyzed for their phsico- chemical and nutritional constituents The parameters studied were weight, length, colour, peel percentage, proximate composition, sugars, pH, acidity energy   value and vitamin C content. Results of study revealed the cultivar differences were there in the physico –chemical and nutritional constituents of papaya fruit cultivars.  The physical characterstics viz; length, weight, diameter, and peel percentage was higher in the seeded variety. Whereas, edible portion, crude protein. ash, crude fat and crude fiber, TSS, acidity, energy, b carotene, total sugars and ascorbic acid were higher in the seedless papaya except moisture which was in higher amount in seeded cultivar of papaya . High amounts of the edible portion, low content of peel and seeds indicates enormous potential of seedless papaya fruit for the commercial exploitation.
  1. Annonymous.(2016) Horticulture Statistics Division Deptt. of Agriculture ,cooperation and farmers welfare Ministry of Agriculture India
  2. AOAC, 1990. Approved Methods of Association of Official Analytical Chemists, Washington, D.C.U.S.A.
  3. Aruna K, Dhanalaksmi,K and vimla V (1998) development and storage stability of cereal based papaya powder. Journal of Fd Sci and Tech 35 (3). 250-252
  4. Chauhan, O.P. and Chatterjee, T. (2005) A study on the development of papaya sauce. Beverage and Food World 32(12):28-30. 
  5. Chen, P.S., Tosibora, T.Y. and Warmer, H. (1956) Micro determination of the phosphorus. Analytical chemistry 28:1756-1759.
  6. Cherian, B.and Cheriyan, S. (2003) Acceptability study on blended papaya leather Journal of Food Science and Technology 40(3):293-295.
  7. Ghanta, P.K. (1994) Physicochemical changes in Papaya cv. Ranchi during fruit development and maturity. South Indian Horticulture 42(4):231-235.
  8. Gopalan, C., Ramasastri, B.V. and Balasbrananiam, S.C. (2000) Nutritive value of Indian foods. National Institute of Nutrition.
  9. Khedar,D.K. Patli, V.K. and Dabhade, R.S. (1980) Studies on preparation of tuti fruiti from raw papaya (Carica papaya LINN.) fruit. Journal of Food Science and Technology 17(4):197-198
  10. NHB (2014) Annual Report 2014-2015
  11. O’shea, J.O. and Maguire, M.P. (1962) Determination of calorific value of food stuff by chronic acid oxidation. Journal of Food and Agriculture Science 13(10):530.
  12. Piper, C.S, 1950. Soil and Plant Analysis Inter Science Publication. Inc, New York.
  13. Ranganna, S. (1995) Handbook of analysis and quality control for fruits and vegetable products. 2nd Edition, Tata Mc. Graw. Hill Publishing company, New Delhi.
  14. Ranganna, S. (2007) Handbook of Analysis and Quality Control For Fruits and Vegetable Products. 3rd Edition, Tata Mc. Graw. Hill Publishing company, New Delhi.
  15. Roy, S.K. (1973) A simple and rapid method for the estimation of total carotenoids pigment in mango. Journal of Food Science and Technology 10:45
  16. Saravanan K Godra RK , Goyel RK and Sharma KK (2004) Studies on storage behavior of papya jam Haryana Journal of Horti. Sci 33 (3&4) 218-220
  17. Selvaraj, Y. and Pal, D.K. (1982) Changes in the chemical composition of Papaya (Thailand variety) during growth and development Journal of Food Science and Technology 19(6):257-259.
  18. Singh S P and Rao S .D. V (2005) Quality assurance of papaya by shrink film wrapping during storage and ripening. Journal of Fd Sci and Tech. 42 (6 )523-525
  19. Srivastava JS (1998) Comparative studies of rts drinks prepared from dashehari and bagnapalli mangoes Indian Food Packer 52- 2-38-41
  20. Srivastava, R.P. and Kumar, S. (2003). Fruits and vegetable preservation principles and practices. International Book Distributing Company, Lucknow.
  21. Vennila, P. (2007). Post harvest technology of fruits and their value added products. Food 12(2):12-19. 
  22. Vogel (1962) A Text Book of Quantitative Inorganic analysis. Longman. Services London
  23. Wall MM (2006) Ascorbic acid, vitamin A and mineral composition of banana (Musa sp) and papaya (Carica papaya cultives grown in Hawaii journal of Food Science and Analysis 19 (5);434-445

Editorial Board

View all (0)