Research Article

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

Affiliations

¹Department of Food Science and Nutrition College of Home Science, CSKHPKV, Palampur-176 062, Himachal Pradesh, India.

Submitted30-08-2017|
Accepted26-04-2018|
First Online 06-06-2018|
doi 10.18805/ajdfr.DR-1299

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.

ABSTRACT

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.

KEYWORDS

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Comparative nutritional quality evaluation of different cultivars of papaya

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