PAPAYA

The Papaya (carica papaya) is widely grown throughout India. The tropical climate of the country is very conducive to its quality and high yield. With the advent of bio-technology, the fruit has been developed in many different varieties. A distinguishing feature of the papaya is the unusually high pH factor of the flesh ranging from 5.5 to almost 6.0 when at the ripe stage. It is a good source of beta-carotene and papain.

Papaya juice is gaining in popularity as it is high is nutrition content. It makes a good compound when blended with other fruits for smoothies and baby foods. 

Physical, Chemical and 
organoleptic Characteristics

  • Acidity (% as C/A) Min 0.4
  • PH < 4.00
  • Colour : Reddish Yellow
  • Flavour : Characteristic
  • Taste : Characteristic

Microbial Characteristics

  • T.P.C. CFU/g < 50
  • Yeast CFU/g < 50
  • Mould CFU/g < 10

 


Papaya Pulp
T.S.S (“Brix) Min

9 -11

Acidity (%C/A) Min

0.4

Composition per 100 gm

Edible Portion (%)

65.00

Moisture (gm)

86.00

Protein (gm)

00.60

Fat(gm)

00.10

Minerals (gm)

00.50

Fibre (gm)

00.80

Carbohydrates (gm)

07.20

Energy (K.cal)

32.00

Calcim (mg)

17.00

Phosphorus (mg)

13.00

Iron(mg)

00.50

Vitamin c (mg)

57.00

Vitamin B (mg)

00.49

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