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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 2
First page : (169) Last page : (181)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7363

Post Harvest Technology of Papaya Fruits & its Value Added Products - A Review

Vikrant kumar¹, Jaivir Singh², Suresh Chandra², Ratnesh Kumar¹, Sunil¹, Kavindra Singh¹, Vipul Chaudhary¹ and Pankaj Kumar³

¹Research Scholar, ²Associate Professor, ³Student
Department of Agricultural Engineering, SVPUAT, MEERUT (UP)
*Corresponding Author E-mail: vkvk6096@gmail.com
Received: 15.02.2019  |  Revised: 22.03.2019   |  Accepted: 1.04.2019  

 ABSTRACT

Papaya (Carica papaya) is a tropical fruit having commercial importance because of its high nutritive and medicinal value. Papaya is a power house of nutrients and is available throughout the year. It is a rich source of threes powerful antioxidant vitamin C, vitamin A and vitamin E; the minerals, magnesium and potassium; the B vitamin pantothenic acid and fiber. Handling papaya fruit post harvest is to prepare the fruits for market and also to preserve the fruits quality so it can present on market as it demands. Food preservation has long been an on-going challenge for human with the methods like, drying, salting and fermentation being traditionally done for preservation. The process of impregnation with sugar must not be hurried because otherwise, the fruit would shrivel an unfit for glazing and crystallizing. The preservation of food in common salt or in vinegar is known as pickling. It is one of the most ancient methods of preservation of fruits. Drying may contribute to the deterioration of both the eating quality and the nutritive value of a food product.

Key words: Papaya fruit and value added products.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Kumar, V., Singh, J., Chandra, S., Kumar, R., Sunil, Singh, K., Chaudhary, V. and Kumar, P., Post Harvest Technology of Papaya Fruits & its Value Added Products - A Review, Int. J. Pure App. Biosci.7(2): 169-181 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7363