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Preservation of ripe papaya pulp by canning and dehydration.

Das, D. P. and Siddappa, G. S. (1955) Preservation of ripe papaya pulp by canning and dehydration. Bulletin of Central Food Technological Research Institute, 4. pp. 279-283.

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Abstract

sheets and slabs. In this paper the results of an investigation on the possibility of utilizing ripe papaya pulp for canning as well as for dehydration are reported. Papaya fruit is of considerable economic importance, because unlike other fruits, which require considerable time and attention and also special soil and climatic conditions, it can be grown easily and quickly and in almost all parts of India. Further, this fruit is fairly rich in ascorbic acid and carotene.

Item Type: Article
Uncontrolled Keywords: Preservation, fruit pulps, canning, dehydration, papaya pulp
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Mar 2013 08:15
Last Modified: 05 Mar 2013 08:15
URI: http://ir.cftri.com/id/eprint/5009

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