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The quality characteristics of fruit bar developed from papaya (Carica papaya L.) fruit, pretreated and stored at low temperature conditions.

Ibrahim, Ali (2011) The quality characteristics of fruit bar developed from papaya (Carica papaya L.) fruit, pretreated and stored at low temperature conditions. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The investigation on “The quality characteristics of fruit bar developed from papaya (Carica papaya L.) Fruit, pretreated and stored at low temperature conditions” has been carried out with objectives of extending the shelf life of fresh papaya under low temperature storage conditions by maintaining post harvest quality of papaya during storage by improving fruit texture and by controlling fruit spoilages due to mold infection during storage and to assess the effect of pretreatments and storage condition on the quality of processed products from these stored fruits, after achieving effective storage life at low temperature. Preservation of papaya in fresh form is very challenging to growers, traders, industries linked to value addition to fresh papaya fruits, as they incur very high post harvest losses which limit the scope for its post harvest utilization. Identification of causative factors that influences the fruit softening due to rapid ripening and the mechanical impact injury of ripening fruit at harvest that triggers the ripening at two folds faster than the normal rate. Development of appropriate protocols through the optimization of pre and post harvest handling procedures and methods as possible mechanism of controlling fruit softening in papaya that offers immense fruit resistance against physical and transport hazards, thereby it narrows down the extent of post harvest losses during post harvest handling and would also aid to maintain its post harvest quality and prolonging the shelf life during storage and transportation. Application of developed protocols in bulk handling of papaya, would hasten the fruit surface hardening to withstanding the mechanical injuries, minimises post harvest losses, delays fruit ripening by reducing fruit respiration rate and would facilitate easy bulk handling of papaya during storage, transportation and marketing of these fruits, ultimately boosts economic status of growers, entrepreneurs and the industries linked to papaya for commercial end uses. Considering high productivity of papaya yield, with the advantage of high yielding varieties bred for high papain content (14-15g dried papain per fruit), table and processing purposes, with excellent keeping quality (high TSS sweet taste), papaya production among horticulture crops in recent years has gained immense scope. Owing to its high nutritive and medicinal value, papaya also has immense scope for commercial application of papain obtained from its fruit latex, in range of industries such as medicine, textile, breweries, leather processing and meat tenderization and huge export demand for papain. Significance papaya to the Indian economy as well as it is nutritionally rich source of bioactive compounds which protect the body from oxidative stress, reducing the risk of cardiovascular diseases and some types of cancer. Preserving papaya after harvest in fresh form is very challenging due to its high perishability under tropical climate, fruit spoilages due to fungal diseases further aggravates the post harvest losses. Further, post harvest handling, storage, transportation of the soft fruits becomes very risky. These post harvest losses of papaya not only causes economic losses to these growers and those linked with supply chain for marketing of both fresh fruit and processed products. There is need to develop appropriate methods to effectively control fruit ripening by identification of the factors influencing fruit ripening and elicit appropriate both pre and post harvest protocols to delay fruit respiration, to reduce fruit spoilages to extend the shelf life and to maintain post harvest quality of papaya of considerable improvement in the fruit texture by many folds to withstand mechanical injury during storage and transportation.
Uncontrolled Keywords: Papaya; pretreatments; storage conditions; processed products
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Aug 2011 11:40
Last Modified: 28 Dec 2011 10:27
URI: http://ir.cftri.com/id/eprint/10377

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