TY  - BOOK
AU  - Reni M 
AU  - Sheela K B (Guide)
TI  - Screening of Papaya(Carica papaya L.) Varieties with Special Reference to Postharvest Attributes
U1  - 631.56 
PY  - 1997///
CY  - Vellanikkara
PB  - Department of processing technology,College of horticulture 
N2  - The study on 'Screening of papaya (Carica papaya L.) varieties with 
special reference to postharvest attributes' was conducted at the Department 
of Processing Technology, College of Horticulture, Vellanikkara during 1995- 
1997. Twelve varieties were evaluated for their performance under Vellanikkara 
" 
conditions. The storage behaviour of fruits under ambient and low temperature 
conditions were compared. The changes in chemical constituents of fruits under 
different conditions of ripening and in pulp during storage were studied. 
Variety Honey Dew was found to be superior in respect of collar girth, 
canopy spread, petiole length and leaf area. Varieties CO-6, CO-5, 9-1-0 and 
CO-4 were high yielding with heavier fruits and higher recovery of pulp whereas 
maximum number of fruits was in Solo (73.38). Though Solo had the smallest 
fruits (265 g), in respect of quality Solo ranked top registering high TSS 
(14.6° brix), total and non-reducing sugars (7.73% and 2.06%, respectively). 
The local types were comparatively late and low in productivity. The 
number of days taken to attain harvest maturity ranged from 120 to 150 days 
in the various cultivars. The physical characters of fruits like fruit weight, length, 
circumference were found to increase with maturity of fruits. 
 
	
The growth pattern in respect of fruit weight was simple sigmoid in Solo 
which had light fruits whereas in 9-1-0 and CO-5 which had respectively 
medium and heavy fruits it was double sigmoid. 
Maximum shelf life was recorded in cultivar MS (12.3 days) followed by 
Solo (11.0 days) under ambient conditions. Low temperature storage was found 
effective in reducing PLW, enhancing shelf life and reducing incidence of 
postharvest spoilage of fruits. 
TSS and sugars were found to be highest in tree ripe fruits and least in 
fru~s after LT storage. The chemical constituents viz., TSS, acidity, pH and 
sugars were found to vary during storage of pulp. But the variation was 
minimum in cultivars CO-3 and Solo. 
RTS beverage prepared from fresh and preserved pulp of CO-3 and Solo 
were acceptable after 30 days of storage. 
The present investigation revealed the overall superiority of the cultivar Solo 
and CO-3 in respect of number of fruits, colour of flesh, TSS, total and reducing 
sugars, PLW in storage and shelf life of fruits and stability of pulp. Cultivars 
CO-6, CO-5, 9-1-0 and CO-4 can be recommended for commercial cultivation 
for processing purposes. 


UR  - https://krishikosh.egranth.ac.in/handle/1/5810102237
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