Post Harvest Technology - Papaya

By TamilNadu Agricultural University on 29 Jan 2019 | read
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Papaya

PAPAYA TUTTI FRUITYImage title

Ingredients
Mature unripe papaya1 kg
Sugar              ¾ kg
Citric acid      10 g
Essence colour 

Method       

  • Harvest mature, sound raw papaya, make incisions and drain the papain extract.
  • Wash the fruit well, peel, remove the seeds and cut into small pieces.
  • Soak in 2 per cent brine containing one per cent calcium chloride for 30 minutes.
  • Drain, wash the papaya pieces and add equal quantities of sugar and boil for 5 minutes.
  • Let soak at room temperature for 4 hours, mix the required essence, colouring and citric acid.
  • Add more sugar to the above mixture and boil upto a sugar concentration of 70° Brix.
  • Drain the candied papaya pieces, spread on a tray and shade dry.
  • Pack in polyethylene bags, seal and store.

PAPAYA READY TO SERVE BEVERAGE (RTS)

Ingredients
Papaya            
 1 kg
Sugar               500 g
Citric acid       10 g
Water              2 lit
Preservative (KMS) ¼ tsp  

 Method

  • Wash the papaya fruits, peel, remove seeds, cut into small pieces and make to pulp.
  • To the water add the sugar and citric acid, mix well and boil for a few minutes and cool.
  • Strain the sugar syrup and mix with the papaya pulp and heat the juice upto 80°C.
  • Add the essence and preservative to the juice, and fill the juice into sterilized bottles and seal.
  • Further pasteurize the bottle at 80°C, cool, wipe dry and store.  

PAPAYA – PINEAPPLE RTS

Ingredients
Fruit pulp 
1kg     
Sugar                  475 g
Citric acid          10 g
Water          2.8 litre
KMS /SB200 mg

 

Image title

Method

  • Wash and peel ripe papaya.
  • Scoop out the flesh and pulp it.
  • Mix sugar, water and citric acid, bring it to boil and filter.
  • Mix with the pulp. Heat it to 80ºC.
  • Bottle and crown cork.
  • Pasteurize in a water bath for 30 minutes.
  • Cool, label and store till use.

Note

  • 200 ppm of sodium benzoate or KMS can be added for commercial and long storage.
  • Sterilized bottle should be used for bottling the juice.
  •  While pasteurizing sufficient cloth bedding should be given in between the bottles and the vessel so that they are not broken or cracked during processing.
  • To bring in variation, RTS can be prepared with papaya blended with other fruits. Fruits suitable for mixing with papaya are mango and pineapple.

PAPAYA PICKLE

Peeled papaya pieces 1 kg, salt 100 g, red chilli powder 10 g, cardamom (large), cumin, black pepper (powdered) each 10 g, vinegar 750 ml.

FLOW-CHART FOR PROCESSING OF PAPAYA PICKLEImage title

PAPAYA JAM

Ingredients
Papaya pulp
 100 g
Sugar   75g
Citric acid a pinch

Method

  • Select a ripe fruit, peeled and pulping is done using mixie.
  • Addition of sugar, citric acid to the pulp and cooked to jam consistency.
  • Poured in sterilized bottles.

PAPAYA SQUASH

Ingredients
Papaya pulp     1kg
Sugar               1.80 kg
Water              1 litre
Citric acid       25 g

 Image title

Technologies Available

*    - Post Harvest Technology Centre, TNAU, Coimbatore.
**  - Home Science College and Research Institute, TNAU, Madurai

 

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