Composition of Papaya Fruit and Papaya Cultivars

Annegowda, Hardur Venkatappa; Bhat, Rajeev

doi:10.1016/b978-0-12-408117-8.00021-0

Cited by 8 publications

(11 citation statements)

References 38 publications

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“…The tasters reported that the papaya samples coated with the aqueous and green rosemary extract of propolis showed a more intense orange color and sweeter flavor. The sweet taste perceived in the sample referred to is related to the latex disappearing, a characteristic of the green fruit (Gomez et al, 2002); it were also related to alterations in the concentrations of the phenolic compounds which enhance the flavor (Annegowda & Bhat, 2016).…”

Section: Resultsmentioning

confidence: 99%

“…Papaya being a climacteric fruit, exhibits increased respiratory rate and high ethylene production, leading to common reactions to maturity, among which are the increased activity of pectin methylesterase (PME) and polygalacturonase (PG) (Hamzah et al, 2013). These hydrolytic enzymes PME and PG disturb the structural carbohydrates, leading to fruit firmness loss (Annegowda & Bhat, 2016). The softening occurs during ripening, making it the ideal fruit for consumption.…”

Section: Resultsmentioning

confidence: 99%

“…When this carbohydrate is hydrolyzed it produces one of the obvious changes of ripening (Annegowda & Bhat, 2016). However, in regard to papaya starch, it occurs in no significant quantity (representing less than 1% to be hydrolyzed).…”

Section: Resultsmentioning

confidence: 99%

“…As the maturing process advances it caused a slight increase in the TA that can be associated with the increased galacturonic acid content, due to the hydrolysis of pectin by enzymes like pectin methylesterase (PME) and polygalacturonase (PG) and the increased respiratory rate. These result in the production of organic acids (Annegowda & Bhat, 2016).…”

Section: Resultsmentioning

confidence: 99%

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<b>Propolis extract from different botanical sources in postharvest conservation of papaya

et al. 2018

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ABSTRACT. This study evaluated the physical and chemical characteristics of the papaya 'Solo' cv. 'Golden' (Carica papaya L.) coated with propolis extract drawn from various botanical sources, during storage at room temperature. Papayas underwent three types of dip coating propolis extract, in 2.5% (w v -1 ) concentration ('aqueous extract' and 'hydroalcoholic extract of propolis wild type', 'hydroalcoholic extract of the propolis green rosemary'), at ambient temperature and two controls (without coating, one at 'ambient temperature' and the other 'refrigerated'). The variables weight loss, firmness, soluble solids (SS), titratable acidity (TA), maturation index ratio (SS/TA) and hydrogen potential (pH) were evaluated, at three day intervals for twelve storage days. Sensory analyses of the papayas were performed on days three and six of storage, by acceptance testing. Coatings with hydroalcoholic extract of propolis wild type and green rosemary controlled weight loss and firmness in papayas. The coatings showed no effect on the variable SS. Fruit coated with hydroalcoholic extract of rosemary green propolis showed satisfactory results evaluating AT, SS/TA and pH, as well as sensory analysis. Thus, the coating formulated with propolis extract can be used as an alternative to extend the shelf life of papaya fruits.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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<b>Propolis extract from different botanical sources in postharvest conservation of papaya

et al. 2018

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“…The plant can now be found and grown in all tropical countries and many sub-tropical regions of the world. Among a wide array of tropical fruits, papaya is deemed to be one of the most economical fruits, which not only is cultivated roughly in 60 countries but also is marketed worldwide (Hardur Venkatappa Annegowda & Bhat, 2016).…”

Section: Interest In Papaya As Food and Health Productsmentioning

confidence: 99%

Exploring the nutritional potential of Carica papaya Linn cultivars

Ikram¹,

Hainida²

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Carica papaya, commonly known as papaya or paw paw, is widely cultivated for its sweet, ripe edible fruits. However, papaya is also known for its health uses in some non-western cultures where green fruits and leaves are also eaten cooked as well as raw. This research project has looked at phytochemicals (carotenoids (provitamin A active compounds), polyphenols, ascorbic acid, and vitamin E) and antioxidant capacity (ORAC assay and total phenolic content) of fruit pulp, fruit peel and leaves from commercially available Australian papaya cultivars. Analysis was undertaken at different stages of fruit ripeness and leaf growth to understand the impact on nutritional quality and potential health properties. In addition, the release/bioaccessibility of the main phytochemicals was assessed as an initial measure to predict their potential bioavailability using an in vitro digestion procedure. Among cultivars, red fleshed papaya fruits exhibited the highest phytochemical values. Mid mature and/or fully ripen fruits gave the highest antioxidant capacities as well as ascorbic acid and carotenoid content. Ascorbic acid content ranged from 37.0-58.5 mg/100 g FW with large variations between cultivars and an increase as the fruits ripen. Major carotenoids found in red-fleshed papaya were β-carotene, β-cryptoxanthin, and lycopene with lycopene representing 42-58% of the total carotenoids. However, lycopene was undetectable in the yellow-fleshed cultivar. Leaves were found to exhibit the highest ORAC and total phenolic content (young and mature; ORAC: 93-185 µM trolox equivalents/g FW; total phenolic content: 148-210 mg gallic acid equivalents/100g FW) compared to the peels and pulps. Overall, the highest antioxidant capacity, ascorbic acid and polyphenols could be found in papaya leaves followed by peels and pulp. Vitamin E was below the limit of quantification in all samples. Cooking of the leaves and unripe fruit resulted in a significant reduction of ascorbic acid and antioxidant capacity.In addition, in vitro digestion clearly demonstrated that the major papaya phytochemicals are bioaccessible from the pulp as well as the leaf matrix. Heat treatment (boiling) may enhance the bioaccessibility of TPC papaya fruits and leaves. The findings of this study showed that the phytochemical composition and antioxidant capacity varied across different papaya cultivars, maturity stages and plant parts affecting the nutritional value of this important tropical fruit.xi 3.2.3Color analyses .

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