Abstract:Background: Papaya (Carica papaya) has a maximum loss of postharvest shelf life. Due to the higher respiration activity, these are prone to ripening within a short time frame; as a result, pathogens develop quickly and lead to enormous problems for papaya producers. Hence to minimize this postharvest loss and to preserve nutritional qualities, the present study was conducted to utilize papaya pulp to prepare a delicious papaya chutney with tomato (Lycopersicon esculentum) because of its unique flavour. Methods… Show more
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