The Analysis of Glucose and Vitamin C on Papaya (Carica papaya L.) with Different Time Storage

Kamelia, Marlina; Supriyadi, Supriyadi; Widiani, Nurhaida; Farida, Farida; Damayanti, I.

doi:10.1088/1742-6596/1338/1/012026

Cited by 3 publications

(6 citation statements)

References 2 publications

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“…The total sugar contents in orange were also significantly higher both during moderately ripe (10.65%) and overripe (12.73%) maturity stages as compared to the mature green stage (6.80%), consistent with another finding [ 46 ]. Likewise, the mean reducing sugar contents of papaya was increased from 4.63% at mature green, to 6.07% at moderately ripe and 6.30% at overripe stage, results in agreement with report made from papaya analyzed in Indonesian [ 52 ]. Moreover, the total sugar contents of papaya samples increased from 5.22% (mature green), through 7.01% (moderately ripe) to 7.88% (overripe stage).…”

Section: Discussionsupporting

confidence: 91%

Evaluation of microbiome and physico-chemical profiles of fresh fruits of Musa paradisiaca, Citrus sinensis and Carica papaya at different ripening stages: Implication to quality and safety management

Kifle,

Bacha,

Hora

et al. 2024

PLoS ONE

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Introduction The ripening of fleshy fruits is a developmental process that involves changes in color, texture, aroma, nutrients, and diversity of microbiomes. Some microorganisms, specially, bacteria and molds are responsible for postharvest spoilage of fruits. Thus, this study is aimed at evaluating the alterations in microbiome and physico-chemical properties of selected fruits at different ripening stages. Methods Totally, 108 fresh fruit samples of Musa paradisiaca, Citrus sinensis and Carica papaya at three ripening stages were collected and processed in this study. The biochemical methods and MALD-TOF MS were used in identification. The physico-chemical properties of all samples were analyzed using standard methods. Results The minimum counts (6.74± 0.48–6.76± 0.42 log CFU/mL) and the maximum count (7.51± 0.43–7.96± 0.34 log CFU/mL) of AMB in all fruit samples was observed at mature green and overripe stages of the fruits, respectively. The ripening stage has significantly affected the microbial counts (P < 0.05) in all fruits, except counts of Enterobacteriaceae in banana and orange, and fungal counts in orange. The bacterial community of all fruits was predominated by B. cereus (33.7%), A. faecalis (17.3%), P. putida (15.2%), M. morganii (11.1%), S. sciuri (6.6%) and S. epidermidis (4.9%); while the fungal microbiome was constituted by Candida spp. (33.9%) followed by Saccharomyces spp. (18.1%) and Aspergillus spp. (16.3%). The ripening stages have also significantly affected the physico-chemical property in all samples. Accordingly, the lowest pH (3.53) and highest content of ascorbic acid (69.87 mg/100g) were observed in mature green oranges and overripe papaya, respectively, while the maximum concentration of total sugar (17.87%) and reducing sugar (14.20%) were recorded in overripe bananas. Conclusion The presence of some potential human pathogens and spoilage microorganisms in fruit samples could contribute to post-harvest product losses besides the potential health risk associated with consumption of the tainted fruits. Hence, proper safety management practices and preservation mechanisms should be developed and put in place to ensure consumers safety against pathogens besides minimizing product losses through microbial spoilage.

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Section: Discussionsupporting

confidence: 91%

Evaluation of microbiome and physico-chemical profiles of fresh fruits of Musa paradisiaca, Citrus sinensis and Carica papaya at different ripening stages: Implication to quality and safety management

Kifle,

Bacha,

Hora

et al. 2024

PLoS ONE

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“…Fruits with high carbohydrate contents tend to have more total soluble solids, as evidenced in this study. Similar results were reported by Kamelia et al (2019) after analyzing glucose and vitamin C on papaya with different storage times. The F-fruits had more carbohydrates and TSS compared to mountain fruits.…”

Section: Discussionsupporting

confidence: 88%

“…Ascorbic acid, commonly known as vitamin C, is a water-soluble vitamin with antioxidant properties found in fruits and vegetables whose main function is to neutralize reactive oxygen singlets. The vitamin C content of fruits normally increases until their harvest time and decreases gradually while in storage (Kamelia et al, 2019) due to their instability, leaching, and oxidation into dehydroascorbic acid (Davey et al, 2000). Findings in this study revealed that an increase in temperature and storage duration reduced the amount of vitamin C in Mountain and F hybrid fruits.…”

Section: Discussionmentioning

confidence: 61%

“…Findings in this study revealed that an increase in temperature and storage duration reduced the amount of vitamin C in Mountain and F hybrid fruits. Kamelia et al (2019) reported a rapid decrease of ascorbic acid levels on papaya fruits stored at higher temperatures due to the use of organic acids during the respiration process; while the conversion of fruit glucose at lower temperatures resulted in higher vitamin C contents. Similar reports have been made on major losses of vitamin C in different fruits when stored at higher temperatures (Pavlovska et al, 2015;Falah et al, 2015;Caron et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

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Quality changes in papaya fruit under different storage temperatures and duration

Matsuane¹,

Kavoo²,

Kiage³

et al. 2023

jagst

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Kenya experiences high postharvest losses in the fruit and vegetable subsector, which have been estimated at 50 percent. These losses are mainly due to poor postharvest handling practices, a lack of storage facilities, and/or poor storage conditions. Papaya (Carica papaya L.) is a highly perishable tropical fruit with a short shelf life and requires proper storage and handling practices due to its delicate skin texture, high moisture content, and high respiratory rates. In this study, F hybrid and Mountain variety papaya fruits were collected at Meru County in May 2022 and stored at three different temperatures (6, 16 and 24 °C) for a duration of 0, 4, 8 and 12 days to evaluate their effects on fruit quality. The data collected was separately subjected to a two-way ANOVA in a completely randomised design using the GenStat statistical software package (14th edition). Storage temperatures and durations significantly (p < 0.05) decreased papaya quality. Mountain fruits were firmer while F fruits had more appealing peel and flesh colors. F fruits retained more potassium (1.20 g/100g) and vitamin C (0.29 g/100g) when stored at 16 °C on day 12. The optimal storage temperature and duration for successful storage and extension of shelf life of papaya fruits was found to be 16 °C for 8 days. The F hybrid fruits were more comparable to the local papaya variety, Mountain, on the various tested parameters, which could make it suitable for consumer utilization and market exploitation in Kenya.

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“…Papaya sugars determine the final fruit quality, especially its sweet taste. Sugar contents increase during the ripening stage due to an enzymatic reaction which breaks simple sugars into fructose, glucose and sucrose (31). Glucose and fructose are mostly available while sucrose content declines during the period, suggesting that there is sucrose de novo synthesis during ripening of the detached papaya (32).…”

Section: Papaya Sugarsmentioning

confidence: 99%

Nutrient content and biochemical analysis of papaya (Carica papaya L.) hybrids grown in central Kenya

Matsuane

Kavoo²,

Kiage³

et al. 2023

Plant Sci. Today

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Papaya (Carica papaya L.) is a known powerhouse of nutrients and biochemicals which have health benefits necessary in a human diet. Mineral and vitamin deficiencies, like stunting, wasting and underweight in children, are common in Kenya yet available fruits like papaya can provide those nutrients. This study evaluated the nutritional and biochemical compositions, sugars and the 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activities of 2 newly developed papaya hybrids (JKUAT 7 and JKUAT 8) grown in Kenya and Solo variety, as control; in a completely randomised design which were subjected to one way ANOVA at p?0.05. Results from this study showed significant differences for JKUAT 8 with zinc, iron, potassium and vitamin C contents at 3.28, 3.62, 1145.10 and 448.30 mg/100 g respectively. Solo variety had significantly higher ?-carotene (68.75 mg/100 g), lycopene (25.47 mg/100 g) and flavonoid (0.0178 g/100 g) contents. JKUAT 7 had more phenolic and tannins contents at 0.4434 g/100 g and 81.65 mg/100 g respectively. The DPPH activities ranged from 20 to 80 mg/mL with JKUAT 7 having the highest activity at 20 mg/mL and the least, Solo at 80 mg/mL. JKUAT 7 also exhibited higher total sugar contents in a range of 4.86 to 11.57%: with glucose and fructose at 5.74 and 5.83 % respectively. Our results suggested high nutritional and biochemical profiles of the newly developed JKUAT 7 and JKUAT 8 compared to Solo, the commercial variety. The high nutritional and biochemical contents recorded in the study papayas can be utilised in enhancing human nutrition and health thereby reducing metabolic disorders.

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The Analysis of Glucose and Vitamin C on Papaya (Carica papaya L.) with Different Time Storage

Cited by 3 publications

References 2 publications

Evaluation of microbiome and physico-chemical profiles of fresh fruits of Musa paradisiaca, Citrus sinensis and Carica papaya at different ripening stages: Implication to quality and safety management

Evaluation of microbiome and physico-chemical profiles of fresh fruits of Musa paradisiaca, Citrus sinensis and Carica papaya at different ripening stages: Implication to quality and safety management

Quality changes in papaya fruit under different storage temperatures and duration

Nutrient content and biochemical analysis of papaya (Carica papaya L.) hybrids grown in central Kenya

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