Evaluation of the nutritive content of five varieties of papaya in different stages of ripening
1980
Giri, Janabai | Bhuvaneswari, V. | Tamilarasu, R.
Five varieties of papaya were analyzed for content of total carotenoids, beta-carotene, vitamin C, total soluble solids, total carbohydrate, and pectin during 3 stages of ripeness--half ripe, fully ripe, and over ripe. It was found that levels of the first 4 of these substances increased during ripening, reaching maximum concentration when the papaya was fully ripe, and declined thereafter; pectin gradually declined during ripening. The Co1 variety of papaya was superior to the other varieties (Co2, Solo, Washington, and Honeydew) in content of total carotenoids, beta-carotene, and total carbohydrates, while its vitamin C content was adequate. (cj)
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