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Physico-chemical Characterization and Product Development from Papaya (carica Papaya) Germplasms Available in South Western Region of Bangladesh

Md. Shamim Akhter*
Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna, Bangladesh.

Dr. Md. Abdul Mannan
Agrotechnology Discipline, Khulna University, Khulna, Bangladesh.

Sudipta Ghosh
Food and Nutrition Department, Khulna City Corporation Collegiate School (affiliated by Khulna University), Khulna, Bangladesh.

Abstract/ Executive Summary:

Papaya (Carica papaya) is an important fruit grown almost throughout Bangladesh. The study was conducted to determine the physico-chemical characteristics of 20 papaya germplasms and to develop products (jam and squash) from papaya available in the south western regions of Bangladesh. The experiment was laid out in the completely randomized design (CRD) with three replications. Papaya fruits were selected based on their visual ripeness. There was significant variation among the germplasms in relation to fruit characteristics and organolaptic evaluation. Better performance was shown by germplasm No. 20 from Satkhira region in respect of fruit width, weight of skin and non-edible part. In respect of weight, length and skin thickness, better results were found in germplasm No. 4, 9 and 13 from the areas of Satkhira, Bagerhat, Khulna, respectively. Germplasm No. 4 also gave better result in respect of edible portion. Germplasm No. 1 and 3 from Khulna, 16 from Bagerhat, and 17 from Satkhira showed better performance in respect of titratable acidity (1.74%), total soluble solid (17.10%), vitamin C (111.9 mg/100g) and carotenoids (131.6 mg/100g) content of fruit pulp. In case of product development, papaya jam and squash were successfully prepared by using 450 g sugar, 11 g citric acid, 16 g pectin, 1.0 g K.M.S and 500 ml water, 600 g sugar, 15 g citric acid, 2.5 g sodium benzoate, respectively. In respect of overall consideration of colour, taste and texture, jam and squash of T2 treatment showed better performance among the three treatments under study.

Keywords: Papaya, Carotenoids, Anthocyanin, Flavonoids, Jam, Squash.

Location: Horticulture Lab. of Agrotechnology Department of Khulna University, Khulna, Bangladesh

Start Date: 00-06-2010

End Date: 00-11-2011

Program Area: Resource Development and Management

Commodity: Papaya

Objectives:

The present study was undertaken to study the physico-chemical characteristics and to prepare products from local papaya fruits available in the south western region of Bangladesh.

Methodology:

In the study, 60 fruits from 20 germplasms were studied. The fruits were collected randomly from south western regions of Bangladesh. The experiments were conducted in the Horticulture Lab. of Agrotechnology Department of Khulna University, Khulna, Bangladesh from July, 2010 to November, 2011. 1. Physical Parameter: Determination of weight of fruits: The weight was taken in gram with the help of an electric balance. Determination of size and weight of fruits: Both length and width of papaya were estimated by using measuring tape. Determination of skin thickness: The thickness of the skin was estimated by using slide calipers. 2. Chemical Parameters: The P H , total soluble solids (TSS), titrable acidity and vitamin C (ascorbic acid) of fruit pulp were assessed by the standard methods. The data analysis was done in fresh weight basis. Determination of total soluble solids (TSS): A drop of juice from the pulp of papaya was placed on the prism of the refractometer and percent of total soluble solid was obtained from direct reading. Determination of P H of fruit pulp: The Ph of fruit pulp was measured by a desktop P H meter. Determination of vitamin C (ascorbic acid) in fruit pulp: Estimation of ascorbic acid: Thirty g of fruit flesh was weighed and blended it with equal weight of 6% meta phosphoric acid for 3 to 4 minutes. Fifteen g of this slurry was taken in a100 ml volumetric flask and it was made up to volume by adding 3% meta phosphoric acid. This juice was filtrated through a fast filter paper. Titration: The burette was filled with standardized 2, 6-dichlorophenol indophenols dye reagent. Ten cc of filtered solution was taken in a conical flask and titrated immediately against standard dye solution, till faint pink colour was observed which persisted for not less than 15 seconds. Flavonoids: 80% methanol was used for extraction of flavonoids. 10 g of sample was taken and crushed finely. 100 ml of 80% methanol added and kept it in water bath for 10 hours at 40⁰ C. The whole solution was filtered through 125 mm filter paper. The filtrate was then evaporated at room temperature and finally flavonoids was weighed. Statistical Analysis: Data were statistically analyzed using the “MSTATC” program. The collected data were statistically analyzed by Analysis of Variance (ANOVA) method. Duncan’s Multiple Range Test (DMRT) was used to compare the means of different parameters. Experiment No. 2 Study on Product Development from Papaya Fruits: Papaya Jam: Jams are basically preparations made of fruit pulp (jams) and sugars (boiling). Papaya Squash: Procedure involves sorting, washing, peeling then blending and Pulping, followed by adding sugar and pectin. Finally, heating and boiling, prior to adding citric acid and K.M.S. Papaya squash are products that can be stored over a long period in airtight containers (metal or glass jars). They are preserved mainly by heat treatment, during which the microorganisms present in the fruit are significantly reduced in number and growth potential that they are prevented from spoiling the product. Organoleptic Evaluation: The testing panel recorded the preferential comments in the supplied questionnaire. The results have been presented in acceptability scores. Acceptability score was computed according to the standard scale. They were asked to evaluate the colour, taste, flavour, texture and overall acceptability by a scoring rate on a 7- point hedonic scale, 7 = highly acceptable (HA), 5 = slightly acceptable (SA), and 2 = unacceptable (UA) respectively. The different preferences as indicated by scores were evaluated by statistical methods. Statistical Analysis: The collected data were statistically analyzed by Analysis of Variance method. Duncan’s Multiple Range Test (DMRT) was used to compare the means of different parameters.

Source of Information: IRJALS 1(2): p. 49 – 62. May – 2012 Volume – 1, Issue – 2

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The criteria for the selection of papaya germplasms were fruit weight, length, width, edible portion, sweetness, agreeable taste of the fruit, etc. Further trial is needed to analyse other characters of the germplasms like iron, protein, fat, total carbohydrate, moisture, calcium, vitamin A , total sugar content and annual production for the selection of the above mentioned germplasms as variety. New products like papaya jam and papaya squash can be developed from mature and ripe papaya. It is recommended to develop processing industries by the Government as well as private entrepreneur to utilize papaya for jam and squash production which will play a crucial role, to a great extent, to improve socio-economic condition of common farmers in the concerned regions. The results obtained from the research work will be beneficial for the thousands of root-level growers/farmers in Bangladesh as they can get the idea of size, shape, edible portion, taste, etc. of the papaya germplasms available in the south western areas of Bangladesh . Successful cultivation of these germplasms will fulfill the nutritional requirements and improve the economical condition of the region. Similar study should be conducted in other parts of Bangladesh.

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