Papaya

The Papaya (carica papaya) is widely grown throughout India. The tropical climate of the country is very conducive to its quality and high yield. With the advent of bio-technology, the fruit has been developed in many different varieties. A distinguishing feature of the papaya is the unusually high pH factor of the flesh ranging from 5.5 to almost 6.0 when at the ripe stage. It is a good source of beta-carotene and papain.

Papaya juice is gaining in popularity as it is high is nutrition content. It makes a good compound when blended with other fruits for smoothies and baby foods.

Physical, Chemical and
organoleptic Characteristics

• Acidity (% as C/A) Min 0.4
• PH < 4.00
• Colour : Reddish Yellow
• Flavour : Characteristic
• Taste : Characteristic

Microbial Characteristics

• T.P.C. CFU/g < 50
• Yeast CFU/g < 50
• Mould CFU/g < 10