Soffi, CheriyanAnitha Chandran, CKAU2020-11-132020-11-132000171606https://krishikosh.egranth.ac.in/handle/1/5810155023MScThe present study entitled "Quality analysis of papaya (Carica papaya L.) varieties and product development" was undertaken with an objective to evaluate the quality of papaya based on physical, chemical and organoleptic characteristics, so as to identify the most suitable papaya varieties for the development of papaya based products. The study also aimed at selecting the best proportion for papaya jelly by standardising at three different fruit extract - sugar proportions viz. 1:1, 4:3 and 2:1 using the selected superior varieties of papaya. Ten desert varieties of papaya fruits viz., Waimanalo, Pusa Dwarf, Pusa Giant, Pusa Majesty, Pu s a Delicious, Coorg Honeydew, Washington, Malaysian Long, Exotic collection - 100091 and Exotic collection - 100060 were selected for the study. Study on the physical characteristics of the fruits revealed that Malaysian Long occupied the superior position for fruit length followed by the varieties Waimanalo, Pusa Delicious and Washington. Coorg Honeydew was recorded as the heaviest fruit followed by Pusa Delicious. Mean wh i 1 e both f r u i t weight and frui t length was minimum for the two exotic varieties. It was identified that the papaya variety Waimanalo was the best fruit in thickness of pericarp followed " by the varieties Pusa Delicious and Washington. Papaya fruits of Pusa Dwarf, Pusa Majesty, Malaysian Long and Washington were thin skinned frui ts. The variety Exotic collection - 100060 was noticed to be having the least cavity width followed by the varieties Malaysian Long, Washington and Exotic collection - 100091. Data proved that Exotic collection - 100060 was the fruit carrying the minimum skin wastage followed by Pusa Giant, Pusa Dwarf and Coorg Honeydew. In the case of seed wastage Pu s a Delicious, Washington and Malaysian Long were varieties that observed the minimum levels. Among the ten varieties studied Coorg Honeydew possessed a remarkably high flesh weight followed by the variety Pusa Delicious. 0emical analysis revealed that the variety Washington exhibited a superior position for total sugar content followed by Pusa Delicious and Coorg Honeydew. It was found that the variety Pusa Dwarf occupied a lower level of reducing sugar followed by the varieties Waimanalo and Pus a Majesty while the highest content was for the variety Washington. The f r u i ts of Coorg Honeydew and Waimanalo were identified to have the highest non reducing sugar content. Among the ten varieties analysed fruits of Washington, Pusa Delicious and Coorg Honeydew recorded the higher levels of total soluble solid content. Of the varieties studied Waimanalo was found to have the maximum moisture content and the minimum level of water content was recorded by variety Pusa Delicious. Papaya fruits of Malaysian Long, Pusa Dwarf and Pusa Giant possessed higher acidity level and showed -, a correspondingly lower pH valu~ It was evidenced that, highest vitamin-C level was observed in the variety Pusa Delicious followed by the varieties Pusa Majesty, Exotic collection - 100091 and Washington. The variety Pusa Delicious exhibited a high level I of p-carotene followed by the varieties Exotic collection 100060 and Exotic collection - 100091. Observa t i on on fibre content of different papaya varieties showed that the two Exotic varieties were having the minimum fibre level followed by the varieties Pu s a Majesty, Waimanalo and Pusa Delicious, while Malaysian Long recorded the maximum fibre content. Papaya fruits of Pusa Delicious was found superior in pectin content followed by Malaysian Long, Washington and Coorg Honeydew. Analytical data of mineral composition indicated that fruits of Pu s a Giant, Washington, Exotic collection - 100091 and Waimanalo were high calcium varieties. Pusa Majesty recorded maximum sodium content followed by the varieties Coorg Honeydew and Malaysian Long. Among the varieties studied both the Exotic varieties were identified for its higher potassium level and was closely followed by Washington and Pusa Delicious. It was found that the variety Pu s a Delicious possessed a distinguishly high phosphorus content followed by the Exotic varieties and Washington. Fruits of Exotic collection - 100091, Pusa Majesty and Washington were composed of the higher per cent total mineral composition. Sensory evaluation studies on various quality param~ters evidenced that the varieties Washington, Pusa Dwarf and Pusa Majesty carried the best eye appeal. It is clearly observed that the papaya fruits of Pusa Delicious and Washington were superior for their flavour profile, so also in their taste performance along with Coorg Honeydew. The varieties Pu s a Dwarf, Pu s a Majesty and Washington were more attractive in colour than the other varieties. Considering the texture of the fruit Pu s a Delicious, Coorg Honeydew and Washington were the varieties that were highly preferred. Sweetness of the varieties Pusa Delicious, Coorg Honeydew and Washington were highly appreciated than the rest of the varieties studied. Based on the chemical organoleptic and the most important physical characteristic viz, edible portion weight were s ub je c t e d to discriminant function analysis for the selection of two superior fruits for product development. The screened varieties Coorg Honeydew and Pusa Delicious were used for the development of jelly using different fruit extract sugar ratios viz. 1:1, 4:3 and 2:1. Organoleptic evaluation of jelly disclosed that there was no• significant difference in sensory quality of jelly between the two varieties Coorg Honeydew and Pusa Delicious. All the quality parameters except colour maintained remarkably superior for the jelly sample standardised with equal amount of extract - sugar ratio (1:1). The organoleptic qualities of jelly prepared with 4:3 (P2) ratio remained satisfactory while the sample with fruit extract sugar ratio 2:1 (P3) could not form a judicious combination for the formulation of good quality jelly except for its good performance in colour. ~emical analysis of the jelly revealed that a varietal variation was observed in jelly samples with respect to chemical characters like pH, total sugar and reducing sugar content. The jelly prepared with an equal amount of extract and sugar 1: 1 (Pl) remained at a higher level in most of the chemical attributes, the ratio 4:3 (P2) was found more or less agreeable in chemical composition, whereas the 2:1 ratio (P3) presented the comparably lower grade with respect to chemical parameters tested. It was observed that pH, total soluble solids. total sugar and reducing sugar increased with an increase in the sugar proportion. • '" But acidity level decreased with a rise in the proportion of sugar) Data on the end point temperature of jelly indicated that the sample prepared wi th an equal amount of extract and sugar (1:1) recorded a higher temperature for setting than the other treatments (4:3 and 2:1). The jelly developed using 1: 1 proportion of extract and sugar was positioned well above the PPO specifications. Proportion 4:3 (P2) could attain an almost satisfactory level specified by the PPG, whereas the total soluble solid content of jelly with the proportion 2:1 (P3) remained below the level specified by the FPO. The cost of papaya jelly standardised with equal amount of extract - sugar ratio (1:1) was slightly higher than the other two combinations. A comparison of the price of jelly available in the market with the cost of papaya jelly standardised in this study revealed that the market price was three fold higher compared to the cost incurred for the production of papaya jelly in this study. The study highlighted that screening suitable papaya varieties for product development not only enhance the quality of the product but also results in better commercial utilization of this fruits.EnglishThesis