SharePhysico-chemical changes in papaya during storage.
Author(s) : FIRMIN A.
Type of article: Article
Summary
Physical and chemical changes during maturation of the local and Solo variety of papaya were studied. No change was observed in total acidity, though there was a slight increase in the pH of both types. Starch content decreased while total sugar, reducing sugar and ascorbic acid increased. A sensory panel preferred Solo, confirming that it is suitable for the local and international markets.
Details
- Original title: Physico-chemical changes in papaya during storage.
- Record ID : 1999-1677
- Languages: English
- Source: Trop. Sci. - vol. 37 - n. 1
- Publication date: 1997
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Indexing
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Themes:
Food engineering;
Fruit - Keywords: Papaya; Variety; Physical property; Storage; Chemical property; Ripening (fruit); Ivory Coast; Tropical fruit
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