Papaya

Method       

• Harvest mature, sound raw papaya, make incisions and drain the papain extract.
• Wash the fruit well, peel, remove the seeds and cut into small pieces.
• Soak in 2 per cent brine containing one per cent calcium chloride for 30 minutes.
• Drain, wash the papaya pieces and add equal quantities of sugar and boil for 5 minutes.
• Let soak at room temperature for 4 hours, mix the required essence, colouring and citric acid.
• Add more sugar to the above mixture and boil upto a sugar concentration of 70° Brix.
• Drain the candied papaya pieces, spread on a tray and shade dry.
• Pack in polyethylene bags, seal and store.

 Method

• Wash the papaya fruits, peel, remove seeds, cut into small pieces and make to pulp.
• To the water add the sugar and citric acid, mix well and boil for a few minutes and cool.
• Strain the sugar syrup and mix with the papaya pulp and heat the juice upto 80°C.
• Add the essence and preservative to the juice, and fill the juice into sterilized bottles and seal.
• Further pasteurize the bottle at 80°C, cool, wipe dry and store.  

Method

• Wash and peel ripe papaya.
• Scoop out the flesh and pulp it.
• Mix sugar, water and citric acid, bring it to boil and filter.
• Mix with the pulp. Heat it to 80ºC.
• Bottle and crown cork.
• Pasteurize in a water bath for 30 minutes.
• Cool, label and store till use.

Note

• 200 ppm of sodium benzoate or KMS can be added for commercial and long storage.
• Sterilized bottle should be used for bottling the juice.
•  While pasteurizing sufficient cloth bedding should be given in between the bottles and the vessel so that they are not broken or cracked during processing.
• To bring in variation, RTS can be prepared with papaya blended with other fruits. Fruits suitable for mixing with papaya are mango and pineapple.

Peeled papaya pieces 1 kg, salt 100 g, red chilli powder 10 g, cardamom (large), cumin, black pepper (powdered) each 10 g, vinegar 750 ml.

FLOW-CHART FOR PROCESSING OF PAPAYA PICKLE

Method

• Select a ripe fruit, peeled and pulping is done using mixie.
• Addition of sugar, citric acid to the pulp and cooked to jam consistency.
• Poured in sterilized bottles.

PAPAYA SQUASH

Technologies Available

*    - Post Harvest Technology Centre, TNAU, Coimbatore.
**  - Home Science College and Research Institute, TNAU, Madurai

Source

http://jimnote.blogspot.com/2008/03/

http://skytoseapetshop.com/images/dicedpapaya.jpg

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