Development of Intermediate-Moisture Slices of Papaya (Carica papaya L.) by Hurdle Technology

Papaya fruits are highly perishable, with over 25% post-harvest losses which further rise during storage. To prevent these losses, we attempted to convert papaya slices into intermediate moisture (IM) slices using a novel combination-technology which included a combination of osmotic removal of wate...

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Autores principales:	Akanksha Shrivastava, I. N. Doreappa Gowda
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2016
Materias:	papaya preservation intermediate moisture food (imf) quality rte Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/d2f717fd2c7e444ab41688b35745213c
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spelling	oai:doaj.org-article:d2f717fd2c7e444ab41688b35745213c2021-12-02T12:39:58ZDevelopment of Intermediate-Moisture Slices of Papaya (Carica papaya L.) by Hurdle Technology0973-354X2582-4899https://doaj.org/article/d2f717fd2c7e444ab41688b35745213c2016-06-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/108https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899Papaya fruits are highly perishable, with over 25% post-harvest losses which further rise during storage. To prevent these losses, we attempted to convert papaya slices into intermediate moisture (IM) slices using a novel combination-technology which included a combination of osmotic removal of water by sugar syrup (60°B) containing various preservatives/additives, and, added use of chemicals such as CaCl2, citric acid, sodium metabisulphite or potassium metabisulphite (KMS), to reduce water activity. The osmosed slices were surfacedried and analyzed for physico-chemical characters and sensory attributes. Further, the product was stored upto six months at LT (Low Temperature) (4±1°C) and assessed for composition, stability and sensory attributes. Steam blanching of papaya slices, followed by osmosis in sugar solution of 60°B syrup containing a combination of preservatives, viz., citric acid 0.5%, CaCl2 0.5%, sodium metabisulphite 75ppm and KMS 350ppm, was superior as a treatment in terms of quality and stability of the product. These findings can help reduce postharvest losses in papaya by providing a technology for preparing a ready-to-eat (RTE), nutrient rich intermediate-moisture product with good taste and flavour.Akanksha ShrivastavaI. N. Doreappa GowdaSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticlepapayapreservationintermediate moisture food (imf)qualityrtePlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 11, Iss 1, Pp 67-71 (2016)
institution	DOAJ
collection	DOAJ
language	EN
topic	papaya preservation intermediate moisture food (imf) quality rte Plant culture SB1-1110
spellingShingle	papaya preservation intermediate moisture food (imf) quality rte Plant culture SB1-1110 Akanksha Shrivastava I. N. Doreappa Gowda Development of Intermediate-Moisture Slices of Papaya (Carica papaya L.) by Hurdle Technology
description	Papaya fruits are highly perishable, with over 25% post-harvest losses which further rise during storage. To prevent these losses, we attempted to convert papaya slices into intermediate moisture (IM) slices using a novel combination-technology which included a combination of osmotic removal of water by sugar syrup (60°B) containing various preservatives/additives, and, added use of chemicals such as CaCl2, citric acid, sodium metabisulphite or potassium metabisulphite (KMS), to reduce water activity. The osmosed slices were surfacedried and analyzed for physico-chemical characters and sensory attributes. Further, the product was stored upto six months at LT (Low Temperature) (4±1°C) and assessed for composition, stability and sensory attributes. Steam blanching of papaya slices, followed by osmosis in sugar solution of 60°B syrup containing a combination of preservatives, viz., citric acid 0.5%, CaCl2 0.5%, sodium metabisulphite 75ppm and KMS 350ppm, was superior as a treatment in terms of quality and stability of the product. These findings can help reduce postharvest losses in papaya by providing a technology for preparing a ready-to-eat (RTE), nutrient rich intermediate-moisture product with good taste and flavour.
format	article
author	Akanksha Shrivastava I. N. Doreappa Gowda
author_facet	Akanksha Shrivastava I. N. Doreappa Gowda
author_sort	Akanksha Shrivastava
title	Development of Intermediate-Moisture Slices of Papaya (Carica papaya L.) by Hurdle Technology
title_short	Development of Intermediate-Moisture Slices of Papaya (Carica papaya L.) by Hurdle Technology
title_full	Development of Intermediate-Moisture Slices of Papaya (Carica papaya L.) by Hurdle Technology
title_fullStr	Development of Intermediate-Moisture Slices of Papaya (Carica papaya L.) by Hurdle Technology
title_full_unstemmed	Development of Intermediate-Moisture Slices of Papaya (Carica papaya L.) by Hurdle Technology
title_sort	development of intermediate-moisture slices of papaya (carica papaya l.) by hurdle technology
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2016
url	https://doaj.org/article/d2f717fd2c7e444ab41688b35745213c
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Development of Intermediate-Moisture Slices of Papaya (Carica papaya L.) by Hurdle Technology

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