Comparative Study of Quality Changes in Shea Butter Coated Pawpaw Carica papaya Fruit During Storage
نویسندگان
چکیده
منابع مشابه
Quality changes in sapote mamey fruit during ripening and storage
Physical and chemical changes in sapote mamey (Pouteria sapota (Jacq.) H.E. Moore and Stearn) fruit during ripening and storage at various temperatures were evaluated. Ripening was associated with flesh softening, an increase in soluble solids content (SSC), and a change in flesh color from yellow or pale pink to a dark pink or red. No changes in fruit skin color or in flesh acidity were observ...
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A procedure for the preparation of clarified Pawpaw Juice was developed. About 750ml Pawpaw pulp was measured into 2 measuring cylinders A & B of capacity 1 litre heated to 40C, cooled to 20C. 30mls pectinase was added into cylinder A, while 30mls distilled water was added into cylinder B. Enzyme treated sample (A) was allowed to digest for 5hours after which it was heated to 90C for 15 minutes...
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The midto long-term preservation of papaya (Carica papaya L.) would allow for the safeguarding of important germplasm. In this study, soft friable callus (SFC) and hard callus (HC) were induced from the first two true leaves of 10-day-old seedlings containing a midrib derived from the germinated seed of two cultivars (‘Rainbow’ and ‘Sunrise Solo’). Following germination on a Murashige and Skoog...
متن کاملDevelopment of quality standards of Carica Papaya Linn. leaves
The present study was performed for the development of physico-chemical parameters of Carica papaya Linn. leaves belonging to family Caricaceae. The study comprises physico-chemical and phytochemical evaluation to confirm purity and authenticity of Carica papaya leaf based on WHO guidelines. Microscopy of the leaf showed presence of epidermis, collenchyma, and parenchyma, scellerenchyma, xylem,...
متن کاملChanges in protein profile during coagulation of latex from Carica papaya.
We describe the changes in peptide composition by SDS-PAGE analysis of latex from Carica papaya collected at various times after incision of the unripe fruit. The data show that during latex coagulation several peptides are processed in an orderly fashion.
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2008
ISSN: 1680-5194
DOI: 10.3923/pjn.2008.658.662