Studies on the Development and Evaluation of Tomato (Lycopersicon esculentum) Blended Papaya (Carica papaya) Chutney

Background: Papaya (Carica papaya) has a maximum loss of postharvest shelf life. Due to the higher respiration activity, these are prone ripening within short time frame; as result, pathogens develop quickly and lead enormous problems for papaya producers. Hence minimize this preserve nutritional qualities, present study was conducted utilize pulp prepare delicious chutney with tomato (Lycopersicon esculentum) because its unique flavour. Methods: For preparation, different combinations were used their quality analyzed based on biochemical (Total Soluble Solids, Titratable acidity, acid/Brix ratio, vitamin-C, total sugars, reducing sugars) sensory attributes (colour, appearance, flavour, texture consistency). Result: The treatment T7 (50% papaya: 50% tomato) found be best combination in terms parameters. Chutney yet acceptable conditions even after 90 days preparation.