PHYSICO-CHEMICAL CHARACTERIZATION AND PRODUCT DEVELOPMENT FROM PAPAYA (Carica papaya) GERMPLASMS AVAILABLE IN SOUTH WESTERN REGION OF BANGLADESH

Papaya (Carica papaya) is an important fruit grown almost throughout Bangladesh. The study was conducted to determine the physico-chemical characteristics of 20 papaya germplasms and to develop products (jam and squash) from papaya available in the south western regions of Bangladesh. The experiment was laid out in the completely randomized design (CRD) with three replications. Papaya fruits were selected based on their visual ripeness. There was significant variation among the germplasms in relation to fruit characteristics and organolaptic evaluation. Better performance was shown by germplasm No. 20 from Satkhira region in respect of fruit width, weight of skin and non-edible part. In respect of weight, length and skin thickness, better results were found in germplasm No. 4, 9 and 13 from the areas of Satkhira, Bagerhat, Khulna, respectively. Germplasm No. 4 also gave better result in respect of edible portion. Germplasm No. 1 and 3 from Khulna, 16 from Bagerhat, and 17 from Satkhira showed better performance in respect of titratable acidity (1.74%), total soluble solid (17.10%), vitamin C (111.9 mg/100g) and carotenoids (131.6 mg/100g) content of fruit pulp. In case of product development, papaya jam and squash were successfully prepared by using 450 g sugar, 11 g citric acid, 16 g pectin, 1.0 g K.M.S and 500 ml water, 600 g sugar, 15 g citric acid, 2.5 g sodium benzoate, respectively. In respect of overall consideration of colour, taste and texture, jam and squash of T2 treatment showed better performance among the three treatments under study.