Preserving Papaya Pulp with Potassium Metabisulfite: A Study on Prolonging Shelf Life

Year : 2024 | Volume : 13 | Issue : 02 | Page : 06 14
    By

    Enanye Gedefew Dagnew,

  • Ghulam Hassan Shah,

  1. Research Associate, Department of Horticulture, Arba Minch, Ethiopia
  2. Post Harvest Technologist, Department of Horticulture, Arba Minch University, Ethiopia

Abstract

Papaya is a highly perishable fruit with a shelf life of only 3 to 6 days under tropical conditions, leading to significant postharvest losses. This study aimed to preserve papaya pulp for subsequent use in product development .Pulp was extracted from “Indian Red Lady Variety” of papaya and treated with potassium metabisulphite (KMS) at concentrations of 500, 1000 and 1500 ppm. The treated pulp was stored at room and refrigerated temperatures. Storage changes were monitored at 30-day intervals for 90 days. The experiment followed CRD factorial design. Pulp yield of 78.32%was recorded which contained total soluble solids (TSS) of 7.56°Brix, pH of 4.84, and acidity of 0.14%. Significant (p<0.05) changes in proximate composition were observed due to the interaction effects of various treatments. Fresh pulp contained 9.39% carbohydrates, 0.55% protein, 0.70% fiber, 0.16% fat, 0.60% ash and 88.61% moisture. Pulp treated with 1500 ppm KMS and stored at refrigerated temperatures showed no change in fat, fiber, or protein content, while lower concentrations of KMS resulted in reductions in these components. Moisture remained stable in pulp with 1500 ppm KMS stored under refrigerated temperatures. Treating papaya pulp with 1500 ppm KMS effectively minimized storage changes, particularly at refrigerated temperatures. This treatment allows the pulp to be stored and used later for product development.

Keywords: Proximate composition, storage changes, fresh papaya pulp, stored pulp, potassium metabisulphite treatment

[This article belongs to Research & Reviews : Journal of Food Science & Technology ]

How to cite this article:
Enanye Gedefew Dagnew, Ghulam Hassan Shah. Preserving Papaya Pulp with Potassium Metabisulfite: A Study on Prolonging Shelf Life. Research & Reviews : Journal of Food Science & Technology. 2024; 13(02):06-14.
How to cite this URL:
Enanye Gedefew Dagnew, Ghulam Hassan Shah. Preserving Papaya Pulp with Potassium Metabisulfite: A Study on Prolonging Shelf Life. Research & Reviews : Journal of Food Science & Technology. 2024; 13(02):06-14. Available from: https://journals.stmjournals.com/rrjofst/article=2024/view=183529


References

1. Claudia MDS, Celeste MPA, Juliana MF, Estela RQ, Marcelle MM. Chemical characterization of
the flour of peel and seed from two papaya cultivars. Food Sci Technol (Campinas). 2014;34(2).
2. Marotta F, Weksler M, Naito Y, Yoshida C, Yoshioka M, Marandola P. Nutraceutical
supplementation, effect of a fermented papaya preparation on redox status and DNA damage in

healthy elderly individuals and relationships with GSTM1 genotype, a randomized, placebo-
controlled, cross-over study. Ann N Y Acad Sci. 2006;1067(1):400-7.

3. FAOSTAT. 2024. Retrieved March 27, 2024, from www.fao.org.
4. Fuggate P, Wongs-Aree C, Noichinda S, Kanlayanarat S. Quality and volatile attributes of attached
and detached ‘Pluk Mai Lie’ papaya during fruit ripening. Sci Hortic. 2010;126(2):120-9.
5. Aravind G, Bhowmik D, Duraivel S, Harish G. Traditional and medicinal uses of Carica papaya. J
Med Plants Stud. 2013;1(1):7-15.
6. Mello VJ, Gomes MTR, Lemos FO, Delfino JL, Andrade SP, Lopes MTP, et al. The gastric ulcer
protective and healing role of cysteine proteinases from Carica candamarcensis. Phytomedicine.
2008;15(4):237-44.
7. Munoz V, Sauvain MG, Bourdy G, Callapa J, Rojas I, Vargas L, et al. The search for natural
bioactive compounds through a multidisciplinary approach in Bolivia. Part II. Antimalarial activity
of some plants used by Mosetene Indians. J Ethnopharmacol. 2000;69(2):139-55.
8. Penteado AL, Leitao MFF. Growth of Listeria monocytogenes in melon, watermelon, and papaya
pulps. Int J Food Microbiol. 2004;91(1):89-94.
9. FAO 2012. Global initiative on food loss and waste reduction.
10. Wonduwossen D, Bekabil F. Determinants of fruit and vegetable commercialization among the
rural households: The case of Bora District, East Showa Zone, Oromia Region (Doctoral
dissertation, St. Mary’s University). 2014.
11. Emana B, Gebremedhin H. Constraints and opportunities of horticulture production and marketing
in Eastern Ethiopia. DCG Report. 2007;46.
12. Sakhale B, Pawar V, Ranveer R. Studies on effect of chemical preservatives on keeping quality of
Kesar mango pulp. Int J Eng Technol. 2012;13(2):160-8.
13. Association of Official Analytical Chemists (AOAC). Official Methods of Analysis. 16th ed.
Washington, D.C: Association of Official Analytical Chemists; 2000.
14. Ranganna S. Handbook of analysis and quality control for fruit and vegetable products. 2nd ed.
New Delhi, India: Tata McGraw Hill Publishing Company Ltd; 2017.
15. Tamil Nadu Agricultural University (TNAU). Retrieved from
https://agritech.tnau.ac.in/horticulture/horti_TNAU_varieties_fc_papaya.html.
16. Zaman W, Biswas S, Helali M, Ibrahim M, Hassan P. Physico-chemical composition of four papaya
varieties grown at Rajshahi. J Bio-Sci. 2006;14(1):83-6.

Research & Reviews: Journal of Food Science & Technology
Volume 13, Issue 2
ISSN: 2278-2249 (Online), ISSN: 2321-6468 (Print)

© STM Journals 2024. All Rights Reserved 14
17. Othman OC. Physical and chemical composition of storage-ripened papaya (Carica papaya L.)
fruits of eastern Tanzania. Tanzan J Sci. 2009;35:47-55.
18. Adetuyi FO, Akinadewo LT, Omosuli SV, Lola A. Antinutrient and antioxidant quality of waxed
and unwaxed pawpaw Carica papaya fruit stored at different temperatures. Afr J Biotechnol.
2008;7:2920-4.
19. Mutaku I, Erku W, Ashenafi M. Growth and survival of Escherichia coli O157 in fresh tropical fruit
juices at ambient and cold temperatures. Int J Food Sci Nutr. 2005;56(2):133-9.
20. Yadav P, Garg N, Kumar S. Improved shelf-life stability of mulberry juice by combination of
preservatives. Indian J Nat Prod Resour. 2014;5(1):62-6.
21. Chukwuka KS, Iwuagwu M, Uka UN. Evaluation of nutritional components of Carica papaya L. at
different stages of ripening. IOSR J Pharm Biol Sci. 2013;6(1):13-6.
22. Anju B, Kumari KR, Anand V, Anjum MA. Preparation, quality evaluation and storage stability of
peach-soy fruit leather. SAARC J Agric. 2014;12(1):73-88.
23. Germain K, Benoi BK, Israel ML. Effect of ripening on the composition and the suitability for jam
processing of different varieties of mango (Mangifera indica). Afr J Biotechnol. 2003;2(12):301-6.
24. Onyechi U, Uchenna A, Eze P, Madubike K. Nutrient, phytochemical composition and sensory
evaluation of soursop (Annona muricata) pulp and drink in southeastern Nigeria. Int J Basic Appl
Sci. 2012;12(6):53-7.
25. Van Boekel MA. Kinetic modeling of food quality: A critical review. Compr Rev Food Sci Food
Saf. 2008;7(1):144-58.
26. Liu H, Song LL, You YL, Li YB, Duan XW, Jiang YM, et al. Cold storage duration affects litchi
fruit quality, membrane permeability, enzyme activities, and energy charge during shelf life at
ambient temperature. Food Sci Technol (Campinas). 2011;34(2).
27. Kabir M. Chemistry of fruit processing and kinetics of reaction (M.Sc. Thesis, Department of
Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh). 2011.
28. Mannay S, Shadaksharaswany CM. Foods: Facts and principles. 2nd ed. New Delhi, India: New
Age International Ltd. Publishers; 2005.
29. Pala CU, Toklucu AK. Microbial, physicochemical and sensory properties of UV-C processed
orange juice and its microbial stability during refrigerated storage. LWT Food Sci Technol.
2013;50(2):426-31.
30. Abbo ES, Alofin TO, Odeyemy GS. Studies on storage stability of soursop juice. Afr J Biotechnol.
2006;5(19):1802-12.
31. Singh A, Nath A, Deka BC, Jai P, Patel RK, Shahida C. Studies on nutritive value of papaya (Carica
papaya L.) fruits at different stages for their amenability to specific use. Trop Agriculturist.
2010;158:15-23.
32. Wisal S, Ullah J, Zeb A, Khan M. Effect of refrigeration temperature, sugar concentrations and
different chemical preservatives on the storage stability of strawberry juice. Int J Eng Technol.
2013;13(2):160-8.

Regular Issue Subscription Article
Volume 13
Issue 02
Received 22/08/2024
Accepted 22/08/2024
Published 22/11/2024
Publication Time 92 Days
150

Login


My IP

PlumX Metrics