Acta Scientific Microbiology (ISSN: 2581-3226)

Research Article Volume 6 Issue 10

Effect of Treatments, Packaging and Storage on the Chemical Composition of the Papaya Chutney

Rajni Modgil* and Arun Prabha

Department of Food Science Nutrition and Technology, College of Community Science, CSKHPKV, Palampur, HP, India

*Corresponding Author: Rajni Modgil, Department of Food Science Nutrition and Technology, College of Community Science, CSKHPKV, Palampur, HP, India.

Received: August 23, 2023; Published: September 26, 2023


Introduction: Papaya (Carica papaya), popularly known as wonder fruit of tropics At the time of harvest there is glut in the market and being highly perishable and fast ripening, it cannot be stored for a longer time. Lack of proper storage and transportation facilities ultimately leads to low economic returns to the grower. Although papaya is a nutritious fruit but it is not widely used in the product preparation because of its odd flavor. Packaging material plays an important role in preserving the flavor and protection of the product till it reaches the consumer.

Hence there is a dire need to develop value added products by utilizing such a valuable crop. Chutney is one of the value added product which can be prepared from raw papaya.

Methods: Effect of various treatments i.e. ingredients, packaging material and storage period on the chemical composition of papaya chutney was observed. Two different packaging materials were used i.e. polyethylene terepthalate (PET ) containers and glass containers. Parameters studied were total sugars, reducing and non reducing sugars, total soluble solids, pH, and acidity.

Results: With increase in storage period the pH, TSS, Reducing sugars increased in the chutney packaged in glass containers as compared to the chutney that was packaged in plastic containers. Whereas the values for the non- reducing sugars, ascorbic acid and acidity decreased with the advancement in the storage period. Glass containers were better packaging material as compared to the PET containers.

Keywords: Papaya; Papaya Chutney; Packaging Materials; TSS; Acidity; Total Sugars; Storage and Treatments


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Citation: Rajni Modgil and Arun Prabha. “Effect of Treatments, Packaging and Storage on the Chemical Composition of the Papaya Chutney".Acta Scientific Microbiology 6.10 (2023): 61-67.


Copyright: © 2023 Rajni Modgil and Arun Prabha. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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