Studies on the Changes in Chemical Composition of Papaya fruit Bar Cv. Red Lady during Storage Period

Abstract

The research was conducted to investigate the effect of different levels of sugar used for preparation of papaya fruit bar Cv. Red Lady during three months of storage. The experiment was laid out in factorial completely randomized design with four treatments having different levels of sugar (10%, 20%, 30% and 40% sugar) with 0.5 per cent citric acid and 500 ppm KMS. The drying was carried out at 60° ± 2°C for 24 hours and the sample was analyzed chemically during initial, 1, 2 and 3 months of storage. Total soluble solid, total sugar, β-carotene content decreased moisture, titratable acidity, reducing sugar, water activity increased during storage period of 90 days. Thus, the papaya bar prepared with different recipes was acceptable throughout the storage period of 90 days at ambient temperature. Among the different recipes, the papaya bar prepared with 30% sugar at room temperature was selected as best treatment.