Sardarkrushinagar Dantiwada Agricultural University, Sardarkrushinagar - 385 506, India.
*ARS, Beechwal, SKRAU,Bikaner-334006
**SG, NRCSS, Ajmer.
***Department of Hort, Navsri Agricultural University, Navsari, Gujarat.
A field experiment was conducted at 2007–08 to evaluate the performance of papaya with respect to different varsities’ yield, quality and physicochemical properties of fruits. The treatments of five varieties viz., Pusa delicious, Pusa Nanha, Pant Papaya-1, Madhu Bindu and hybrid Surya were considered as treatments replicated six times in randomized block design. Result of study revealed that Pusa Nanha, gave maximum diameter of fruit, length of fruit, and thickness of pulp, yield, gross and net return as well as BC ratio. Highest percentage of total soluble solids was recorded in Pusa Delicious followed by Pant Papaya-1 whereas minimum percent age of TSS was obtained in Pusa Nanha. Reducing, non-reducing and total sugar percent age was higher in Madhu Bindu. On the basis of organoleptic qualities Pusa Delicious was found more acceptable with highest mean score followed by Madhu Bindu. Thus it is concluded that Pusa Nanha is the best variety of papaya for getting higher yield but Pusa delicious was found better in respect organoleptic properties.
Aroma, Flavor, Organoleptic, Papaya, Physico-chemical, Texture, Taste
