College of Horticulture, Kerala Agricultural University, Vellnnikknrn, Thrissur 680 656
On evaluation of storage stability of papaya pulp for a period of 4 months, it was noticed that TSS, acidity, total sugar and SO2 in pulp declined during storage, whereas a slight increase in reducing sugar content was noticed. Of the 12 varieties, fruit pulp of CO-3 and Solo were found to be more stable compared to other varieties registering minimum variation in chemical constituents 4 months after storage period compared to the initial values.
