Comparative nutritional quality evaluation of different cultivars of papaya

Two cultivars of papaya fruits i.e. seeded and seedless were analyzed for their phsico-chemical and nutritional constituents The parameters studied were weight, length, colour, peel percentage, proximate composition, sugars, pH, acidity energy value and vitamin C content. Results of study revealed the cultivar differences were there in the physico-chemical and nutritional constituents of papaya fruit cultivars. The physical characterstics viz; length, weight, diameter, and peel percentage was higher in the seeded variety. Whereas, edible portion, crude protein. ash, crude fat and crude fiber, TSS, acidity, energy, # carotene, total sugars and ascorbic acidwere higher in the seedless papaya except moisturewhich was in higher amount in seeded cultivar of papaya. High amounts of the edible portion, low content of peel and seeds indicates enormous potential of seedless papaya fruit for the commercial exploitation.