Development and shelf life study of papaya fruit rollups

Abstract

Papaya is a promising fruit crop in India which is economically available throughout the year.The present study was conducted to compare thepapaya fruit roll-upsprepared with cabinet dryer and Ezidri food dehydrator. Further study was carried out in order to evaluate the sensory and physico-chemical, microbial attributes at Intial, 6th, 8th and 10th week of storage period at the room temperature using LDPE packaging. The moisture content, TSS, thickness, pH, vitamin C, I²-carotene, L* and b* color values ofpapaya fruit roll-ups decreased with increase of storage period at room temperature. The titrable acidity, a* color value and microbial counts were increased during 10 weeks storage. It was concluded that papaya fruit roll-ups dehydrated in Ezidri were superior in sensory, physico-chemical, vitamin C and I²-carotene content in comparison with cabinet dried sample during storage.