Variability of physio-chemical, anti-oxidant, and sensorial quality of newly released papaya varieties in Ethiopia

• Ngā kaituhi matua: Masresha Minuye (Author), Mulate Zerihune (Author)
• Hōputu: Pukapuka
• I whakaputaina: Journal of Food Science and Nutrition Therapy - Peertechz Publications, 2020-09-04.
• Ngā marau: Research Article
• Urunga tuihono: Connect to this object online.

Whakarāpopototanga

<p>A study was carried out to investigate the physic-chemical, proximate, antioxidant, and sensorial qualities of the released papaya varieties namely, KK-103, MK-121, and CMF-078 which are widely grown in Ethiopia. Results showed that maximum in fruit physical parameters was observed for variety MK-121 and the lowest value was for CMF-078. Results of TSS, citric acid, total carotenoid, beta-carotene, and vitamin C content of the three papaya fruits were covered in the range of 10.287-12.620 (Brix), 1.455- 1.978(g/l), 12.564- 17.860 (µg/g), 2.131- 3.036 (µg/g) and 30.854-43.407 (mg /100g) respectively. The proximate compositions of papaya varieties were also analyzed and little differences were observed at p<0.05. Besides, the sensory evaluation was carried out and the result showed that in variety MK-121 exhibited significantly higher values for color, flavor, sourness, and sweetness than did the other two varieties. However, the results of the sensory evaluation showed that variety CMF-078 had higher acceptability than did the other two varieties. Therefore, the author recommended that fruits of variety MK-121 could be better for fresh consumption as well as for processing purposes to enrich the food products with anti-oxidants. </p>

DOI

10.17352/jfsnt.000021