Physico-Chemical Composition of Four Papaya Varieties Grown at Rajshahi

Authors

  • W Zaman Fruits and Food Processing and Preservation Research Division, BCSIR Laboratories, Rajshahi
  • SK Biswas Fruits and Food Processing and Preservation Research Division, BCSIR Laboratories, Rajshahi
  • MOH Helali Fruits and Food Processing and Preservation Research Division, BCSIR Laboratories, Rajshahi
  • M Ibrahim Fruits and Food Processing and Preservation Research Division, BCSIR Laboratories, Rajshahi
  • Parvez Hassan Institute of Biological Sciences, University of Rajshahi, Rajshahi -6205, Bangladesh

DOI:

https://doi.org/10.3329/jbs.v14i0.448

Keywords:

Papaya, physical composition and chemical composition

Abstract

A study was carried out on four papaya varieties namely, Bombai, Deshi, Shahi (Yellow) and Shahi (Red) for their physico-chemical composition grown at Rajshahi. The results showed that maximum fruit weight was observed in Bombai and lowest in Shahi (Red). It was also found that recovery of pulp, TSS and total sugar were 80.46-87.41%, 9.0-13.0% and 6.96-10.50% respectively. Key words: Papaya, physical composition and chemical composition. J. bio-sci. 14: 83-86, 2006

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How to Cite

Zaman, W., Biswas, S., Helali, M., Ibrahim, M., & Hassan, P. (2007). Physico-Chemical Composition of Four Papaya Varieties Grown at Rajshahi. Journal of Bio-Science, 14, 83–86. https://doi.org/10.3329/jbs.v14i0.448

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