Evaluation of Certain Technical Factors Affecting Commercial Production of Pickled Papaya from Carica papaya Fruit

Papaya belongs to family Caricaceae scientifically known as Carica papaya Linn. It contains different phytochemical constituents including proteases, lycopenes, carotenoids, alkaloids, monoterpenoids, flavonoids, minerals and vitamins. Its pulp has a pleasant flavor. After ripening, this fruit softens immediately. Perishable nature of papaya fruit limits it from commercial distribution. One investigation surveyed a lactic fermentation from papaya fruit by penetrating on the efficacy of various variables such as blanching duration and temperature, sugar concentration, lactic fermentation duration to total phenolic, total flavonoid, organoleptic property of pickled papaya fruit. Results of ther present study showed that blanching raw papaya fruit in hot water, heated at 950C for 20 seconds with 1.0% CaCl2, 7% sugar, in 15 days of lactic fermentation were adequate to achieve an overall acceptance of pickled papaya. Papaya pickle can be an ideal choice of our daily cuisine.