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Research & Reviews : Journal of Food Science & Technology Article

Preserving Papaya Pulp with Potassium Metabisulfite: A Study on Prolonging Shelf Life

  1. Enanye Gedefew Dagnew Department of Horticulture
  2. Ghulam Hassan Shah Department of Horticulture

Abstract

Papaya is a highly perishable fruit with a shelf life of only 3 to 6 days under tropical conditions, leading to significant postharvest losses. This study aimed to preserve papaya pulp for subsequent use in product development .Pulp was extracted from “Indian Red Lady Variety” of papaya and treated with potassium metabisulphite (KMS) at concentrations of 500, 1000 and 1500 ppm. The treated pulp was stored at room and refrigerated temperatures. Storage changes were monitored at 30-day intervals for 90 days. The experiment followed CRD factorial design. Pulp yield of 78.32%was recorded which contained total soluble solids (TSS) of 7.56°Brix, pH of 4.84, and acidity of 0.14%. Significant (p<0.05) changes in proximate composition were observed due to the interaction effects of various treatments. Fresh pulp contained 9.39% carbohydrates, 0.55% protein, 0.70% fiber, 0.16% fat, 0.60% ash and 88.61% moisture. Pulp treated with 1500 ppm KMS and stored at refrigerated temperatures showed no change in fat, fiber, or protein content, while lower concentrations of KMS resulted in reductions in these components. Moisture remained stable in pulp with 1500 ppm KMS stored under refrigerated temperatures. Treating papaya pulp with 1500 ppm KMS effectively minimized storage changes, particularly at refrigerated temperatures. This treatment allows the pulp to be stored and used later for product development.

Keywords

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