Study of Biochemical and Phytochemical Variations in Carica papaya, Linn. During Storage

Abstract

Papaya is a tropical fruit and is usually harvested prior to the onset of climacteric rise. The moisture content of Papaya is always higher than 70% throughout the season. The moisture content increases significantly with season. The phytochemical analysis of Papaya leaves contain carbohydrates, saponins, terpenoides, alkaloids, phenols, glycosides, cardiac glycosides and flavonoids. Temperature has a major role in the post harvested biochemical changes and the activity of polyphenol oxidase in Papaya. Flesh color  development in nonstored fruits did not change significantly during the first six days of storage, and then rapidly increases. Unripe fruit stored for 5 days at above 27 ºC exhibits faster ripening rates. The optimal temperature for storing Papayas are found to be between 21.5 to 25 ºC. Biochemical changes in Papaya fruits at room temperature revealed that the level of phenolics and reducing sugars are gradually increases . But there is a gradual decrease in the protein content of the fruits. As the PPO quality deteriorating enzyme, the nutritional quality was assayed by estimating the activity of PPO. The enzyme was responsible for the browning of Papaya fruits. Post harvest storage of Papaya is a major problem for many farmers. High moisture content of papaya fruit may affect the contamination of disease spreading microbes and insect vectors. They may cause spoilage of soft tissues of Papaya. High temperature storage may cause the nutrient quality of fruit. Many enzymes and proteins degraded in extreme temperature condition.