Papaya Processing

PowerPoint Presentation: 

Dr. R. T. Patil Director, Central Institute of Post Harvest Engineering and Technology, Ludhiana Post Harvest Management and Value Addition with Special Reference to Papaya

Production & Post Harvest Scenario: 

Production & Post Harvest Scenario Agriculture contributes about 17.5% of GDP, employees 57% workforce and sustains approx over 70% of the population India produces about 230 million tons of food grains and 53.1 and 91.6 million tons of fruits and vegetables and ranks second in world Low level of processing of fruits and vegetables at only 2% . Food processing is employment intensive, creates 1.8 jobs directly and 6.4 indirectly for every US$ 25000 investment

Reasons for Losses : 

Reasons for Losses Handling of raw produce through many stages of middlemen. Processing is mostly controlled by urban rather than rural entrepreneurs which leads to losses in valuable by products. Non availability of adequate and efficient equipment and machinery to be used in catchment areas. Low level of entrepreneurial urge in rural areas due to constraints of finance, assured market and proper training on technology On the whole, there exists a fragmented and inefficient value chain Higher the Value Addition Better the PH Management and Lower Will Be Losses

Unit Operations in Post Harvest Management : 

Unit Operations in Post Harvest Management Fruits and Vegetables Preharvest treatment Harvesting at Maturity Safe harvesting Pre cooling & washing Surface drying Cool/cold storage Safe transport Safe handling

Maturity Indices of Papaya : 

Maturity Indices of Papaya Skin color starts changing from dark green to light green colour with partial yellowing (6 % colouration) at the blossom end Distant market-Color break to ¼ yellow colour stage Local markets- at half way (½) to ¾ change colour from green to yellow. Ripening, flesh color changes from green to yellow or red depending on cultivar Fruits if wrapped in news paper will ripen completely to full yellow colour at room temperature within 2-4 days.

Harvesting and Handling: 

Harvesting and Handling Change of colour from green to yellow and the consistency of the latex from milky to watery indicate that the fruit is ready for harvest. Avoid scratching and leaking of latex which stains the fruit skin. Use a sharp knife to cut the stem and then trim it level with the base of the fruit. Fruit pickers with a bamboo pole and a rubber suction cup at the tip may be used. With the cup held against the lower end of the fruit, the pole is thrust upward to snap the stem and the falling fruit is caught by hand. The latex oozing from the stem may irritate the skin and workers should wear gloves and protective clothing.

Grading and Washing: 

Grading and Washing Papaya should be washed, sized and graded by means of a conveyor type machine with manual pick up for unwanted fruits. The pre-cooling helps in better preservation of fruits.

Grading and Packaging: 

Grading and Packaging Discarding the damaged and diseased fruits. The fruits should be graded as per the size and colour For local market-store in a single layer on the straw until they become soft. For distant transport-the individual fruits are wrapped in newspaper/tissue paper to avoid bruising injuries during transport. The fruits can also be packed in single-layer fiberboard containers with cushioning materials between the fruits.

Storage Technique: 

Storage Technique For local markets, fruits can be stored for two weeks at 20°C with satisfactory ripening Storage below 12°C results in chilling injuries, mature-green papaya are more susceptible Sufficiently ripened papayas (at lest 50% yellow) can be stored at 4-12°C without developing symptoms of chilling injuries. Temperatures above 30°C for more than 10 days result in heat injury. Ideal storage temperature for papaya is considered to be 13-16°C. The fruit harvested at ¾ ripe stages can be stored successfully at 10°C for 21 days.

Post Harvest Diseases: 

Post Harvest Diseases Anthracnose: It is a major cause of post harvest losses in papaya fruit. Latent infections of unripe papayas develop as the fruits ripen. Initially the lesions appear as small, brown, superficial, water soaked lesions that may enlarge to 2.5 cm or more in diameter. S tem-end rot: First symptom appears on fruit pedicle as small lesion which may spread to fruits surface near the stem area and becomes dark-brown to black. Fruit rot: Symptoms develops in the stem end or fruit skin wound and can develop rapidly in ripe fruits as a result of which invaded tissue softens and darkens slightly. Phytophthora stem-end rot: It begins as water-soaked areas followed by white mycelium growth that becomes encrusted with time. Control measures Careful handling to minimize mechanical injuries Quick cooling and maintenance of optimum temperature and relative humidity throughout postharvest handling operations. Application of fungicides, such as thiabendazole (TBZ). Dipping in hot water at 49°C for 20 minutes.

Fruit fly on Papaya: 

Fruit fly on Papaya Hot water dip: 30 minutes at 42±1°C followed by 3 minutes at 49±1°C. Vapor heat treatment: In this, fruit temperature is raised by saturated water vapor preferably with vapours of ethylene bromide to kill fruit fly at 44.4°C until the center of the fruit reaches that temperature, and then held for 8-9 hours at this temperature. Forced hot air treatment: 2 hours at 43°C + 2 hours at 45°C + 2 hours at 47°C + 2 hours at 49°C.

Papaya- as Kalpa Vriksha: 

Papaya- as Kalpa Vriksha Uses of Papain- The latex (milk) is collected from the green fruits from 75 to 90th day after fruit set. Uses of Latex extracted Fruits-T he raw fruits are used for making candy (Tuty - fruity) Uses of ripe fruits- after 130 days used as raw materials for making Jam, Jelly, Papaya toffee, Papaya bar, Papaya squash, Papaya soft drinks, Papaya pulp powder etc., Animal Feed- The leaf, stem, skin and waste materials of raw and ripe fruit are pulverised and fed to animals, poultry and pigs. The egg production and quality are improved when the birds are fed with papaya leaf. The flesh and meat quality of pigs and beef are softened when they are fed with stems, petioles and leaves. Papaya leaf tea- The decoction obtained from dried leaf is used just like tea which is very good for heart ailments and cancer. Paper Industry - The biomass production in papaya is very high as compared to any annuals and biennials, hence very good raw material for paper industry. Papaya Exudates- Papaya roots are also used in paper industry. Besides, the roots exude certain organic substances which increase the microbial population in the soil as well as arrest the weed growth in papaya gardens.

Value Added Products of Papaya: 

Value Added Products of Papaya Pulp preparation Pulp of fully mature and ripe papaya is used for the preparation of nectar and mixed ready-to serve beverages. For pulping, fruits are thoroughly washed, peeled and halved with SS knives. Peeled halves are pulped with mechanical fruit crusher or home mixer. Filter or sieve the pulp to remove fibrous material. Use fresh pulp for the preparation of different products. However, for long distance marketing and future use, pulp is usually concentrated, frozen or canned.

Papaya Products Similar to Guava Products: 

Papaya Products Similar to Guava Products Shelf life under ambient conditions is 2 to 3 days on an average. Fruits are graded on the basis of their weight, size and colour. The shelf life can be extended upto 20 days by keeping them at low temperature of 5°C and 75-85% relative humidity. It can be stored for about 10 days at room temperature (18°-23°C) in polybags providing a ventilation of 0.25%. The shelf-life of fruits extension by waxing, shrink packaging and fungicide treatments. Packed in boxes or in baskets of different sizes Value added products from guava like guava pulp/paste, guava leather, guava bar, guava based RTS have been standardized. Similary osmo dehydrated guava rings and cubes have also been developed at CIPHET Ludhiana.

Papain from Papaya: 

Papain from Papaya Extraction of papain In India CO-2 and CO-6 varieties of papaya are recommended for papain production. For extraction of papain, partially mature fruits of about 90-100 days old are selected. An incision or cut is made with bamboo splinters or ivory knives about 0.3 cm deep on four sides of fruit from stalk end to tip early in the morning before 9.00 a.m. Latex is collected in glass vessels or aluminum trays. Similar incision is repeated on untapped surface of the same fruit three times at an interval of 3-4 days. Latex hardens within 15 min. Potassium meta-bisulphite @0.05% is added to the liquid latex to extend the storage life of the papain. The liquid latex is then dried in sun or spray dried at a temperature of 50-55°C. Powder is prepared from dry flakes and sieved in a 10 mesh sieve. This papain in powdered form can be stored in polythene bags or in airtight glass containers for about six months at 10°C. Equipments V acuum shelf-drier, Dehumidifier, Hammer mill, Blender and laboratory equipments, holding vessels, weight scales, sealing machines, walk-in- cooler Estimated project cost: Capacity of the unit : 20 kg/day, Building : 50 M 2 , Equipment : Rs.15 Lakh Utilities per day: Manpower : 4 Nos. Power : 8 KW Water : 2,000 litres

Pectin from Papaya: 

Pectin from Papaya Pectin extraction The unripe green fruits which are considered otherwise unsuitable for product making or fruits after obtaining latex may be used for pectin extraction. Green papaya is rich in pectin containing 10% of it on dry weight basis. Pectin has extensive applications in food and medicinal industries. Pectin can also be extracted from peel waste of green papaya.

Dried Papaya: 

Dried Papaya Suitable for making cubes (tutti-fruity) from papaya. The capacity is about 1-2 T/hr and can be customized as per the needs of the clients. Bajaj Process Pack Machines Private Limited Mr. Girish Bajaj Add: 7/20, 7/27, Jai Lakshmi Industrial Estate, Side-IV, Sahibabad Industrial Area Ghaziabad-201 001,Uttar Pradesh,India

Other Value Added Products of Papaya: 

Other Value Added Products of Papaya Preparation various types of confectionery products from papaya Papaya provides the opportunities for the growth of processing industry since a number of products can be prepared from papaya which include Jam, Marmalade, Tutti-frutti (candy), Pickle, Papad, Chocolate, Canned papaya, Freeze dried papaya etc.

Cosmetic Products from Papaya: 

Cosmetic Products from Papaya Papaya exfoliates damaged and dead skin cells. Exfoliating the skin removes the cells that cause clogged pores that can result in skin eruptions. The fruit, seeds, skin and leaves of the papaya are all rich in essential enzymes that give this fruit outstanding topical medicinal properties for the treatment of skin conditions. Different parts of the fruit contain various essential enzymes that act similarly to restorative and preventative medicines. The leaves of the papaya contain alkalide capain, the seeds have cericin and the fruit itself has a protein dissolving enzyme called papain. The juice of raw papaya has been shown to be beneficial in the treatment of swollen acne pimples and prevents pus formation. Papain has also been shown to be helpful in removing brown spots due to sun exposure, lowering inflammation, alleviating edemas and even improving healing from burns. Further, because papain enzymes are quite effective in dissolving fats to purge the skin and make it feel softer, they are a viable ingredient in WHITNENING SOAP .

Fruit Processing Machines: 

Fruit Processing Machines

PowerPoint Presentation: 

Environment Control Technologies

Two Stage Evaporative Cooler: 

Two Stage Evaporative Cooler The cooler is portable and 1.5m x 1.0m x 2.0m in length, breadth and height The developed two stage evaporative cooler could be able to drop the temperature up to the wet bulb depression and to 90 % relative humidity. The effectiveness of the two stage evaporative cooler ranged from 1.1 to 1.2 over the single evaporation. The hourly cooling capacity of TSEC ranged from 2125 to 4500 W

Mobile Cool Chamber : 

Mobile Cool Chamber Developed for short duration storage and transportation of fish for retail marketing. The insulated box was designed such that it could hold 8 plastic crates of size 540x360x295 mm in two layer of four each for keeping fish. The total capacity of storage was 150 kg of fish with 80% filling of each plastic crates and 1:1 ratio of ice and fish. It costs around Rs. 18,000-20,000/- and can be used for fruits and vegetables also. Seven units were distributed to various fisheries institute (CIBA Chennai, CIFT Cochin, NBFGR Lucknow, CIFA Bhubneshwar, CIFRI Kolkatta, CIFRI Guwahati and CIFE Mumbai) for field trial

Evaporatively Cooled Room for Storage of Fruits and Vegetables : 

Evaporatively Cooled Room for Storage of Fruits and Vegetables Compared on the basis of 10% physiological loss in weight (PLW) the shelf life inside the room was 34 days for early kinnow, 23 days for late kinnow, 11 days for cauliflower and 4 days for spinach as compared to 21, 11, 5 and 2 days respectively in an ordinary room at the same time. The cost of the chamber is Rs. 50000 and capacity is 2 tonnes. This technology has been transferred to 3 farmers for on farm use. An evaporatively cooled (EC) room (3x3x3m. size) was developed for on-farm storage of fruits and vegetables. The summer temperature inside the EC room was 5-8C lower than that inside the ordinary room and winter temperature was 5-8 C higher than that inside the ordinary room.

CIPHET Evaporative Cooled Storage Structure: 

CIPHET Evaporative Cooled Storage Structure Storage of fruits and vegetables Evaporatively Cooled Structure (ECS) maintains a moderate low temperature and sufficiently high relative humidity for short term storage of fresh fruits and vegetables. Advantages Low level consumption of electricity Less initial investment Negligible maintenance cost Features Special design of roof, orientation Uses wetted pad as cooling medium 20 o C below the outside temperature An ECS of about 5 -7 tonne storage capacity may cost about Rs. 1.5 – 1.8 lakh.

Future Strategies for Papaya Industry: 

Future Strategies for Papaya Industry The stringent criteria for the selection of fruit for export market results in rejection rate of up to 30 %, most of which is dumped but a large proportion of these rejected fruits are indeed wholesome and can be used for processing. One of the strategies for the development of papaya industry based on such fruits is to exploit them for intermediate processing and value added products. Simple technology of processing of papaya into pulp or powder and making value addition at later stage in food and beverage industry can also be promoted. The formation of cluster of industries in the production catchment and their marketing through exhibitions and the tourist sector looks to be a feasible solution.

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