2026-04-04T02:54:33Z https://www.peertechzpublications.org/oai-pmh

oai:www.peertechzpublications.org:10.17352/jfsnt.000021 2020-09-04 PTZ.JFSNT:VOL6

Variability of physio-chemical, anti-oxidant, and sensorial quality of newly released papaya varieties in Ethiopia Masresha MinuyeMulate Zerihune<p>A study was carried out to investigate the physic-chemical, proximate, antioxidant, and sensorial qualities of the released papaya varieties namely, KK-103, MK-121, and CMF-078 which are widely grown in Ethiopia. Results showed that maximum in fruit physical parameters was observed for variety MK-121 and the lowest value was for CMF-078. Results of TSS, citric acid, total carotenoid, beta-carotene, and vitamin C content of the three papaya fruits were covered in the range of 10.287-12.620 (Brix), 1.455- 1.978(g/l), 12.564- 17.860 (µg/g), 2.131- 3.036 (µg/g) and 30.854-43.407 (mg /100g) respectively. The proximate compositions of papaya varieties were also analyzed and little differences were observed at p&lt;0.05. Besides, the sensory evaluation was carried out and the result showed that in variety MK-121 exhibited significantly higher values for color, flavor, sourness, and sweetness than did the other two varieties. However, the results of the sensory evaluation showed that variety CMF-078 had higher acceptability than did the other two varieties. Therefore, the author recommended that fruits of variety MK-121 could be better for fresh consumption as well as for processing purposes to enrich the food products with anti-oxidants.&nbsp;</p> Journal of Food Science and Nutrition Therapy - Peertechz Publications 2020-09-04 Research Article https://doi.org/10.17352/jfsnt.000021 en Copyright © Masresha Minuye et al.