Articles
Green papaya utilization: papain extraction and storage of the intact and fresh-cut immature fruit
Article number
1340_10
Pages
65 – 72
Language
English
Abstract
Papain activity was determined in latex collected from fruits of 1 to 6 months of age from Cera type papayas from experimental plantations in the state of Veracruz.
Total latex yield was highest in fruit of 3-4 months of age.
Papain specific activity was relatively stable until late in fruit development.
There were no differences in latex yield, percentage of dry weight or specific activity between feminine and hermaphrodite fruits.
Total yield was higher in the winter-collected latex but it had a lower percent dry weight than in the spring-collected latex; papain specific activities were similar between the two seasons.
Latex could be stabilized at ambient temperature by precipitation with 80% methanol.
Papain activity was then restored or enhanced with suspension in phosphate buffer with EDTA or l-cysteine.
Three-month-old fruit of five papaya cultivars grown in California were stored at 2.5, 7.5 and 12.5°C for 2 weeks and then transferred to 20°C for 4 d.
There was no chill damage at 12.5°C but there were differences among the cultivars in chilling susceptibility at 2.5 and 7.5°C. The shelf-life of fresh-cut green fruit was 12 d at 5°C for chunks and slices from Red Lady and Tainung#1 papaya.
Fresh-cut green papaya contained 3-5% total soluble solids with 0.1-0.15% titratable acidity.
Developing papaya fruit can be utilized for high-quality papain production with subsequent use of the green fruit as fresh-cut products.
Total latex yield was highest in fruit of 3-4 months of age.
Papain specific activity was relatively stable until late in fruit development.
There were no differences in latex yield, percentage of dry weight or specific activity between feminine and hermaphrodite fruits.
Total yield was higher in the winter-collected latex but it had a lower percent dry weight than in the spring-collected latex; papain specific activities were similar between the two seasons.
Latex could be stabilized at ambient temperature by precipitation with 80% methanol.
Papain activity was then restored or enhanced with suspension in phosphate buffer with EDTA or l-cysteine.
Three-month-old fruit of five papaya cultivars grown in California were stored at 2.5, 7.5 and 12.5°C for 2 weeks and then transferred to 20°C for 4 d.
There was no chill damage at 12.5°C but there were differences among the cultivars in chilling susceptibility at 2.5 and 7.5°C. The shelf-life of fresh-cut green fruit was 12 d at 5°C for chunks and slices from Red Lady and Tainung#1 papaya.
Fresh-cut green papaya contained 3-5% total soluble solids with 0.1-0.15% titratable acidity.
Developing papaya fruit can be utilized for high-quality papain production with subsequent use of the green fruit as fresh-cut products.
Authors
A. Trejo-González, M.I. Cantwell
Keywords
maturity, proteolytic enzymes, specific activity, minimally processed
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