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Nutritional analysis and enzyme activities from the different stages of papaya flesh (Carica papaya L.)

Niranjan Kumar Sana, Md.Rezaul Karim, Bidhan Chandra Sarkar, Goutam Kumar Sarker, Ranajit Kumar Shaha

The physico-chemical properties, nutritional parameter changes and enzyme activities in different stages (Green,mature &Ripen) of Bari papaya- 1 (Carica papaya L.), the most available variety in Rajshahi zone, were studied to obtain a comparative data on their nutritional qualities. The physico-chemical parameters such as pH and moisture content of papaya increased with its advancement of maturity. The ash and TTA content was found to be maximum in mature stage but decrease in ripen stage. The amount of total protein, water-soluble protein, free sugar, reducing sugar and starch increases with advancement of maturity and was found to be maximumin ripen stage. Lipid contentwas found to bemaximuminmature stage but lower in green and ripen stage. The minerals such as calcium, phosphorus, sodium and potassium content of papaya flesh gradually increases with the change ofmaturity stages and was found to be maximumin ripen stage, whereas the increasing level of iron declines in ripen stage. Ripe papaya is a very rich source of vitamin C as it contained the highest amount (280.2mg/100 gmof flesh). The activities of hydrolytic enzymes in the three stages of papaya flesh were also studied. The activities of protease, amylase and lipase were found to decrease with the advancement of maturity stages while invertase activities were maximumin ripen stage.