PROCESSING AND STABILITY OF PAPAYA PULP (Carica papaya, L.), SOLO CULTIVAR, PRESERVED AT HIGH AND LOW TEMPERATURES

Abstract

Two preservation methods (high and low temperature) were used for papaya pulp treatment (Carica , L.) solo cultivar. The product stability was determinated in a 120 days period, with 30 days intervals in order to estirnate the pH, soluble solids (OBrix), total titrable acity (% citricacid ) , \ reducing carbohydrates, \ non-reducing carbohydrates, ascorbic acid(mg/100 g) and water-soluble pigments. The results statistically analysed showed that the better preservation was at low temperature.