Changes in the Chemical Composition of Four Cultivars of Papaya (Carica PapayaL.) During Growth and Development

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Abstract
Fruits of four papaya cvs, Coorg Honey Dew, Pink Flesh Sweet, Sunrise and Washington, were harvested at various developmental stages and analysed for sugars, organic acids, amino acids, vitamins and minerals. The fruit pulp contained water, 87–94%, carbohydrates, 2–12% at different stages. Sucrose, glucose and fructose formed 7–50%; 14–78% and 13–50% respectively of total sugars. The dry matter content increased from c. 7% 15 days after anthesis to 13% at harvest. During this time there was a steady decline in alcohol-insoluble solids, starch and several minerals and an increase in total sugars. The concentration of total, non-volatile acidity and citric and malic acids decreased to a minimum at the ripe stage. Seventeen amino acids were identified in all stages, the concentration of individual amino acids changing from anthesis to ripening. Ripe samples and 15-day-old samples had almost the same level of vitamin C. The colour break stage was characterized by increases in vitamin A and proteins. Ripe Washington fruits had the highest vitamin A and C contents. Potassium, P and Ca contents were high at first and no clear trend was observed in the later stages of development. Iron content showed little change during development. The respiration pattern in all four cvs followed a typical climacteric rise.

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