ALFA. Revista de Investigación en Ciencias
Agronómicas y Veterinarias
Mayo-agosto
2024 / Volumen 8, Número 23
ISSN:
2664-0902 / ISSN-L: 2664-0902
https://revistaalfa.org
pp.
652 – 661
Physicochemical characterization of andean
papaya in southern Peru
Caracterización fisicoquímica de papaya andina en
el sur de Perú
Caracterização
físico-química da papaia andina no sul do Peru
Franklyn Elard Zapana Yucra1,3
franklyn04.elard@gmail.com
https://orcid.org/0000-0001-9166-3843
Winy del Pilar Valdez Baca2
valdez.wp@gmail.com
https://orcid.org/0000-0002-6497-4387
Edwin Chila Choque3
edchila@gmail.com
https://orcid.org/0000-0003-0812-8562
Ricardo Nahuel Valenzuela Antezana2
antezana.rn@gmail.com
https://orcid.org/0000-0003-2972-1568
1Universidad Nacional del Altiplano. Puno, Perú
2Centro de Investigación y Desarrollo AGROSER. Puno,
Perú
3Universidad Peruana Unión. Puno, Perú
Artículo recibido 20 de marzo 2024 | Aceptado 26 de abril 2024 |
Publicado 2 de mayo 2024
Escanea en tu dispositivo móvil o revisa este artículo en:
https://doi.org/10.33996/revistaalfa.v8i23.293
ABSTRACT
The Andean papaya (Carica pubescens) is an underexplored fruit with
significant agro-industrial potential due to its unique characteristics and
non-seasonal production. This study aimed to characterize Andean papaya
produced by the “Asociación de Productores de Papaya Andina Orgánica de la
Provincia de Sandia” (ASPPAO) in Peru. Random samples were analyzed one-day
post-harvest to assess weight distribution, physicochemical properties, and
color. Results indicated an average fruit weight of 192.26 ± 19.86 g, with a
distribution of 56.62% mesocarp, 26.73% endocarp (including 5.61% seeds and
21.12% mucilage), and 16.65% peel. The endocarp, which is the most used part
for processing, had a favorable proportion and high value compared to other
fruits. The fruit had an average width of 93.18 ± 9.36 mm, height of 69.61 ±
9.55 mm, and volume of 220.50 ± 35.39 cm³, showing variation due to size
differences between fruits. Each fruit contained an average of 150.10 ± 19.93
seeds, with a texture of 9.52 ± 2.28 kg/cm², a mesocarp thickness of 11.57 ±
1.30 mm, and a pH of 4.75 ± 0.71. The color analysis revealed that the peel was
yellow, the pulp slightly yellow, the mucilage values close to white, and the
seeds light brown. The fruit had a low total solids content and titratable
acidity expressed in vitamin C with a maturity index of 14.37 ± 3.29.
Additionally, chemical differences were observed between the pulp and mucilage,
with the latter having higher values of total solids and titratable acidity and
slightly more acidic pH values. Further studies are necessary to investigate
the chemical content of this product and its potential health effects.
Key words: Andean papaya;
Carica pubescens; Maturity index; Sandia; ASPPAO
RESUMEN
La papaya andina (Carica pubescens) es una fruta poco explorada con un
importante potencial agroindustrial debido a sus características únicas y a su
producción no estacional. Este estudio tuvo como objetivo caracterizar la
papaya andina producida por la «Asociación de Productores de Papaya Andina
Orgánica de la Provincia de Sandia» (ASPPAO) en Perú. Se analizaron muestras
aleatorias un día después de la cosecha para evaluar la distribución del peso,
las propiedades fisicoquímicas y el color. Los resultados indicaron un peso
promedio del fruto de 192,26 ± 19,86 g, con una distribución de 56,62% de
mesocarpo, 26,73% de endocarpo (incluyendo 5,61% de semillas y 21,12% de
mucílago) y 16,65% de cáscara. El endocarpio, que es la parte más utilizada
para la transformación, tenía una proporción favorable y un valor elevado en
comparación con otras frutas. Los frutos tenían una anchura media de 93,18 ±
9,36 mm, una altura de 69,61 ± 9,55 mm y un volumen de 220,50 ± 35,39 cm³,
mostrando variaciones debidas a las diferencias de tamaño entre los frutos.
Cada fruto contenía una media de 150,10 ± 19,93 semillas, con una textura de
9,52 ± 2,28 kg/cm², un grosor del mesocarpio de 11,57 ± 1,30 mm, y un pH de
4,75 ± 0,71. El análisis del color reveló que la cáscara era amarilla, la pulpa
ligeramente amarilla, los valores del mucílago cercanos al blanco y las
semillas marrón claro. El fruto tenía un bajo contenido en sólidos totales y
acidez titulable expresada en vitamina C, con un índice de madurez de 14,37 ±
3,29. Además, se observaron diferencias químicas entre la pulpa y el mucílago,
presentando este último valor más alto de sólidos totales y acidez titulable y
valores de pH ligeramente más ácidos. Son necesarios más estudios para
investigar el contenido químico de este producto y sus posibles efectos sobre
la salud.
Palabras clave: Papaya andina; Carica pubescens; Índice de madurez; Sandia; ASPPAO
RESUMO
O mamão andino (Carica
pubescens) é uma fruta pouco explorada com grande potencial agroindustrial
devido às suas características únicas e à produção não sazonal. Este estudo
teve como objetivo caracterizar o mamão andino produzido pela “Asociación de
Productores de Papaya Andina Orgánica de la Provincia de Sandia” (ASPPAO) no
Peru. Amostras aleatórias foram analisadas um dia após a colheita para avaliar
a distribuição do peso, as propriedades físico-químicas e a cor. Os resultados
indicaram um peso médio do fruto de 192,26 ± 19,86 g, com uma distribuição de
56,62% de mesocarpo, 26,73% de endocarpo (incluindo 5,61% de sementes e 21,12%
de mucilagem) e 16,65% de casca. O endocarpo, que é a parte mais usada para
processamento, teve uma proporção favorável e alto valor em comparação com
outras frutas. Os frutos tinham uma largura média de 93,18 ± 9,36 mm, altura de
69,61 ± 9,55 mm e volume de 220,50 ± 35,39 cm³, mostrando variação devido às
diferenças de tamanho entre os frutos. Cada fruto continha uma média de 150,10
± 19,93 sementes, com textura de 9,52 ± 2,28 kg/cm², espessura do mesocarpo de
11,57 ± 1,30 mm e pH de 4,75 ± 0,71. A análise de cor revelou que a casca era
amarela, a polpa ligeiramente amarela, os valores de mucilagem próximos ao
branco e as sementes marrom-claras. O fruto tinha baixo teor de sólidos totais
e acidez titulável expressa em vitamina C, com um índice de maturidade de 14,37
± 3,29. Além disso, foram observadas diferenças químicas entre a polpa e a
mucilagem, com a última apresentando valores mais altos de sólidos totais e
acidez titulável e valores de pH ligeiramente mais ácidos. São necessários mais
estudos para investigar o conteúdo químico desse produto e seus possíveis
efeitos à saúde.
Palavras-chave: Papaia andina; Carica
pubescens; Índice de maturidade; Sandia; ASPPAO
INTRODUCTION
The Andean papaya (Carica pubescens), known locally as papayuela,
mountain papaya, or height papaya, is a fruit native to the Andean region,
specifically in the provinces of Carabaya and Sandia in the Puno region of
Peru. It thrives at elevations ranging from 1600 to 2800 meters above sea
level. This fruit is distinguished by its aromatic qualities and has
substantial agro-industrial potential due to its diverse applications and
non-seasonal production (1).
The Andean papaya is rich in bioactive compounds, including phenolic
compounds, carotenoids like β-carotene, and vitamin C. These components are
known for their antioxidant properties, which can contribute to reducing
oxidative stress and mitigating the risk of chronic diseases, such as cancer
(2,3). The fruit’s medicinal benefits have been documented in various studies,
highlighting its potential as a health-promoting food (4). Additionally,
changing consumer preferences towards natural and organic products have
increased the demand for fruits with such health benefits (5,6).
Physicochemical characterization is essential for understanding the
properties and potential uses of a product. This process involves detailed
analysis, which can be either basic or comprehensive, depending on the study’s
objectives and available resources (7,8). The primary goal of characterization
is to generate critical data for the effective utilization and processing of
the product (9,10). This is particularly important for underexplored products
with significant potential, as detailed characterization can facilitate their
integration into various markets and applications (11-14).
Despite its potential, the Andean papaya remains relatively unknown and
underutilized, with limited research and dissemination of its attributes
(1,15). Existing studies on this fruit are sparse and dispersed, contributing
to its marginal status in the agro-industrial sector. Therefore, there is a
pressing need to expand knowledge about the Andean papaya, particularly
regarding its physicochemical properties and transformation possibilities. This
study aims to address this gap by providing a thorough physicochemical
characterization of Andean papaya (Carica pubescens), which is expected to
support further research, development, and commercialization efforts.
MATERIALS AND METHODS
Place of Execution
The research was conducted in the engineering, postharvest, process, and
pilot plant laboratories of the Department of Agroindustrial Engineering at the
Universidad Nacional del Altiplano in Peru (latitude: -15.823073, longitude:
-70.018815) from September to November 2021.
Biological Material
The biological material consisted of Andean papaya fruits harvested from
crops located at latitude: 14°20'26'', longitude: 69°28'08''. Fruits were
collected at the mature stage from the Asociación de Productores de Papaya
Andina Orgánica de la Provincia de Sandia (ASPPAO). One hundred samples were
randomly selected and harvested the day prior to the analysis, with a relative
humidity of 93.81%.
Characterization
The weight distribution was characterized using an analytical balance
(OHAUS model PA3102, USA). Measurements included fruit weight (FW), epicarp
weight or peel (EPW), mesocarp weight (MW), and endocarp weight (ENW). The
endocarp was further divided into seed weight (SW) and mucilage weight (MUW).
The percentage of each component relative to the total fruit weight was
calculated.
Fruit length (L) and width (A) were measured using a digital Vernier
(Fig. 1A), as well as mesocarp thickness (MT). Seed number (SN) was counted
manually (Fig. 1B). Volume (V) was determined using the water displacement
method in a graduated cylinder. Texture (T) was measured with a portable double
range fruit penetrometer (NUMAK model DFZ-3, Germany) with a needle thickness
of 2.4 mm. Color was assessed using a colorimeter (BLUE model HP213, China)
according to the CIE Lab system as described by Nuñez (16) and Araya-Morice et
al. (17).
Figure 1. A) Characterization of weight distribution and B) seed number
Experimental design.
Chemical characterization was performed at 20.7°C with a digital
refractometer (ATC model HI96801, China) to measure total solids (TS) and a
digital pH meter (HANNA model HI98128, Romania). Titratable acidity (TA) was
determined following the traditional method outlined by Crosa et al. (18).
Measurements were conducted for pulp (PU) and mucilage (M). The maturity index
(MI) was calculated as the ratio of total soluble solids (TSS) to titratable
acidity (TA), following the method described by Brunini et al. (19).
Experimental Design
A completely randomized design was used, and descriptive statistics were
calculated with RStudio Desktop 2022 software, version R 3.3.0+, as recommended
by Simirgiotis et al. (20).
RESULTS AND DISCUSSION
Weight
Distribution
The
results are shown in Table 1, indicating variability in the weight of the
fruits, with a minimum value of 160.39 g and a maximum value of 215.20 g. The
mesocarp had the highest weight, followed by the endocarp and epicarp, with
percentages representing 56.62% for mesocarp compared to 26.73% and 16.65%,
respectively. Additionally, there was a high mucilage content of 21.12%
relative to the total weight, which was subjected to a pectin presence test.
The test was positive, indicating a medium-high pectin content in the mucilage,
unlike traditional papaya (Carica papaya), as indicated by Ríos (21).
Table 1. Andean papaya weight distribution.
|
N° |
FW(g) |
EPW(g) |
MW(g) |
ENW(g) |
SW(g) |
MUW(g) |
%EPW |
%MW |
%ENW |
%SW |
%MUW |
|
x̄ |
191.26 |
31.54 |
108.74 |
50.98 |
10.65 |
40.33 |
16.65 |
56.62 |
26.73 |
5.61 |
21.12 |
|
SE |
19.86 |
4.41 |
16.90 |
6.73 |
2.91 |
6.25 |
2.78 |
3.99 |
3.01 |
1.62 |
2.63 |
x̄:
average, SE: standard error
The
percentage of seeds at 5.61% was higher than that of traditional papaya (Carica
papaya), as indicated by Ríos (21), and higher than for cocoa, as indicated by
Álvarez (22). This is due to the lower weight of these other fruits and the
limited empty space in the mesocarp.
The
results regarding peel yield were 83.35%, while Cornejo (23) obtained 85.68%.
The difference arises because Cornejo (23) used chemical peeling, which
provides a better final presentation of the product. This author also
determined TA and pH values of 0.34 and 4.20, respectively. Concha (24) determined
TA 0.37%, pH 4.20, TSS 6.00, and humidity 90.49%. In this study, values of TA
0.392 ± 0.08, TSS 5.41 ± 0.51, and pH 4.75 ± 0.71 were obtained, indicating
that Andean papaya from Sandia has more vitamin C compared to the results of
Cornejo (23), who used Andean papaya from Arequipa, and Concha (24), who used
Andean papaya from Venezuela. The higher TA and pH values are due to the
organic raw material cultivated at high altitude.
Regarding
the mesocarp percentage, 56.62% ± 3.99% was obtained, a higher value than that
reported by de Jesús Guerrero et al. (25) for traditional papaya (50%), due to
the size difference. Rehm & Espig (26) used the CIE Lab color system to
determine color in different fruits, including Andean papaya, obtaining similar
values to those in this study. Regarding the epicarp, pulp color, and mucilage,
no background information was found. It would also be important to characterize
these wastes, as recommended by Neyra-Vásquez et al. (27).
Physical Characteristics
The
results are detailed in Table 2, the characteristic with the highest standard
deviation (SE) is volume, due to the variety of sizes of the fruit, with an
average volume of 220.5 ± 35.39 cm³. The average height and width were 93.18 ±
9.36 mm and 69.61 ± 9.55 mm, respectively. The texture of Andean papaya is
firmer than that of traditional papaya, with an average resistance to
penetration of 9.52 ± 2.28 kg/cm² compared to 7.68 kg/cm² found by Ríos (21).
On average, there were 150 seeds per fruit. The mesocarp thickness was, on
average, 11.57 ± 1.30 mm.
Table 2. Andean papaya physical
characteristics.
|
N° |
L(mm) |
A(mm) |
V(cm³) |
SN |
T(kg/cm²) |
MT(mm) |
|
x̄ |
93.18 |
69.61 |
220.50 |
150.10 |
9.52 |
11.57 |
|
SE |
9.36 |
9.55 |
35.39 |
19.93 |
2.28 |
1.30 |
x̄:
average, SE: standard error
The
results indicate a significant variability in the physical characteristics of
Andean papaya. The firmness of the fruit suggests that it may have better
resistance to mechanical damage during handling and transport compared to
traditional papaya. The average seed number and mesocarp thickness also provide
valuable information for processing and industrial applications.
In
comparison with traditional papaya, the higher firmness and mesocarp thickness
might contribute to its suitability for different agro-industrial processes. These
physical attributes could enhance the quality and shelf life of processed
products derived from Andean papaya.
Chemical Characteristics
The
results are shown in Table 3. The total soluble solids (TS) content of the pulp
was lower than that of the mucilage: 5.41 ± 0.51 °Brix versus 9.36 ± 0.86
°Brix, and the opposite in pH value: 4.75 ± 0.71 versus 4.39 ± 0.10. For
titratable acidity (TA), the content was higher in the mucilage: 0.622 ± 0.07%
versus 0.392 ± 0.08% in the pulp. The TA value was higher than that of
traditional papaya (C. papaya) as indicated by Gaona & Ramírez (1) and Ríos
(21), and the average maturity index (MI) was 14.37.
Table 3. Andean papaya chemical characteristics.
|
N° |
TS (°Brix) PU |
pH PU |
%TA PU |
MI |
TS (°Brix) M |
pH M |
%TA M |
|
x̄ |
5.41 |
4.75 |
0.392 |
14.37 |
9.36 |
4.39 |
0.622 |
|
SE |
0.51 |
0.71 |
0.08 |
3.29 |
0.86 |
0.10 |
0.07 |
x̄:
average, SE: standard error
The
higher TS content in the mucilage compared to the pulp indicates that the
mucilage has a higher concentration of soluble sugars. This finding aligns with
the higher TA value in the mucilage, suggesting that the mucilage contributes
significantly to the fruit's acidity. The pH values indicate that both the pulp
and mucilage are slightly acidic, with the pulp being slightly more acidic than
the mucilage.
The
maturity index (MI) of 14.37 is an important indicator of the fruit's ripeness
and quality, providing a balance between sweetness and acidity. This value is
comparable to other fruits used in agro-industrial processes, suggesting that
Andean papaya has suitable characteristics for various applications.
In
comparison with traditional papaya, the higher TA and pH values in Andean
papaya could be attributed to the organic cultivation practices and the
high-altitude growing conditions, which are known to affect the chemical
composition of fruits.
Color Characteristics
The
results are detailed in Table 4 using the CIE Lab color system. It was noted
that the peel had a higher lightness value (L) of 58.03 compared to 57.37 for
the pulp. The *a and *b values suggested that the peel had a yellow color
similar to the pulp but with less intensity. The mucilage was white with a high
value of L (60.28 ± 5.99), while the pulp was light brown with values of *a:
7.30, 3.32, 3.48, 13.08 and *b: 49.84, 22.98, 7.82, 17.49, respectively.
Table 4. Andean papaya color characteristics.
|
L |
a* |
b* |
L |
a* |
b* |
||
|
Peel |
x̄ |
58.03 |
7.30 |
49.84 |
SE |
2.15 |
2.85 |
|
Pulp |
x̄ |
57.37 |
3.32 |
22.98 |
SE |
1.66 |
1.66 |
|
Mucilage |
x̄ |
60.28 |
3.48 |
7.82 |
SE |
5.99 |
2.99 |
|
Seed |
x̄ |
31.92 |
13.08 |
17.49 |
SE |
4.46 |
3.63 |
x̄: average,
SE: standard deviation
The
lightness value (L) indicates how light or dark a color appears, with higher
values representing lighter colors. The Andean papaya peel had a slightly
higher lightness value than the pulp, indicating a marginally lighter
appearance. The mucilage had the highest lightness value, making it the
lightest part of the fruit, while the seeds were significantly darker.
The *a
values represent the red-green axis, where positive values indicate red tones
and negative values indicate green tones. The peel had higher *a values
compared to the pulp, suggesting a more intense red color. The *b values
represent the yellow-blue axis, where positive values indicate yellow tones and
negative values indicate blue tones. The peel had higher *b values than the
pulp, indicating a more intense yellow color Table 5.
Table 5. Andean papaya color range.
|
|
Min |
Mean |
Max |
|
Peel |
|
|
|
|
Pulp |
|
|
|
|
Mucilage |
|
|
|
|
Seed |
|
|
|
These
color characteristics are essential for the visual appeal of the fruit and its
derived products. The differences in lightness and color intensity between the
different parts of the fruit can be crucial for consumer acceptance and
marketability. Additionally, the high lightness value of the mucilage could be
beneficial for processing into products where a light color is desired.
According
to Rehm & Espig (26), the CIE Lab color system is a standardized method for
determining color in different fruits, including Andean papaya, obtaining
values similar to those of this study. The information about the color
characteristics of the epicarp, pulp, and mucilage for Andean papaya was not
found in other sources; therefore, it would be important to characterize these
wastes as recommended by Neyra-Vásquez et al. (27).
CONCLUSIONS
The physicochemical
characterization of Andean papaya (Carica pubescens) provided valuable insights
into its potential uses and applications. The average weight of the Andean
papaya was 192.26 ± 19.86 g, with the weight distribution being 56.62%
mesocarp, 26.73% endocarp, 5.61% seeds, 21.12% mucilage, and 16.65% peel. The
high proportion of mesocarp and endocarp suggests significant potential for
transformation and utilization, particularly in agro-industrial processes.
The physical
characteristics of the fruit showed an average width of 93.18 ± 9.36 mm, height
of 69.61 ± 9.55 mm, and volume of 220.50 ± 35.39 cm³. The variability in these
measurements indicates diverse fruit sizes, which should be considered in
processing and standardization. The average number of seeds per fruit was
150.10 ± 19.93, with a texture of 9.52 ± 2.28 kg/cm², demonstrating greater
firmness compared to fruits from other regions. The mesocarp thickness averaged
11.57 ± 1.30 mm, providing a substantial portion for potential processing.
In terms of color, the
peel was yellow, the pulp was slightly yellow, the mucilage was close to white,
and the seeds were light brown. The Andean papaya exhibited an acidity level
with a pH of 4.75 ± 0.71, and a low total solids content and titratable
acidity, with a maturity index (MI) of 14.37 ± 3.29. The mucilage had higher
total solids (TS) and titratable acidity (TA) compared to the pulp, along with
a slightly more acidic pH.
The findings highlight the
need for further research into the chemical content and health benefits of
Andean papaya, particularly focusing on its bioactive compounds and their
potential effects. This characterization establishes a foundation for
developing processing techniques and value-added products derived from this
promising fruit.
CONFLICT OF INTERESTS. The
authors declare that there is no conflict of interest for the publication of
this scientific article.
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