Physicochemical characterization of andean papaya in southern Peru
Caracterización fisicoquímica de papaya andina en el sur de PerúContenido principal del artículo
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.
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.
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