Physico-chemical changes during storage of papaya fruit (Carica papaya L.)bar (Thandra)

Papaya fruit bar (Thandra) was stored at room temperature (25-45 degrees C) for nine months and the physico-chemical and microbiological changes were studied during the storage period. It was also stored at different temperat ures and organoleptic changes were evaluated. Sensory evaluation of fruit b ar revealed higher deterioration in colour, appearance and texture on 6 and 9 months storage at higher temperature. The losses of total carotenes, bet a-carotene and vitamin C were 54, 46 and 43%, at the end of the storage per iod. The products stored for 6 months were found to be superior from the te xtural and odour points of view and with minimum physico-chemical changes. Microbiological count was observed on 6 months storage and increased with i ncrease in storage temperature. Equilibrium relative humidity studies revea led that 3 mil high density polyethylene could be used to store the product for 10 months.