Papaya Pulp is made from select variety of red and yellow papayas ripened under controlled atmospheric conditions. The preparation process includes cutting, de-stoning, refining and packing. In case of aseptic product the pulp is sterilized and packed in aseptic bags. The refined pulp is also packed in cans, hermetically sealed and retorted. The process ensures that the natural flavour, color and aroma of the fruit is retained in the final product.

Application
The papaya is widely consumed as a table fruit particularly at breakfast and as a dessert. The pulp along with cream also makes an excellent breakfast drink. Aseptic Papaya Pulp/Concentrate is used in the preparation of jams, mixed fruit drink, baby foods, confectionery in ice cream and yoghurt.

Specifications

T.S.S. ( Degree Brix ) Yellow/Red Papaya
Pulp Concentrate
Min. 8
Min. 25
Acidity ( % as C.A.) (anhydrous W/w) Yellow/Red Papaya Concentrate Min. 20 Max. 0.70 %
MAX 1.3%
pH Concentrate
Pulp
3.8-4.2
3.8-4.2
Viscosity (Brookfield) Pulp Min 200cps
Concentrate Min 7000 cps at 20 degree C 20 degree Brix
Total plate count Aseptic Max 20/GM Frozen Max 5000/GM
Yeast and Mould Aseptic Max 20/GM Frozen Max 1000/GM
E.coli Nil Nil

Microbiological Status
Papaya puree/concentrate is free from any pathogenic organisms. Aseptic and canned Papaya and concentrate are commercially sterile.

Packaging
The Papaya Pulp/Concentrate is packed in aseptic bags of 55-gallon capacity in open top steel drums. Aseptic packing in 20-kg bag in 7 ply cartons can also be provided with prior consent. Canned product is packed in A-10 size can and hermetically sealed and retorted. Six cans are packed in 5 ply cartons provided with separators.

Weight per Pack

Papaya Puree Gross Wt. (in Kg.) Net Wt. (in Kg.)
Aseptic pack in 55 gallon 230 210
Canned pulp in carton 20.5 18
Papaya Concentrate Gross Wt. (in Kg.) FNet Wt. (in Kg.)
Aseptic pack in 55 gallon 240 220

Packaging
Aseptic Yellow Papaya puree/concentrate and Red Papaya puree/concentrate should be stored at ambient temperature preferably below 25 degree Celsius and not below 4 degree Celsius. Higher temperature and sunlight should be avoided to enhance shelf life.

Shelf Life
Best before 12 months from date of manufacture.