Papaya - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 301

to produce an adequate vacuum. Sealed jars are inverted to
sterilize the lids. Once the product is cool, the recipients
are washed to remove the jam from the outside, dried, and
labeled.

breakdown of proteins by hydrolysis into aminoacids. It
is present in the leaves, latex, roots, and papaya fruits.
Galindo-Estrella et al. (2009) suggested that fruit and stem
by-products are the most promising for proteolytic enzyme
extraction. It is normally extracted from immature papaya
latex. It is used in the food industry for tenderizing meat,
in clarifying beer, and in pet food to reduce viscosity and
increase palatability; in the manufacture of pharmaceutical
preparations; in textile industries for degumming of natural
silk and wool fabrics and for softening of leathers; in chew-
ing gums; and as a component in toothpaste and cosmetics
(creams, soap, shampoo) (OGTR, 2008). Lyophilized latex
powder has also molluscicidal activity against the fresh-
water snail Lymnaea acuminata (Jaiswal and Singh, 2008).
Different parts of Carica papaya (leaves, seeds, heart wood,
and bark) can be used as eco-friendly and nontoxic mild-
steel corrosion inhibitors (Okafor and Ebenso, 2007).
Nevertheless papain can trigger allergic reactions in sus-
ceptible individuals. Skin reactions may occur following
contact with fresh latex from papaya; hypersensitivity re-
actions may be especially pronounced in persons allergic
to latex (Morton, 1987). It must be added that the pollen of
papaya flowers has induced severe respiratory reactions in
sensitive individuals (Chakraborty et al., 2007).
Fruit waste can be used to obtain ethanol. Akin-Osanaiye
et al. (2008) showed that the rate of alcohol production
through fermentation of papaya fruit waste by Bakers
yeast ( Sacchromyces cerevisiae ) increases with fermenta-
tion time, peaking at 72 hours and with yeast concentration
at the temperature of 30 ◦ C, being the optimum pH of 4.5
for fermentation.
Papaya pomace, skins, leaves, and other by-products of
papaya processing may find use in animal feed applications
(Fouzder et al., 1999; Alobo, 2003; Babu et al., 2003; Ulloa
et al., 2004; Munguti et al., 2006). Papaya seeds are some-
times used as a substitute for pepper because of their spicy
and pungent flavor (Chan, 1979).

Papaya cheese
For a good gel of papaya cheese, it is necessary to have a
pH of 3.1, 1% of pectin, and concentrations of the sample
up to 80 ◦ Brix (Barbaste and Badrie, 2000).

Unripe papaya
The fruit can also be consumed at the unripe stage as a
cooked vegetable in some Asian countries (Mendoza, 2007;
Mano et al., 2009) or as ingredients in papaya salads and
cooked dishes (Thailand) (Sone et al., 1998) or canned in
sugar syrup (Puerto Rico) (Morton, 1987). Green or unripe
papaya must be cooked (often boiled) prior to consumption
to denature the papain in the latex (Morton, 1987; Odu
et al., 2006).

Food safety of processed products
Processed products for the export markets must meet cer-
tain requirements; they must (1) be processed in a registered
export establishment that is constructed, equipped, and op-
erated in a hygienic and efficient manner; (2) conform to the
requirements of the export regulations for processed fruits
and vegetables and those of the importing country with
respect to such things as quality grades, defects, ingredi-
ents, packaging materials, styles, additives, contaminants,
fill of container, and drained weight; and (3) satisfy labeling
requirements.
Moreover, all products have to be industrially processed
following the good manufacturing practices (GMP) and
must rely on the implementation of a management system
hazard analysis and critical control points (HACCP), in
which food safety is addressed through the analysis and
control of biological, chemical, and physical hazards from
raw material production, procurement and handling, man-
ufacturing, distribution, and consumption of the finished
product. Other certifications that assure quality are GLOB-
ALGAP, UNE, ISO, and so on.

NUTRITIONAL PROFILE AND
HEALTH BENEFITS

By-product utilization
By-products of plant food processing represent a major
disposal problem for the industry concerned, but they are
also promising sources of compounds which may be used
because of their favorable technological or nutritional prop-
erties (Schieber et al., 2001).
Papain is a powerful proteolytic enzyme that belongs
to the cysteine endopeptidase family and catalyzes the

Nutritional composition
Chemical composition and nutritional profile of raw papaya
and its products are shown in Table 16.5. Papaya is very
low in calories (2% daily value [DV]), saturated fat (0%
DV), cholesterol (0% DV), and sodium (1% DV). It is a
good source of dietary fiber (7% DV) and potassium and a
very good source of vitamin C (103% DV), vitamin A (22%
DV), and folate (10% DV). Carotenoids are responsible for