ELH-413

Processing of Fruits and Vegetables for Value Addition

Papaya Squash
Procedure :
 Select ripe papaya fruit with yellow-
orange colour, sweet fragrance at the
stem end, and softness in fruit when
pressed in with finger nails.
 Rinse whole papaya fruit delicately
with cold water and dry it with a
towel.
 Peel off the thin outer skin from fruit.
 Cut it into two halves and scoop out
the seeds.
 Slice the papaya into wedges and
make small pieces.
 Put slices into mixie jar for pulping.
 Straining of pulp into a pan using
muslin cloth.
 Preparation of syrup : Add powdered
sugar and citric acid in water and
heating just to dissolve.
 Mix syrup into fruit pulp slowly on
medium heat flame.
 Addition of preservative is done if any
(2.5gm KMS/litre squash)
 Bottling : Fill the bottle with fresh hot
squash prepared.
 Serve it in diluted form (1:4 of Squash
and water)
Flowchart of preparation of Papaya Squash
Physical Parameters Observations

Color Orange-Red

Flavour Papaya

TSS (min %) 45

Juice Content (min %) 25

Sweetness Good

Sourness Absent

Prepared product obtained 1 litre

Peeling, Chopping and Scooping of Papaya fruit.
Pulping of papaya is done in mixie.
Addition of orange food color in pulp.
Preparation of syrup solution (sugar +C.A.)
Add syrup in pulp and cook for 1min to dissolve.
Serve it with 1:4 of Squash and chilled water.
Precautions :
 Do not over cook the papaya pulp because
over heating can destroy fruit flavour.
 Do not add more than recommended i.e.
0.2 gm of permitted food color per kilogram
of pulp.
 Fill the hot squash in bottles.
 Add not more than the recommended
amount of SO2 preservative in squash i.e.
350ppm.
Submitted To : Dr. Uma Prajapati
Submitted By : Jyoti Maan
Admission No. : MHU2020H11B