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Abstract
Papaya (Carica papaya) is a tropical fruit having commercial importance because of its high nutritive and medicinal value. Papaya is a power house of nutrients and is available throughout the year. It is a rich source of threes powerful antioxidant vitamin C, vitamin A and vitamin E; the minerals, magnesium and potassium; the B vitamin pantothenic acid and fiber. Handling papaya fruit post harvest is to prepare the fruits for market and also to preserve the fruits quality so it can present on market as it demands. Food preservation has long been an on-going challenge for human with the methods like, drying, salting and fermentation being traditionally done for preservation. The process of impregnation with sugar must not be hurried because otherwise, the fruit would shrivel an unfit for glazing and crystallizing. The preservation of food in common salt or in vinegar is known as pickling. It is one of the most ancient methods of preservation of fruits. Drying may contribute to the deterioration of both the eating quality and the nutritive value of a food product.
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