Abstract
Papayas from 14 Kenyan varieties were analysed for dry matter, pH, titratable acidity, total soluble solids, total sugar, vitamin C, total carotenoids and β‐carotene. There were significant varietal differences (p < 0.05) among the levels of dry matter, titratable acidity, total soluble solids, total sugar, vitamin C, total carotenoids and β‐carotene, but no significant differences among pH values.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
