Papaya Slices Research Articles

Development of Intermediate-Moisture Slices of Papaya (Carica papaya L.) by Hurdle Technology

Papaya fruits are highly perishable, with over 25% post-harvest losses which further rise during storage. To prevent these losses, we attempted to convert papaya slices into intermediate moisture (IM) slices using a novel combination-technology which included a combination of osmotic removal of water by sugar syrup (60°B) containing various preservatives/additives, and, added use of chemicals such as CaCl2, citric acid, sodium metabisulphite or potassium metabisulphite (KMS), to reduce water activity. The osmosed slices were surfacedried and analyzed for physico-chemical characters and sensory attributes. Further, the product was stored upto six months at LT (Low Temperature) (4±1°C) and assessed for composition, stability and sensory attributes. Steam blanching of papaya slices, followed by osmosis in sugar solution of 60°B syrup containing a combination of preservatives, viz., citric acid 0.5%, CaCl2 0.5%, sodium metabisulphite 75ppm and KMS 350ppm, was superior as a treatment in terms of quality and stability of the product. These findings can help reduce postharvest losses in papaya by providing a technology for preparing a ready-to-eat (RTE), nutrient rich intermediate-moisture product with good taste and flavour.

Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice

ABSTRACTVacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry juice and fried between 126°C and 154°C at atmospheric pressure and between 110°C and 127°C under vacuum conditions. A response surface methodology (RSM) was used to define which responses (water activity, moisture and oil content, L*, C*, H*, hardness and degree of liking (DOL)) were significantly related to frying parameters (time and temperature). Then a principal component analysis (PCA) was applied to choose which ones related to DOL. PCA demonstrated that hardness and hue were the main drivers of liking for atmospheric frying, while for vacuum frying they were color and oil content. A second RSM was calculated to choose optimal processing conditions. Optimum conditions were 6 min at 117°C in vacuum frying and 6 min at 130°C and 3 min at 150°C in atmospheric pressure.

تخمین محتوای رطوبتی خربزه درختی با استفاده از مدلسازی GMDH

In this work, a hybrid GMDH–neural network model was developed in order to predict the moisture content of papaya slices during hot air drying in a cabinet dryer. For this purpose, parameters including drying time, slices thickness and drying temperature were considered as the inputs and the amount of moisture ratio (MR) was estimated as the output. Exactly 50% of the data points were used for training and 50% for testing. In addition, four different mathematical models were fitted to the experimental data and compared with the GMDH model. The determination coefficient (R2) and root mean square error (RMSE) computed for the GMDH model were 0.9960 and 0.0220,and for the best mathematical model (Newton model) were 0.9954 and 0.0230, respectively. Thus, it was deduced that the estimation of moisture content of thin layer papaya fruit slices could be better modeled by a GMDH model than by the mathematical models.

Obtención de Biopelículas conteniendo Extracto Acuoso de Eucalyptus camaldulensis y su Incidencia en la Vida Útil Microbiológica de Rodajas de Carica papaya L.

Active biofilms were developed using aqueous extract of red Eucalyptus (Eucalyptus camaldulensis) in the form of microcapsules as antimicrobial agent, with the objective of increasing the microbiological shelf life of sliced papaya (Carica papaya). To estimate the shelf life, growth kinetics using indicator organisms were modeled using the equation of Baranyi and Robert by means of the DMFit program obtaining the kinetic parameters for microbial growth. Also the main compounds present in the aqueous extracts were determined employing gas chromatography. Finally, Hinshelwood-Monod equation was used to estimate the microbiological shelf life. The results indicated that the active biofilms can be used to preserve papaya slices because increments around 43 days were obtained in the microbiological shelf life of coated papaya.

Effects of chemical treatments on fresh-cut papaya

Four treatments (control, 0.1% cinnamaldehyde, 0.75% calcium chloride and combination of 0.1% cinnamaldehyde and 0.75% calcium chloride) were used to evaluate chemical effects on shelf life, quality and sensory acceptability of fresh-cut papaya (Carica papaya L.). Papaya slices were packed and covered with polypropylene film, stored at 5°C; and evaluated after 1, 3, 6, 9, 12, and 15days for microbiological and physicochemical changes. A sensory evaluation was performed at 1, 3, 6, 9, and 12days. There was no occurrence of Salmonella, Escherichia coli or psychotropic bacteria. The cinnamaldehyde alone and a combination of cinnamaldehyde and calcium chloride treatments yielded better control of the total coliforms. The combination treatment decreased the CO2 concentration and increased the maintenance of papaya firmness. All the treatments had acceptability. The combination treatment was the most effective treatment for flavor, taste, and preservation until day 12.

Enhancement of Quality and Stability of Dried Papaya by Pectin-Based Coatings as Air-Drying Pretreatment

Edible coatings have rarely been studied as a pretreatment for air-drying process. Hydrocolloid-based coatings possess good barrier properties to gases, are soluble in water, and can incorporate additives such as ascorbic acid. The aim of the present study was to improve the physical and nutritional characteristics of dehydrated fruits and vegetables by edible coating application. For this, the drying kinetics and the vitamin C and color retention in papaya (Carica papaya L.) with and without edible coatings were evaluated. Color and vitamin C were analyzed after 3, 9, and 30 days of storage. Papaya slices were immersed in a 2 % pectin solution (w/w) or in a 2 % pectin solution with vitamin C (1 % w/w). The pectin coating was gelled by immersion in calcium lactate solution (2.8 % w/w). The pectin-coated and non-coated slices were air-dried at temperatures of 60 and 70 °C. Vitamin C, color, and water content were analyzed in fresh papaya and in coated papaya before and after drying and during storage. All drying experiments were repeated four times. Analysis of variance was applied to the experimental data to identify differences at a 5 % significance level. The drying kinetics of coated and non-coated samples were very similar, only changing with temperature. Even though the highest vitamin C retention has been found in pectin-coated samples during drying at 60 °C and during 30 days of storage, considerable levels of vitamin C were obtained in samples with pectin + vitamin C coating, after drying and storage. Sensory analysis presented positive results for encouraging the use of dried pectin + vitamin C-coated papaya commercially.

Effectiveness of hydrothermal-calcium chloride treatment and chitosan on quality retention and microbial growth during storage of fresh-cut papaya.

Rapid degradation of fresh-cut papaya limits its marketability. Hydrothermal treatments in combination with a calcium dip, applied to whole fruit before slicing, and also the application of chitosan as a coating film, have been found to have very good results in maintaining the quality of fresh-cut fruits. Based on these considerations, the aim of this study was to evaluate the effect of hydrothermal treatment (HT; 49°C, 25 min) containing calcium chloride (Ca; 1%, w/v) followed by dipping in chitosan (Chit; 1%, w/v, 3 min) on the physical, chemical, and microbial qualities of papaya slices stored at 5°C for 10 d. Pulp color, firmness, ascorbic acid, total phenolics, β-carotene, and lycopene were evaluated every 2 d while the microbial quality (mesophilics, psychrophilics, molds, and yeasts) was evaluated every 5 d. Fruit treated with HT-Ca and HT-Ca + Chit showed better color and firmness retention than Control and Chit. Papaya slices treated with HT-Ca + Chit had higher nutritional content and lower microbial growth at the end of storage. The application of the HT-Ca + Chit could be used to reduce deterioration processes, maintaining physical, chemical, and microbial qualities and increasing the shelf life of fresh-cut papaya stored at 5°C.

Influence of Edible Coating on the Drying and Quality of Papaya (Carica papaya)

The edible coating applied to food pieces prior to hot air drying is a technology that can improve the nutritional and sensory qualities of dehydrated products. The effects of the pectin coating technique on the drying efficiency and quality of papaya slices of the Formosa cultivar were investigated, determining the cell structure, color, and vitamin C contents of the fresh and dried fruits, with and without a pectin coating. The drying kinetics was evaluated based on Fick’s Law. The analytical solution for a plane sheet was used to estimate the water effective diffusion coefficients, and, in order to take into account shrinkage during drying, the average and variable thicknesses were considered in an approximate manner. Diffusion modeling presented a better fit when considering the thickness of the slices as variable. Regarding fruit quality, the coating applied to papaya slices before drying enhances vitamin C retention in comparison to papaya dried without coating, showing that pectin coating efficiently prevented oxidation of this bioactive compound. In addition, the moisture diffusivity of the coated samples was higher than that of the non-coated slices, due to the hydrophilic nature of the pectin. Light and transmission electron microscopy images revealed intense rupturing of the cell membranes in the dried tissues. The cell tissue arrangement in the coated papaya slices was similar to that found in the fresh papaya slices, before and after drying.

Using edible coatings from Whitemouth croaker (Micropogonias furnieri) protein isolate and organo-clay nanocomposite for improve the conservation properties of fresh-cut ‘Formosa’ papaya

Abstract Edible coatings have been used in the fresh-cut industry as a strategy to reduce the deleterious effects of minimal processing on plant tissues. The objective of this study was to apply edible coatings from protein isolate of Whitemouth croaker with organo-clay montmorillonite in minimally processed papaya slices, throughout the storage of 12 days at 5 °C, and assess their properties and verify the effectiveness of this coating as a barrier against the weight loss of papaya, aiming to increase its shelf-life. The different coatings applied with and without montmorillonite in minimally processed papaya were effective during the 12 days of storage. The croaker protein isolate (CPI) and montmorillonite (MMT) coating applied to minimally processed papaya showed lower mass loss (5.26%), lower microbial growth and a smaller decrease of firmness, lightness and pH, and therefore showed the best results in coating of minimally processed papaya. Industrial relevance : Papaya is very much appreciated in its minimally processed, but this type of processing causes injuries so that its shelf-life is reduced. This perishability of papaya needs a good preservation strategy. The present results demonstrated the feasibility of using edible coatings on the basis of fish protein isolate and organo-clay nanocomposite, with low cost and high shelf-life compared to the control sample. The study further confirms that the viability of fish protein of low value for the industries becomes a great potential to increase the shelf-life of minimally processed papaya, without changing the characteristics in relation to odor and appearance of minimally processed fruit.

Microwave assisted hot air drying of papaya (Carica papaya L.) pretreated in osmotic solution

In this study, mathematical modeling of microwave (MW) assisting hot air drying of thin-layer papaya (Carica papaya L.) slices with 5 ± 1 mm thickness in an experimental drying process is presented. The osmosis solution comprised 50% sucrose + 2% NaCl solutions. The osmosis dehydration characteristics obtained by solid gain (SG), water loss (WL) and weight reduce (WR) parameters. The drying air velocity (0.9 ± 0.1 m/s) and temperatures (40, 50 and 60°C) were examined in drying papaya slices from initial moisture content of 700 ± 2% (d.b) to moisture content of 20 ± 1% (d.b). The slices were subjected to 10 s 540 W MW power at each 15 min interval as an auxiliary drying method. Ten thin-layer drying models were fitted to drying experimental data of papayas, implementing non-linear regression analysis techniques. The statistical analysis using correlation coefficient (R²), chi-square (χ²) and root mean square error (RMSE) concluded that, the best model in terms of fitting performance for MW assisted hot air drying of papaya pretreated in osmosis solution at 40 and 50°Ði was page model while that at 60°Ði was two-term model. Key words: Papaya, mathematical modeling, microwave (MW), cabinet drier.

Coupled 3D heat and mass transfer model for numerical analysis of drying process in papaya slices

An experimental and numerical study for the drying process of a solid food, Chilean papaya slices, was carried out in a range of air temperatures from 40 to 80°C. The unsteady temperature and moisture distributions results inside the sample were predicted by using an unsteady tri-dimensional coupled heat conduction and mass diffusion mathematical model. The validation procedure includes a comparison with experimental and numerical temperature and moisture content results obtained from experimental data. The samples thermophysical properties as density, specific heat, and thermal conductivity are assumed to vary non-linearly with temperature. The convective heat and mass transfer coefficients were found by the analytical model. The water effective diffusion coefficient, the drying curves and the center temperature were measured by physical experiments. It was found from the experimental results that slices of papaya present an isotropic behavior with an uncertainty between 6.0% and 9.0%. According to statistical test results (RE%), the finite volume method based calculations gave a very good fit quality.

بررسی مقایسه‌ای فرآیند انتقال جرم بر اساس روش عددی تفاضل محدود و نتایج آزمایشگاهی برای خشک شدن محصول خربزه درختی

In this research, Papaya slices with dimensions of 0.5×2×5 cm3 were dried at 45 °C using a cabinet dryer in which drying air velocity and relative humidity were 0.9 m/s and 30%, respectively. The moisture diffusion coefficient of Papaya was determined in this drying condition. Mass transfer equation with its boundary conditions was solved based on finite difference method. Finally, coefficient of determination and goodness of fitting between the gained theoretical model by solving mass transfer equation, and experimental data were obtained R2=0.996 and RMSE=0.00115. Therefore, finite difference numerical method showed a suitable correlation with low error into the experimental data for solving of mass transfer equation.

Efeito de revestimentos comestíveis na conservação de mamões minimamente processados

Avaliou-se o efeito de revestimentos à base de carboidratos nas características microbiológicas, físicas, físico-químicas e sensoriais de mamão Formosa minimamente processado (MP), armazenado sob refrigeração. Após tratamento com cloreto de cálcio, os frutos descascados e cortados foram imersos em soluções de amido de arroz (AA) 3%; alginato de sódio (AS) 0,5%; carboximetilcelulose (CMC) 0,25%, e armazenados a 5 ºC e 90% de UR. Os produtos foram avaliados nos dias 1, 3, 6, 9, 12 e 15. O uso de revestimentos à base de AA, AS e CMC em mamões MP resultou em menor contagem de coliformes totais que o controle. Mamões revestidos com AA e CMC apresentaram redução e aumento do processo respiratório, respectivamente. Os frutos revestidos apresentaram menores teores de sólidos solúveis e seus valores de pH se tornaram menores após o 9º dia de armazenamento. O uso da CMC como revestimento proporcionou, no 15º dia, maior firmeza da polpa. As variações nos parâmetros de cor (Luminosidade, Hue e Croma) não comprometeram a qualidade sensorial do mamão MP. Os atributos sensoriais dos mamões com revestimentos não diferiram do controle durante os 15 dias de estudo. Como a maioria dos efeitos positivos das coberturas ocorreu aos 12º e 15º dias e, considerando-se o custo da tecnologia e o preço dos revestimentos, a melhor opção, até 9 dias de armazenamento, consiste em apenas sanitizar os frutos, como feito no controle. Se o interesse for preservar a vida útil por um período maior, até 15 dias, os revestimentos utilizados podem ter resultados satisfatórios, desde que respeitadas as condições de estocagem utilizadas no estudo.

INVOLVEMENT OF SOME PROCESS VARIABLES IN MASS TRANSFER KINETICS OF OSMOTIC DEHYDRATION OF PAPAYA SEGMENTS

A study was conducted at ICAR RC NEH Region, AP Centre, Basar, Arunachal Pradesh, to evaluate the effect process variables viz., Water loss (WL), solid gain (SG) and mass reduction (MR) on osmo-dehydration of papaya segments. Ready to use osmo-dehydrated papaya slices which are light in weight can be prepared successfully from firm and ripe papaya fruits. 1.5 cm thick, 10 cm length, 4 cm breadth papaya segments were dipped in sucrose solution of different concentrations (20, 30, 40 and 50°Bx) with varying temperatures (20, 25, 30 and 40°C) containing 0.05% KMS and 0.1% citric acid. The ratio of the fruits and osmotic solution was maintained at 1:4 ratios, in order to ensure proper soaking of the samples with agitation. Samples were withdrawn at regular interval (1.5, 3, 4.5 and 6 h), drained quickly and wiped gently with tissue paper. All experiments were carried out in triplicate and average values were reported. The results indicated that water loss, solid gain and mass reduction were found to increase with increase in sucrose concentration and temperature of the solution at the end of osmosis. The optimum solid gain (9.8%), water loss (33.8%) and mass reduction (22.7%) were recorded at 40°Bx sucrose solution with 30°C temperature. Besides, osmotic drying considerably increased sugar content and reduced acidity with no significant change to colour, texture and original flavour of the fruits. Regression analyses of different parameters (immersion time, temperature and concentration) of osmosis were found to be significant. Descriptive analysis on sensory attributes revealed that process variables significantly affected the sensory characteristics of papaya segments.

STUDIES ON THE OSMOTIC DEHYDRATION AS AFFECTED BY THE PRE-TREATMENT IN PAPAYA (CARICA PAPAYA L.) CV. COORG HONEY DEW

An experiment was conducted to find out the effect of various pre-treatments on the quality of dehydrated papaya in the Department of Horticulture, AAI-DU, Allahabad. The experiment was laid out in a completely randomized design (CRD) comprising of six treatments i.e., T 0 : Control - No dip; T 1 : Blanching - Traditional blanching (1 min at 100°C) in water; T 2 : Lye treatment - dipping in 0.3% NaOH solution (1 min at 100°C); T 3 : Osmotic treatment I - dipping in 20% sucrose + 2% CaCl syrup(for 12 h); T 4 : Osmotic treatment II - dipping in 5% sucrose + 0.5% NaCl syrup (for 12 h); T 5 : Osmotic treatment III - dipping in 60°Brix glucose syrup (for 12 h). The observations were recorded in respect of moisture percentage, TSS, titrable acidity, reducing sugar, total sugar, dehydration ratio, colour, flavour, texture and overall acceptability. T4 was found to have the lowest moisture content (13.03%). T5 had found to have the highest score in terms of all the other parameters except in the case of dehydration ratio (4.33) where it is found to have the lowest. Thus, it is found that papaya slices of better quality can be prepared by using Glucose syrup 60°Brix (T5) dipping for 12 h prior to dehydration, and the product can be stored for three months under ambient condition.

Synergistic effects of modified atmosphere and minimal processing on the keeping quality of pre-cut papaya (Carica papaya L.)

SummaryPre-cut papaya is a highly perishable product and requires suitable pre-treatment and storage protocols for commercial utilisation. Papaya was peeled, cut into slices (5 cm 0.6 cm 0.7 cm) and surface sanitised with chlorinated water (0.1 g l–1). The slices were then subjected to minimal processing pre-treatments with a tissue firming agent (1 g l–1 CaCl2) for 10 min, anti-microbials (0.4 g l–1 potassium sorbate and 0.4 g l–1 sodium benzoate) and anti-browning agents (0.2 g l–1 ascorbic acid) for 30 min, followed by acidification (7.0 g l–1 citric acid) for 2 min. The pre-treated slices were kept under UV light (2.5 kJ m–2 for 10 min) and subsequently packed in a modified atmosphere (3% O2 + 6% CO2 + 91% N2) under partial vacuum (30 kPa), or in air, in polyethylene (PE) pouches (12 cm 10 cm; 25 µm thick; 100 g fill-weight) or in polyethylene terephthalate (PET) bottles (2 l; 500 g fill-weight) with a 2.25 cm2 silicone membrane diffusion window. Samples were stored at 6° ± 1°C and analysed for changes in their physico-chemical, microbiological and sensory attributes, along with their head-space gaseous composition. The pre-treatments acted synergistically with the modified atmospheres to stabilise the papaya slices, physiologically, as well as restricting the proliferation of microbes (e.g., total plate counts of coliforms, yeasts and moulds). Physiological stability was characterised by a significant (P < 0.05) reduction in respiration rate, reduced losses of texture and ascorbic acid, delayed increases in electrical conductivity and in colour co-ordinates, without impeding the sensory quality of the product. Pre-treated papaya slices, kept under different modified atmospheres, had storage lives of 44 – 60 d at 6° ± 1°C, which may facilitate bulk storage and long-distance transportation.

Extended Shelf Life and Quality of Fresh-cut Papaya Derived from Ripe Fruit Treated with the Ethylene Antagonist 1-Methylcyclopropene

The purpose of the present study was to investigate the role of ethylene action, via use of the ethylene antagonist 1-methylcyclopropene (1-MCP), on the senescence and quality of fresh-cut ripe papaya (Carica papaya L. `Sunrise Solo') fruit. Ripe papaya fruit were treated with 2.5 μL·L-1 1-MCP and immediately processed into fresh-cut slices or left intact. At 2-day intervals over 10 days at 5 °C, continuously stored slices were monitored for ethylene production, firmness, electrolyte leakage, color, sensory changes, and pathogen incidence. Slices freshly prepared from intact fruit stored under identical conditions were measured similarly. Ethylene production did not differ significantly between the treatments, although production rates were slightly but consistently higher in slices from intact control compared with intact 1-MCP-treated fruit. Mesocarp firmness of continuously stored slices and slices from fruit stored intact was significantly retained by 1-MCP. Firmness of continuously stored slices from 1-MCP-treated fruit declined 50% compared with 75% for control slices. Firmness of fresh-cut slices prepared from intact control and 1-MCP-treated fruit at each sampling interval declined 26% and 15%, respectively. Electrolyte leakage remained low and changed little in slices freshly prepared from fruit stored intact. Leakage from continuously stored papaya slices increased after 4 days, and after 6 days controls increased significantly compared with stored slices derived from papaya fruit initially treated with the ethylene antagonist. The flesh color of continuously stored slices or slices prepared from fruit stored intact was influenced by 1-MCP only during the later periods of storage. Microbial counts in stored slices or slices prepared at each sampling were generally unaffected by 1-MCP. Informal sensory analysis indicated that the edible shelf life was 6 days in stored slices from 1-MCP-treated fruit compared with 2 to 3 days for stored slices from control fruit.

(33) Effect of Natural Products on Decay and Antioxidant Activities of Fresh-cut Papayas

The effect of naturally occurring volatile compounds on decay and antioxidant activities in fresh-cut papayas (Carica papaya L.) was studied. Exposure to methyl jasmonate (MJ), methyl salicylate (MS) or allyl isothiocyanate (AITC) substantially delayed the onset and reduced the severity of decay during and after storage at 5 °C. Treatment with tea tree oil (TTO) or ethanol (ETOH) was also effective in retarding decay, but to a lesser extent. No beneficial effect was obtained with the use of vinegar vapor. MJ and MS increased oxygen radical absorbance capacity and elevated the activities of several antioxidant enzymes, including glutathione reductase, glutathione peroxidase, guaiacol peroxidase, ascorbate peroxidase, monodehydroascorbate reductase, dehydroascorbate reductase, and superoxide dismutase. The nonenzyme components in the ascorbate-glutathione cycle were also increased by MJ and MS treatments, including ascorbate and glutathione. It is possible that MJ and MS treatments enhanced the antioxidant system and increased the resistance of tissue to decay. However, while AITC also suppressed the development of decay in papaya slices, it had little effect on antioxidant levels and antioxidant enzyme activities. Apparently, AITC exerted its effect through different mechanisms. Studies are in progress to determine if AITC inhibits decay directly via its antimicrobial properties.

Influence of the osmotic agent on the osmotic dehydration of papaya ( Carica papaya L.)

The objective of the present work was to study the influence of two different osmotic agents (sucrose and corn syrup) on the osmotic dehydration of papaya slices ( Carica papaya L.). The study was carried out using two factorial experimental designs, with three independent variables whose levels varied from 44% to 56% w/w for concentration, from 34 to 46 °C for temperature and from 120 to 210 min for immersion time. The responses of the experimental designs were the weight reduction (WR), water loss (WL), solids gain (SG) and water activity ( a w). The results showed that, considering the same osmotic pressure for both osmotic agents, the values obtained for WR, WL and SG for dehydration in sucrose solutions were higher than those obtained in corn syrup solutions, due to their high viscosity and polysaccharide content. The opposite behavior was observed for a w. The models obtained for the response variables followed a linear behavior except for SG.

Preservation of hermaphrodite and female papaya fruits ( Carica papaya L ., Cv Sunrise, Solo group) by freezing: physical, physico-chemical and sensorial aspects

The physical, physico-chemical and sensorial changes that occur during the freezing and frozen storage of hermaphrodite and female papaya slices (Carica papaya L., cv Sunrise, Solo group) were studied. Samples were evaluated by panellists throughout a 1-year period of storage at –24°C; the panellists described the fruit in terms of physico-chemical measurements of texture (firnmess and total pectins content), colour [L, a L , b L , peroxidase (POD) and polyphenoloxidase (PPO) activities] and flavour/taste [soluble solids content, pH, tritatable acidity and quality index (oBrix/acidity)], and ranked them in order of preference. Desserts prepared from frozen slices of hermaphrodite and female papaya fruits mixed with orange, lemon and sugar were also evaluated. The freezing process itself did not result in significant changes in the more commonly assessed quality parameters of texture, colour and flavour/taste. However, during storage at –24°C, changes in sensorial characteristics occurred that became more evident as storage continued (≤ 9 months). Nevertheless, these quality changes can be masked by using these papaya slices as an ingredient in fruit products, with frozen female papaya slices being especially suitable for this purpose.