Pawpaw Fruit Research Articles

Isolation And Identification of Bacteria Associated With Bioelectricity Generation From Fruit Wastes And Gutter Sludge Using Microbial Fuel Cells (MFC) In Kano Metropolis, Kano State, Nigeria

Bioelectricity generation is another environmentally friendly mean of waste management, commonly carried out using microbial fuel cell (MFC) technology. The present work aims to generate bioelectricity from the fruit wastes using microbial fuel cells (MFC) technology and to isolate and identify bacteria during bioelectricity production. Fruit samples from different fruit wastes of banana, lemon, orange, water melon and pawpaw were collected from Na’ibawa-Yanlemo fruit market’s dump site in Kano metropolis, Kano State Nigeria. Physicochemical parameters such as biological oxygen demand (BOD), chemical oxygen demand (COD), total carbon (TC), total nitrogen (TN), organic matter (OM), Temperature and pH of slurries of individual and mixed fruit wastes were determined. Biochemical tests such as voges-proskauer test, oxidase test, catalase test, citrate test and sugar fermentation (TSI) test was also carried out using standard procedures. Generation of bioelectricity was monitored and recorded within a constructed seven dual chambered microbial fuel cells (MFCs) with wasted fruit as readily available materials. Current, current density, power and power density produced from different waste samples for twenty days was also recorded as bioelectricity generated from microbial fuel cells. Bacterial counts at the beginning and end of bioelectricity generation was also recorded from different fruits waste samples for microbial fuel cells (MFCs). The result of pH mean value of slurries of individual fruits is recorded to be all acidic with lemon having the highest acidity recorded as 3.45±0.62. The pH mean value of the mixed fruit was recorded as7.1±0.23. Waste pawpaw fruit had 6±0.62 % the percentage of organic matter among all the individual waste fruits while the mixed fruit combined had 10±0.62 % mean value of percentage organic matter (OM). Two (2) bacterial genera were biochemically identified as Klebsiella pneumoniae and Esherichia coli. The highest generation of voltage (mV) from microbial fuel cells was achieved from gutter, mixed fruit and orange as 650, 400 and 390 mV respectively. The peak highest current produced was achieved from orange waste samples as 0.7mA/m2 at day fourteen. Waste lemon had the highest colony count among all the fruits at the beginning and end of the bioelectricity generation of 2.2×103 and 4.12×102 respectively. Mixed fruits had the colony count of 2.10×105 and 7.20×103 at the beginning and end respectively.

Prophylactic efficacy of aqueous extract of unripe pawpaw (Carica papaya) fruit on hematological and biochemical parameters in induced hyperbilirubinemia Wistar rats

This research offers a comprehensive examination of hyperbilirubinaemia, characterized by elevated levels of bilirubin in the bloodstream leading to jaundice. It presents a prevalent challenge during the neonatal phase, as bilirubin can accumulate in various body parts resulting in potential neurotoxicity. The discussion encompasses factors influencing bilirubin production, conjugation, and elimination in the organism, along with an overview of the causes and symptoms of hyperbilirubinaemia. The study delves into the potential advantages of utilizing Carica papaya, a tropical fruit, for the prevention of hyperbilirubinaemia. Traditional medical approaches for managing this condition are linked to numerous adverse effects, hence the necessity to develop more affordable, easily accessible, and efficacious drugs with minimal or no side effects. Blood samples were procured and subjected to full blood cell count analysis via an automated hematologic analyzer, while serum samples were utilized for quantifying liver enzymes and bilirubin employing a spectrophotometric technique. Additionally, the weight of visceral organs was determined using a Mettler weighing balance. The outcomes of an experimental study conducted on rodents revealed that pretreatment with Carica papaya extract notably decreased bilirubin and liver enzyme levels in the subjects. This highlights the potential role of Carica papaya in the preventive management of hyperbilirubinaemia, underscoring the imperative for further investigation in this domain. In essence, this research serves as a valuable repository of knowledge for healthcare practitioners and researchers keen on addressing hyperbilirubinaemia.

The effect of preservatives and storage temperature on the organoleptic and microbial load of homemade freshly prepared healthy natural juices

Julie mango (Mangifera indica L.) and pawpaw (Carica papaya L.) fruit juice was treated with natural (ginger, cinnamon) and chemical (sodium benzoate, ascorbic acid) preservatives. The effect of these preservatives on Julie mango and pawpaw fruit juices were evaluated during the period of 8 days storage in the refrigerator (4 °C) and room temperature (28 °C). The total bacterial count in Julie mango fruit juice treated with sodium benzoate and stored at refrigerator (4 °C) and room temperature (28 °C) ranged from 5.0 × 104 to 8.0 × 103 CFU/ml and 5.0 × 104 to 7.0 × 103CFU/ml respectively. Total bacterial count in Julie mango fruit juice treated with ginger and cinnamon and stored at refrigerator (4 °C) and room temperature (28 °C) ranged from 1.9 × 104 to 5.2 × 103 CFU/ml and 1.9 × 104 to 5.0 × 103 CFU/ml. Total bacterial count in pawpaw fruit juice treated with ascorbic acid ranged from 5.2 × 104 to 7.0 × 103CFU/ml and 5.3 × 104 to 6.0 × 103CFU/ml for juice during storage at (4 °C) and room temperature (28 °C).While the total bacterial count in pawpaw fruit juice treated with ginger and cinnamon and stored at refrigerator (4 °C) and room temperature (28 °C) ranged from 1.3 × 104 to 5.2 × 103 CFU/ml and 1.9 × 104 to 5.1× 103 CFU/ml, respectively. Treatment of Julie mango and pawpaw fruit juices with sodium benzoate and ascorbic acid reduced the bacterial and fungal counts of the juices during the 8 day period of storage. The fungal count in Julie mango and pawpaw fruit juice treated with sodium benzoate and ascorbic then stored at refrigerator (4 °C) and room temperature (28 °C) ranged from 2.9 × 104 to 4.0 × 103 CFU/ml, 3.0 × 104 to 7.0× 103 CFU/ml, 2.0 × 104 to 6.0 × 103 CFU/ml and 2.2 × 104 to 3.0× 103 CFU/ml respectively. Sensory analysis results show that Julie mango and pawpaw fruit juices without any preservative added were most accepted. Refrigerator storage temperature (4 °C) was good and is the most recommended temperature for fruit producers.

Effects of Carica papaya peel meal-based diets on rabbit bucks' spermiogram and reaction time.

The study aimed to evaluate the effects of Carica papaya peel meal-based diet on spermiogram and reaction time in rabbit bucks. Ripe pawpaw fruits were harvested during the dry season. The peels were carefully removed from the pulp and sun-dried for a week. Afterward, they were ground and included in the test diets as pawpaw peel meal (PPM) at inclusion rates of 0%, 15%, and 30%. Rabbit bucks (n = 15) were randomly separated into three groups of five bucks and labeled as groups A, B, and C. Group A, the control group (0%), was fed the basal protein diet (BD), group B (PPM 15) was given a PPM-based diet (15%), while C (PPM 30) was given diet composed of PPM (30%). Semen samples were collected and evaluated fortnightly for 14weeks. The reaction time and mean ejaculate volume were lower (P < 0.05) in the treatment groups than in the control. Sperm motility and concentration decreased significantly (P < 0.05) across the groups from week 4 to the end of the experiment. Bucks fed PPM 15%, and PPM 30% had significantly (P < 0.05) higher percentages of dead sperm cells and total spermatozoa abnormalities. The control had (86%) normal spermatozoa morphology while those of PPM 15% and PPM 30% were (61%) and (52%), respectively. PPM 30% had the highest abnormal spermatozoa (47%) compared to PPM 15% (38%) and control (13%). The findings indicate that pawpaw peels up to 15% and 30% in the diet have a negative effect on spermiogram.

Effect of different exposure time of papain on adhesion and some reproductive indices of &lt;i&gt;Clarias gariepinus&lt;/i&gt; (Burchell, 1822) eggs under semi-arid environment of Sokoto, north-western, Nigeria

Egg adhesiveness can cause major problems affecting the hatchability of Clarias gariepinus. However, appropriate media for de-adhesion in Catfish eggs is not yet well established. In this study, the effect of the anti-adhesion properties of Papain enzyme (extracted from pawpaw fruit peel) on Clarias eggs was investigated in terms of non-stickiness of eggs, fertilization rates hatchability and fry survival. Milt and eggs obtained from African Catfish broodstock of the same lineage were used for induced breeding following standard procedure. 4g of eggs were subjected to four (4) different exposure times of Papain – 30, 60, 120 and 300 seconds – and compared against a control. Treatment efficacy was assessed by comparing the percentage of non-sticky eggs, fertilization, hatching and survival rate in the treatments and control. Exposure time of 30 seconds was found to be most effective in preventing adhesiveness in the eggs. Also, eggs subjected to 30, 120 and 300 seconds of papain exposure had the best hatchability (50.58±1.84, 53.91±4.53, 59.21±2.97). Survival rate was similar among the treatments and control, except for exposure time of 300 (81.66±7.15) seconds with significantly lower survival rate. For effective hatchability and survival of Clarias gariepinus eggs, exposure to papain at 120 seconds is recommended.

Quantitative estimation of metabolites and antifungal efficacy of leaf extracts &lt;i&gt;Aspilia africana&lt;/i&gt; on cucumber and pawpaw fruit spoilage fungi

Several reports have shown that about 25% of harvested fruits globally are lost to spoilage by microorganisms. The study determined the quantitative metabolites and bioactivities of Aspilia africana extracts on fungi from spoiled Cucumis sativus and Carica papaya fruits. The fungi from spoiled C. sativus and C. papaya fruits were obtained using mycological techniques. The quantitative metabolites and bioactivities of the aqueous (ALEAA) and ethanol (ELEAA) extracts of A. africana were determined using the standard protocol and disc diffusion technique, respectively. The fungal genera obtained were Aspergillus, Penicillium, Mucor, Fusarium, and Rhizopus. There were variations in percentage yields, physical appearances, and pH of the extracts. The results of quantitative estimation of metabolites showed that ALEAA had mean protein, carbohydrate, and lipid contents of 15.36 ± 0.32%, 60.97 ± 1.14%, and 6.66 ± 0.04%, respectively. Alkaloids showed a positive correlation with protein (r = 0.2028) and carbohydrate (r = 0.421), and a negative correlation with lipid (r = -0.6556) at p &lt; 0.05. The ELEAA exhibited more inhibitory effects on test fungal isolates, with mean zones of inhibition (IZs) ranging from 9.3 ± 0.1 to 18.8 ± 0.3 mm, than the ALEAA, with mean IZs ranging between 9.4 ± 0.4 and 16.0 ± 1.0 mm. The R coefficients of the extracts and IZs as exhibited by the fungi ranged from 0.5985 to 0.9936. The results have revealed quantitative metabolites and antifungal activities of the extract and also provided rationale for its utilization as a preservative for fruits against spoilage by fungi.

EFFECTS OF FERMENTED PAWPAW SEEDS ON PERFORMANCE, ORGAN AND CARCASS CHARACTERISTICS OF BROILER CHICKEN

Pawpaw (Carica papaya) seed is often seen as the waste product of pawpaw fruit noted for being discarded after every peel of pawpaw fruit. However, studies have shown that it has enormous nutritional and medicinal properties, which formed the basis for this investigative studies. The study was designed to investigate the effect of fermented dried pawpaw seed fed at varying level of inclusion in the diets of broiler chicken at finisher stage on their general performance, carcass and organs characteristics. Two hundred day old chicks were used for the experiment and were exposed to the same management procedure throughout the starter phase (0 − 4 weeks). One hundred and fifty birds were then selected randomly and divided into 5 treatments of 30 birds per treatment and replicated three times with 10 birds per replicate. The pulverized fermented dried pawpaw seed was added into the broiler finisher diet in the proportion of 0 %, 5 %, 10 %, 15 %, 20 % and were allotted to treatments 1, 2, 3, 4 and 5 respectively. Initial weight, feed intake, daily feed intake, and the feed conversion ratio was measured and calculated. Significant differences across all the treatments for the carcass weight was noticed (P &lt; 0.05). However, the result also showed that there was no significant difference in the organs across all treatments except for the kidney and the proventriculus. However, de-feathered weight at 15 % level of inclusion was the highest, meaning the birds could still tolerate the test ingredient up to that level, however, the birds were at best on 10 % inclusion level as they recorded the highest weight gain next to the control. A case of depressed appetite was noticed in treatment 5 (20 %), which brought about the poor weight gained recorded, compared to other treatments. The result of this study showed that the use of the fermented dried pawpaw seed flour can be tolerated up to about 10 % inclusion as it gave the lowest FCR (feed conversion ratio) which could bring about high profitability, hence, encourage more people to go into Poultry business.

Functional and Selected Chemical Properties of Wheat, Tropical Almond and Pawpaw Fruit Flours and Their Blends

Tropical Almond and pawpaw fruits are highly underutilized hence; the objectives were to improve their utilization in preparation of conventional foods. Six (6) blend samples A to F were formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The functional, proximate and selected phytochemicals of the flours and their blends were evaluated using standard methods. Results showed that the bulk density, foaming capacity, water absorption capacity, oil absorption capacity, swelling capacity and gelation temperature of the flours ranged from 0.63-0.70 g/ml, 0.10-0.55 %, 1.15-2.65 ml/g, 0.46-1.65 ml/g, 0.10-2.90 ml/g and 86.00 oC-90.00 oC respectively. The proximate composition ranged from 6.27-9.77% for moisture, 2.01-5.80 % for ash, 6.56-37.6 % for fat, 0.35-1.12 % for fiber, 6.01-20.67 % for proteins 27.93-77.34 % for carbohydrates and 369.8-534.08 Kcal/100g of energy. The anti-nutrients content of the flours ranged from 0.70-0.90 mg/100g, 0.01-0.17 mg/100g, 0.20-0.96 % for oxalates, cyanide and tannins respectively. This research indicates that almond and pawpaw floor blends could serve as functional and nutritional ingredients in foods at 40 % and 10 % almond and pawpaw flours in wheat respectively.

Antidiabetic potential of Carica papaya L. and its constituents: From folkloric uses to products development

Carica papaya L. is a plant that has a reputation for being antidiabetic. This review is focused on antidiabetic properties of Carica papaya. A comprehensive search was performed using various electronic databases including Researchgate, PubMed, Google Scholar, Biomedgrid.com and ScienceDirect. 224 publications were downloaded, out of which one 107 relevant publications were reviewed. The fruit, leaves, and seeds of this plant have been reported to possess antidiabetic properties at different dosages via in vivo, in vitro, and ex vivo studies. Fortified papaya cake, MPPB flour (containing C. papaya), and brotowali extract (fortified papaya leaves and sugarcane extracts) displayed significant hypoglycaemic effect. From a clinical trial, the fruit consumed after meals significantly reduced blood glucose level in a quasi-experimental study. Some bioactive compounds found in the plant's extracts have been linked to the antidiabetic effect of the plant. It has been discovered that the leaf extract contains hypoglycemic saponins, alkaloids, flavonoids, triterpenoids, and tannins. Few compounds with antidiabetic characteristics have been identified from the extracts of this plant's seeds, including hexadecanoic acid, methyl ester, 11-octadecenoic acid, N, N-dimethyl-, n-hexadecanoic acid, and oleic acid. Therefore, pawpaw fruit consumption might help to mitigate the symptoms of diabetes. For the development of new natural remedies for management and prevention of diabetes, additional studies, particularly those on the isolation of antidiabetic principles from various portions of C. papaya, will be crucial.Keywords:Carica papaya; Antidiabetics; Phytoconstituents; Clinical trials; Papaya products

Effects of drying methods on nutrients and organoleptic properties of dried pawpaw chips

Fruit dehydration is one of the ways of preserving fruits and supplying consumers with healthy and nutritious fruits, particularly when these fruits are in their off-seasons. Pawpaw (Carica papaya L.) is a tropical plant grown for its edible fruit, having commercial importance because of its high nutritive and medicinal value. However, it is highly perishable. Hence, its processing and preservation are important to retain the product quality and nutritional value. This study investigated the effect of drying methods on the nutrient and organoleptic qualities of pawpaw. Fresh pawpaw fruits were purchased at Oje market in Ibadan, Nigeria. The pawpaw samples were sorted, washed with clean water, peeled and sliced into chips, then the chips were dried using five techniques - solar, open sun, oven, cabinet and dehydrator. Fresh and dried samples were evaluated for physico-chemical properties, selected bioactive compounds, colour, fibre, microbial quality and organoleptic properties. Significant (p≤0.05) differences were observed in the effects of the drying techniques employed. The pawpaw samples that were dried in the dehydrator had significantly (p≤0.05) higher amounts of bioactive compounds and TSS (8.10 ± 0.00°Bx). They also had the most appealing organoleptic properties and showed the least bacterial growth (0.14 ± 0.21 x 104cfu/g) in comparison to the samples dried using other techniques and the fresh sample (91.5 ± 13.44 x 104). While the sun-dried samples had the least fungal load (0.05 ± 0.07 x 103) in comparison to the samples dried using other techniques and the fresh sample (315 ± 7.07 x 103). Results also showed that the samples dried in the dehydrator were the lightest (26.81 ± 0.01) and yellowest (11.42 ± 0.00) of all dried samples. Generally, findings from the study showed that dried fruits portray a greater nutrient density and increased shelf life compared to fresh fruits.

Bioactivity of volatile organic compounds associated with Euphorbia hirta L. essential oil against fungi causing fruit rot disease of pawpaw (Carica papaya L.)

Pawpaw (Carica papaya L.) is an important perishable fruit which is highly susceptible to fruit rot disease. This research evaluated bioactivity of volatile organic compounds (VOCs) associated with Euphorbia hirta L. essential oil (EO) against fungi causing pawpaw fruit rot. The EO extraction was conducted using steam distillation and VOCs were characterized by GC–MS. Mycelial growth bioassay was evaluated using the poisoned food technique at six essential oil concentrations: 0, 400, 800, 1200 1600 and 2000 ppm. Lasiodiplodia theobromae and R. stolonifer were pathogenic on re-inoculation to healthy pawpaw fruits. GC–MS analysis identified 29 and 50 VOCs from the leaves and roots of E. hirta, respectively. The EO from both plant parts effectively inhibited conidial germination and mycelial growth of R. stolonifer and L. theobromae. Therefore, E. hirta EO could further be explored as an organic approach in the in vivo inhibition of pawpaw fruit rot disease.

Changes in gut microbiota linked to a prevention of cardiac remodeling induced by hypertension in spontaneously hypertensive rats fed a pawpaw fruit diet

ObjectiveDietary intake of fruit is associated with lower incidence of hypertension and cardiovascular risk. Papaya is a kind of delicious fruit and reported has dietary therapeutic effects, such as digestive stimulation and hypotensive efficacy. However, the mechanism of pawpaw involved have not been elucidated. Here, we illustrate that the effect of pawpaw on the gut microbiota and the prevention of cardiac remodeling. MethodsGut microbiome, cardiac structure/function, and blood pressure were examined in SHR and WKY groups. The intestinal barrier was tested with histopathologic; immunostaining and Western blot were used to measure the tight junction protein level; Gpr41 was tested by RT-PCR, and inflammatory factors were detected with ELISA. ResultsWe observed a significant decrease in microbial richness, diversity, and evenness is the spontaneously hypertensive rat (SHR), in addition to an increased Firmicutes/Bacteroidetes (F/B) ratio. These changes were accompanied by decreased in acetate and butyrate-producing bacteria. Compared with SHR, treatment with pawpaw at the dosage of 10 g/kg for 12 weeks significantly reduced the blood pressure, cardiac fibrosis and cardiac hypertrophy, while the ratio of F/B decreased. We also found that the concentration of short-chain fatty acids (SCFAs) was increased in SHR fed with pawpaw compared with that in control group, while the gut barrier was restored and level of proinflammatory cytokines in the serum were decreased. ConclusionsPawpaw, rich of high fiber, led to changes in the gut microbiota that played a protective role in the development of cardiac remodeling. The potential mechanism of pawpaw may explained by the generation of one of the main metabolites of the gut microbiota, the short-chain fatty acid acetate, increasing tight junction protein level occluding to enhance the gut barrier for less releasing the inflammation cytokines, and upregulating G-protein-coupled receptor 41 (GPR41) to reduce blood pressure.

A comparative study of edible coatings and freshness paper on the quality of fresh North American pawpaw (Asimina triloba) fruits using TOPSIS-Shannon entropy analyses

The North American pawpaw (Asimina triloba) is a tropical fruit that is known to be the largest edible fruit native to the United States. The fruit has remained uncommercialized because of the rapid changes in quality that occur after the fruit is harvested. However, only a few studies have evaluated the quality of the fruit during postharvest storage. This study aimed to assess the effect of different concentrations of chitosan and sodium alginate coatings, and freshness paper treatments on the quality characteristics of pawpaw fruits during storage and use TOPSIS-Shannon entropy analyses to determine which treatment best maintains the quality of the fruits from three cultivars. The results show that the chitosan coatings were more effective in slowing moisture loss in Sunflower fruits than in Susquehanna and 10–35 fruits over time. Similarly, the freshness paper treatment controlled moisture loss more effectively than sodium alginate coatings. The 10–35 fruits with 1% chitosan coating had very little change in skin color and physical appearance compared to all the other treatments. The TOPSIS-Shannon entropy analyses showed that the 10–35 fruits with 1% chitosan had the most stable quality over time, followed by the Susquehanna and Sunflower fruits with 2% chitosan coatings. The experimental data from different cultivars, treatments, and storage conditions, proved the shelf-life of pawpaw fruit could be extended from 5 days to 15–20 days depending on the cultivar. These findings will enable the creation of markets for pawpaw fruits and allow countries that grow them to generate revenue from this underutilized specialty crop.

Correlations between color, textural properties and ripening of the North American pawpaw (Asimina triloba) fruit

This study tests the correlations between the color, textural properties, and total soluble solids content to gain insights on the potential use of noninvasive indicators for pawpaw fruit ripeness.

An Investigation Into Organoleptic Evaluation and Phytochemical Screening of Dried Powdered Peel, Pulp of Ripped Pawpaw, Production Fresh Pawpaw Juice and Sensory Evaluation of the Pawpaw Juice

Organoleptic evaluation and phytochemical screening were carried out on dried powdered pawpaw peel, pulp of ripped pawpaw. Organoleptic characters investigated were size, colour, odour, taste and texture of the dried powdered pawpaw peel, pulp and the pawpaw drink. Phytochemical screening involved testing each of dried powdered pawpaw peel and pulp for different classes of secondary plant metabolites. The methods used for detection of the various phytochemicals include qualitative chemical tests to give general idea regarding the nature of constituents present in the different solvent extracts of the powdered Pawpaw peel and pulp. The powdered peel was found to be brown in colour, sticky and tasted bitter indicating that the peel contained alkaloids. The sweet taste of the pulp indicates the presence of carbohydrates. The results of phytochemical screening indicated that the dried powdered peel of ripped pawpaw fruit tested positive for starch, glucose, proteins, sterols, Alkaloids, tannins, flavonoids and phenolic compounds, fats and oils, glycosides and saponins while the driedpulptested positive for starch, glucose, glycosides and saponins. The dried Powdered peel of ripped pawpaw fruit contains more secondary plant metabolites than the dried pulp. It is therefore suggested that the peel should be included in the future formulation of the Pawpaw Juice. The results of the sensory evaluation of the Pawpaw Juice served to 40 semi-untrained panellists randomly selected from the various Departments of the Eastern Technical University of Sierra Leone indicated that the colour (75%), taste (87.5%), aroma (80%) and texture (60%) were general acceptable and good. It can therefore be used as food supplement for children.

Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (Carica papaya) Fruit Flour.

Due to the rise in the number of people suffering from diet-related noncommunicable diseases, major scientific studies have recently been focused on the development of functional foods that are rich sources of resistant starch and bioactive compounds with health-promoting properties. The nutritional composition, in vitro starch digestibility, and antioxidant properties of composite flour derived from wheat and mature, unripe pawpaw fruit flour are all discussed in this study. The proximate composition, functional and pasting properties, in vitro starch digestibility, antioxidant activities and storage stability of the composite flours were determined. When compared to 100% wheat flour, the crude fiber, ash, water absorption capacity, swelling capacity, and bulk density of the composite flours increased by 40.5-63.3%, 209.7-318%, 2-109%, 3-66%, and 28-162%, respectively. Increased addition of mature, unripe pawpaw fruit flour to wheat flour resulted in a rise in the composite flour's TPC, ABTS, and ORAC values. Comparing the composite flour made with 50% mature, unripe pawpaw fruit flour to 100% wheat flour, the resistant starch and slowly digested starch rose by 2836% and 1321%, respectively. Additionally, compared to 100% wheat flour, the composite flours also demonstrated decreased fat acidity. It can be argued that the composite flour is a good source of resistant starch and bioactive ingredients that can be used in a variety of functional food products.

Physical characterization of frozen fruits from eight cultivars of the North American pawpaw (Asimina triloba)

Pawpaw (Asimina triloba [L.] Dunal) is an underutilized fruit native to North America. The fruit has a short shelf life, and browns and softens rapidly after harvesting. These characteristics present a challenge to the advancement of pawpaw as an economically viable specialty crop. This study evaluated the physical characteristics of frozen fruits from eight cultivars of the pawpaw fruit to establish the processing potential of pawpaw fruits. The results show that freeze-thaw cycle may have influenced the peel thickness, peel color, and pulp color of the fruits. Fruits of the Susquehanna cultivar had the highest fruit weight and pulp weight, making them potentially the most suitable for pulp processing. The pawpaw fruits had almost neutral pH ranging between 6.07 ± 0.21 and 6.47 ± 0.11, which could contribute to the rapid browning on exposure to air since an acidic pH is important for slowing enzymatic browning. To aid pawpaw juice extraction, enzymatic treatments may be necessary to increase the juice yield from the pulp. Overleese fruits may be the best for pawpaw juice production. These findings can aid in the selection of processing equipment and guide processors in their efforts to utilize pawpaw fruits to avoid postharvest and post-processing losses.

Effect of potassium permanganate in clay carrier on postharvest characteristics of pawpaw (Carica papaya L.) fruits

ISHS IV All Africa Horticultural Congress - AAHC2021: Transformative Innovations in Horticulture Effect of potassium permanganate in clay carrier on postharvest characteristics of pawpaw (Carica papaya L.) fruits

Identification and Quantitation of the Volatile Compounds Responsible for the Aroma of Pawpaw (Asimina triloba)

The aim of this study was to perform an exhaustive analysis of the aroma active compounds in pawpaw fruit using gas chromatography-olfactometry (GC-O) on capillary GC columns with a variety of extraction techniques such as solid phase microextraction (SPME) and solvent extraction. The volatile extracts were obtained using headspace solid phase micro-extraction (HS-SPME) for 30 min at two temperatures (23&amp;deg;C and 50&amp;deg;C), and by solvent extraction with dichloromethane. The extracts were analyzed using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The SPME extraction at 50&amp;deg;C caused an increase in the levels of Strecker aldehydes (3-methyl butanal, methional, and phenylacetaldehyde). To eliminate potential artifacts, the study focused on SPME at 23&amp;deg;C and solvent extraction as the methods for characterization of the odor-active compounds in pawpaw. Forty-four odor active compounds were detected in the pawpaw fruit, including fifteen compounds that were identified in pawpaw for the first time. Some of the newly reported compounds, with high flavor dilution values include homofuraneol, eugenol, vanillin, acetaldehyde, diacetyl, gamma-octalactone and delta-octalactone. These high intensity odor active compounds, in combination with the many esters, contribute to give the sweet, creamy, mango, pineapple and banana-like character used to describe the flavor of pawpaw fruit. In addition, quantitation of these compounds was achieved in this study. These results provide new understanding into the volatile compounds responsible for the aroma of pawpaw fruit.

Comparative Study on Phytochemical Properties and Antifungal Activities of Different Plant Extracts on Infected Fruit of Carica papaya

The comparative studies of phytochemical properties and antifungal activities of different plant extracts; Ageratum conyzoides L., Phyllanthus amarus Schum. &amp; Thonn, Senna alata (L.) Roxb. and Mangifera indica L. on infected fruit of Carica papaya was carried out using standard methods for analysis of all the tested parameters. The test was conducted using the selected plant extracts at five different concentrations (100 - 500mg/ml) against the isolated fungi. Molecular analysis was done to identify the isolated fungi. The results of the qualitative phytochemical screening revealed the presence of alkaloid, tannins, saponins, phenols and flavonoid in all the plant extracts. The quantitative phytochemical screening results showed varying quantities of alkaloids, tannins, saponins, flavonoids and phenols present in the extracts. The quantitative screening showed that A. conyzoides had the highest quantity of the constituents present in its extracts. Four fungal pathogens were isolated from paw-paw fruits and were identified as Rhizopus species, Aspergillus glavus, Aspergillus flavus and Penicillium species. The results of the antimicrobial assay on fungi isolated from infected pawpaw fruits showed that inhibition of fungal growth increased with a corresponding increase in concentration for all the fungal isolates. Penicillium species showed resistance to all the extracts. A. conyzoides showed the highest inhibition from 200mg/ml for the isolates followed by P.amarus. Molecular analysis identified the isolates as Rhizopus arrhizopus, R. delemar, R. oryzae and Aspergillus clavatus. The phylogenetic tree showed that Rhizopus oryzae, R. delemar, R arrhizus are closely related. A. conyzoides and P. amarus can be used to minimize the infection of paw-paw fruit by microbes.