PICKLED (Carica papaya) PAPAYA

INTRODUCTION:

This pickle is more like a chutney since it is prepared by adding sugar, vinegar and salt to
the fruits, followed by boiling which reduces the water content and increases the total soluble
solids. The final product is a thick, slightly acidic spicy fruit preserve. Green papaya is required
to make the pickle. The time of harvest of green papaya is crucial to the success of the pickle. It
should be green and very firm and harvested before the fruit begins to ripen. Once the papaya
starts to ripen the acidity decreases and the flesh becomes too soft. However, if it is harvested too
early the pickle will have a bitter milky flavour. The yield of usable fruit from whole green
papaya is approximately 70%. The product can he packed in glass jars or polythene bags (at least
100 micron, preferably a thicker gauge) for smaller quantities.

Polythene bags are a cheap form of packaging that can be made into various sizes, which
is useful for marketing to different consumer groups. However, polythene is not a very good
barrier for containing aromas, which can attract insects which will eat through the polythene and
spoil the product. This technical brief should be read together with the brief ‘Pickles and
chutneys’ which gives an overview of the process and the quality assurance points. As with all
products, it is important to carry out a market and technical feasibility study before starting
production.

OBJECTIVES:

1. Learn to make a pickled green papaya.

2. To apply the concept of fermentation.
3. To know the health benefits of pickled green papaya.
4. To improve the products taste, odor and appearance.
MATERIALS:

Knife Basin Copping board

Casserole Stove Grater

Strainer Sterilized Jar

Pan Peeler

METHODOLOGY:

Procedure

Figure 1: With a knife split the papaya into two pieces and removed the seeds before peeling
them
Figure 2: Rinse thoroughly before dividing into small pieces

Figure 3: Divided by means of grater and placed in the basin

Figure 4: Add salt and stir until the juice comes out
Figure 5: I boiled the spices with vinegar and salt and mixed them together

Figure 6: After I cooked my product, I put it in a glass jar and was ready to taste

RESULT:

TAXONOMY OF PAPAYA

Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Brassicales
Family: Caricaceae
 Genus: Carica
Species: C. papaya
CONCLUSION:

This study focused on the effective of processing and preservation of pickled green

chillies, aswell as to observe the pH, colour, texture and smell of fermented pickle. Also, the
bacteriacolony count was measured to determine the safety and quality of the pickled products.
Fromthis experiment, it can be concluded that the pH of pickling solution increases along with
timedue to osmosis process occurs within the solution and the chillies. Since the pH value is
lowerthan 5, it is safe to be eaten as it inhibited the growth of microorganisms in the solution.
Inorder to that, the colour of green chillies changed to pale colour in a week of pickling.
Thecolour has degraded as predicted due to enzyme browning. Moreover, the smell of the
solutionbecoming more acidify day to day as the acid give its characteristic of sour tang. Instead
ofcolour and smell of pickled chillies, the texture also change with time.